(Actually, I meant tang, not tongue, but this board does not allow title edits.) Grrr.
Look at those two gaps where the handle meets the blade.
It seems food/bacteria would build up there.
Also doesn't it rust there since it is hard to wipe dry?
It must have to air dry which is a NONO for this steel.
Why don't they just put the metal all the way into the handle?
In fact, why do they make those two cut-outs at all?
Wouldn't a gradual taper be easier to keep clean and dry?
Is this just some tradition or is there a good functional reason so many Japanese knives have this?