If your holding the knife in the position to cut and blade is sharpened on the right side is that a right hand knife or left hand?
The blade is not the only thing to dictate which hand the knife is meant for. A knife can be ground on both sides the same. That is a “V” grind blade, ground and sharpened at equal bevel angles on both sides of the knife blade. It still can be specified a left handed knife or right handed knife determined just by the shape of the knife’s handle.
I will take a picture or 2. It’s a Japanese steel kitchen knife. It’s very long and very thin.
<p style=“text-align: right;”>On a 1 sided blade fo you still sharpen to a burr? If so how do you remove burr? Light pass with a 1000 grit stone?</p>
That would be a left handed knife.
https://www.leftyslefthanded.com/Left_Handed_8_Chef_s_Knife_Excalibur_p/572170.htm
Thank you very much
These are Right Handed knives:
On the bottom knife, the natural wood “Wa” style or Japanese handled Yanagiba (sushi knife) you can see the linear or longutudinal ridge along the handle’s right side. The pointed ridge line is particularly noticeable on the black horn ferrule. This ridge is for your right hand fingers to fold over and around to help you achieve a secure grip.
The handle shape and the right side only blade bevel grinds, help identify these right handed knives.
The top knife, the black handled Honesuki (poultry boning knife) has a “Yo” style or typical Western style handle.
The blade bevel grinds are only on the right side and the absence of any bevel grind on the left side help identify that these are right handed knives.
In addition, there are Right Handed uneven, double bevel knives. That is a bevel grind on both sides, like a 70/30, 60/40 or 90/10 grinds for examples. The more obtuse wider angles with their shorter bevel heights are on the right side and the more acute narrower angled and taller bevels are on the blade’s left side. This bevel combinationis is seen as the knife is held blade down, in a user’s right hand.