Niagara Aogami Gyoto

[jnbrown]

Looking at this knife:

https://knivesandstones.us/products...nished-gyuto-210-240mm?variant=42772135215351
The reviews I have read say it is very thin behind the blade.
Is this good, bad? What are the implications for use and care?

Thanks

 

[jedy617]

Thin behind the edge is the term. That means there is less meat directly behind the cutting edge. For example, you can have a knife with a very thick spine, but it is ground very thin right near the edge, so it's not as easy saying something is thick or thin necessarily. As you can imagine, thinner means an easier cut. Generally it's seen as a good thing. This will make the edge more fragile though.

 

[Stevem627]

Jedy617 has it pretty much nailed.

Several knife makers in Tokufu village use a somewhat hollow ground on their knives. Nigara, Yu Kurosake, Anryu, Yoshimi Kato and others for example. The grinds are different on many of the different lines of each maker, but generally it makes a great place to start since they will cut well and it will be a long time before they need thinning to retain their cutting character.