Can someone explain to me the differences in the lines of knives under this name? Are there different steel types and grinds under the same name?
The reason why I'm asking is because I've just come across my first Konosuke Fujiyama with wide bevels and I'm sort of shocked by how thick the knife is - it's supposed to be a gyuto (I think) but it's a tank. I hear so much praise about this line of knives and then I see this one and I'm confused. I feel like I have to be missing something here.