Interesting little knife. For the size it would be a great one to have if you work on the line and are cool with caring for carbon. Since this is more of a suji (as it’s double bevel) out of the box was the sharpest edge I’ve ever felt. Great for use on meats as it was meant for,but also don’t worry about using it on soft to medium hard food. Takes a very keen edge due to the AS steel,and will hold it a good while. I do however have to knock it down to 4 stars on two things:0.3
1. The handle is really close to the choil so stropping and sharpening you need to make sure that you don’t ding the handle.
2. There is a very large gob of epoxy where they fixed the handle. Now,on a less expensive knife I wouldn’t worry to much,but since this isn’t I wasn’t expecting it.
Over all though the good more than out weights the bad for the small things that are wrong. And the usual great service from Mark.