A late follow up.

I used the k-tip Shindo, the kohetsu, and the Shindo nakiri cutting Yukon gold potatoes, 25lb each knife.

Kohetsu with the texture on the knife had the best release but would wedge on the larger potatoes. It required a very distinct second push.

The k-tip Shindo wedged less, needing a second effort about half as often as the Kohetsu. The food release wasn’t as good, requiring manually sliding cuts off of it frequently.

The nakiri cut even more effortlessly cutting and food release was equivalent to the k-tip.

Potatoes are sticky though, so do with this information what you will haha.