I'm trying to decide on one of the 240mm suji from Tojiro DP and the Fujiwara FKM.
I know about the handle difference (I mean the boxy handle shape of Tojiro) from previous discussions about the chef knifes but this is not a problem, I'm trying to decide based on the actual blade of the knifes.
I leaned towards the Tojiro DP that uses a harder metal and has a thinner spine thickness at heel: 2.1mm vs 2.3mm for the Fujiwara but apparently that is not representative of the thickness behind the edge because I read that the Tojiro is thick behind the edge so I'm not sure what to get.
So the two knives follow a different shape from the spine to the edge?
If both used a V shape then the one with the thinner spine should also be thinner behind the edge.
As a reference the knifes I talk about are
p.s I may get a 270mm instead of the 240mm but this shouldn't change what I describe above.