Of the 100s of shig gyutos, I have four now. The only 'control' is a 270 kasumi and 270 keiteji weighing in at 278 g and 296 g. The heavier one has a bit more convexnessness than the kasumi and I tend to reach for the kasumi more often because dropping through food is more to my liking. In practice, a wet starchy potato sticks almost regardless and this is sometimes more dependent on technique also. So my vote is for the nimble, controlled cutter that might sacrifice a bit of sticktion. Some of the later Dr. Naka's were a bit too thin in my opinion, however. Later, I will get out the micrometer to see how these two really differ.
Thanks guys. I am going to do one last comparison, and go back to grinding.
I just pulled out the calipers. My 180 Shig is just under 1.6mm about 10 mm forward of the heel. It's down to 1.22 a little way back from the tip. Some things stick to it, but for ease of cutting, it's freaking amazing.
It sounds like I have to offer two thicknesses - standard and "laser". There seems to be no way around it in combining the two, though difference in geometries is under .5mm, but performance is different.