I recently picked up a Yoshikane SKD gyuto on a whim. Some "laser" knives were on my radar, but the Yoshi really clicked with me even though (and maybe because) it's probably about 4 mm at the spine right above the heel. As it turns out, the Yoshi drops through food like it's not even there--in part because it's thin behind the edge and in part because it tapers from that 4 mm very quickly. I'm sure it also helps that the sharpening job from the factory was excellent. It's so thin behind the edge that I'd feel the need to treat it with kid gloves if it weren't SKD steel. I'm not going to abuse it, but just the same I'm glad this is one of my few non-"carbon" knives. What are some other standout "laserhorse" knives that fly through product in spite of their thickness?