Well, I got my first two Japanese kitchen knives in the mail today, a JCK Carbonext 240 western gyuto and a 270 Hattori FH suji and all I can say is DAYUM, these blades are thin!!!I am REALLY going to need a rolling mill and a surface grinder for making damascus blades of this type!!
I am surprised at how small the handle is on the Hattori.