The choil shot is deceiving. The front 2/3 has been thinned dramatically. I know Ian doesn't like it, but in this case the front the front half of the knife has been thinned down to a true zero edge. The back 1/3 is not thinned nearly as much. I sharpen the knife pretty much flat on the stone. To finish it I add some convexity by shifting my finger pressure closer to the apex. Then I add about a 75 degree inclusive nanobevel. The performance is impressive. I would classify this knife OOTB as a light middle weight. Now the tip and front third performs like a really well tuned Sujihiki, a laser Gyuto for the middle third, and the heel has no problem with chicken bones. It really breaks my heart because it will be awhile before the new one is as broken in. But I was slicing a case of bread the other day and I literally bloodied my knuckles from repeatedly punching the cutting board with really crusty bread crumbs on the board.