Myojin vs Tanaka Yohei

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I see no asymmetry on my Yohei 240 or 210 Takada blue or 210 ginsan. I lack a myojin for comparison but love me my Yohei enough that my curiousity has been satisfied and that’s what I use 90% of the time in the kitchen.
 
I see no asymmetry on my Yohei 240 or 210 Takada blue or 210 ginsan. I lack a myojin for comparison but love me my Yohei enough that my curiousity has been satisfied and that’s what I use 90% of the time in the kitchen.
I'm curious. If you use a straight edge, do you see different convexity on the front and back of the blade? In a similar way, lots of symmetrically ground blades look asymmetric so I assume the reverse could be true.
 
I have probably sharpened any residual asymmetric features on the Yohei into dust so not sure if this would be useful unless it was a virgin knife.
 
Yes but this is the first I have heard of Yohei or Takada having any handedness bias. Maybe I am wrong but maybe the asymmetric grind was an error or non representative sample.
 
Yes but this is the first I have heard of Yohei or Takada having any handedness bias. Maybe I am wrong but maybe the asymmetric grind was an error or non representative sample.
No I don't think so. Ashi Hamono knives (where Takada worked) is known for asymmetric grinds, and all the choils for Takada on Carbon have very noticeable asymmetry. Also that most Takada's have way more cladding exposed on the right side is a telltale sign.
 
My kikuchiyo yohei has an asymmetrical grind, but my myojin has an asymmetrical edge because it's an honesuki :p
 
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