Recommendation for Left Handed Stainless Steel Japanese Knife?

[Ted Powers]

I am looking for a replacement kitchen chef's knife that my wife and family can use with fairly little worry.

LOCATION
What country are you in? United States

KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Chefs Knife
Are you right or left handed? Left!!!
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Japanese
What length of knife (blade) are you interested in (in inches or millimeters)? 6-8 inches or thereabouts
Do you require a stainless knife? (Yes or no) Yes
What is your absolute maximum budget for your knife? $500

KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Home
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.) slicing, chopping, mincing vegetable, slicing meats, trimming meats.
What knife, if any, are you replacing? Wusthof 6.5 inch Santoku. Black handle broke.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Pinch grip. Wife uses Hammer.
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.) Push cut, Rock, Walk.
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.) Don't love the santoku shape, as it doesn't rock/walk that well.
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)? Would like the Japanese handle but not just the plain tan wood one. Definitely want stain resistance.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? Left handed, a bit heavier, better handle material, better handle shape.
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)? Smoother rock chopping.
Edge Retention (i.e., length of time you want the edge to last without sharpening)? Longer.

KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Wood
Do you sharpen your own knives? (Yes or no.) Yes.
If not, are you interested in learning how to sharpen your knives? (Yes or no.) No.
Are you interested in purchasing sharpening products for your knives? (Yes or no.) No

SPECIAL REQUESTS/COMMENTS

 

[DavidPF]

I think there will be knives that fit most of what you want - your budget is for sure enough to get a great knife - but are you saying you want something heavier than the Wüsthof? That might be a tough one.

If you're only saying you want a fairly heavy knife by Japanese standards and not a super-lightweight one, that should put a lot of really good knives into the equation.

Western-style knives are often the better rock-choppers; don't count them out if that's what the knife will be used for most. Some of the Japanese knives are just not made that way.

 

[SeattleBen]

Break this into two $200-250 knives. Six inch santoku/whatever and an 8" for the gyuto/chef. The differential jump between a 6.5 inch wusthof and a $500 knife from a Japanese maker is going to be a really boggling jump. People quite like the Tanaka Blue #2's that're stainless clad, which punch in around $200 if I recall. That leaves you several hundred to buy something else or just save.

 

[M1k3]

@labor of love @Southpaw @otherlefties

 

[DavidPF]

People quite like the Tanaka Blue #2's

Rock-choppers quite like them? Or other people? (Asking because I honestly don't know the answer)

 

[M1k3]

Rock-choppers quite like them? Or other people? (Asking because I honestly don't know the answer)

Those that like something not to expensive or cheap. And without a flat profile.

 

[McMan]

From the questionnaire, it seems you're after a knife that rocks/walks really, really well and has a Japanese handle. You mention that you don't like the Santoku profile because it doesn't rock well--this is because it has a low tip. You'll want a knife with a higher tip. The classic German profile excels here. Japanese knives will rock just fine, but German knives are made to rock. The challenge is to find a match between this profile and a Japanese handle.

All signs point to one knife: Kramer Meiji:
https://www.cutleryandmore.com/kram...MIncT8iKe27wIVh7zACh1ptwgdEAQYASABEgIAg_D_BwE
Miyabi Birchwood would be similar:
https://www.knifemerchant.com/productPicture.asp?productID=7802
If you can stand a Western handle, then:
https://www.cutleryandmore.com/zwil...MIq8-t8qa27wIVBdvACh1SsgRfEAQYAiABEgJUzfD_BwE
Or some of the nicer Wusthof?
https://www.wusthof.com/collections/cooks-knives/products/wusthof-crafter-8-cooks-knife-378120
https://www.wusthof.com/collections/cooks-knives/products/wusthof-epicure-8-cooks-knife-3982-720
Or... see about a custom. A maker could do high tip rocking profile + stainless + japanese style handle + lefty grind. The tough call would be who to choose

 

[Ted Powers]

I think there will be knives that fit most of what you want - your budget is for sure enough to get a great knife - but are you saying you want something heavier than the Wüsthof? That might be a tough one.

If you're only saying you want a fairly heavy knife by Japanese standards and not a super-lightweight one, that should put a lot of really good knives into the equation.

Western-style knives are often the better rock-choppers; don't count them out if that's what the knife will be used for most. Some of the Japanese knives are just not made that way.

Thanks - what do you think about a Bunka for slicing/rock-chopping?

 

[Ted Powers]

From the questionnaire, it seems you're after a knife that rocks/walks really, really well and has a Japanese handle. You mention that you don't like the Santoku profile because it doesn't rock well--this is because it has a low tip. You'll want a knife with a higher tip. The classic German profile excels here. Japanese knives will rock just fine, but German knives are made to rock. The challenge is to find a match between this profile and a Japanese handle.

All signs point to one knife: Kramer Meiji:
https://www.cutleryandmore.com/kram...MIncT8iKe27wIVh7zACh1ptwgdEAQYASABEgIAg_D_BwE
Miyabi Birchwood would be similar:
https://www.knifemerchant.com/productPicture.asp?productID=7802
If you can stand a Western handle, then:
https://www.cutleryandmore.com/zwil...MIq8-t8qa27wIVBdvACh1SsgRfEAQYAiABEgJUzfD_BwE
Or some of the nicer Wusthof?
https://www.wusthof.com/collections/cooks-knives/products/wusthof-crafter-8-cooks-knife-378120
https://www.wusthof.com/collections/cooks-knives/products/wusthof-epicure-8-cooks-knife-3982-720
Or... see about a custom. A maker could do high tip rocking profile + stainless + japanese style handle + lefty grind. The tough call would be who to choose

These are some really nice knives, but the first two have D shaped handles. I know lefties can use them, but I think the octagon or something else might feel better? The last two are a bit too non-Japanese for me.

 

[KenHash]

I don't think "left handed" matters much for the types of knives you listed.

 

[DavidPF]

Thanks - what do you think about a Bunka for slicing/rock-chopping?

Rock-chopping requires two basic things: a sturdy enough blade that won't chip easily, and an edge that has enough upwards curve toward the tip so that the rocking motion will work. (Having enough upwards curve also means having a blade that's long enough to include that curve.) I've never had a bunka, but I think many of them are fairly flat, and they can be on the short side in terms of length. But if it works, it works!

The classic choice for rock-chopping is a good-sized Western-style chef's knife. Japanese cooks (traditionally) are just not into rock-chopping, and the knives (traditionally) were not built for it.

Another possible choice for rock-chopping is one of the gyutos that's in a more western-ish style, built for toughness and with an upwards curve that's more than average by Japanese standards.

 

[DavidPF]

I think McMan really nailed it in his post earlier. I would recommend any of his suggestions far ahead of any bunka - for what you've said you want.

It's possible that you're not so sure what you want anymore. Plus there's no checkbox on the questionnaire that says "I actually don't care how it cuts, I just want one that looks like THAT".

 

[Qapla']

If you're truly willing to spend up to $500 on this, I'd start having discussions with the makers directly about a knife with a lefty grind. Ichimonji Mitsuhide would likely be a good help here, as they've long had true-lefty versions of their gyuto, sujihiki, etc. lines.

If you're looking for something off-the-shelf (though not necessarily lefty-specific), what do you think of this?
https://www.korin.com/HKR-DMGY-230

 

[labor of love]

My answer is always the same. I’ve had much success with Japanese Knife Imports and Carbon Knife Company picking out a lefty friendly knife for me from the available inventory in their shops.

 

[McMan]

These are some really nice knives, but the first two have D shaped handles. I know lefties can use them, but I think the octagon or something else might feel better? The last two are a bit too non-Japanese for me.

I think the Meiji is round not D. (Might want to double-check tho.)
Does it have to be a Japanese knife? From your questionnaire, a German profile makes the most sense. If the goal is to get a knife that bests suits how you use knives and is great for rock-chopping, then it makes sense to consider non-Japanese knives, especially since you'll want a knife with a high tip (which is not a hallmark of most Japanese knives).

 

[Southpaw]

Take it from me...

its not so much finding a left handed knife, but avoiding a righty biased knife.

if You see the words “asymmetric grind” that knife is not for you.

you CAN get some of them custom made however and it’s not that expensive. I have a custom lefty Mizuno and it’s really good.

PM me I’ll set u straight if you want