too thick behind the edge
Really? The knife certainly looks strange, but that might be the picture. It doesn't even really look like a gyuto from the thickness/taper from spine to edge, and certainly seems thicker than what I've heard about the Masamatos - never played with one in person. I know they aren't Konosuke thin, but I thought they had better geometry than what that picture indicates.
some of the masamoto western knives are on the chunkier side... not bad knives by any means, but on the chunkier side for sure
Hah, I always forget about Masamato's western knives. I don't really have any interested in western styled knives anymore, so when someone says Masamato, I automatically think KS. How would you go about fixing the above blade? Thin the outside of the blade till the height of that bevel that is already there reduces to 1-2 mm or so?
The knife is the picture is a Masamoto KS Wa gyuto I believe.
That Masamoto KS looks like it's the result of a pro chef sharpening his knife 99/1 every night, turning what was a sublime gyuto into a thick edged suji.
i actually had a problem with my konosuke being too thick behind the edge. i wasn't quite sure that was the problem but after i talked to jon we figured it out. after evening it out it performed much better.
im a big fan of thinning behind the edge and that masamoto would kill me.