Answer
May 21, 2024 - 04:58 PM
The handle is ambidextrous, it is the blade construct that makes this either left or right handed. Whereas most blades are ground on both sides to form a "V" (isoceles triangle), the Masahiro has a flat back side and the face is angled to form an acute triangle. While these are called one-sided knives, they are actually a compound bevel. You might think that one would lay the back side flat on a stone for sharpening, but that should only be done on a Traditional Japanese (sushi) knife where the back has a concave grind. It would mar the finish on these knives and would not make good contact with the cutting edge. For this reason a small amount of sharpening is performed on the back and at a steeper angle than the face side, Sharpening would be performed at 16 to 18 degrees on the face side with a small bevel on the back set at 20 to 22 degrees. This is set at 80/20 from the factory (80% sharpening on the front, 20% on the back). For clarity, the face side is easily distinguished by the Masahiro logo, and the back side is blank.
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