I have been learning about knives for the past 5-6 months and notice that lots of people (and knife sellers) measure the thickness along the spine, and then give subjective thoughts on the thinness behind the edge based off feeling. Why aren't there more caliper measurements at various distances from the edge of the knife?

Seems like quantifying this would help people better purchase knives.

I came to this question while trying to find out if the CCK 1302 is thin enough behind the edge to be considered a "laser" / be able to compete with the 200-300 dollar Japanese knives in terms of thinness (but not in terms of steel type, convex grinds, fit and finish, looks). It seems like a good base knife set would be 1 pairing knife, 1 tough chefs knife like a Fibrox, and 1 more delicate/thin/sharp slicing knife (plus a cheap bread knife). But I'm having a lot of trouble finding the cheapest delicate/thin/sharp knife and it seems like getting a CCK 1302 for 42 dollars (a friend in taiwan can bring it back to me) is the best choice, but I'm not sure how far behind the CCK 1302 is from "laser" 200-300 dollar knives.

I found a youtuber that took measurements with calipers of the CCK 1912 (basically a 1302 in stainless steel) at various distances behind the edge and they were:

29mm from edge: 1.1mm to 1mm (heel to tip)

10mm from edge: 0.5mm (from heel to tip)

"right behind edge": 0.3-0.2mm (from heel to tip)

Is there anywhere on internet that has similar measurements for other popular knives to compare?