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Sandi in Hawaii

Kiwi Chris, are you right or left handed? It'll make a difference...

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Joined: Dec 12, 2005

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Posted to Thread #12914 at 9:11 am on Dec 8, 2008

I have two Santoku knives, the Wusthof Grand Prix, with the hollow ground edge, and the Shun Classic (no hollows).

In that Korin Link, note that those are right handed knives (left handed ones cost a lot more).

In a lot of Japanese knives, only one side of the blade is beveled (the bevel starts where the blade is darker gray, on the bottom half of the blade). The other side is straight. This allows sushi chefs to get a straight, perpendicular cut from a rectagular block of fish.

Note that the bevel of those Japanese knives start about 1/2" or so from the cutting edge of the blade - most German knives have a bevel (on both sides of the blade) only a milimeter or so above the cutting edge.

Although Shun is a Japanese line, I have a feeling the lines available in the US have been geared towards the Western market, so that it's more Western than the traditional Japanese knives.

The Shun Classic is also a right handed knife, as the blade is offset from the handle more on the right side than the left side, and the D-shaped handle fits a right hand better than a left.

Assuming you are right handed (like me), I use both the Shun and the Wusthof. The Wusthof is lighter, and the blade is thinner, which works great for some applications. However, I prefer the Shun, as I love the feel of the Pakka wood handle, and the D-shape is soooo comfortable. (I have fairly small hands.)

The Global Deba (right handed) feels a lot different from the more common German knives, so you really have to feel it in your hands. It's a lot lighter, and better for fine, meticulous work, but I think you have to be pretty skilled. The handle feels too thin for me to get a good grip on it, especially if my hands are greasy...

Ask about the sharpening of these knives too - if you get a Japanese knife that's beveled only on one side, it would be best if you could sharpen it yourself on a whetstone. You shouldn't use a electric knife sharpener - you'll ruin the edge.

Hope this is helpful :) Nice present!


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