I've had this knife a little less than two days, but I wanted to share some impressions.
Tom McLean (Lefty) provided the basic idea to Butch, who then translated the idea into a knife. Originally, the blade was supposed to range between 185 and 195 mm. The knife I have is 202 mm on the edge (210 mm from handle to tip).
Tom intended it to be a long and tall petty, one that could be used on a board. This style knife is often referred to as a "line knife", and that's how I'll refer to it.
Some measurements of the one I have:
Weight: 151 grams.
Overall length: 320 mm, blade 210 mm, handle 110 mm.
Height at heel: 39 mm.
Spine at handle: 2.90 mm.
Spine halfway to tip: 2.85 mm.
Spine 1 cm from tip: 0.85 mm.
The handle material is stabilized Buckeye burl, with three stainless pins. The blade, as Tom has said, is Carpenter CTS XHP @ 61 - 62 HRC. It doesn't have much distal taper, and is fairly stiff with little if nay flex.
Here are some "beauty" shots:
How does it compare to what is usually referred to as a "line knife"? Here are some comparison photos of the Harner against a 21 cm Hiromoto G3 sujihiki and a 24 cm Misono Swedish sujihiki. I didn't have a 21 cm wa-petty to compare it to.
Keep in mind that I have only had this knife for a little over a day and a half, but I have used it instead of my usual 24 cm gyuto for vegetable prep and have not felt disadvantaged in any way. As a slicer, it worked very well with both raw and cooked protein.
I'll report on edge retention and sharpening in the future.
Thanks to Tom and Butch!