The only other place i know of the to get hold of one is to ask Koki of japanesechefsknife to order you one.I must say that that Masamoto profile looks great. Not that I need the temptation, but where are these honyaki ones sold. CKTG doesn't have them in. Is there another vendor?
I think a double-bevel kiritsuke might have the best profile for my cutting style too... And if you want to get specific, here's what I think the ideal geometry looks like (going to place a custom order once I decide on the knife maker ) :Cadillac, I figured you'd cite the Takeda kiritsuke-gyuto
It is funny that you say that. The way I cut, the back part of the blade is sorta wasted if it is flat. I push cut for some things and rock chop for a lot of things as well. I've tried to learn to push cut for everything but I find it very hard when the pressure is onInteresting that you round the heel. I just tried the Addict out and did not like the rounded heal at all. I felt like it wasted the back part of the blade.