Solid, But Room for Improvement
I love this knife, but here are things I wish I knew:
-The handle is a bit rough. not necessarily bad (grip), but not exactly refined.
-The knife is a bit thick behind the edge, so while it loves to cut, it wedges a bit. Some thinning may help, but that's beyond my skillset.
-The knife has a bit of a belly. It's definitely not a dead-flat edge like some nakiri. That's okay if you still rock-chop a little bit, not great if you're a straight-up-and-down chopper.