Hi Lefties, I'm lefty sushi chef From New Zealand.
May I ask some questions before I pull the trigger? I always using laser chef knife for most of the work or single bevel knife for my sushi job. My previous restaurant chef using the Glestain knife, I only had one time experience to hold the knife, but didn't try any ingredients. first impression is quite heavy.
I don't cut a lot of onion & potato, Only cut some sweet potato once or twice a week for about 3kg.
I cut many of sushi, capsicum, cucumber, carrot, ginger with precious cut. make it thin like hair.
Is it better to stick with laser profile knife? or Glestain is good to do these job as well?