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The main improvement is with the handle. We're using black micarta and trimmed down the front of the handle to make it a little more comfortable to hold and use. It should help balance the knife too because the handle is a little lighter. The grind on the knife should be slightly better but I have to use one before I know for sure if it's a noticeable improvement. The heat treat is the same so all in all I think it's not worth it if you have the orignal to get the new one. There's a huge number of people on the email waiting list for these. I wish I was better at anticipating demand when I first made them. I won't make that mistake again since there are 200 coming this week and 300 more coming in about a month. Lamson just bought a nice engraver so this should speed up lead times a little going forward.
It just means they made a very small adjustment on how the steel is ground to make the knife. All knives start out as a blank piece of steel and then they are ground down usually with a subtle convex taper toward the edge and also are tapered toward the tip. This is one of the key factors in making a kitchen knife cut well.
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