Right, I recently bought a really nice Mcusta Zanmai-pro knife, but little I knew, it was a right-hand edge, and a strong one at that - and I'm a lefty...
This wasn't in the description, and I only noticed after I already used the knife a couple of times, so I couldn't really send it back. However, I found a very good sharpening service that would 'see what they could do' to at least get the bevel back to 50/50.
Anyhow, now I'm looking for the next knife, it should be a Gyuto, size 21-ish cm. Considering that I'm from europe, I've narrowed it down to 'still to many options', but in my quest to narrow the choice down, some designs struck me a bit.
This has mainly to do with the handle, I'm aware of Western and Japanese-style handles, but some Japanese-style handles seem to have the knife-steel just inserted into the wood of the handle, with little or no finish. I am crazy to think that moisture, food-rests and godknowswhat can accumulate there? It is a bit hard to find good picture on each and every knife I've been looking at, but I mean something like this, click on the top picture and scroll to nr 5, or scroll down and click on the 4th picture: http://www.japanische-kochmesser.ch/...0mm::2812.html
I realize that there are japanese style handles as well that have a a bit more steel between the edge and the handle, like this one (I like this one a lot, but it is quite pricy) http://www.japanische-kochmesser.ch/...10mm::945.html
Another question I have is regarding hammering - it makes, arguably, the knife look prettier (and aesthetics are an issue - I want the knife in the first place to cut well and handle good, but 'the eye also wants something', for sure if I buy something that I intend to use the rest of my life), and some say that it helps in releasing sticky tomato parts release from the blade, but there something more, like strength or whatever?
One of my first choices were the Kai Shun Tim Mälzer series, but I've read too many stories about lacking quality control (chipped blades, cracked handles, that sort of nonsense), and I really don't want to have to send stuff back across Europe, can't really be arsed. However, those series had some lovely hammering, I somehow liked it. On some knives it seems done randomly, on others there is a clear pattern - does this do anything or is it purely aesthetic?
Anyway, my last two choices are these two, I like them both...:
If someone can help regarding my (probably stupid) questions regarding handles or the hammering, or maybe even could say something sensible the options that I've posted, I'd be very grateful. Cheers!