Kagekiyo Spine Question

[instantramen]

Got this kagekiyo b1 black damascus, and noticed the spine has zero taper, and almost seems to thicken near the tip. Anyone have similar experiences or thoughts about this spine profile? It works just fine, maybe hesitates on horizontal onion slices, but is this normal? Sharpener is Nishida who I hear creates a really thin edge, but my kagekiyo b1 suji is almost the opposite where it tapers neatly to the tip.

 

[instantramen]

Choil for context, it almost looks like there's a step-off from the shoulder to the primary bevel. Is this usual for kagekiyo?

 

[dabes]

My b1 black dammy is about the same amount of taper

 

[brimmergj]

My iron clad b1 has similarly very little distal spine taper.
This is my choil

 

[jedy617]

Sakai knives usually don't have too much taper. I actually think yours has a lot back of the spine to the middle

 

[instantramen]

Thanks for the input everyone, interesting that it's thicker out of the handle

 

[Nemo]

Yeah. Not much taper on my Wh2 either.

 

[Nemo]

If You want taper, start by looking at Sanjo knives. Or certain western makers.

 

[instantramen]

If You want taper, start by looking at Sanjo knives. Or certain western makers.

My mazaki covers me in that department haha

Was just curious because the grind/spine taper seemed very different from my kagekiyo suji, but if this is how the gyutos are ground then question answered

 

[dehory]

Thanks for the input everyone, interesting that it's thicker out of the handle

My (Morihiro Hamono sharpened) B1 is 4mm out of the handle but 2-3mm for almost the entire spine. Quite smooth with horizontal cuts.

 

[Logan A.]

As far as Sakai knives with taper I've always been impressed with Takada no hamono. It goes from:
Thin -> Really Thin -> Lazer beam

 

[gentiscid]

Sakai knives in general means no distal tapering or very little. Switch to Sanjo for some thick spines with distal taper.