ALL japanese knives are going to be asymmetric one way or the other. The only question is how asymmetric and if you can deal with it.
How about this for the chefs knife? I've heard some lefties have been happy with it and it matches the aesthetic you're looking for. No nickel in swedish stainless AFAIK
http://www.japaneseknifeimports.com.../gonbei-240mm-hammered-damascus-wa-gyuto.html
Dunno why VG-10 is very important to you. I think it's just an average steel that's hard to sharpen. If you're worried about Nickel for allergies, double check anything you shop for with this site http://zknives.com/knives/kitchen/misc/articles/kkchoser/kksteelp2.shtml It lists the composition of each steel. Iron, carbon, magnesium, chromium etc. all of what is in each steel and the %.
How about this for the chefs knife? I've heard some lefties have been happy with it and it matches the aesthetic you're looking for. No nickel in swedish stainless AFAIK
http://www.japaneseknifeimports.com.../gonbei-240mm-hammered-damascus-wa-gyuto.html
Dunno why VG-10 is very important to you. I think it's just an average steel that's hard to sharpen. If you're worried about Nickel for allergies, double check anything you shop for with this site http://zknives.com/knives/kitchen/misc/articles/kkchoser/kksteelp2.shtml It lists the composition of each steel. Iron, carbon, magnesium, chromium etc. all of what is in each steel and the %.