Having recently purchased a 240 KS for the first time I think my expectations may have been a bit high. Fit and finish is acceptable on the blade--some easing but nothing smoothed, which is cool. Handle has a horn that is slightly larger than the ho wood; that said, the horn is blond with a beautiful dark stripe.
My bigger complaint is the thickness behind the edge. When I first used the knife--tested on veggies and protein it seemed to me that it lacked a good degree of sharpness. The release was pretty good so I figured a quick sharpening session would take care of things. So to prepare for sharpening I finally gave the geometry a good inspection and found that I am going to have to do quite a bit of thinning to get this knife to perform halfway decent. The original edge wasn't as bad as I had expected though there certainly wasn't any fear of cutting myself with the 3 finger test. Again, the problem wound up being the thickness behind the edge.
I figure I will allow some time this week to work on this, but just curious if others have had the same type experiences with this knife or if I just happened to get a thick bugger. It is definitely not as bad as some knives I've seen posted here (fanatic, etc...) but it is not a pure cutter out of the box.
I am not sure if I've been spoiled by the knives I've been buying from Jon or Maxim and this is more of a norm or if again I just wound up with a bad apple? Have the folks here who love their KS's had to all go through this initially? I kind of like the idea of having to work a bit to make the knife cut to my preference, but the last few nice knives I've bought have been much better out of the box.
For comparison a Shig that had a similar thickness through the blade but much better behind the edge imo.
All that said, I get why people say it has the perfect profile--not saying it does, but it sure is nice.