Depending how a distal taper is formed, there might be some flex present in the tip area of a knife. For instance, Shigefusa has zero flex on most knives, and Bob Kramer chef's 1/3 of the blade from a tip on, is all flex.
So where do you guys draw a line? Many tell me that a thin tip is a must, however, how much of it are we talking about? It can be from .5"-3" from the tip.
Is flex more acceptable in knives like suji, petty and some gyuto? Or should the knife be made as rigid as possible, but still thinly ground (less pronounced distal taper)?
The assumption here is that the knife has zero flex along the spine.