The AS Laser is VERY thin behind the edge, and has a nice convexing to it and then tapers back down towards the spine. Very powerful cutter, a bit heavier in the hand than the Kohetsu 240mm. The Kohetsu 240mm is thinner/lighter overall with a smooth shallow convex all the way up the blade and may be a touch thicker behind the edge than the AS Laser. AS Laser has a slightly steeper convex on the bottom 1/3 of the blade, which then turns to a concave grind to the spine to reduce some weight and sticking. The AS core steel in both will take and hold a wicked edge, HT is nailed on both! The AS Laser is slightly taller and has a slightly different profile than the Kohetsu. My AS Laser is on loan to a buddy, or I would take some side by side pics of the Kohetsu and AS Laser.
In use, I found the Kohetsu to be a little better all around performer in hard/tall ingredients due to the slightly shallower convexing of the blade. The AS Laser has a little steeper convexing since it is done on the lower 1/3 or so of the blade before it turns to concave, so on harder or taller ingredients, it may tend to make them split or wedge (big sweet potatoes come to mind) before the knife cuts through it if the item being cut can't flex around the convexing. Softer foods, both perform very well. With the sweet potatoes, I noticed I needed to put a little more weight behind the AS Laser when cutting the potato down in quarters(these were BIG sweet potatoes, like 3" in diameter and 6-7" long!!) than I needed to with the Kohetsu, but once they were into the 4 smaller pieces, both performed about the same slicing the smaller chunks since the food could move easier away from the blade.
If you want a lighter weight/thinner laser, go with the Kohetsu. If you want a slightly heavier, midweight go to gyuto with a TON of cutting power, go with the AS Laser. If you want a heavy handle western midweight with softer AS steel (less edge holding), go with the Hiromoto.
I have the AS Laser and will be ordering a 240mm Kohetsu soon