It’s a dream ... all knives are great but a few are absolutely outstanding. This Bloodroot is definitely in the latter category. What I forgot to say was that the last person who touched up this blade was a master at sharpening. It had the perfect combination of sharpness and bite. Of course the knife smith has a lot to do with but the sharpener has to bring it home. It had the perfect amount of tooth and laughed at the skin on the Roma tomato. The cilantro and lettuce proved the ability of the knife to rock chop and the onions took the slicing with ease. I particularly like the profile of the blade and though the handle doesn’t quite have the “locked in” feel of some of my knives it’s undoubtedly one of the prettiest handles I own. I’ll put the Martell away now for a couple of weeks and use the Bloodroot. I have a controversial Dalman rust bucket on the way to me. Maybe it will make my 7 knife, non rotating block. Any suggestions as to what I should cook to welcome it to the family when it arrives? As most know who have sold me their knives, I don’t sell my knives. Every one is a member of my family. If you ever see one of my knives for sale on BST, it won’t be me selling them. I give the odd knife away but those who have received them would never disparage the gift by selling them on. Karma and all that!