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Thread: Left hand or right hand knife?

  1. #11
    Senior Member NO ChoP!'s Avatar
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    Quote Originally Posted by mark76 View Post
    Ah well, it's a Suisin Inox Honyaki. It trusted it was a good knife when I ordereed it .
    And that's about as thin as it gets.

    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...
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  2. #12
    Senior Member Benuser's Avatar
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    Quote Originally Posted by Benuser View Post
    Never seen a good performing symmetric knife, by the way.
    I meant a blade where the two faces were ground in the same way.

  3. #13
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    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.

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