Shipping this out today. Don't have too much to say that hasn't already been said. Just what happens when your towards the end of a pass-around.
I enjoyed using it for the few days I did. I needed to touch up the edge, but once I did I enjoyed it. The steel is good for a production knife and kept that edge quite well. The fit and finish was also good, liked the eased spine. The thinness of the blade with eased edges helped keep longer sessions more comfortable though I still found it a little uncomfortable when moving through harder foods. Really liked the look and feel of the handle. When I first got into knives I was just trying to find something a step up from what I had in my cheap block. This would have fit that bill nicely. The profile was easy to use. I really appreciated that I felt like I could pretty much do any reasonable knife task with this without worrying about rusting or breaking it. It never felt overly fragile.
Only downsides:
Size: I personally enjoyed the size, but I wouldn't be comfortable with it being the only Chef's knife I had. Yes I could probably make it work, but why when I could just buy a more appropriate size for larger tasks. I would like to see them expand the offering to a few different size/profiles. Having a petty, nakiri, larger chef, or some similar combination would of made this more appealing to me as an option before I went knife crazy.
Grind/stiction: I definitely noticed a fair amount of stiction and at the price point I think this could be a little better and would add a lot of value to the knife.
Thanks for letting me try it out!