The Glestain is easily a top flight performer for 90% of cutting jobs. Extreme sharpness and edge retention sans touch-up are grossly overrated and in terms of toughness, it is not easy to beat. Can it Salty-chop tomatoes all day? No. The Glestain hold a decent edge plenty long and can do things that exactly ZERO high-end knives that people on this forum rave about and it does them with ease. Furthermore, it's a $200 knife. Price to performance ratio is excellent on this knife. The handle is nice, comfortable and large, too. Saying this knife has a ten sharpening lifetime is foolish and baseless. I've already sharpened mine at least a couple of dozen times and it has plenty of life left. I would wager that there is plenty of steel in the cullen area to continue sharpening in there as long as you are willing to thin the knife, as you should, anyway. It has a convex front side so I put a 95-5-ish edge on mine and I blend the large bevel into the cullen area.
Drawbacks are handle-heavy balance due to the large steel butt-cap, some steering and it doesn't hold super refined edges very long. It sharpenes fairly easily, as far as your typical stainless goes, not like AEB-L but better than some VG-10, for example.