So thinking about a single sided Gyuto a bit more I start to think about blade thickness, sharpening angle, and whether the edge becomes too fragile or if the actual edge geometry in the end is equal to a double bevel ~20 degree overall or something like that.
Where my brain is going is considering that a Gyuto is already thin, in comparison to a single bevel deba for example, what are the pro's and con's to a thin single bevel knife (except for the right/left handed consideration). Would this be a nakiri like application instead of a general chef knife application?
No doubt you could make this knife the sharpest in your bag, but will it perform the general duties of a typical gyuto or is it really a nakiri on steroids with a tip that can provide additional capability?
Patiently awaiting impressions from Adam, Shaun and Joseph . . . and Troy, maybe???