And that's about as thin as it gets.
Originally Posted by mark76
Of course a bunch of righties will tell you it doesn't matter. Truth is, unless you have a very hefty blade, with serious convexing and a pure flat side, it's not too big of a deal. As with everything, lefties learn to adapt.
I just picked up a Tanaka blue steel gyuto and it's actually ground for a lefty/ didn't order it that way...
I meant a blade where the two faces were ground in the same way.
Originally Posted by Benuser
I've now used it quite a bit. Onions, potatoes, carrots. But also softer stuff like tomatoes. And proteins. And I can only say: I love it, I love it, I love it. I've got a similar Konosuke and a thinned-out Artifex. Both are great knives. But the Suisin rules them all.