Laser: 2 mm or less spine thickness over the heel for a 240 mm gyuto.
not a fan of lasers. prepped 3 x 400 pans worth of root veggies tonight with a tanaka fattie gyuto and no wedging. i'd have been pretty miserable had i had to use a laser for that task.
When it comes to chopping large amount of veggies, I wonder if people prefer longer or thicker knives, because the extra weight helps with the cut? I use the heaviest knife I own, when chopping large amounts of veggies.
It's funny how everything comes to balance over time and tried-and-true stuff just keeps coming back.
To me lasers were never an area of interest. I have a Japanese knife that is 1.5mm at the spine, flat ground, then 90/10 beveled. It flexes at the handle, and while thin enough to get through most things with ease, on dense stuff it gets stuck. I attribute it less to wedging and more to sticking, but most annoying trait of lasers that many flex at the spine while you cutting through a squash or similarly dense vegetable. For that reason alone, I would never make a knife that is less than 2.5mm thick at the handle.
There are geometries one can explore to thin the edge and area above the edge, while leaving spine at full thickness. For me this is the approach if I were to look for a knife that offers a precise cutting ability. A good example of such a knife is a thin Shigefusa.
An expert is a man who has made all the mistakes which can be made, in a narrow field.
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