Takeda used to make really thin knives that cut great. Now they're leaving the area above the edge really extra thick making for wedgie-monsters. They need to go back to grinding them as they used to but in the meantime new buyers are coming along and getting screwed by these new bad grinds. Below shows a brand new never used or sharpened 240mm Takeda gyuto. You can see where Takeda removed steel and I marked in where they need to grind up to, where they used to grind up to, you can see the difference. I tried to get a choil shot but had no luck in clarity. I screwed up and forgot to measure the thickness but my guess is that the area above the cutting edge is nearly as thick as (or maybe even thicker than) the spine. Anyway, should you be thinking about buying a Takeda I would advise that you request of the retailer to take a picture of the actual knife you're considering buying (not a stock photo) and verify which grind it has before you get stuck with a lemon.