I have been seeing some posts about copying grinds and measuring to do so. I am confused by this. Most high end kitchen knives are assymetric in their grinds. To me this would mean that to get a measurement for the grind at any given point on the blade face you would have to measure from the exact center of the blade. That doesn't seem to be how calipers work in my experience. Am I missing something here? It seems to me that exactly copying a makers grind would be more complicated than simply measuring its width and recreating the measurements. When comparing multiple examples of any single makers work in detail I find differences in the geometries and grinds. I assume a knife maker is attempting to create their ideal knife geometry every time they make a knife. It can't be as easy to copy as many seem to think or all Takedas, Mizunos, Carters, Markos, Shigs, Devins, Katos etc would be exactly consistent to their makers ideal specs. Again, am I missing something? At this point when I see two Japanese knives of different brands with extremely similar geometries, grinds, and profiles I get very suspicious that they are actually being made by the same person and I rarely if ever suspect that someone is stealing a grind. I hope this makes sense. Let me know what you think.