Riddle me this Munetoshi grind

[SwampDonkey]

I was playing with my Munetoshi 240 last night and comparing to a Shigeki Tanaka ginsan 240. Despite the tip  looking thinner on the Tanaka, the Munetoshi tip performs better on the vertical cuts when dicing shallots/onion. The Tanaka wants to separate the shallot or onion as its passing through vertically, to the point where I actively hold it together, and it tends to produce more premature explosion/fall apart on the dice before shallot/onion is ready for the final push cuts...if that makes sense.

Can someone enlighten me as to why a supposedly thicker tip is kicking so much ass? I feel maybe some nuance of the grind is escaping me. Pics below show, I'm not quite getting to the defined "shoulders" of the Tanaka which would make more sense on the food separation part. Of course I don't have any calipers to provide empirical evidence, that'd be too easy.

Tanaka tip

Munetoshi tip

Side shots

Tanaka choil

Munetoshi Choil

 

[blokey]

Sanjo black magic.

 

[MSicardCutlery]

Measure the thickness directly behind the edge in mm increments with a micrometer or good calipers. It may be insightful.

 

[M1k3]

I find the tip behind the cutting edge on my Munetoshi to be very thin.

 

[Mlan]

It’s not what’s on top, but what’s on the bottom (or lack thereof) that counts