I am a big fan of these knives but most of them, and I bought 5 so far, the heel to spine width or how tall it is, is very short. Even if you use this knife for only sashimi or rolls or anything, it’s better to spend 300-400 on a Masashi or yoshikane and get a better edge knife, also these blue 1 edge retention suck balls. If I had to compare this blue 1 damy to a Masashi blue 1 damy, wow it’s totally different. Hate to say it but but only one knife was amazing and it is a ginsan with a thick 3.5mm gyuto
