Are you thinking about the Kaeru Workhorse or the regular stainless Kaeru? I thinned to about halfway up the knife but at the front third, I thinned all the way from the edge to the spine to make the tip thin.

@@runoto Thank you for the reply. I didn't know about the SLD version until you mentioned it. Now I want both. Do you have/like the SS version?

@@PanopticMotion No, but it’s a lot thinner and better all around knife. This one is much thicker workhorse knife and I like heavy knives. But if you get the SLD, you won’t need to thin it a lot.

Which one you like more wakui or toyama?

If you check some knife forum there are theories about how watanabe, toyama, and wakui are all made by the same Smith. Not sure if it's true. But does look and feel similar.