Great looking knife. Let us know how it performs.
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Now the wait begins.
It will perform like a champion! I had one (sold it for reasons only an insane knifenerd will understand- I needed the money for another knife!) and it was incredible.
OK, here is another question for you since you have used this knife before. Will this be one that I will want to sharpen out of the box or should I just start using it right away as is and then sharpen down the line when needed? also, what degree would you recommend? I am thinking 15.
This thread has me seriously considering a purchase. Probably something out of the HD line. My current chefs knife is a 12" Victorinox but is too large for many tasks. I'm thinking an 8 or 10 inch would be better.
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