For left-handed chefs and home cooks, finding the perfect Japanese knife can be a challenge. Many traditional Japanese knives are designed with right-handed users in mind, featuring asymmetrical grinds and bevels that favor right-hand cutting motions. However, there are excellent options available for left-handed users—knives that offer the same precision, sharpness, and craftsmanship that Japanese blades are known for.
Understanding Japanese Knives for Left-Handed Users
Japanese knives are renowned for their superior craftsmanship, sharpness, and balance. However, many traditional single-bevel knives (like the yanagiba, usuba, and deba) are ground asymmetrically, making them difficult for left-handed users. These knives are typically sharpened only on one side, with the flat side facing inward for right-handed cutting.
For left-handed users, the best options include:
- Double-bevel knives (symmetrical grind)
- Left-handed single-bevel knives (rare but available)
- Ambidextrous Western-style Japanese knives
Top Japanese Knives for Left-Handed Users
1. Shun Premier 8-Inch Chef’s Knife (Double-Bevel, Ambidextrous)
- Blade Type: VG-MAX stainless steel, double-bevel
- Handle: Walnut PakkaWood (ergonomic for both hands)
- Best For: General-purpose cutting, slicing, dicing
- Why It’s Great: The Shun Premier is a high-performance knife with a symmetrical grind, making it ideal for left-handed users. Its hammered finish reduces food sticking, and the razor-sharp edge stays sharp for a long time.
2. Global G-2 8-Inch Chef’s Knife (Fully Ambidextrous)
- Blade Type: CROMOVA 18 stainless steel, double-bevel
- Handle: Seamless stainless steel (perfectly balanced)
- Best For: Precision slicing, chopping, and mincing
- Why It’s Great: Global knives are known for their lightweight, balanced design. The G-2 is a fully ambidextrous knife with a thin, sharp blade that glides through ingredients effortlessly.
3. Masamoto VG Gyuto 240mm (Left-Handed Single-Bevel Option)
- Blade Type: VG-10 stainless steel, left-handed single-bevel
- Handle: Traditional Japanese octagonal (ho wood)
- Best For: Sushi chefs, precision slicing
- Why It’s Great: A rare left-handed single-bevel gyuto, this knife offers the traditional Japanese cutting experience tailored for left-handed users.
4. Tojiro DP Gyuto 210mm (Double-Bevel, Budget-Friendly)
- Blade Type: VG-10 core with stainless steel cladding
- Handle: Western-style (ergonomic for all users)
- Best For: Home cooks looking for a high-quality left-friendly knife
- Why It’s Great: The Tojiro DP series offers excellent sharpness and durability at an affordable price. The double-bevel grind ensures smooth cutting for left-handed users.
5. MAC MTH-80 Professional Series (Ultra-Sharp, Ambidextrous)
- Blade Type: High-carbon stainless steel, double-bevel
- Handle: Lightweight PakkaWood
- Best For: Professional chefs and serious home cooks
- Why It’s Great: The MAC MTH-80 is incredibly sharp and retains its edge well. The thin blade and balanced handle make it a favorite among left-handed chefs.
How to Choose the Best Left-Handed Japanese Knife
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Blade Grind:
- Double-bevel (50/50 grind) – Best for left-handed users.
- Left-handed single-bevel – Rare but ideal for traditional cuts.
- Avoid right-handed single-bevel knives – They will feel awkward and inefficient.
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Blade Material:
- Stainless steel (VG-10, SG2, AUS-10) – Rust-resistant, easy maintenance.
- Carbon steel (Shirogami, Aogami) – Sharper but requires more care.
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Handle Comfort:
- Western-style (ergonomic, ambidextrous) – Easier for left-handed grip.
- Traditional Japanese (octagonal, D-shaped) – Some are right-hand biased.
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Weight & Balance:
- Lighter knives (Global, MAC) – Better for precision work.
- Heavier knives (Gyuto, Deba) – Better for tough cuts.
Maintenance Tips for Left-Handed Japanese Knives
- Use a honing rod regularly to maintain the edge.
- Sharpen with whetstones (1000/6000 grit for best results).
- Hand wash only to prevent damage.
- Store in a knife block or magnetic strip to protect the blade.
Frequently Asked Questions
Can left-handed users use right-handed Japanese knives?
Yes, but only double-bevel knives. Single-bevel knives (like yanagiba or usuba) are designed specifically for right-handed users and will not perform well for left-handed cutting.
Are there left-handed versions of traditional Japanese knives?
Yes, but they are rare. Some high-end brands like Masamoto and Sukenari offer left-handed single-bevel knives.
What’s the best budget-friendly left-handed Japanese knife?
The Tojiro DP Gyuto is an excellent choice, offering high-quality VG-10 steel at an affordable price.
How do I know if a knife is left-handed?
Check the grind:
- Double-bevel (50/50) = Ambidextrous
- Left single-bevel = Left-handed
- Right single-bevel = Right-handed only
Final Thoughts
Left-handed chefs don’t have to compromise on quality when it comes to Japanese knives. By choosing double-bevel, ambidextrous, or left-handed single-bevel options, you can enjoy the precision and craftsmanship that Japanese knives are famous for. Whether you’re a professional chef or a home cook, the right knife will make all the difference in your kitchen.
For the best experience, consider investing in a Shun Premier, Global G-2, or a left-handed Masamoto—each offers exceptional performance tailored for left-handed users. Happy cutting!