Sharp-Hamono
Well-Known Member
- Joined
- Jan 28, 2017
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It seems like some knives have a more or less obvious distal taper along their spines than others. Pronounced distal taper is sometimes used as a marketing point to sell certain knives, but I'm not sure I've ever heard it explained why this is a desirable aspect of a knife, particularly a gyuto. Can someone walk me through what the purpose of a more pronounced distal taper is and when/how does it come in handy? For example, for certain kinds of cuts through certain foods? For making the knife more versatile in its range of uses? For something else? Also, if it's a very important aspect of a knife grind, then how do other knives with less pronounced distal tapers get the job done?