For big pieces of meat it works well, something like a butcher's knife.Don't understand that crazy high tip. At least for me — I'm short — totally unusable.
Had to Google that:Familiar with the Robert Herder 1922?
I own that Herder 1922 myself. And can say it is a very nice knife. Learnt about it from Benuser, and it is probably my most used knife.
Fingerguard with the 1922, here the Tranchelard.
It's 60 HRC c75 carbon steel.I understand the principle behind the "finger guard", and maybe in a professional kitchen or with non-knife people it's a good thing, but for me it's more of a hindrance. But what's the hardness of the 1922? My Déglon is too soft, so though it easily gets razor sharp it demands a lot more touching up.
I had one of their smaller K series knives on loan and I was not impressed by the steel. The knife is very thin (what is not a bad think on the smaller blades). The handles are pretty poor as they have basically no treatment of the wood. So the first thing after buying would be applying at least a few coats of something like TruOil and do some fine finishing. I think it is a pity that they do not use a bit better steel - already something like O1 would be a noticeable improvement.It's 60 HRC c75 carbon steel.