Posted By: Clifford RosenbergThis is an incredible knife. I am especially impressed by the profile and the grind. It has a couple of sweet spots, in the right places, one in the front third, another towards the heel. It's very thin behind the edge and performs superbly. It's light and nimble, closer to a laser than a workhorse in terms of feel. By the numbers this is not one of the harder AS heat treatments, but it takes a steep edge and holds it. I haven't had any chipping. I'd be wary of having this as my only knife as it feels a little fragile, but within it's scope it's one I keep reaching for, nimble enough to brunoise shallots, even as a 270, and fine for carrots, potatoes, and root vegetables. I'd stay away from squash. There is some convex, which helps with release, but no wedging or splitting carrots or apples.
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