I've received requests, questions, and concerns from customers going back to the beginning regarding the profile I've gone with for my gyutos. I want to clear a few things up here as well as tell you all what I have available.
I started off going in the direction of what I personally like which is something with a tad bit of belly, being a non-pro-cook my tastes in this department are skewed. Then I started tweaking the design and got some great first hand feedback from a couple of pros which then had me going flatter along the edge. Corrections to the spine profile came in at this point. The result is what I like to refer to as "flat 'n fast", a profile well suited for a push cutter who wants max board contact that is still smooth to rock - not a dead ass clunker. By all accounts this profile design has hit the mark and is something that I'll stick with.
While the "flat 'n fast" profile is great for some there are many others who like a little more belly so I've gone and reverse engineered to come up with a profile that's got just a tad more belly. This profile is meant for the cook who wants max contact with the board but still having the ability to rock chop as fast as possible. I really don't have a name for this profile but I've been calling it the "rocker" since that is what it says to me when I use it.
The difference between the "rocker" and "flat 'n fast" profile is so slight that I didn't bother to take pictures because I know it's likely impossible to tell them apart from a picture.
From this point on you can order either profile from me. Just let me know what you think suits you the best and I'll get it done.
Thanks for your time,
See HERE for comparison pictures