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Left handed sashimi knife

I want to get an inexpensive Japanese style knife for cutting thin slices of fish & seafood for raw preparations such as ceviche, crudo or sashimi. I'm left handed and wonder can I get away with this one that is ground for right handers? It will only be used occasionally at home. Do other left handed home cooks use right handed sashimi knives or must I get a left handed version which cost a lot more?

http://www.amazon.com/gp/product/B001...

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  1. save yourself a few bucks and get a sujihiki... its a double bevel slicing knife that will be fine for occasional use for cevice, crudo, etc. As long as the handle is western or octagon shaped, you should be fine.

    1. In my opinion, if you are not all that serious about preparing sushi, then there is no need to get a yanagiba knife. It will be a waste of money. If you are very serious about it, then there is no reason not to get a left handed knife.

      Also if you are serious, then the knife your have listed is probably not good enough. You will likely need to look at something at the very least above $150, and likely above $300.

      http://japanesechefsknife.com/HonKasu...

      http://japanesechefsknife.com/MizunoH...

      2 Replies
      1. re: Chemicalkinetics

        I have a left handed ground gyuto from JCK but I don't want to spend that kind of money for a knife I'll rarely use. I ordered the knife I asked about from Amazon but now I am having second thoughts. After reading JBroida's post about the sujihiki I realize it's a better choice for me (50/50 Bevel) and can serve double duty as a meat carver. I think I may gift the knife from Amazon to a righty cook & get one of these from Chef Knives to Go. Am I thinking correctly? My budget is $125.00 with shipping included. How about flexability? these seem to vary considerably.And edge retention. Which type of metal will hold the edge longer. I don't want to sharpening constantly? Thanks!!!!
        http://www.chefknivestogo.com/sujihik...

        1. re: zackly

          <Am I thinking correctly? >

          I agree with Jon that a sujihiki will be more versatile for you. Of course, Jon himself also sells sujihiki, but most of his are out of your price range.

          His Zakuri 210mm Blue #1 has a good spec, but you can follow up with him and see what he thinks of it. It may be a bit thick though:

          http://www.japaneseknifeimports.com/k...

          <And edge retention. Which type of metal will hold the edge longer>

          Typically speaking a harder steel and carbon steel holds an edge longer, but a carbon steel blade is much more prone to rusting and corrosion. It is not a big deal. Most of my knives are carbon steel, and your left hand ground gyuto may also be carbon steel (I don't know).

          Based on your Chefknivestogo list, I really like the Konosuke HD2 sujihiki.

          http://www.chefknivestogo.com/kohdwa2...

          It is semi-stainless -- not official stainless, but very rust resistance. It is a thin precision knife. However, it is quiet a bit out of your price range.

          I do not know enough about Richmond knives to make recommendation, so I will suggest the Tojiro DP sujihik: $105.

          http://www.chefknivestogo.com/todpslk...

          Of course, you can always get a sujihiki from your previous JCK, such as the CarboNext Sujihiki for $125-140:

          http://japanesechefsknife.com/KAGAYAK...

      2. Yanagibas are great, but i would not suggest getting one (or any traditional japanese single bevel knife)...unless you need to do the type of cuts they're designed for, are willing to learn how to use and maintain one, and can afford to get a very good one.

        As suggested, you're better off with a sujihiki / see if Jon has something within your budget.

        Chem...that 210mm Zakuri looks neat, but is a long petty/short suji, "line knife" for pros. For regular slicing tasks, i suggest going with 270mm +; longer blade == less sawing / cleaner cuts.

        I used to believe some flex in a slicer was needed for skinning fish, but less so after leaning how to do it a stiff blade. I'm not aware of any slicing tasks that would benefit from flex.

        Slicers normally don't see prolonged board contact, so a suji with ok edge retention will probably hold an edge as long or longer than say a gyuto with good edge retention. The high carbon models from Kikiuchi, Misono (awesome etched dragon), Suisin, Fujiwara seem well liked.

        5 Replies
        1. re: JavaBean

          I ended up getting this one.
          http://www.chefknivestogo.com/fufkmsu...

          It was priced right, had good reviews and the onion dicing video blew me away! I was a good chef but never had the greatest knife skills. To be able to make three horizontal cuts on a small onion without it binding is impressive. I hope it comes with a good edge right out of the box. thanks to all for their advice especially Chemicalkinetics for his excellent primer.

          1. re: zackly

            Best wishes, and please update us your experience (good or bad).

            1. re: JavaBean

              <that 210mm Zakuri looks neat, but is a long petty/short suji, "line knife" for pros. For regular slicing tasks,>

              :) I didn't pay attention to the length.