So tonight in my Fine Dining class at school, a student breaks out a Ken Onion Shun Bread knife. Not a fan of Onion's or Shun's, but the weird handle/bolster actually works in this setup. Asked him about it and he said he would never use a knife with that bolster on anything but a bread knife, I quickly agreed. It actually fit quite well. He said he got it through another student who had a hookup (I think the person worked at SLT) for $30. I was like, "man, I would pay $30 for this all day." It could have used a little length, seemed to be around 210 mm, and wasn't quite a MAC or Tojiro, but for the price, hell yes. It had a scalloped edge by the way. I told him if he came here he could learn how to sharpen it (it needed it), but hey, that stuff is way beyond my patience and ability, and the other students as well, after seeing his other edges.