worked on the Kochi today, and used it a bit. the knife had thickened out some, so with pitonboys permission, i thinned it out a bit. no drama, though there is some waviness in the grind above the edge that should be taken into account as the knife gets thinned over time, to prevent holes. anyway, after the small diet, boy does this knife cut purty! just sinks through onions, with very little effort. a great grind combined with some heft really works great. it's tall enough that it doesn't wedge carrots, like my now much shorter Kochi does (i'll take pics of the two knives side by side, before i send it off to the next user). edge retention hasn't been an issue, but i haven't exactly been doing 100 pound bags of shallots, here. f&f was pretty much the same as mine was, which is quite nice. sticktion is okay, not great, not bad. pretty standard for this kind of knife. the profile definitely has a taller point and more belly than my Kochi, bought in 2011, did. it works out just fine, though. really nice knife, but it really begs to be constantly thinned, to keep that fantastic cutting performance. i do prefer my V2 Kochi, to the Blue #2, but there isn't much in it. i just really like V2.