I'm hoping to get some feedback and advice on figuring out my preferences. I think I know what I like (heavy blades, tall heel height, longer length), but I want to make sure I'm giving everything a fair chance! Please share your knowledge with me, KKFers. I'm a home user and I cook every day. I've tried around 10 knives in the last ~1.5 years - mostly gyutos. The most-used knives in (or previously in) my collection are 240 Toyama (iron clad and stainless clad), 240 Mazaki, 240 Ginga, 240 migaki Wakui (Epic Edge), and a 180mm Konosuke mirror gyuto. These are all fun knives, but undeniably differently. The Toyama and the Mazaki have been my favorite. Specifically I want to talk weight, heel height, and profile. Knife Weight I've noticed both the Ginga and Wakui have a very nice, smooth feel cutting through product. However, they seem to require more force to push through product than heavier knives (not 'a lot' of force, just more). Aside from food release, is this a common difference between heavier knives and lighter knives? I feel like the Toyama and Maz drop through everything with next to zero force. I'll add that both of these lighter knives feel amazing when used with more of a slicing motion, but I tend to be more vertical (closer to a chop than a slice) in my cutting motions. My alternative rationale for this difference is I haven't put a nice enough edge on the Ginga or Wakui... but based on touchups I've given the Toyama and Maz I don't *think* this is the issue. However, I'm not going to claim to be a sharpening expert. Heel Height I tend to notice the relatively short heel height of the Ginga and the 180mm Kono when I use them. It feels like my knuckles are too close to the board and my fingers pinching the blade are always very close to the whatever I'm cutting. Am I supposed to handle shorter blades differently than taller blader (at the heel)? I vaguely recall reading a post discussing how home users tend to pinch grip (incorrectly) vs pro users, so maybe I've just got the wrong grip. I'm also open to other suggestions. Profile This one seems to be the most elusive to me. So far, the Maz profile is my favorite. However, I'm having a hard time figuring out why I like the Maz profile better than the Toyama. If I align these two blades at the tip and the heel, they line up almost perfectly... but the handles protrude at two different angles. Why does one seem a little better than the other? Is it situational -- for example, if my board was a little higher, might I prefer the Toyama to the Maz? Other Thoughts Once I figure out my preferences with a gyuto, are these attributes transferable to other knife types (nakiri, suji, or petty)? I haven't explored other knife types much, yet, but I'd like to in the future. Further, has anyone noticed their preferences with gyutos (or other types) change over time?