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Until now I've only tried a couple of pretty thin Japanese knives and I really like them. Much different from the thick German ones I used before. But I noticed that quite a few people here also like thicker Japanese knives. Like Heiji, Kato and others. I wondered if there are specific foods...

I've been told that a hard Japanese knife with a high HRC has the advantage over a Western knife with a low HRC that it doesn't roll. So one can also put a more acute angle on it. But it will chip easier. All things dependent on the steel and the heat treatment, of course, but as a general line...

I've got a sujihiki that has quite a lot of flex. I like it, since I can use it for things like cutting hams. However, I can imagine you don't like this flex when you cut a roast. And how about fish? So my question is: for which things you cut do you like flex and for which things don't you...