In another topic Matus wrote that the property of food release of a blade may be overrated. Even his Kato knife did not release food well.
I have the same experience. I don't have a Kato, but I do have some thicker knives (at the spine). For example, my Heiji knife is pretty thick at the spine. It also has a marked transition between its wide bevel and the rest of the blade, which one might think would contribute to food release.
However, this blade does not have any noticeable food release than a laser knife (e.g. Ashi Hamono ginga).
What's your experience?
I have the same experience. I don't have a Kato, but I do have some thicker knives (at the spine). For example, my Heiji knife is pretty thick at the spine. It also has a marked transition between its wide bevel and the rest of the blade, which one might think would contribute to food release.
However, this blade does not have any noticeable food release than a laser knife (e.g. Ashi Hamono ginga).
What's your experience?