So, yes, the knife is a bit beefier than most, but it's the way I wanted it. I like to keep the tip of the knife on the board and use a 'paper cutter' style action. It takes a lot of the effort away from cutting and allows the weight of the knife to do the cutting.
I first started using this technique because my knives would get so sharp that they would stick to the board, hahaha.
But to properly answer your questions, it feels amazing. Cutting is very effortless and the knife is very comfortable in the hand. My hands are not very big, but I don't hold too much of the handle. The handle is pretty big, but that adds to the balance of the knife, which in my opinion, is very close to perfect.
Wedging only happens with large dense items like butternut squash and if I'm doing thick cuts. Like if I'm doing a large 2" dice of potato, there might be a little wedging, but it's usually not a noticible problem. Sticking is never a problem.
I do not have measurements of the knife at this moment, but I will take them when I get home.
The backyard steel behaves (in terms of sharpening and cutting performance) very similarly to wrought iron. But the black kurouchi finish has beautiful green and purple streaks that don't really come up in the photos. I'll get some photos of the grinds and where the metals meet. there's quite a bit of the core steel exposed.
It's an amazing knife and I've always liked using it, for the short amount of time that I did.