blade length: 247mm
total length: 382mm
spine thickness at base: 1.58mm
blade height: 50.94mmAesthetics
: This knife is a looker for sure, rustic looks that ties in very well with the wa handle. For those of you who don't know the first order that Mark received were seconds and not deemed showcase worthy. Basically they have horizontal scratches on them. This adds to the rustic nature of the blade. Damascus finish is vivid and beautiful as always, the hammered finish is practical and rustic.Steel
: With 19C27 Steel at a HRC of 60 this blade is not only stainless but takes a nice edge and can hold it for a nice amount of time.Feel
: I believe this is a very important part of a knife, if it feels like crap no matter how good of a performer it is you just won't care to use it. This is not that case with this knife, it feels extremely nimble and lightweight. Excellent control and steering with a variety of ingredients, even hard items such as butternut squash and sweet potatoes. No fatigue with this knife at all, further testing with this on saturday (prep shift). The OOTB edge was very polished but not as toothy as I would like it to be, I haven't gotten the chance to sharpen this knife yet but being 19C27 it should sharpen up very well. With a magnolia wood handle and buffalo horn ferrule it feels much more elite than standard Ho wood, but with the same grip and traction Ho wood provides.Grind
: About as non-stick as I've seen, nothing sticks to this knife, not potatoes (even when the blade is covered in starchy juice), not squash, carrots fly off. No wedging, thin behind the edge allows it to drop through anything and the hammered finish pushes any food off.
For $100 this blows any other knife I've used out of the water. The feel is what makes this knife, it's a joy to use and wield on a daily basis. I rush home just to cook an elaborate dinner so I can use this knife.
I'll be updating this thread after a line and prep shift this weekend, that should give a conclusive review of the blade.