Hi, I am one of the fan of you! I haven't seen a lot of yours but I can feel that you truly love the knife themselves. I have always been thinking about a thing in my mind and I think you could help me. If the knife is the made with all the same conditions without the weight and thickness, which one will be great for the ingredient's freshness? Let's say 240mm gyuto with 250g vs 350g. Will the thin blade(250g) will stay more fresh or the thick(350g) one will stay fresh? If it's thin, it will go threw easily, if it's heavy, it will cut easily. I don't know what is better
