You can even see it on my website, tips are much thinner in the pictures and those pictures is one of the first knives.
An not perfect pic but the tip on mine, will try to take another one. Some 5-6mm from the top theres a line, it is where I ground off metal from the spine down when I broke the tip off.
I broke the tip off few times but its still not that fat, come on.
I sharpened one of the first 24cms, at the gathering and I have the first 27cm myself.
I dont say it is not possible for this knife to be a fake, but by implying this you suggest Maxim didnt check the knife, didnt noticed its porkiness, the new owner either.
My question is, who broke the tip off, or chipped the edge and fixed it just by removing steel from the edge?
And BTW I sharpened my 5 times over maybe 2 first weeks and already I had to thin to maintain it.
I have one of the prototypes(the one Mike sharpened infact) and it is no way near that fat.
How it turned out like this, I'm not gonna speculate due to the fact it involves fingerpointing in one way or the other.
[FONT="Microsoft Sans Serif"][I]-"we're gonna make gluten free lasagna"[/I][/FONT]
I am the original owner, I had it less than 2 months, sharpened it maybe twice, I made no alterations to the profile, after I sold it I custom ordered a 240mm through Maksim, and specifically asked for a thinner tip, all comments I've made on this knife have mentioned that I thought the tip was a bit chubby
In order to make delicious food, you must eat delicious food. Jiro Ono
Ok, so I made a few measurements while I have this Kato, I hope some can find these helpful.
10cm from heel- 48.51mm
18cm from heel- 40.28mm
1cm from tip- 9mm
at handle- 5.34mm
above heel- 4.99mm
10cm from heel- 3.12mm
18cm from heel- 2.99mm
1cm from tip- 1.35mm
2cm from tip- 2.02mm
3cm from tip- 2.61mm
Bevel width (right side):
13.5cm from heel- 2.46mm
Thickness behind edge (at bevel shoulder):
1cm from heel- .67mm
13.5cm from heel- .69mm
my Heijis are semi-stainless. they do slowly take patina, and they sharpen up like really good carbon.