I will make two knives in 52100 to pass around, one with 240mm on the edge and one with 255mm. Both will be heat treated to maximize edge retention, will feature shallow convex grind, sturdy geometry (3-3.25mm on the spine over the heel), a distal taper but no flex along the spine. Despite a 'beefy spine' the mid section will be thin and immediately above the edge - very thin. They will be around 61-62RC hard, so might take a little more effort to sharpen (61-62RC + increased wear resistance). In my estimate, the resulting edge should hold for 2 months + in pro kitchen with occasional stropping.
I am going to select 5 people for each knife. The longer version, I would like to send to the pros, and the shorter, to home cooks. The only difference between the two - 240mm is slightly shorter, and less tall, but other than that, it's the same geometry and profile.
Both knives will feature either an octagonal, or a modified D handle in cocobolo, horn and spacer, the blade will have a typical of my knives finish (horizontal scratches hand finished to 800grit), will come with poplar sayas and with 3-5K edge.
I would like to ask that pros keep the knife no longer than a week, and home cooks no longer than 4 days.
I would ask you to judge my knives on their merits (without patronizing). Public reviews are welcome.
I think I have done my due diligence to come up with a package (heat treatment, geometry, profile, finish, handle/saya set) that is of a good value and well rounded. Heat treatment is a multi-step process done on one knife at a time and that takes a long time to complete, but results are very encouraging - as confirmed by a rope-cutting test. The rest - grind, fit, finish, attention to details, you will judge for yourself.
I will be posting the names of folks I will be sending pass-around knives to shortly. The pass-arounds in different steels will follow but some will be send for a private feedback first.