Left-handed single bevel knives have the bevel on the left side instead of the right. While most traditional Japanese knives are made for right-handed users, left-handed versions match the natural cutting motion of left-handed users. The knife's flat side guides food away while the beveled side cuts, making proper handedness essential for optimal performance.

This handedness only applies to single bevel knives like yanagiba, usuba, and deba. Western knives and double-beveled Japanese knives (gyuto, santoku, petty) work for both hands since they're ground evenly on both sides. Our left-handed single bevel collection offers the same exceptional quality and precision as our right-handed knives.