There are so many young chefs with limited understanding about the knife basics. A knife is a chef’s wife, I mean life, and one of the most important kitchen tools, if not the most important.
A knife isn’t just a knife, it’s a tool, and for most young chefs it’s about knife prestige. If you think back to knife basics, it is all about a razor-sharp blade, a blade that has different edges, and is weighted perfectly.
The Japanese have developed their knife design around specific use and technique. Knife sophistication is about the cut and accuracy. If you look at the this video you can see why a sharp knife has one side
at a 90° degree angle and the other side is nearer to 75° degree: http://mesubim.com/2014/03/31/amazing-tsuma-part-i-video/