European blades symmetric, I'm not so sure.
A few weeks ago, I did some work on Son's 290mm Trompette chef knife, I didn't want to entirely reconsider it's geometry - about 120 years of uneven regrinding, some overgrind suspicion, felt uncertain about my own knowledge, didn't want to waist material, wanted to keep the logo intact. Left side flat, with a convexing at the end; right side thinned, but still relatively convexed, and about a century of steeling. Arrived with a strictly symmetric edge that performed well to one who is used to it, but not to me. I've used it some time in my private kitchen and finally put a asymmetric edge on it, some 80/20, and to me, it performed much better.
Is it about the a skilled chef used to a symmetric bevel vs. an amateur who got used to asymmetry?
I've seen traditional sharpeners in Europe who kept the entire left side flat excepted for the very edge.
So, when our Japanese friends introduced gyutos and followed the French geometry of chef's knives, did they incorporated their own asymmetriy regarding the profile or did they just follow a French practice?