SANTOKU
SANTOKU
Updated August 2026 · 6 min read · UK Japanese-steel knife specialists
If you're left-handed and wondering whether you need to hunt down special "left-handed knives", here's the reassuring truth: for the everyday kitchen knives that most people buy, handedness simply doesn't come into it. Below we explain what actually makes a knife left- or right-handed, the one type to steer clear of, and the double-bevel Japanese-steel knives we'd recommend — every one of which is fully ambidextrous.
What "left-handed" actually means for a knife
A knife can be "handed" in two ways, and neither applies to the knives we sell:
1. The bevel (the grind of the edge). A double-bevel knife is sharpened at roughly the same angle on both sides, giving a symmetrical V-edge. Because both faces are identical, the knife cuts exactly the same whether you hold it in your left or right hand. A single-bevel knife is ground on one side only — brilliant for specialist tasks, but it's built for one specific hand. If you want the full detail, see our guide on single bevel vs double bevel knives.
2. The handle. Some traditional Japanese handles are shaped asymmetrically (a "D-shape") that fills one hand better than the other. The handles on our knives are symmetrical rounded or octagonal shapes designed to sit comfortably in either hand.
Put those together and the answer is simple: our double-bevel, symmetrical-handled knives are ambidextrous. For more background, our explainer on what makes a knife left- or right-handed goes deeper.
The only knives a left-hander should avoid
To be completely honest with you, there is one category where handedness matters: traditional single-bevel Japanese knives. A right-handed yanagiba (sushi slicer), usuba (vegetable knife) or deba (fish knife) is ground for a right hand, and a left-hander would need a dedicated left-handed version (which are rarer and usually cost more). These are specialist blades for very specific jobs — and we don't stock them, so it's not something you need to worry about when shopping with us.
For every everyday task — chopping, slicing, dicing, prepping veg and meat — a double-bevel knife is the right tool for a left-hander anyway. The only thing that really matters is comfort in the hand and good technique, such as a secure pinch grip, which works exactly the same left or right.
Great double-bevel knives for left-handed cooks
Any of these will feel just as natural in your left hand as your right. They're all hard Japanese-steel blades (VG10 or AUS-10), all in stock, all with real customer ratings.
Aiko Black Damascus VG10 Knife
From £64.99 · ★ 4.94 (119 reviews)
A hard VG10 double-bevel blade with a comfortable, symmetrical black resin handle — equally at home in either hand. Keen, easy to live with, and buildable into a matching set.
Best for: the everyday knife most cooks (left- or right-handed) should own.
View the Aiko
Haruta 8" VG10 Gyuto Chef Knife
£89.99 · ★ 4.87 (111 reviews)
A do-everything 8" gyuto with a symmetrical wooden handle and a protective scabbard. One versatile double-bevel knife for veg, meat and herbs — comfortable in either hand.
Best for: your main workhorse knife.
View the Haruta Gyuto
Minato Santoku Knife (AUS-10)
£79.99 · ★ 4.88 (73 reviews)
A hard AUS-10 double-bevel santoku — compact, flat-profiled and brilliant for fast, controlled veg prep with either hand.
Best for: vegetable-forward cooks who want a nimble blade.
View the Minato SantokuWant to see the full range? Browse our single knives — every one is a double-bevel blade that works in either hand.
Frequently asked questions
Do left-handed cooks need a special knife?
For everyday cooking, no. Almost all kitchen knives — including every knife we sell — are double-bevel, meaning they're ground evenly on both sides and work identically in either hand. You only need a dedicated left-handed knife if you're buying a traditional single-bevel blade.
Are double-bevel knives ambidextrous?
Yes. A double-bevel edge is symmetrical (sharpened at the same angle on both sides), so it cuts the same regardless of which hand holds it. Paired with a symmetrical handle, the knife is fully ambidextrous.
Which knives are actually left- or right-handed?
Traditional single-bevel Japanese knives — the yanagiba (sushi slicer), usuba (vegetable knife) and deba (fish knife). These are ground on one side for a specific hand, so a left-hander would need a left-handed version. We don't stock single-bevel knives.
Do you sell left-handed knives?
We don't need to — all our knives are double-bevel and ambidextrous, so any of them suits a left-handed cook straight out of the box. Just pick the knife that fits how you cook and feels good in your hand.
What should a left-hander look for in a knife?
The same things as anyone else: a double-bevel edge, a symmetrical handle that fills your hand comfortably, a blade length that suits your tasks, and hard, keen steel (like VG10 or AUS-10) that holds an edge. Good technique — a secure pinch grip — does the rest, and it works the same in either hand.
Related guides
- Single Bevel vs Double Bevel Knives: Which Is Best?
- The Best Japanese Knife for Beginners (UK, 2026)
Find a knife that fits your hand
Left- or right-handed, our double-bevel Japanese-steel knives work beautifully either way. Browse the range and pick the one that suits how you cook.
Shop single knives
