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As Ed says, there seems to be a trend twords the Asian style kitchen knives. I know I like them! I no longer cook as a profession, but did for some time. I like a wider blade 2.5 to 3.5 wide. I do not do a lot of heavy chopping, so I like a thinner 1/8, 3/32 spine with a flat ground blade. I like a finer edge. I understand that it is much more delicate, but with care it isnt a problem. 10 to 12 inches seems to be a good size, althought I prefer a 10 there is sometimes a need for the length.
Just my $0.02 worth.
God Bless
Mike
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"I cherish the Hammer of Thor, but I praise the hand of God"
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