The chisel grind is a unilateral grind, which means that one side of the blade is ground while the other remains flat. Compared to other grinds, this one has a more acute angle which achieves a sharper edge. This type of blade originated with Japanese kitchen knives but is also used for many tactical knives today. In the kitchen, the chisel grind is particularly suitable for filleting fish and meat. This type of blade should not be used for hard vegetables.