Hopefully this isn't a one knife thread. I'm banking on some of these knives actually get used. I purchased this knife about 5 years ago and immediately put it to work in the kitchen. The convex grind is super easy to keep razor sharp and overall balance is amazing. It's primary function is delicate filet work where easy slicing is needed. The blade has some nice patina and the yellow micarta has darkened evenly.
Love this knife and call it my "kitchen bitch". Telling ya, if you need a razor get a convex ground blade.