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Massdrop x Apogee Vital 8-Inch Chef's Knife
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Massdrop x Apogee Vital 8-Inch Chef's Knife
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Product Description
Ask anybody who knows their way around a kitchen and they’ll tell you that a high-quality 8-inch chef’s knife can do anything and everything you need it to—and it’ll last a lifetime if cared for correctly. Fine-tuned with help from professional chefs, the Massdrop x Apogee Vital 8-inch chef's knife will be your go-to blade for anything from slicing veggies to chopping herbs to cutting a porterhouse steak Read More
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7
Feb 10, 2019
checkVerified Buyer
I have been an avid knife user and collector for a long time. I've owned everything from cheap stainless knives for camping that are more to take a beating, to gorgeous custom hand forged blades and swords. I know steel and I couldn't be happier with this knife. It came sharp enough that I didn't even bother touching it up and gets use almost daily without complaint. I have very large hands. For reference I can palm a 10-lb medicine ball, and I find the handle very comfortable and easy to manipulate. I'm mostly leaving this review to reinforce that at least some of these blades arrived exactly as advertised. Wonderful knife and I wouldn't hesitate to buy it again.
itzli
2
Aug 7, 2018
checkVerified Buyer
My knife arrived sharp and without packaging or cosmetic flaws as described in other reviews. It is significantly lighter than my old Henkels but I honestly don't mind the weight after getting used to it. I'm surprised so many people have had negative experiences. I docked a star because I don't think it's an 80$ knife; it's a very good knife but I think I agree that it's about 15-20$ too expensive to be competitive, especially considering the apparent production inconsistencies. I'm keeping it, I'm happy with it and will continue to use it regularly. I think it's a very successful collab that could only be improved by a slight price drop.
moderate9
3
Jul 21, 2018
checkVerified Buyer
Really good knife at a really good price. I've been reading here that there is a fifty dollar knife available that is superior - I'd love to get a link to that website.
harveyfnj
83
Aug 15, 2018
BenjaboolyThis knife does not live up to the marketing hype. After ordering 4, 3 as gifts, the ones i received were barely sharp. I had to buy a set of whetstones to get these sharp enough to actually use for cutting. Quality control was a major failure. And i still have my doubts that the steel in the knives i received is what was promised. I asked for the metsl to be independently tested.....still waiting for results. Many parts of this process, and the final result (see the many complaints) are inferior to a superior chef's knife.
sreeb
23
Nov 19, 2018
checkVerified Buyer
Mine cracked....
Naftoor
291
Jul 23, 2018
checkVerified Buyer
My Vital was delivered several weeks ago, but I was only able to go pick it up from my shipping location this weekend.
First impressions are quite good overall, with a few minor issues.
Packaging: This needs work. While the minimalistic box design is quite cool, the blade managed to pierce the side of the box sometime during transit, such that about 1/4 inch of steel was poking out of the box. Given the fact that there isn't a sheath for this knife offered, and the box is the main method of transporting this knife, the box being damaged and not able to reliably hold the blade is concerning.
Steel: It's too early for me to tell about this, I haven't had to sharpen it yet. I did strop it with some green compound although it was not needed. Still not certain whether this steel is soft enough to be steeled yet, so awaiting results from MD's lab analysis on the hardness before using that method of maintaining the edge. The knife does seem quite hard, in that it rings like glass when struck. The difference compared to my older german style kitchen knives is quite distinct. Water spotting does appear to be an issue. I'm not certain how BD1N performs in terms of corrosion resistance so if this will be merely cosmetic or if rust will be a problem in the long term.
Handle: The handle is a mixed bag. While it looks quite cool, and the shape feels good to hold, the handle is oddly heavily. To clarify, when you first pick it up, the knife feels quite light. While this is likely due to being used to heavy german knives, it gives the initial impression of the handle feeling light to the point of being hollow. Past that intitial encounter though, and in particular in use the handle feels excessively heavy.
My bet would be this is due to the full tang construction, but when combined with how thin the stock is it gives a rather horrible balance to the knife. It's located at a approximately where the bolster begins to taper down to the blade to guide you into the pinch grip, or where the G10 ends. In a traditional german style knife, particularly for a hammer grip this would be ideal, as it would be right where you grip the knife. given the eastern-ish style handle, and the tapered bolster advertised to guide you into a pinch grip this causes some issues.
The center of balance for this knife ends up being a inch or so behind where you're gripping the blade as you pinch, this leads to the knife feeling handle heavy as you use it, which is disconcerting given how light the actual blade feels.
Design: I've only used it for a day or so, primarily on tomatoes, cucumbers and onions so I can't say too much about it so far. The blade seems to be fine for chopping, and is quite satisfying to plow through onions with. That being said the tip is ground excessively thick, given how thin the intitial stock is I would have hoped it would be better at scoring foods or making the initial cuts in onions in preparation for chopping them. The spin isn't quite as chamfered as I had hoped, being more similiar to the Gent's spine, in that multiple angles are cut in to mimic the rounding through faceting rather than actual rounding of the spine.
Fit and Finish: It seems fine. Not exceptional, but not terrible. The G10 and Steel meeet well, if not entirely seamlessly (Can feel the seam between the two if I'm paying attention), the G10 is definitely not as strongly patterned as the images in the drop though, it looks more like a solid black handle with mild figuring instead of the dramatic black/light grey shown. The G10 had a few minor scuffs on it, while disappointing this wasn't the end of the world as the knife was going to get banged up over it's life anyways. the knife did come extremely sharp. I was able to make transparent tomato slices (albeit using two hands instead of the one handed version shown on youtube sharpening videos) and it can be chop-cut paper (Short up and down motions into the edge of a piece of paper. Results in clean cuts instead of crumpling edge of the paper or tearing it). I didn't notice any bending of the blade. Granted I didn't look too closely, so that may be subject to change but at a glance the blade appears to be straight and true.
Sheath: This is a little bit annoying. Given that Apogee tends to create some solid magnetic sheaths, it was a little frustrating that they didn't have an offer for +15 or 20 bucks during the drop to add a magnetic sheath designed for this knife. Granted most knife companies don't offer sheaths with their knives, so I won't ding Apogee for that. What I will ding them for is that their 8" knife will literally not fit in their 8" magnetic sheath. I mean it will, but you'll stab somebody. The 8" sheath is designed for knifes with straight bolsters. Given that this knife has tapered bolsters it means once you set this knife in the sheath you end up with just enough razor sharp blade sticking out the end to do some damage to someone who isn't careful, negating the point of the sheath. Apogee has mentioned they increased the 8" sheath to 8,5", which should solve this issue I would presume. I picked up the 8" from bed, bath & beyond, so they're still floating out there so be careful if your intention is to grab one for this knife. I was able to address the situation by using some wood glue to glue on sections of bamboo BBQ skewers flanking the sides of the entrance, engaging the bolster earlier and preventing the tip from emerging.
Overall: I've used both this and the Victorinox knife. The Vital feels higher quality in hand (primarily from the handle material) and came far sharper. That being said, the Victorinox is thinner, and likely can be gotten sharper depending on what the results from the lab are and if the differences in the two knives will be in regards to edge retention at extreme angles.
The Vital is a good knife. There are a bunch of hiccups but for a first attempt at a chefs knife from MD I'm pleasantly surprised. Will I keep using this knife? Hell yes, until I finish making my first knife. Am I going to return it? Nope. Does it make chopping through a bag of onions fun? God yes. Do I think it's worth the price and willl I be recommending it? Unfortunately, no on both fronts.
While the Vital is a good knife with some interesting improvements over other knives, unless this steel blows me away it's not a thing I can recommend. Given that by most reports BD1Ns performance shines at higher HRCs, and it appears likely that the messed up grinding processes employed will knock the knife below those desired hardnesses it's not a knife I can recommend at this price point. The victoronix may look cheaper and need a little love on your sharpening stones, it will do 90% of the same job, for 1/2 the price on a bad day (dropped to $30 on prime day, that's nearly 3 Vitals on future drops). At this price point you can stretch slightly further and venture into Gyutous, or pay about the same and pick up a tried and true german or french knife. I see no reason to try and split the difference between east and west if you can't do the job as well as either.
Granted what the Vital does, it does decently. I'll be giving it 3 stars for now as it performed well. Pending the results of the analysis, I'll be increasing it to 4 stars if the steel has retained most of it's pregrind hardness. Steel with a value of 63 HRC is what many of us got into this drop for, until it was shown after the drop ended that that hardness was not what could be expected when it was delivered.
This ended up far longer than I expected. I have far fewer cares to provide regarding the grammar or punctuation of the above wall of text at this point.
I'll try to upload photos of the areas I'm talking about when I get a chance.
7/23/2018 Edit: Just blew through 5 pounds of onions. It was fun with the vital, this confused bastard-child of a knife is growing on me and I wish I could give half star ratings to bump it up to 3.5 stars. Pic of modded apogee 8 inch sheath attached. 9/25/2018 Edit: Ok, time for another update. The sheath has held up decently. After dropping the knife (Luckily the sheath took the impact, blade was undamaged but handle received a minor scuff) it cracked and one of the bamboo skewer spacers popped off. Some repair work and it's as functional as it was before, and is still my goto for storage of the knife.
The Vital has received nightly usage over the last few months, primarily for onions but also used on everything from pizzas, carrots, cheese, cucumbers, broccoli and raw chicken. The vital has been performing fine, picking up some usage scars in the process (Still teaching the girlfriend how to properly treat a knife, good thing I don't have any more expensive ones!) I've been freehanding with a king 1000/6000 stone, and a no-name 3000/8000. I haven't been satisfied with the performance of the 8000 side, so my progression has been 1k/3k/6k/green compound/0.5 micron diamond paste which has been serving me well, my angle being around degrees per side.
I don't believe the steel is as hard as we were lead to believe. From browsing other forums of higher end knives with known hardnesses, it's not uncommon for a chef to be able to make it through a service without needing sharpening. This can entail hours of knife work, and food prep for 50-100 people. I've found the vital is only lasting about 2 weeks before requiring touch up, more often if I want to retain a shaving edge. That translates to cooking for 2 people, once a night or about 5 minutes of knife work at most. This is far worse edge retention then I would have liked. However I don't believe it's quite german soft, the tip has snapped off the knife (very small portion of it, due to poor usage) and the edge has chipped out from rock chopping an already cut onion to further mince it which wouldn't happen with a softer steel.
10/2/2018 Edit:
I'm slowly falling out of love with this knife. I still like appearance, and it the geometry is fine. But the steel, good god the steel is terrible. It sharpens up just fine, takes a smooth mirror edge with no issues. But good lord is it chippy. I sharpened out the chips on 9/30 at about 15 DPS, and as of the evening of 10/1 there's another microchip. And what from? A few cloves of garlic, a couple onions, an orange and lemon, and a bell pepper. I've used my blurple S110V PM2 far harder then this, and somehow ended up with fewer chips.
At this point on my next sharpening I'm going to apply a 20 DPS microbevel to see if it helps, but this steel is by far the chippiest still I've ever owned, and would not recommend for a kitchen knife. Either the steel isn't properly heat treated, the grinding process destroyed a proper heat treatment, the steel isn't actually BD1N, or it's simply a steel unsuitable for knives.
The edge retention isn't even adequate, in that it's holding it's edge for about as long as a walmart special knife, and it's far, far chippier. It reminds me of a cheap, 10 dollar knife I got long ago from walmart. That knife was also extremely handle heav,y and the nameless steel was harder then the usual walmart garbage. Somehow the heat treat ended up with a knife that simultaneously couldn't hold an edge and chipped like mad. The Vital is exactly like that.
I can't recommend anyone purchasing this, I was in this camp previously but I regret putting my money towards it and not a tojiro DP which would undoubtably outperform it without these rediculous issues. If a knife can't handle a set angle without chipping out, then the factory should not be shipping it out at that angle to try and sell people on it's cutting ability. It's failed to perform satisfactorily at the factory 16, my freehanded 15ish, or my previous freehanding which was likely closer to 18-20.
10/16/2018 Edit:
So since putting a microbevel on it, the chipping hasn't reoccured (yet). Not sure if it's due to the fact that after so much sharpening I ground through the overheated steel the manufacuturer created through a sloppy grinding process, or if it's the microbevel but so far so ok. Edge retention is still abysmal. In light of the testing reports confirming it's BD1N I'm going to have to say Apogee butchered the heat treat on this knife, because I've only ever heard good things about BD1N and this knife meets exactly none of them. Waiting to see what the HRC turns out to be now. This knife has become and remains my greatest MD disappointment. So much potential, so poorly executed.
10/17/2018 Edit:
Well, with the hardness results being far lower then expected. 63 intial, 61 expected and 58 actual as I stated originally my reviews score is going to be changed. Down to 2 stars, sadly. The vital had so much potential but it relied on the steel trumping the competition to stay afloat, and while it wasn't performing as expected this settles that issue handily I suppose...
First impressions are quite good overall, with a few minor issues.
Packaging: This needs work. While the minimalistic box design is quite cool, the blade managed to pierce the side of the box sometime during transit, such that about 1/4 inch of steel was poking out of the box. Given the fact that there isn't a sheath for this knife offered, and the box is the main method of transporting this knife, the box being damaged and not able to reliably hold the blade is concerning.
Steel: It's too early for me to tell about this, I haven't had to sharpen it yet. I did strop it with some green compound although it was not needed. Still not certain whether this steel is soft enough to be steeled yet, so awaiting results from MD's lab analysis on the hardness before using that method of maintaining the edge. The knife does seem quite hard, in that it rings like glass when struck. The difference compared to my older german style kitchen knives is quite distinct. Water spotting does appear to be an issue. I'm not certain how BD1N performs in terms of corrosion resistance so if this will be merely cosmetic or if rust will be a problem in the long term.
Handle: The handle is a mixed bag. While it looks quite cool, and the shape feels good to hold, the handle is oddly heavily. To clarify, when you first pick it up, the knife feels quite light. While this is likely due to being used to heavy german knives, it gives the initial impression of the handle feeling light to the point of being hollow. Past that intitial encounter though, and in particular in use the handle feels excessively heavy.
My bet would be this is due to the full tang construction, but when combined with how thin the stock is it gives a rather horrible balance to the knife. It's located at a approximately where the bolster begins to taper down to the blade to guide you into the pinch grip, or where the G10 ends. In a traditional german style knife, particularly for a hammer grip this would be ideal, as it would be right where you grip the knife. given the eastern-ish style handle, and the tapered bolster advertised to guide you into a pinch grip this causes some issues.
The center of balance for this knife ends up being a inch or so behind where you're gripping the blade as you pinch, this leads to the knife feeling handle heavy as you use it, which is disconcerting given how light the actual blade feels.
Design: I've only used it for a day or so, primarily on tomatoes, cucumbers and onions so I can't say too much about it so far. The blade seems to be fine for chopping, and is quite satisfying to plow through onions with. That being said the tip is ground excessively thick, given how thin the intitial stock is I would have hoped it would be better at scoring foods or making the initial cuts in onions in preparation for chopping them. The spin isn't quite as chamfered as I had hoped, being more similiar to the Gent's spine, in that multiple angles are cut in to mimic the rounding through faceting rather than actual rounding of the spine.
Fit and Finish: It seems fine. Not exceptional, but not terrible. The G10 and Steel meeet well, if not entirely seamlessly (Can feel the seam between the two if I'm paying attention), the G10 is definitely not as strongly patterned as the images in the drop though, it looks more like a solid black handle with mild figuring instead of the dramatic black/light grey shown. The G10 had a few minor scuffs on it, while disappointing this wasn't the end of the world as the knife was going to get banged up over it's life anyways. the knife did come extremely sharp. I was able to make transparent tomato slices (albeit using two hands instead of the one handed version shown on youtube sharpening videos) and it can be chop-cut paper (Short up and down motions into the edge of a piece of paper. Results in clean cuts instead of crumpling edge of the paper or tearing it). I didn't notice any bending of the blade. Granted I didn't look too closely, so that may be subject to change but at a glance the blade appears to be straight and true.
Sheath: This is a little bit annoying. Given that Apogee tends to create some solid magnetic sheaths, it was a little frustrating that they didn't have an offer for +15 or 20 bucks during the drop to add a magnetic sheath designed for this knife. Granted most knife companies don't offer sheaths with their knives, so I won't ding Apogee for that. What I will ding them for is that their 8" knife will literally not fit in their 8" magnetic sheath. I mean it will, but you'll stab somebody. The 8" sheath is designed for knifes with straight bolsters. Given that this knife has tapered bolsters it means once you set this knife in the sheath you end up with just enough razor sharp blade sticking out the end to do some damage to someone who isn't careful, negating the point of the sheath. Apogee has mentioned they increased the 8" sheath to 8,5", which should solve this issue I would presume. I picked up the 8" from bed, bath & beyond, so they're still floating out there so be careful if your intention is to grab one for this knife. I was able to address the situation by using some wood glue to glue on sections of bamboo BBQ skewers flanking the sides of the entrance, engaging the bolster earlier and preventing the tip from emerging.
Overall: I've used both this and the Victorinox knife. The Vital feels higher quality in hand (primarily from the handle material) and came far sharper. That being said, the Victorinox is thinner, and likely can be gotten sharper depending on what the results from the lab are and if the differences in the two knives will be in regards to edge retention at extreme angles.
The Vital is a good knife. There are a bunch of hiccups but for a first attempt at a chefs knife from MD I'm pleasantly surprised. Will I keep using this knife? Hell yes, until I finish making my first knife. Am I going to return it? Nope. Does it make chopping through a bag of onions fun? God yes. Do I think it's worth the price and willl I be recommending it? Unfortunately, no on both fronts.
While the Vital is a good knife with some interesting improvements over other knives, unless this steel blows me away it's not a thing I can recommend. Given that by most reports BD1Ns performance shines at higher HRCs, and it appears likely that the messed up grinding processes employed will knock the knife below those desired hardnesses it's not a knife I can recommend at this price point. The victoronix may look cheaper and need a little love on your sharpening stones, it will do 90% of the same job, for 1/2 the price on a bad day (dropped to $30 on prime day, that's nearly 3 Vitals on future drops). At this price point you can stretch slightly further and venture into Gyutous, or pay about the same and pick up a tried and true german or french knife. I see no reason to try and split the difference between east and west if you can't do the job as well as either.
Granted what the Vital does, it does decently. I'll be giving it 3 stars for now as it performed well. Pending the results of the analysis, I'll be increasing it to 4 stars if the steel has retained most of it's pregrind hardness. Steel with a value of 63 HRC is what many of us got into this drop for, until it was shown after the drop ended that that hardness was not what could be expected when it was delivered.
This ended up far longer than I expected. I have far fewer cares to provide regarding the grammar or punctuation of the above wall of text at this point.
I'll try to upload photos of the areas I'm talking about when I get a chance.
7/23/2018 Edit: Just blew through 5 pounds of onions. It was fun with the vital, this confused bastard-child of a knife is growing on me and I wish I could give half star ratings to bump it up to 3.5 stars. Pic of modded apogee 8 inch sheath attached. 9/25/2018 Edit: Ok, time for another update. The sheath has held up decently. After dropping the knife (Luckily the sheath took the impact, blade was undamaged but handle received a minor scuff) it cracked and one of the bamboo skewer spacers popped off. Some repair work and it's as functional as it was before, and is still my goto for storage of the knife.
The Vital has received nightly usage over the last few months, primarily for onions but also used on everything from pizzas, carrots, cheese, cucumbers, broccoli and raw chicken. The vital has been performing fine, picking up some usage scars in the process (Still teaching the girlfriend how to properly treat a knife, good thing I don't have any more expensive ones!) I've been freehanding with a king 1000/6000 stone, and a no-name 3000/8000. I haven't been satisfied with the performance of the 8000 side, so my progression has been 1k/3k/6k/green compound/0.5 micron diamond paste which has been serving me well, my angle being around degrees per side.
I don't believe the steel is as hard as we were lead to believe. From browsing other forums of higher end knives with known hardnesses, it's not uncommon for a chef to be able to make it through a service without needing sharpening. This can entail hours of knife work, and food prep for 50-100 people. I've found the vital is only lasting about 2 weeks before requiring touch up, more often if I want to retain a shaving edge. That translates to cooking for 2 people, once a night or about 5 minutes of knife work at most. This is far worse edge retention then I would have liked. However I don't believe it's quite german soft, the tip has snapped off the knife (very small portion of it, due to poor usage) and the edge has chipped out from rock chopping an already cut onion to further mince it which wouldn't happen with a softer steel.
10/2/2018 Edit:
I'm slowly falling out of love with this knife. I still like appearance, and it the geometry is fine. But the steel, good god the steel is terrible. It sharpens up just fine, takes a smooth mirror edge with no issues. But good lord is it chippy. I sharpened out the chips on 9/30 at about 15 DPS, and as of the evening of 10/1 there's another microchip. And what from? A few cloves of garlic, a couple onions, an orange and lemon, and a bell pepper. I've used my blurple S110V PM2 far harder then this, and somehow ended up with fewer chips.
At this point on my next sharpening I'm going to apply a 20 DPS microbevel to see if it helps, but this steel is by far the chippiest still I've ever owned, and would not recommend for a kitchen knife. Either the steel isn't properly heat treated, the grinding process destroyed a proper heat treatment, the steel isn't actually BD1N, or it's simply a steel unsuitable for knives.
The edge retention isn't even adequate, in that it's holding it's edge for about as long as a walmart special knife, and it's far, far chippier. It reminds me of a cheap, 10 dollar knife I got long ago from walmart. That knife was also extremely handle heav,y and the nameless steel was harder then the usual walmart garbage. Somehow the heat treat ended up with a knife that simultaneously couldn't hold an edge and chipped like mad. The Vital is exactly like that.
I can't recommend anyone purchasing this, I was in this camp previously but I regret putting my money towards it and not a tojiro DP which would undoubtably outperform it without these rediculous issues. If a knife can't handle a set angle without chipping out, then the factory should not be shipping it out at that angle to try and sell people on it's cutting ability. It's failed to perform satisfactorily at the factory 16, my freehanded 15ish, or my previous freehanding which was likely closer to 18-20.
10/16/2018 Edit:
So since putting a microbevel on it, the chipping hasn't reoccured (yet). Not sure if it's due to the fact that after so much sharpening I ground through the overheated steel the manufacuturer created through a sloppy grinding process, or if it's the microbevel but so far so ok. Edge retention is still abysmal. In light of the testing reports confirming it's BD1N I'm going to have to say Apogee butchered the heat treat on this knife, because I've only ever heard good things about BD1N and this knife meets exactly none of them. Waiting to see what the HRC turns out to be now. This knife has become and remains my greatest MD disappointment. So much potential, so poorly executed.
10/17/2018 Edit:
Well, with the hardness results being far lower then expected. 63 intial, 61 expected and 58 actual as I stated originally my reviews score is going to be changed. Down to 2 stars, sadly. The vital had so much potential but it relied on the steel trumping the competition to stay afloat, and while it wasn't performing as expected this settles that issue handily I suppose...
14themoney
1395
Jan 14, 2020
NaftoorWhat an amazing review. You get 5 stars, even if the knife doesn't. I picked up an 8" chef knife from CKTG in this steel. I have been pleased with its performance.
Mgtfdv
12
Feb 5, 2019
checkVerified Buyer
It was acceptable while using it, not quite worth the price and came blunt. It has been treated very well and cared for only to completely snap during light chopping. This should not have happened at all.
Mimimouto
76
Sep 12, 2018
checkVerified Buyer
I use this knife mainly for slicing up buckets of chicken breasts, and sometimes other meats. Coming from a “stainless steel“ Chinese chef’s knife this knife definitely feels like an improvement for this particular task! (I still prefer my VG-10 Santoku for vegetables)
The Apogee knife is easier to handle and takes a good edge that lasts significantly longer than “stainless steel”.
I am deducting one star because of finishing issues, specifically because the handle isn’t aligned properly with the blade.
Overall, I had higher expectations but it gets the job done well.
Edit: deducting one more star because of light, but widespread staining despite keeping it dry and clean after use.
Edit2: deducting YET ANOTHER star because a crack has formed in the blade near the handle, despite having only used the knife lightly for slicing tasks. The review of this knife just went from “acceptable“ to “barely acceptable” and now it’s simply unacceptable. I have never been so disappointed in a Massdrop collaboration product.
Edit3: Added back another star because of longevity and overall performance since. Also props to Massdrop customer service!
(Edited)
Masondrums
8
Sep 14, 2020
checkVerified Buyer
Not a quality knife
Like many others, mine broke in the same place. 
Recommends this product? No
Hydraxiler32
66
Feb 8, 2021
Masondrumsyikes I really want to know what they're doing with their heat-treat to mess it up this bad
Bgarcia
13
Mar 10, 2021
MasondrumsThis is absolutely embarrassing. I can’t believe massdrop has gone downhill so much over the years.
sirkuttin
145
Mar 28, 2021
checkVerified Buyer
Just had a catastrophic blade failure
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The knife arrived very sharp, but the contour of the grind was a little abrupt near the tip like someone sharpened it in a hurry. I reprofiled the edge like I do with just about everything. Even Busse's and ZT knives see my belt sander when they get here. The handle has two small scuffs on the bottom near the bolster that annoyed me, but they aren't a big deal. I'm assuming this is related to the handle-forming issue they had that caused the delay in manufacturing.
The blade has developed minor stains from not cleaning or drying it after use, but nothing major--a scotchbrite pad took care of it this evening. It's not quite a stainless as something like DIN 1.4116 which almost everything half-decent is made out of, but for the edge holding I can live with it.
I would like to see the fit and finish improved for future batches, and I'm assuming this will happen as they smooth out the manufacturing process. The reason I'm overlooking the mediocre sharpening job and two small scuffs is because of the edge retention and comfort during use. Hopefully future knives will be prettier. The design and steel are top notch though.