Many people are not aware that there are knives for left-handed users. Probably, some would ask, what is the difference of that knife from a regular knife? If you are a right-handed person, that probably would be your question, but for left-handed users, that is a valid concern.
Kitchen knives with a double bevel edge sharpened to 50/50 are the suitable edge shape for both right and left-handed people. Single bevel, on the other hand, is ground on one side only and the other side is flat. For professional chefs, the Japanese traditional style knives are still the common tools for preparing and cooking Japanese foods such as sushi, and cutting fine shapes of sashimi (raw fish).
Some people prefer the design and balance of double bevel, but some prefer the exceptional sturdiness and sharpness of a single bevel. Most Sushi and Deba Butcher knives are made single bevel.
There are some Japanese knife makers who produce knives with double bevel edge sharpened to 70/30 and that technique came from the traditional Japanese style knife’s single bevel edge using shinogi blade construction. This is where the Japanese knives get their excellent cutting performance. However, double bevel edge 70/30 is designed for right-handed users. In order to bring the edge to a 50/50 or 30/70 (which is ideal for left-handed users), the blade needs to be re-sharpened using a whetstone.
The production of knives for left-handed users are not that huge as compared to knives for right-handed users. Simply because these knives are more expensive than those for right-handed users. Depending on the manufacturer, prices usually go up by 30% to 50% more. This is because it will take them longer period of time to produce such knives and aside from that, the demand is not big.
For more information on knives for left-handed users, please visit Japanny.com or contact us here.
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