Who makes a nonstick laser?

I'm a home cook and tend to go slow and precise and tend to like thinner, lighter, shorter knives for most of my stuff. However, the common disadvantage that many seem to be aware of is stiction with hollow and flat grinds, and a few of my thin knives can be food magnets on dense targets like raw carrots.

My Takeda nakiri has a cross-section that seems to help with food release, and a Zakuri knife that I did some bevel work on is doing an impressive job, so I know it's possible. Convexity seems to be a common strategy, and an abrupt angle change that forms a shinogi might help.

Who does a sweet thinner blade (santoku or gyuto, 165-240) that nails the balance between wedging and sticking?

 

Mario, from what I've seen.

 

I would say Tilman/Rottman does a great job in getting good food release from laser geometry.

 

I've read that but usually the comments come from the same few folks. Mario's not as accessible it seems, and I've gotten in touch with Tilman about a possible project in the future...just not 100% sure I can commit to it.

Thanks for the suggestions!

 

Not sure why, but the word laser made me think lightsaber this morning. It's not productive and I apologize. But I'm sticking with it.

Lightsaber.

 

True. Tilman is SO easy to work with. You will not be disappointed.

 

Tilman rocks. And he is great to work with. Tilman and takeda are the 2 thinnest knives ive worked with that also offer good food release. Takedas concavity and super asymmetric bevels and asymmetric grind is the main reason its good for food release. Tilman will create a highly convexed edge on just one side of the blade to help food release.