Yanagi/Takobiki question...

[stickfigureforge]

Anyone have a vague notion as to how wide either of these should be, and whether or not the edges should be dead straight, or have a very gentle belly from heel (choil) to the tip? Thanks very much.

 

[OldNavy]

Here's my Yanagiba.

they are meant to be protein slicers not choppers so no belly to speak of. I've seen some videos of Japanese chef's prepping fish, using pull strokes with the tip starting out higher
than the heel, then bringing the tip down to finish the stroke.

Found it!
http://www.youtube.com/watch?v=iCz2RkmtWYM&list=PL8FA659765DC4698E

 

[HwangJino]

Gentle belly is ok, none of my yanagi is perfectly straight.
Width seems to be around 35 mm.