Which is the best japanese knife left handed?
Finding your suitable japanese knife left handed is not easy. You may need consider between hundred or thousand products from many store. In this article, we make a short list of the best japanese knife left handed including detail information and customer reviews. Let’s find out which is your favorite one.
Best japanese knife left handed
1. KS&E Hasegawa 12 Inch(300mm) Stainless Steel Left Handed Japanese Knife, Filet Knife Fish, Asian, Yanagi Sushi Sashimi Knife
Feature
Ideal for sashimi and sushi preparation, fish and seafood dishesHigh-quality stainless steel blade is designed for cutting and slicing fillet. It is resistant to corrosion and discoloration
Perfect for beginner and expert in home and restaurant
Left-handed design. Single-Edged. Blade Length: approximately 11.8 Inch(300mm) Weight:240g
Made by Hasegawa, Japan
Description
Hasegawa Yanagi is produced with the outstanding technology of the traditional Japanese artisan. It is made with excellent polishing technology and heat treatment. Also, it has excellent abrasion resistance and cutting power. It maintains a sharp blade even if it is used for a long time. The long and narrow blade is perfectly designed when slicing and cutting fillet for sashimi without compromising meat quality. It is beveled and sharpened on the left side of the blade for left handed users only.2. Mercer Culinary Asian Collection Left Handed Yanagi Sashimi Knife with NSF Handle
Feature
Razor sharp, high-carbon, no-stain German steel resists rust, corrosion, and discolorationSingle-edge blade is taper ground with a fine stone finish
Offered with a traditional wood handle or an NSF certified slip-resistant Santoprene handle
Limited Lifetime Warranty
0
Razor sharp high carbon, stain-free German steel
Single-edge blade (left hand profile)
6 one side / 15 other side
Traditional D-shaped slip-resistant Santoprene handle
NSF certified with a Limited Lifetime Warrany
Description
This collection calls on the rich tradition of Japanese craftsmanship to provide unsurpassed performance.3. Kotobuki Kagetsuna Yanagi Japanese Kitchen Knife, Left-Handed
Feature
Stainless steel7-3/4 inch blade length, left handed design
Yanagi shape is a single-edged, Japanese specialty shape for slicing sashimi and sushi
Wood handle
Traditional Japanese craftsmanship
Description
Sword making history in Japan dates back over 1,000 years, when master swordsmiths practiced their craft making weapons for warriors. Modern Japanese kitchen knives are a descendant of these renowned swords, as evidenced in the details, ideals, and spirit that have been passed down through generations that go into each tool. This particular knife has a yanagi shape. It is beveled and sharpened on one side of the blade only and is long and narrow, to ensure a slice in one smooth motion that will not damage or tear the flesh of fish or meat. Stainless steel, designed for left-handed users.4. Kitchen knife set kitchen knife set Dottokomu willow blade knife, two "bright sound Sakura" (Akane Suzaku et al.) Left-handed (japan import)
Feature
For Left-handedSize: 8.3"(210mm) blade Yanagiba knife and 5.9"(150mm) blade Deba knife set.
Materials: Yasuki White Steel.
Caution: These blades are the sharpest you can find, but they are not very r esistant to rust, so please handle them with care.
Made in Japan. Sakai made
Description
(For Left-handed) Yanagiba-boucho - A sashimi knife used to slice up raw block of fish and fish fillets. Deba-bocho - A heavy duty cleaver used for tough jobs like cutting through the bones and cartilage of fish. Experience the sharpness of reasonably priced these kitchen knives, handmade in the style of Sakai craftsmen, forged using traditional Japanese swordmaking techniques.5. Kotobuki Kagetsuna Deba Japanese Kitchen Knife, Left-Handed
Feature
Stainless steel5-1/2 inch blade length, left handed design
Deba is a Japanese specialty shape for processing whole fish
Wood handle
Traditional Japanese craftsmanship
Description
Sword making history in Japan dates back over 1,000 years, when master swordsmiths practiced their craft making weapons for warriors. Modern Japanese kitchen knives are a descendant of these renowned swords, as evidenced in the details, ideals, and spirit that have been passed down through generations that go into each tool. This particular knife has a deba shape. It is the tool of choice when filleting a whole fish. The thick spine and one-sided beveled edge make it easy to process a whole fish, from removing the head and cutting through bones, to slicing fillets. Stainless steel, designed for left-handed users.6. Santoku Knife Kitchen Knife Professional Japanese Chef Knife, 7 Inch Sharp Blade with Hollow Edge, Full Tang Forged by German HC Stainless Steel with Ergonomic Handle
Feature
Exceptional German Steel -- The high quality Japanese Santoku knife made of high carbon German stainless steel X50 CrMoV15 at 58 Rockwell Hardness, it is wear-resistant, durable, rust and stain resistantHollow Edge Design -- The blade divots of chef knife create a nonstick surface to work with, convenient to wipe the food off the blade
Military Grade High Polymer Handle -- The durability and reliability of the kitchen knife are secured by the triple rivet design that attaches the handle firmly onto the blade
Extremely Sharp Blade -- Hand Polished 15angle per side by seasoned craftsman, and the blade is double-sided, so the Santoku knife is suitable for right or left-handed
Lifetime Warranty -- 100% SATISFACTION OR MONEY BACK GUARANTEE, Lifetime warranty against defects or workmanship, Try it risk free. SKY LIGHT, your faithful companion on your way towards master's throne
Description
100% Satisfaction Guarantee, Lifetime Warranty, Just try it
The Classic 7 inch santoku chef knife is perfect for slicing, dicing and mincing meat, fish, ham and vegetables, It makes your slicing more smooth and easier
Features and Benefits
1. The knife has been sharpened, can be used directly
2. Well balanced knife perfect for all your kitchen needs
3. Prevent soft or thin slices from sticking to the blade
4. Premium German HC stainless steel
5. Anti-corrosion and anti-stain
6. Precisely forged and wear-resistant
7. Ultra-sharp edge to make your slicing more easily and smoothly
8. Elaborately polished spine to ensure a comfortable pinch grip
9. Triple riveted allowing for more durability
10. Specially designed bolster to protect your safety
11. Easy to clean with low maintenance
Specifications
1.Blade material: X50 CrMoV15
2.Handle material: ABS + 430 Stanless Steel
3.HRC(Rockwell Hardness): 58
4.Knife total length: 13 inch
5.Blade length: 7 inch
6.Blade thickness: 0.1 inch
7.Blade width:1.37 inch
8.Knife weight: 0.54 lb
9.Knife edge angle: 15 degrees
Care and Use
1.Please avoid the direct contact with the edge, do not test it by fingers and keep it away from children
2.Keep the knife dry and clean with a soapy cloth after each use
3.Safe for dishwasher, in order to keep knife's lifespan, Hand washing is recommended
4.Knives can be honed after several times uses with a honing steel, which can help keep knives sharp as always
Includes
1* 7 inch Santoku knife
1* Protective tip guard
1* Packaging box
7. FUJI CUTLERY Narihira #9000 Deba Knife "Left-handed" 150mm (FC-83)
Feature
Product size: Blade length: 150mm, total length: 280mmMaterial: Blade: stainless steel cutlery Handle: natural wood wig: polypropylene resin
Production country: Japan
Description
Simple sum of the kitchen knife care. Handle of natural wood is familiar with a hand so as to use it.8. Japanese Sushi Sashimi Knife for Left Handed German steel (270mm)
Feature
Razor sharp, high-carbon, no-stain German steel resists rust, corrosion, and discolorationSingle-edge blade is taper ground with a fine stone finish
for Left Hand
Limited Lifetime Warranty
Description
The Blade-Amazingly sharp edge
-Made of German steel
-High rust resistance
-Excellent edge retention -Easy maintenance The Handle
-Made of wood
-Firm grip whether it's wet or dry
-Lightweight and well balanced
-Ergonomic handle for high control and maneuverability
How to Maintain Your Knife
-Clean the knife after every usage
-hand-washing is highly recommended
-After washing, wipe off any excess water and store the knife in a dry and safe place
9. Masahiro Deba Stainless Knife 180mm "Left-handed" 10657
Feature
Specifications of the product Size: total length / 310mm Blade length / 180mm blade thickness / 4.0mm Weight: 280g 58-59 handle / laminated wood strengthening (0.9% carbon 13% chromium-molybdenum-vanadium) hardness / HRc stainless steel MBS-26 use of blade / Masahiro Original: Material Material Country of origin: Japan Specifications: core shape / semi-core sub-zero treatment / YesDescription
From Amazon Japanese knives, making the stainless steel technology of Japanese sword training high functionality and simple design with origami of "Good Design" Ministry of Economy, Trade and Industry Good Design Product Selection improved durability, water resistance now impregnated with resin containing the antibacterial agent effective in E. coli or the like, the handle is reinforced laminated wood knife by using liquid nitrogen, and sub-zero treatment was maintained for about 34 minutes at -7010. Yoshihiro Left-Handed Hongasumi VG Stainless Steel Yanagi Sushi Sashimi Japanese Knife Ebony wood Handle (10.5") with Nuri saya Cover
Feature
Grade: Hongasumi VG-10 / Knife Type: Left-Handed Yanagi (Sushi Sashimi Chef ) KnifeSteel Type: VG-10 Stain Resistant Steel
Blade: Single-Edged / Blade Length: 10.5"(270mm)
BOLSTER: Double Redwood /Handle Material: Octagonal Shaped Shitan
Hardness Rockwell C scale: 62-63 / Saya Cover : Included
Description
The Yoshihiro Left Handed Hongasumi VG-10 Yanagi Sashimi Japanese Knife is designed specifically for Sashimi and sushi chefs. With its single-edged blade, this chef's knife, made of VG-10, thinly slices through the skin and flesh of a fish with ease and without compromising the taste and quality of the structure-unlike other knives which can damage the cell walls and alter the feel and taste. Traditional Yanagi knives leave the fish smooth, shiny, and fresh. A Left Handed Hongasumi knife, this knife is a higher-quality Kasumi knife-or a knife that was forged by layering softer steel over a hard steel core. The hard steel of the VG-10 allows for a superior sharpness and edge retention while the softer, surrounding steel adds durability.
Hand crafted in Japan with traditional techniques, the Yoshihiro Hongasumi VG-10 Yanagi Sashimi Japanese Knife has a completely flat ground on front (Shinogi), and a concave ground (Urasuki) with a flat rim (Uraoshi) on the back. As traditional Japanese knives and cutlery value sharpness, the hardness of the VG-10 stainless steel lets these tradesmen create a thin, sharp cutting edge on the blade. With its handmade, Ebony, Octagonal -shaped handle, this knife is light and well balanced. This knife comes with a lacquered magnolia wood Saya cover, which is easy to clean and resistant to stain and odor.
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