Recommendation? Kitchen knife ideas

Willie71 said:
This is often debated, but I typically don’t have any drop in the handle on kitchen knives. Something to consider when designing the knife. Like this:

BABDE84A-1D4E-43E5-B96B-C57CFE227DEA by Wjkrywko, on Flickr
Click to expand...
That's something I have played around with a lot on the other knives before this one. On the chef knives I have been keeping them straight across the spine in the theory that you spend more of your time up on the bolster, i only tried the drop on the santoku as i found it a little more comfortable when you slide back for the more cleaver style grip.
But thankyou for your feedback!
 
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As noted, the type handle you made reduces use in cutting on the board.

By making the spine as a rising angle to the plane of the edge, you gain a lot of room for the knuckles, and more control, IMHO. Look at the knife J. Kelly posted and you will see how much "sleeker" it looks. If you mince or slice in a rotating push stroke (as opposed to a reciprocating up-down stroke), the knife is effortless to use.
 
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