I'd like to throw in a comment or 2:
Balance, comfort, and just the overall wield-ability of this knife is among the best I've ever used. I can't remember the length, seems like a 250mm? It was a little longer than my Richmond Ultimatum I believe. Non-stick properties are absolutely excellent, although I had the freak occurrence of a potato gluing itself up on the higher portion of the blade 1 time. This can kinda happen on any knife if you cut enough stuff, but otherwise the convex of the grind was very close to perfect 50/50, as I didn't notice any steering issues whatsoever.
Sharpening was pretty brief for me personally as I had some other blades to fool with at the time. The high hardness makes it feel as though it is skating around on the Shapton GlassStones, but it still managed to cut at a decent rate. I did not put high refinement on the blade as that is not how most cooks will use it in a pro kitchen (well, not the guys around here anyhow), but I believe I did a progression of 320, 1k, 2k, strop on 1 micron diamond/balsa. This was a clean edge with some bite still, and it lasted a good hot minute.
Profile is as good as they get: The right amount of belly, right amount of point in the tip. Very light weight for the size.
I believe Aaron says he'd like this knife even lighter. Personally, I think a little more weight might be good. Either way, this knife is awesome even as it is. When using blades of this caliber it is kinda hard to give any meaningful criticism, other than maybe steel properties and grind. The handle was just beautiful, good size and taper, fit was as good as it gets. I believe Aaron said that Pierre would charge around $500 for this knife, and IMO it is worth every penny. Excellent, there's not much you can do to improve this one, it was an honor to use it. Thanks again Pierre!