I use a few Japanese knives. Some, like debas and nakiri, have a single edge chisel grind and are for specific tasks. My favorites simply have an asymmetrical edge with say 20% left and 80% right of center. These compensate for being really right handed and also allow you to perform tasks similar to single edge knives. Filleting tomatoes to make a concasse is much easier with thin Japanese knives over thick German or French ones.