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Lefty Bread Knife Question

Fri Mar 08, 2013 9:47 pm

I'm planning on getting a bread knife and considering either the Mac Superior, Tojiro ITK, or Artifex Bread Knives—they all seem to have very similar blade profiles. Since I'm a lefty, are they 50/50 or do they have a right-hand bias?

What are any pros/cons about these choices? Would appreciate any advice.

Re: Lefty Bread Knife Question

Fri Mar 08, 2013 9:55 pm

I've never even thought about lefty/righty grinds on a bread knife.

I'll have to look at my Mac tonight....makes me curious.

Of the three, I like my Mac a lot, but the Artifex is really nice as well. Can't go wrong with any of them really.

Re: Lefty Bread Knife Question

Fri Mar 08, 2013 10:36 pm

I can vouch for the ITK, really enjoy it; have no idea about the grind though.

Re: Lefty Bread Knife Question

Sat Mar 09, 2013 3:02 am

most if not all bread knives are righty grind. including the well selling mac and itk from tojiro bread knives.

i use a gyuto to cut bread.

Re: Lefty Bread Knife Question

Sat Mar 09, 2013 11:12 am

i"m a lefty and own the Tojiro ITK bread knive. Never even looked at the grind. This thing is a beast! Flies through anything i've put up against it so far (mainly french bread, sourdough, and a couple of soft banana breads). It cuts like a dream, no crushing, no sawing, etc...

Chris

Re: Lefty Bread Knife Question

Sat Mar 09, 2013 2:17 pm

The Globals we have in stock all have the serration grind on the left side for some reason.....

Re: Lefty Bread Knife Question

Sat Mar 09, 2013 2:27 pm

interesting thanks for that info!

Re: Lefty Bread Knife Question

Sat Mar 09, 2013 5:55 pm

Tojiro ITK is a 50/50 grind with a 90/10 edge, right hand bias. I don't think you'll have any real steering issues with it once you use it for a minute or 2.

Re: Lefty Bread Knife Question

Sun Mar 10, 2013 3:05 pm

Thank you very much for the feedback. I was just curious about if the right-hand edge bias made a difference for a lefty—since I've never owned a bread knife. In the past I would just use my chefs knife to cut bread—but have recently gotten paranoid about my blade chipping on crusty baguettes now that I'm acquiring higher quality Japanese knives. So now's the time for a dedicated bread knife, I do prefer the ones with a more arched profile [Mac Superior, Tojiro ITK, Artifex] as opposed to the straighter bread blades—though the Franz Gude bread knives look to be beasts.
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