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Sun Feb 24, 2013 11:54 am
Hello CKTG, I am a left handed cook interested in picking up a 24cm gyuto to replace my old chefs knife.
A few of the brands that caught my attention are:
Hiromoto AS (current frontrunner)
Takayuki Grand Chef
Considering that these knives are intially designed for righties, my questions concern:
1. If possible, how much would it cost to adjust the edge?
2. Knowing that the Hiro is set to 60/40, how difficult would it be and/or how much harm would I cause the knife if I were to adjust the bevel to 50/50 or 40/60 (if you will)personally? Also, I am not familar with the bevels on the other brands, though I believe a majority of them are set at 70/30.
I look forward to hearing back from you, Thanks.
Sun Feb 24, 2013 12:00 pm
Small asymmetric edges are easy to use if you're a lefty so don't worry about that too much if at all.
The hiro has the best steel of the group. If it were me personally I would try something hand made like this Masakage Yuki. I love this knife:http://www.chefknivestogo.com/mayugy24.html
I like it better than all the knives you listed. That said it's more money than all the knives you listed. It's hand made, with a sick edge on it right out of the box. The steel and heat treat are very good and the handle is nice. Beautiful knife and excellent performance in a knife that has some soul to it.