Just a topic for discussion.
It's been mentioned lately in a few threads.
Anyone who has been around here long enough understands the trends. Just like in other parts of our social world things are fluid and tastes and preferences change with the seasons (so to speak) When I first got here it was Carter and Watanabe, then came Shigefusa and so on.
Lately the scene seems to be dominated by North American customs and semi customs and laser thin gyutos. Heck, I remember when the "mighty gyuto" was king.
I think the vendors here are VERY aware of this and play into it and perhaps perpetuate the trends to their advantage. But that's not my point. I want to talk about the thin gyuto.
Yes I have my lasers and they are fun to use but in general, in a pro kitchen I feel it's a very specific task oriented knife. Which is why my most used gyuto isn't a laser. I choose a medium thick knife with well proportioned geometry and great steel. For home use I can see where they may be more of use. They don't take the pounding like they do in a pro kitchen and the product cut isn't as diverse. Plus you can be more careful with it.
I guess my point is to be aware of the trends and manipulation and do your homework when choosing a knife. Today's flavor of the day may not be to your liking.