sheshe, I have these, and would say go ahead and order one knife, to see how you like it. (You could also check the return policy!) There is a ridge on the right side of the knife, but I think you'd be able to get a fine grip on it with your left. The ridge is for your fingers to curl around and helps grip the knife. I think it might work for you just fine.

If you have a local Williams sonoma, check with them first and see if they have these on display. You can check it out that way before investing more than the cost of a car ride.

Good luck!

I bought the 7-inch Santoku knife, and although I am a lefty, I have not noticed any discomfort. It's a breeze to use. I did hear, however, that Shun is going to introduce left-handed kitchen knives this year. I wonder if they'll be noticeably more comfortable. I plan on purchasing one once they're released to find out. By the way, you should know that this knife is offered two ways: flat ground (sharpened on both sides, no ridges) or hollow ground (sharpened on both sides, with ridges cut into the sides of the blade that supposedly keep food from sticking to the knife). I opted for the flat ground version because friends of mine who are chefs said there really wasn't any difference and that you could damage the hollow-ground knife if you sharpened it the wrong way. So I made the safe choice, and so far I'm delighted with the knife.

Looks like the lefty Shun knives are no longer a rumor.

Here is a link that might be useful: Lefty Shun Kershaw knives

The fact that they think of lefties is just one more reason why their knives are superior to many other brands

You can say that again! I've been using mine for a year now, and haven't needed to have them professionally sharpened yet. I'm amazed at how long these keep their edge. Good for them (and us) for having such a complete line of knives to choose from!

Is there a difference between the Shun Pro and Shun Classic. The design is different and both claim VG-10 Steel. Does this make a quality/edge holding difference?