Do you understand that even a super flat profiled gyuto should not actually be dead flat?
If a gyuto has a true flat spot anywhere along it's edge length it sucks and nothing is worse than the dead ass clunker - the gyuto with a perfectly flat section at the heel that upon making contact with the cutting board sends a shock wave up your arm that wants to blow your elbow out.
Seems like this bit of knowledge has been overlooked a lot lately. I see so much talk of flat profiles that it's influencing how knives are made and maintained.
So my message here is it's cool to be flat(ish) but not actually flat.