Great! It's comforting to be right when I am wrong so often I was wondering if the terms might be almost interchangeable or if people for ease of writing used machi for both machi and emoto.
I still don't understand the need/desire for the machi, it looks to me to be a place for food to collect. Why is there a machi on some knife styles and not on others? At first I thought it might be a mistake where the handle cut out was too shallow
IMHO, YMMV, my $.02, etc...
ETA: Either way, this handle looks really nice. I think everyone should use the tapered ferrule, seems like it would be more comfortable, and it looks awesome.
Just want to report on the edge retention on Marko's current HT: i have had the knife for about a 1.5 months and i only sharpened it the first day i got it. I have touched it up twice on diamond strop and once on jnat for a smoother edge as i was slicing scallops very thin. it only requires a few passes on strop and will come right back and hold it for over a week in a pro kitchen. I am not easy on my edges either we are a busy restaurant and don't have time for that haha.
anyways just so you guys know great edge retention as well as expected i guess nothing but the best from Marko!