Help Support Kitchen Knife Forums by donating using the link above or becoming a Supporting Member.
Page 2 of 2 FirstFirst 12
Results 11 to 13 of 13

Thread: Left hand or right hand knife?

  1. #11
    Senior Member NO ChoP!'s Avatar
    Join Date
    Apr 2011
    Clayton, NC- surrounded by lots of trees
    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!!!!!!!

  2. #12
    Senior Member Benuser's Avatar
    Join Date
    May 2011
    Amstelveen, The Netherlands
    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
    Senior Member
    Join Date
    May 2012
    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.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts