I have a fairly expensive Japanese sujihiki. It is a Hattori from one of the In The Kitchen subforum over at Knife Forums. That was supposedly the place to be before some big blowup drove people to multiple new forums.. The members designed the knife and it is beveled all the way to the butt like a Japanese sword. I have another Japanese gyuto that is done in the more traditional western manner with no taper to the tang either way. Both have weld on bolsters, but the gyuto is ground like an European integral knife, so the "plunge" is ground into the bolsters' front and the blade is beveled at the front of the transition. When I made a couple of knives with traditional wa handles, I used a compound grind so the blade was still fairly flat up near the spine as as you know on a wa knife, the "riches" is rather narrow. I just blended it all together to the point where you really could see he transition.
