I tested two knives for Marko (If I misstate any of the details please correct me Marko). Both were made from 52100. It is also important to note that both were prototypes. The first one did not have the normal handle it would be finished with and the second also came with some slight imperfections that did not affect performance but would not have been sold as 1st quality knives.
The first was around 250mm in blade length. The profile was closer in construction to a Masamoto except it had a bit more curve but still had the flat tip area a la KS model. Using the description of a laser for this knife would be pretty accurate. The knife was very thin and nimble. It cut very well. The steel took a great edge and held it extremely well but I did not find it to out perform some of my other higher quality carbon knives. I very much enjoyed using the knife and most of my nit picking was personal preferences. I like the balance being slightly blade heavy but found that the knife was so light it did not really make much of a difference. I am not a huge laser fan and find that when doing a prolonged amount of cutting or working with more dense products that having a bit of weight will help get through a product or keep your hand/wrist from getting overly fatigued from needing to exert more force to cut through products. As Johnny mentioned the tips were super thin and I did end up ever so slightly chipping the edge on the first knife. But in a professional setting this can happen easily and I have done it on several knives. My other issue was how the blade was finished and that with raw fish and meats there was a bit too much sticking, especially with raw fish. Overall I was very happy with the knife and it would have been a knife I would reach for quite often among my other chef’s knives.
The second knife was 240mm and a bit heavier. The handle was also more of what a finished knife from Marko would be. The blade profile was similar except it did not have as flat of an area near the tip, a little bit more of a curve. This knife was very close in striking the balance I prefer with the weight of the knife and how it is distributed. Despite it being thicker I did not feel like there was a loss in cutting performance. One thing I would of liked is if the handle was a bit lighter so that the balance point would be a bit further up the knife. On this one it was right at the choil, I prefer it to be slightly forward of that. Again I feel it helps fight against discomfort in the wrist when you are cutting for a long period of time that the balance point be a bit more forward. Plus I usually pinch in front of the choil. The finish on the knife was also much better when dealing with proteins. I think it could still be slightly more improved, but it was not much of an issue. I did not feel that the added curve in the tipped was that much of an improvement for rocking the knife, but did find the flat section in the first knife to be more efficient when doing tip work. I also thought this steel performed better then the first. Initial sharpness was similar. But the edge retention was really quite good in the second knife. I cut several hundred pounds of different products with nothing more then a couple touch ups here and there for it to be running at a high level. With a couple more tweaks a knife like this one would easily jump near the top of knives I would most often reach for at work.