A hollow ground knife has a concave main bevel: the blade curves inward as it narrows towards the cutting edge. That shape can leave little steel behind the edge for easy slicing, with less support against damage if the edge is very thin. A kitchen knife labelled "hollow edge" often has oval dimples instead, a separate feature intended to reduce food sticking.
How can you tell a hollow grind from a hollow edge?
Look for a continuous inward curve across the main bevel versus a row of separate hollows on the blade face. The main bevel is the broad taper towards the edge; the edge bevel is the narrow strip sharpened at the very bottom.
- A true hollow grind describes the blade's cross section. A side photo may not reveal a shallow concavity, so ask for confirmation of the grind.
- A hollow edge has visible dimples, also called scallops or kullens and often sold as a Granton edge. Those dimples alone do not identify the main grind.
Is a hollow ground knife better than a flat grind?
A thin hollow grind can suit controlled slicing, but the grind name alone cannot tell you which knife will cut better.
| Main grind | Cross section |
|---|---|
| Hollow | Bevel faces curve inward. |
| Flat | Bevel faces taper in straight lines. A full flat grind starts at the spine. |
| Convex | Bevel faces curve outward. |
A zero grind has no separate edge bevel. A compound grind combines different grind shapes on one blade.
The encyclopedia explanation of blade grinds separates the main grind from the narrow sharpened bevel.
Thickness behind the edge and the edge angle affect cutting resistance. For the same steel and heat treatment, thinner edges are more vulnerable to chipping or rolling. A hollow grind is no promise of either fragility or strength without those details. Larrin Thomas explains this relationship in Knife Steel Nerds' explanation of edge geometry and durability.
I use a thick carrot to check blade geometry: if it splits before the edge has travelled through, the blade is wedging even if the edge is sharp.
What is a hollow ground knife good for?
A thin hollow ground knife is a useful option for slicing boneless meat and careful trimming. Choose the blade length and shape for the job too: a narrow boning knife offers different control from a broad chef knife.
Keep a fine edge clear of bone and frozen food. Avoid twisting it inside a cut or using it to pry. For deep cuts through firm vegetables, compare the thickness farther up the blade too. A thin flat grind is also a sensible kitchen option.
Does a hollow edge stop food sticking?
Dimples are intended to help food release, but they do not guarantee a blade that never sticks. They interrupt the blade surface where food would otherwise touch it. The encyclopedia entry on knife indentations describes their purpose. Food can still cling to the steel around the dimples, so treat them as an optional feature when choosing a knife.
Scallops help a little, but I check technique first: try a longer gliding cut. For food that clings, I reach for my Zhen series bunka, using the tip.
If reduced sticking is your aim, examples include the Supreme Series 8 inch Granton edge chef knife in 1.4116 stainless steel and the Pin Series 8 inch Granton edge chef knife with a 10Cr15CoMoV core. Both are listed with dimples; their descriptions do not confirm a concave main grind. Treat them as examples of the hollow edge meaning.
How do you sharpen a hollow ground knife?
A hollow ground kitchen knife with a conventional double bevel edge can be sharpened on a flat whetstone. Work on the narrow cutting bevel and leave the broad hollow alone.
- Confirm that the knife has a double bevel and check the maker's sharpening angle per side. The word "hollow" gives no angle.
- Prepare the whetstone according to its instructions and secure it against slipping.
- Hold the existing edge angle and work along the whole cutting edge until a fine burr forms. Repeat on the other side. Keep the broad blade face off the stone.
- Remove the burr with light alternating finishing strokes, then rinse and dry the knife.
A 1000/6000 whetstone with bamboo base provides a sharpening side and a finer finishing side. The whetstone sharpening guide covers the process in more detail. For other sharpening tools, check the knife sharpener guide for a method that suits your bevel type.
At the factory, I watched a worker thin a blade on a water-cooled wheel, checking the profile as he went: tiny amounts of steel removed, a big difference to the cut.
Major thinning or restoring the hollow calls for a sharpener familiar with that geometry. A Japanese single bevel knife with a concave back, called urasuki, needs its own sharpening method. Follow its maker's instructions.
What should you check before buying?
Ask what the seller means by "hollow ground" before comparing knives. Request a clear description of the main grind and the recommended sharpening angle. For kitchen prep, prioritise a blade shape that suits your cutting style and a handle you can hold comfortably. If you can try the knife, use the thick-carrot check above to judge wedging instead of relying on the grind label.
A shorter blade may suit you better than a long chef knife; the santoku knife range offers that shape without making dimples a requirement. The guide to single and double bevel knife edges explains another specification to check.
Frequently asked questions
What is a hollow edge santoku knife used for?
Use it for everyday vegetable prep and slicing boneless meat or fish. The dimples are intended to help food release; they do not make a santoku suitable for chopping bones. The santoku uses guide shows where that blade shape helps.
What is the best hollow ground knife for everyday cooking?
Choose by the cutting job, thickness behind the edge and handle comfort. A hollow grind suits fine slicing when thin enough, but a thin flat grind can also cut well. Dimples alone are no reason to replace a knife that works.
What knife holds its edge the best?
A hollow grind alone cannot answer that. Steel and heat treatment matter, alongside edge geometry and how the knife is used; a thin edge damaged by twisting can lose its useful sharpness before wear becomes the issue.
How do you sharpen a hollow edge knife?
If "hollow edge" means dimples, sharpen the cutting edge at the maker's recommended angle as you would an equivalent plain blade. Leave the dimples alone and check the bevel type first.
Is a hollow grind better than a sabre grind?
Neither label guarantees better performance. Sabre describes a bevel beginning below the spine, while hollow describes inward curvature. Compare the blade's thickness and intended use before choosing.
For an existing knife, identify the narrow edge bevel before sharpening. If its geometry is unclear, ask the maker rather than guessing from the label.
Written by Dylan Tollemache
Dylan visited the Xinzuo factory in Yangjiang, China to verify production standards. He has personally tested every knife in the Xinzuo and Hezhen ranges sold in Australia.
