I have been studying profiles of gyuto and sujihiki and with your feedback I think I got those down. Now, I have questions about petty.
The edge curve on a petty seems to be similar to the edge curve on a gyuto, but (from my own experience) most work with petty is done with a tip area, so I am going to concentrate on it first.
So, how much curve and belly near the tip - note it on Shigefusa petty (or lack of) on a petty would make a good knife? Also, what is an optimal height at the heel? I have seen some suggestions that 40-42mm, but it seems a bit high, no? Please note, thise questions are about petty, not petty chef which is taller.
Here is a profile that I am considering using. I ground it from a petty I made at Devin last November. I think I would make it a bit taller at the heel, but leave the height and shape of the tip area unchanged. For comparison purposes, I placed it next to Shigefusa petty in the same length.