Pros: Hard Metal, Holds Incredible Edge
Cons: Prone to rust
Great Knife for the serious butcher. The blade is designed to use just the tip, maybe the top inch. It is sharpened on only one side, which takes a little adjustment at first, but is far superior to any knife I've used. My experience with this particular knife includes (but is not limited to): 3 whole deer, cases of leg of lamb, scores of turkeys, and hundreds of whole chickens. There is no finger guard or bolster, but no problem. For a boning knife, they are really unneccesary. Also, the blade is quite dull for the bottom inch, so no risk of a accidental slip. The metal is a valadium chromium blend of some kind, similar to that of high speed saw blades. It can take a little more stone work to bring it back to life, but sharpening just one side make it a breeze. I'd say for every 15 strokes, do 1 on return for the other side, just to keep the burrs in line. The edge will last. Keep dry, it isn't stainless or will tarnish and rust if not treated properly. Please love your knife.