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.
Just my :2cents:
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.
Just my :2cents: