Gengetsu vs Yoshikane distal taper

[blokey]

Thanks to KFF I got a Yoshikane SKD and completely fallen in love with it, now I want to explore more of Sanjo knives with similar cutting experience.
One knife I’m really interested in is Gengetsu from JKI, it seems to be a lighter and thinner Yoshikane, and I would love one like that. One of the only complains (not really complain, more like hope for improvement) is the distal taper on the Yoshi is not aggressive as I hope it would be. How does the Gengetsu compare in this aspect? Is it more aggressive or similar?

thank you!

 

[Nemo]

For comparison, from top to bottom
Mazaki
Gengetsu
Yoshi Tsuchime (thicker grind)
Yoshi Nashiji (thin grind)
Kippington Laser
Hinoura Hyakuren

FWIW, The Wakui Tsuchime is similar to the Yoshi Tsuchime

 

[daveb]

I'll see if I can take a pic or two 2morrow. My recollection is that the Gengetsu tip tapers to nothing and cuts through onion a bit easier than the Yoshi.

 

[blokey]

I'll see if I can take a pic or two 2morrow. My recollection is that the Gengetsu tip tapers to nothing and cuts through onion a bit easier than the Yoshi.

Thank you!

Edit: That Kippington is impressive. Hope he drop more Workpony soon.

 

[ModRQC]

Thank you!

Edit: That Kippington is impressive. Hope he drop more Workpony soon.

Western makers don't shy into a thin tip or an accentuated taper like J-makers tend to.

@HSC /// Knives - the spine tapering carried all through the grind down to the very last few mm up the edge - where it's just thin all along.

 

[Nemo]

I'll see if I can take a pic or two 2morrow. My recollection is that the Gengetsu tip tapers to nothing and cuts through onion a bit easier than the Yoshi.

FWIW, my Gengetsu is 2nd generation, which understand has an overall thinner grind.

IIRC, yours was the original Gengetsu?