Salty posted a while back about the KS being essentially a honyaki without a hamon; twins with respect to geometry and profile. Well, the honyaki I handled was much less than 1 mm thick on the spine about an inch from the tip. I handled a KS recently where the thickness 1" from the tip is 1.38 mm (probably twice as thick). The tip area wasn't nearly as flat as the honyaki either. It's still a very nice cutter but I'm wondering what everyone else's KS gyutos are like.