I sort of agree with everyone in that I love the Masamoto geometry, they glide through things unlike any other knife I've used, and the very thin tip is nice, but I prefer gyutos with a more rounded profile. I actually rounded the heel of mine a little and I like it much better this way
Interesting that you round the heel. I just tried the Addict out and did not like the rounded heal at all. I felt like it wasted the back part of the blade.
"In Japan they don't call it Japanese food, they just call it food." -- Children's Hospital Quote
Sabatier 10" Konosuke 240mm are both nice for chefs knives.
The profile of the Sab is just about perfect... the grind and thickness could be much improved upon.
i push cut, with a little forward rock (in preparation for the next push) most of the time. for Gyutos, Shig and Mizuno work the best for me (they are different, but work about equally well).
I'm still a fan of my Takeda's profile. Lots of flat edge, and a tall profile that makes it easy to scoop - for a gyuto anyways Of course, every one of his knives is slightly different, but I like the one I got!
I really don't seem to jive well with sujis, so I don't have any particular preference there.
I like my Takeda too. I also am liking this one:
"The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
270 Konosuke suji & 240 Takeda kiritsuke-gyuto