I read Andy777 cleaver reviews as a basis. I also recall the posts here discussing Takeda Gyuto blades ... with and without... added belly. I got one with 'a little belly' and find it very nice, but have no comparative reference available. I have a new quote for a 226mm Menkiribocho 'as is' .....no belly. I am really tempted to get this as my cleaver blade. What will I experience that is both positive and negative with this apparently 'dead flat' edge ... in my home kitchen? I doubt I have the tools and skills to change the profile later.
Please add your 'unadulterated' comments so I can either send the IPMO today or pass and go a different direction. It will be 3 to 6 months to get one of these with some belly.