# Left-handed Japanese knives: what to check before buying Source: https://edgeandhaft.com/blog/left-handed-japanese-knives Published: 2026-10-09 Publisher: Edge & Haft **Short answer:** Most double-bevel Japanese knives such as gyuto, santoku, nakiri and petty work fine for left-handed cooks, especially with a symmetric 50/50 edge and an octagonal, oval or Western handle. Single-bevel knives (yanagiba, deba, usuba) must be bought in a left-handed version, and some D-shaped handles and asymmetric grinds favor right-handers. Left-handed cooks hear mixed advice about Japanese knives. Some are perfectly ambidextrous, some are slightly biased toward the right hand, and some are made for one hand only. This page explains the three things to check before buying: the bevel type, the grind symmetry and the handle shape. You also get a checklist for reading listings and tips on adjusting a right-biased knife when sharpening. ## Three things that make a knife right- or left-handed A knife becomes handed in three ways. First, the **bevel**: single-bevel knives are ground on one side only. Second, the **grind ratio** on double-bevel knives: some are sharpened more heavily on one side, such as 70/30. Third, the **handle**: D-shaped handles have a ridge meant to sit in one side of the palm. A knife that is symmetric in all three ways works equally in either hand. A knife that is handed in one of them may still be usable, but it can steer or feel awkward. ## Single-bevel knives need a left-handed version Traditional single-bevel knives (yanagiba, deba, usuba, and the traditional single-bevel kiritsuke) have a bevel on the right face and a hollow ura on the left for a right-handed user. In a left hand, the knife steers the wrong way and the cut quality suffers. Left-handed versions exist, with the bevel on the left face, but they are made in smaller numbers, are often special order and can cost more. If you want a single-bevel knife, confirm the listing explicitly says left-handed. Do not try to convert a right-handed single bevel by sharpening; it cannot be done properly. Note: Never assume a single-bevel knife is ambidextrous. If the listing does not say left-handed, it is almost certainly right-handed. ## Double-bevel knives and grind ratios Most gyuto, santoku, nakiri, bunka and petty knives are double bevel and usable by left-handed cooks. Many Western-market Japanese knives are sharpened 50/50, meaning the same on both sides. Some makers, especially smaller Japanese workshops, grind double-bevel knives asymmetrically, with more bevel on the right side (for example 60/40 or 70/30). A right-biased edge tends to steer slightly in a left hand, especially on hard vegetables. Listings do not always state the ratio. When in doubt, ask the seller or choose a brand that states a symmetric edge. The fix is simple if you sharpen on stones: you can gradually re-sharpen the knife to 50/50 or even bias it to the left. See [how to sharpen a Japanese knife on a whetstone](https://edgeandhaft.com/blog/how-to-sharpen-a-japanese-knife-on-a-whetstone). ## Handles: D-shaped, octagonal and Western **Octagonal and oval wa handles** are symmetric and work in either hand. **Western (yo) handles** are usually symmetric as well. **D-shaped handles** have a flat side and a rounded ridge. Traditionally the ridge sits in the right palm, which makes it uncomfortable for some left-handed cooks. Brands differ in how they treat this. Shun's Classic line uses a D-shaped Pakkawood handle, and the current Amazon listing for the Shun Classic Blonde chef knife describes the handle as suitable for both left- and right-handed users. Some brands have offered left-handed D handles in the past. Because policies and lineups change, check the maker's current information or the listing before you order. ## Checklist for left-handed buyers Listings vary in how much they say, so run through these points before you buy, and ask the seller when a detail is missing. - Is it double bevel? If single bevel, does the listing say left-handed? - Does the maker state a 50/50 edge, or an asymmetric grind? - Is the handle octagonal, oval or Western? If D-shaped, is it labeled for left hand or ambidextrous? - Is there a scalloped or hollow-ground side? Some knives have dimples only on one face, which is a cosmetic but noticeable difference. - Is the maker's mark or engraving on one side only? This is cosmetic and does not affect cutting. [See Japanese knives that suit either hand](https://edgeandhaft.com/best/best-japanese-kitchen-knives) ## Good starting choices for left-handed cooks A symmetric double-bevel gyuto or santoku with an octagonal or Western handle is the safest start. Brands such as Global (one-piece stainless handles), MAC and Miyabi make widely sold double-bevel knives. Read the listing for each model rather than assuming it is symmetric. Many cooks start with a gyuto, then add a petty and a nakiri, all of which are double bevel. Our [best gyuto knives](https://edgeandhaft.com/best/best-gyuto-knives) and [best Japanese knives for beginners](https://edgeandhaft.com/best/best-japanese-knives-for-beginners) guides are good places to look. For Shun specifically, see [are Shun knives good](https://edgeandhaft.com/blog/are-shun-knives-good). ## Sharpening as a left-handed cook Sharpening a double-bevel knife is the same for either hand; you just switch which side you start with. Holding the same angle on both sides keeps the edge symmetric. The [sharpening angle finder](https://edgeandhaft.com/tools/sharpening-angle-finder) shows how high to lift the spine for a given angle. If you buy a knife with a right-biased grind, you can shift it toward 50/50 over several sharpenings by spending a few more strokes on the left side. Go slowly and check the bevels by eye after each session. ## Frequently asked questions **Can a left-handed person use a right-handed Japanese knife?** Yes for most double-bevel knives, though an asymmetric edge or D-shaped handle may feel slightly off. A right-handed single-bevel knife is not practical in the left hand. **Are Shun knives left-handed friendly?** Most Shun knives are double bevel. Some lines use D-shaped handles; the Shun Classic Blonde listing describes the handle as suited to both hands. Check the current listing for the model you want. **Is a santoku ambidextrous?** Most santoku sold in the US are double bevel and work in either hand. Check for an asymmetric grind or a D-shaped handle. **Are left-handed knives more expensive?** Left-handed single-bevel knives are often special order and may cost more. Ambidextrous double-bevel knives cost the same for either hand. ## Gear guides for this topic - https://edgeandhaft.com/best/best-japanese-kitchen-knives - https://edgeandhaft.com/best/best-gyuto-knives - https://edgeandhaft.com/best/best-japanese-knives-for-beginners