Salty posted a while back about the KS being essentially a honyaki without a hamon; twins with respect to geometry and profile. Well, the honyaki I handled was much less than 1 mm thick on the spine about an inch from the tip. I handled a KS recently where the thickness 1" from the tip is 1.38 mm (probably twice as thick). The tip area wasn't nearly as flat as the honyaki either. It's still a very nice cutter but I'm wondering what everyone else's KS gyutos are like.
i should have mine in a few days, i can measure it once i have it in hand.
I think it it more useful to measure spine 2" from the tip, to gauge the overall geometry. Many Japanese knives have very little distal taper, and still can be 1mm on the spine 1/2" from the tip.
I would guess that Masamoto KS is 1.75mm-1.85mm thick on the spine 2" from the tip.