I am a home cook looking for my first good Japanese knife. One question I didn't see much discussion during my research is handedness. Most Japanese knives are asymmetric 70/30 blade. I am left handed, and I only found JCK provide option for left handed with 10-15% additional cost. Does it really matter? Or the difference could be neglected most of time? I think I should be fine with the sharpness of good entry level Japanese knives. I am more care of the comfort of handle(I have small hand) and relative good edge retention(regularly ceramic rod honing + sharpening on whetstone every a few months under daily home use condition?). I am in Canada. Here are currently some options I am looking at: 1. Fujiwara FKM Guyto 210mm. Probably have to get it from JCK. Have to deal with duties, but will have left handed option. Concern is AUS-8 with 57-58 HRC. How is edge retention compare to the other two? 2. Tojiro DP Guyto 210mm. It is probably the easiest one to get. Concern is its handle. I have read some complaints about its boxy handle. 3. Takayuki Grand Chef Guyto 210mm. It seems like AEB-L steel get lots of praise. Does the price increase also provide more comfortable handle? I also found the engraving on Yo handle ones are less appealing than the other two(I appreciate the beauty of calligraphy as some one can read Chinese). Wa handle ones have Japanese engraving and may have 50/50 blade. But it is more expensive(165 vs 220+ CAD on Pualsfinest), only has 240mm+ version, and I am a bit concerned of the handle durability and comfortability. 4. Other knives from JCK under $180 USD or so?