Hi folks, Can some kind soul who has the Takamura R2 gyuto post a picture of the choil and the spine taper? I'm also interested in learning a little bit more what the edge geometry on this one is. Is it a typical 70/30 Japanese mass market ShunXell grind or is it a thin respectable 50/50? I am not looking to buy it, but it came up in a Reddit convo. People are stuck on saying "just get a vnox" whenever somebody new asks for advice but if people are home chefs and want something nicer, the Takamura seems like a great choice at not much over 100 dollars.