Here are some thoughts, along with proof of life.
First of all, thanks to
@The Edge for sending the knives. They're quite impressive. Really nice work.
The wa laser
This one is thiiiiin! I measured it at 1.25mm at the spine over the heel. Given how thin the stock is (hmm, I assume it's from real thin stock) I think Taylor did a good job putting most of the convexity where it counts, around 1/3(?) of the way up from the edge. That said, there's not really enough steel here for any sort of complicated geometry, so it's sticky. The profile’s not quite my cup of tea - it's a little flat for me for most of the blade and I wish the curve to the tip started earlier and more gradually. The choil shape is very comfortable in hand. Horizontal onion cuts with the tip were kind of wedgy, but that might be from our PA sharpenings. It's currently .34mm behind the bevel near the tip, so not uber thin BTE, even though the overall geometry there is thin. The handle is attractive -- I have a soft spot for burnt handles. It's a little too rectangular for me. I think I prefer more pronounced secondary bevels (what do you call them? the ones you cut from the corners of the rectangle), or something. Pretty good to sharpen for stainless (it's stainless, right? i forget and haven't noticed any reactivity), although I only touched it up on a 3k. Fit and finish of the handle install could be slightly improved (some glue showing, a little off center tang hole) and the sanded finish on the blade looks like it was done rather quickly, but it's a nice knife.
The S-ground western handled one
Like many of the users, I preferred this one. The handle is comfortable and the choil and spine are nicely eased. The ridge on the bottom of the handle fits right between my 4th and 5th fingers in a pinch grip. The blade has a drastic distal taper and a pronounced S grind. Food release is pretty good and the thin tip does glide through product. There’s slightly too much distal taper for me. I have a hard time controlling the tip of the knife when there's no weight there, especially when the blade is more handle heavy than I prefer. (Balance point is at the very front end of the bolster.) The profile of this knife is excellent. I love the slight continuous curve. There are some small irregularities in the construction and grind. For instance, the two sides of the bolster are different sizes (it's just a visual thing, it feels quite nice in hand), there's a dented line near the handle, and you can feel in places where the grinding has taken away more of the softer steel above the hamon than the adjacent hard steel. There's also what seems to me to be a bit of an overgrind near the edge on the left side, maybe 1/3 of the way up the blade. (Maybe I'm wrong.) I can't feel it or anything, but the edge bevel basically disappears for a 1cm stretch. I think my sharpening was still hitting the edge, though, since I can't tell a difference in the quality of my deburring there vs elsewhere. So, none of these things really affected the quality of the experience using the knife, which was quite pleasant. One thing to note is that the choil shot for this knife is slightly misleading, since it's thinner BTE at the heel than it is in the rest of the blade, as you can see from the disappearing edge bevel there. But the choil shot makes you think the knife's going to break from being so thin, so this isn't a bad thing! It's certainly not fat behind the edge elsewhere. It sharpened quite well for me, not quite as easily as some of my other knives (Y Tanaka, Wat, etc...) but pretty nice. I forget what steel it is. All in all, though, it's a really nice performer. Congrats on the knife, Taylor, it was a pleasure to use.
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Will send them to
@applepieforbreakfast soon.