Not my pic, but it's from a KF thread dated 2007. Looks like he's been doing this a while.
Here's a couple of old school Takedas...notice how tall the bevels are cut on these knives.
One of the first, maybe even THE first Takeda gyutos seen in the USA....Louisinacook Lee's 240mm gyuto...
Do you think he's pushed it down for the aesthetics more Ku finish on the blade?
I tried the one in the passaround a few months ago. It had a short grind line, but it was forged really thin with a slight hollow above the grind. Just a bit of thinning and it would be one hellofaknife I think.
"Perfection is achieved, not when there is nothing more to add, but when there is nothing left to take away." -Antoine de Saint-Exupery
The issue here, however, is not that of the height of the bevel being incorrect - this is just a symptom - the issue is that the knife is too thick above the bevel which requires more steel to be removed to correct. If the knife was hammered thinner to begin with then the tall bevel grind wouldn't be necessary.
So if he wants a small looking bevel he would need to make a thin knife.
So cost and time savings to keep up with increased demand?
My guess is that the guy forging isn't pushing himself the way Shosui does when he forges. The knives are well forged but 1/2"-1" above the edge remains VERY thick which tells me that someone doesn't want to take chances. Then again, maybe the guy grinding in the bevel is holding back on really laying the knife down on the wheel, doesn't want to mess up the pretty KU finish or blow the edge out.
Oh wait.....this explains it...they got a new guy on the hammer.....looks like he got his hair singed off in the forge...well except for that little horned tuft up on top.
PS - sorry for the detraction, I found this when searching for Takeda pics and just couldn't help myself.