I got this 270mm back in October 2012, the tip is pretty thin.
This is a pic of the knife standing straight up and taken perpendicular to the handle (directly behind the knife). Ruler is there for a sense of scale.
This book is pretty awesome, I was reading a little bit and learned so much already. I think it's much more practical to have the easier recipes from the "at home" edition so I'll actually make them.
The full version is great and much more detailed about a lot of things but I don't think...