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Wed Jul 24, 2013 3:10 pm
I am looking at the Kikuichi Elite Carbon knife and have a question about the edge grind. I am left handed. Many of the Japanese knifes have a right hand bias and are ground 70/30 as opposed to 50/50 on the bevel. How is the Kikuichi Elite Carbon ground? Will I really notice this. It appears that the handle is ambidextrous. Let me know.
Wed Jul 24, 2013 3:14 pm
Handle is universal....so no troubles there.
The grind on these is something asymmetrical.....whether that's 60/40 or 70/30 or something else along those lines I can't tell you for absolute certainty though.
Will you notice it? That's going to depend on a lot of factors.
How in tune are you to the cutting process?
What are you cutting? If you're cutting a large squash, it's more noticeable than cutting a soft tomato or a protein.
At the end of the day, I know many lefty's who use asymmetrically ground knives without complication.
Wed Jul 24, 2013 3:15 pm
This knife is flat on the left side and has most of the convexing done on the right side. The edge is also slightly asymmetric so this one is not the best choice for you. I would ignore the edge geometry since you can and will change it the first time you sharpen the knife. The blade grind is a different story and that can't be changed without a belt sander and some talent.
Try a different knife. Maybe my artifex suji if you want a similar knife with a more even grind on the blade. There are a bunch of others too. The Masamoto HC (carbon) or VG (stainless) would be good ones to consider. Also the Suisin is a nice little suji with lesser steel than the others I just listed.
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