I’m a huge kitchen knife geek. Have spent and sold thousands in my search for the best. That search ended awhile ago, but that’s another story. One thing I will say is that ZDP is a pain to sharpen. And it will need sharpening. No edge lasts forever. No matter the steel or HRC. Besides that though... why isn’t there more defining shots of the spine/distal taper(if there is one, and there should be btw. Distal taper effects performance greatly...), choil shots, tip shots, and handle circumference specs? The spine is dreadfully thin for sustained comfort over long cutting periods if one is utilizing a pinch grip. I’m guessing it’s ground so thin as to give the illusion of better performance- the ‘drop through product’ effect. Without the above pics and a better idea of the grind, this seems like a ridiculously over priced knife across the board. I can think of a number of readily available kitchen knives in this range of specs, from respected Japanese makers, that are much cheaper and will presumably outperform this in many respects.