First of all, I was reached out from Massdrop at the time for my feedback, a few months before they gave up on culinary items as a whole, and then changed to Drop. (This is why there is no Cooking community any more). I posted this comment when this knife was supposedly in the pre-release stage, "in-development" or whatever word they used, but basically it was not available for sale at the time.
Also, I wish you thought twice before necroing this, which was about a year and a half ago. But thanks to you, I now know they still have some culinary items under EDC (for some reason), and this... thing.
Regarding your question, have you even bothered to read my comment? I prefaced that if its for home use, like in your review, its "okay," but definitely not for the price... (I swear it was cheaper back then. $90 at time of writing this comment.) Even $30 for this type of knife is too expensive for me, when a basic one is sold for around $10. (Will the edge last more than 9 times the life of a $10 blade? Probably not.)
For professional use, the length of the blade already disqualifies it for a candidate. I said "usual requirement of culinary institutes" to be safe, but I will now say that my culinary institution -required- me to have a 10" -blade- or else I would be forbidden to use that knife.
For example, for a pastry worker, a round whole 8" diameter cake, one that this knife could barely cut comfortably due to its short edge, is a petite size that is on the rare side in the US. When cutting, keeping the layer level is mandatory. With a smaller blade, let alone a rounded tip which steals actual cutting edge length, this means I will have to draw the knife mid-cut into the layer to saw through, leaving an indentation. It is virtually unnoticeable, but it's still there, and in less seasoned hands, this is most likely where a change in cutting angle will occur. If my knife edge doesn't leave the cutting layer, then as long as I maintain the angle, it stays as one perfect layer.
For mass production, I made layers for a cake in sheet pans. With a larger blade, I can get to business with one slice. With this, I would have to cut the sheet into thirds to be properly manageable, which is additional time and space I have to reserve. When I worked at a Japanese cake shop, I used a 16" and increased production by cutting two 6" or a combination with a 8" in one slice. I'm sure no one at a cake shop would want to use a knife this small.
As for bread, I worked in an artisan bakery, where the bread comes in all shapes and sizes. We also used the slices of bread for sandwiches (go ahead, make fun -- it takes one to know how difficult it is to cut a sandwich without altering the shape of the bread, especially when said sandwich asks for multiple layers and uses bread so soft a light press causes indentation.) When cutting through literal dozens of bread everyday, experimenting with many types of knives to try to make my life easier, a knife with only 9" of serration is not what I want. When cutting a baguette at a hard bias, 9" isn't enough. For softer bread, or even a ciabatta with a thin crust, then I rather just use my sharp chef knife than some random serrated edge, since I don't damage the outer layer and can cut through instead of having to lift my knife back up mid-cut to start another saw-through. This is also true for when I need to cut a completed cake, especially with more layers. When cutting through a hard crusted boule, a reverse-scallop edge just bounces off and 9" means I need two slices to halve it.
Returning to the rounded tip, it doesn't help one bit when I need to cut the bottom crust. I can either lessen the life span of my serrated edge by sawing into the cutting board, or I can cut to the cutting board and sweep with the tip to release the slice. Additionally, if I have a pointed edge, I can do tip work, or create the starting incision for cutting something more stubborn. A rounded edge only has its use for those who are more old-schooled or pressed on time, who will use the same knife as an icing spatula, though this is considered "too dangerous" and requires certain flexibility to the knife (which I bet this one doesn't have). There really is no purpose to a rounded tip other than idiot proofing -- reversed-scalloped edges are good for cutting tomatoes and even my tomato knife has a pointed tip.
So, as a person who has different serrated knives for different purposes, this knife is trying to be many things but meets beats none for me.
I will say again that serrated edges are virtually impossible to sharpen yourself. It is possible in theory, but I have never yet to find anyone who actually has attempted, or continues to do so after doing it a few times When you go through hundreds of bread in a week, I rather get on with my life with a new blade I bought from Amazon than to spend a few hours trying to, and most likely failing, at sharpening at serrated edge.
With all that said... you may be a Chef, but is your main knife a serrated edge, let alone this one? I hate to say it but if you can use the same serrated edge for 25 years, I find it hard to believe you use that knife on a daily basis at work. If you say that you maintained this knife for that period, I assume you know proper knife maintenance... then why are you still using this instead of your sharp chef knife?