So I was about to pull the trigger on a masamoto hc until I read a review labeling it as "mighty." While some folks surely love a mighty knife, I tend to find that my current mighty knife--a hiromoto--wedges so much (even after thinning) that I'm totally put off to it. I'm still researching to see if the Masamoto is too thick for my tastes, but it got me thinking: what factors can cause wedging?
In the case of the hiromoto, for instance, is it simply the girth or does cladded design provide further resistance? My konosuke seems to desire constantly to completely fall through food, but even with certain very large prey it can wedge--i.e. butternut squash and very large potatoes. Is thin a big answer to avoiding wedging?
How much does geometry and distal taper play a role?
Do certain profiles avoid wedging more than others?