What is the most important blade characteristic?
With all of the high level knives out there, it got me thinking...
What is the most important characteristic for me (in a gyuto/petty/Suji)?
For me, I'd have to say it's a toss up between profile and a nice taper from spine to cutting edge.
If a knife has too much or not enough belly, I suddenly lose my ability to fully cut through an item. I leave the pieces together at the point closest to me, on the board. It's a pretty decoration, but doesn't do anything positive in my food.
If a knife is too thick behind the edge, I just don't enjoy cutting with it. It gets stuck, feels clumsy and worst of all, turns a razor into an axe.
Another very key component for me would have to be durability. I hate having to baby a knife, when I know my Henckels chef knife can plow through a squash and squash though clove after clove of garlic and make paste on my board, when needed.
Durable and thin behind the edge with a perfect amount of belly. Sounds great to me!