Got one and I'm not a huge fan. Blade is very thin and very flexible (reminds me of a fillet knife) but it's actually pretty thick behind the edge. I thinned mine out some. IMO, it would be more useful with a bit thicker blade stock and a thinner primary grind.
Seemed kind of flimsy at first but now use them both a lot, I mean for the price what do you expect, light and easy to finesse. Got some big Cold Steel Kitchen Knives to round it out. I like to use my two favorite knife makers in the kitchen rather than other brands. I recently picked these up on here.