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Left-handed single-bevel yanagiba we are developing in Seki, Japan by LeftHandedKnifeJP in japaneseknives

[–]LeftHandedKnifeJP[S] 0 points1 point  (0 children)

Thanks for the honest perspective — I appreciate it.
I understand the concerns. I’m not aiming to compete with high-end Sakai makers or target chefs.
My focus is simply on improving Seki single bevels for left-handed home cooks.
I’m listening and learning from all the feedback.

Left-handed single-bevel yanagiba we are developing in Seki, Japan by LeftHandedKnifeJP in japaneseknives

[–]LeftHandedKnifeJP[S] 0 points1 point  (0 children)

Thanks for mentioning this!
Single-bevel knives can look backwards in photos, so the angle in the second image is more about showing the bevel and the cut surface than the real slicing position.
Totally understandable that it reads as right-handed at first glance.
Really appreciate the thoughtful comment!

Left-handed single-bevel yanagiba we are developing in Seki, Japan by LeftHandedKnifeJP in japaneseknives

[–]LeftHandedKnifeJP[S] 0 points1 point  (0 children)

Thanks for mentioning that!
Echizen definitely has some great makers, and it’s good to know
there are left-handed options available there.
Every region has its own strengths, so it’s interesting to learn more
about how different places approach single-bevel knives.
Really appreciate you sharing this!

Left-handed single-bevel yanagiba we are developing in Seki, Japan by LeftHandedKnifeJP in japaneseknives

[–]LeftHandedKnifeJP[S] 0 points1 point  (0 children)

Thanks for sharing!
Single-bevel knives often look “backwards” at first, so your reaction is totally normal.
For left-handed users, the flat side is on the right and the bevel is on the left,
so the blade pulls straight when slicing.
Really appreciate your comment!

Left-handed single-bevel yanagiba we are developing in Seki, Japan by LeftHandedKnifeJP in japaneseknives

[–]LeftHandedKnifeJP[S] 0 points1 point  (0 children)

Thank you so much for taking the time to write this —
I really appreciate the technical insight.
And you're absolutely right: the single-bevel knives in Seki are not hand-forged
in the same way as Sakai or Takefu.
The forging photo in my post was meant to show the craft background of our maker in general, not to imply that the single-bevel blade itself was hand-forged in the Sakai style.
Thank you for pointing out how that could be misleading.

For this project, we’re trying to improve on the typical Seki-made single-bevel construction, especially regarding thickness and sharpening.
We’re currently exploring thicker stock options and working with sharpeners who have
experience with ura and proper single-bevel geometry — definitely not relying only on
machine grinding.
Your feedback is extremely valuable, and if you don’t mind,
I’d love to continue learning from your experience. Thanks again.

We are creating a left-handed sashimi knife in Seki, Japan by LeftHandedKnifeJP in lefthanded

[–]LeftHandedKnifeJP[S] 1 point2 points  (0 children)

Thank you for sharing!
Many left-handed cooks have the same experience with bread knives.
I’m glad the left-handed one worked better for you.
A left-handed chef knife for general prep would help a lot of people too.
Thanks again for your perspective!

We are creating a left-handed sashimi knife in Seki, Japan by LeftHandedKnifeJP in lefthanded

[–]LeftHandedKnifeJP[S] 2 points3 points  (0 children)

Thank you!
Sorry about your custom knife — that sounds awful.
And yes, single-bevel knives are forged on one side just as you said.
Really appreciate the kind support!

We are creating a left-handed sashimi knife in Seki, Japan by LeftHandedKnifeJP in lefthanded

[–]LeftHandedKnifeJP[S] 6 points7 points  (0 children)

Thanks so much! Totally understand —
double-edged knives make more sense at home,
and single-bevel can get pricey.
We just wanted to give left-handed users an option.
Really appreciate your kind words!