I'm currently eyeing a wa-handled Itinomonn Kasumi 240 mm gyuto. It seems nearly perfect for what I'm looking for. Only... I am not sure about the geometry. When I look at the pics at JNS, the knife seems to be quite rounded at the edge with quite a bit of belly. Since I do push-cutting (and I'll be using this knife mainly for veggies) I'm not sure about it. Can anyone tell me whether the knife is also rounded a lot in real life, or is this distortion due to the photograph?
There is also a western handled Itinomonn Kasumi 240 mm at JNS. This seems to be less rounded and have a larger flat spot at the heel. Is this the case in real life? Or is it again due to the photograph?
There is also a western handled Itinomonn Kasumi 240 mm at JNS. This seems to be less rounded and have a larger flat spot at the heel. Is this the case in real life? Or is it again due to the photograph?