Eastern Asian kitchen knives have a grind of 15–18 degrees, while most Western kitchen knives have 20–22°
The complete idiot's guide to Zen living, by Gary R. McClain, Eve Adamson, p. 227
Erica Brindley (2009). ""Why Use an Ox-Cleaver to Carve a Chicken?" The Sociology of the Junzi Ideal in the Lunyu". Philosophy East and West. 59: 47–70. doi:10.1353/pew.0.0033.
