Cook here. I see a few things other than $88 bucks for 1/16th 1095. Curious about the heat treat quality and what that "finish" is.
The patterns been around for a while, seen a few hanging in mostly butcher shops in Hanoi. In vietnam I saw more cheap nakiri type profiles being used for veg and other misc utility. This knife is mostly a honesuki profile save the very wide heel. This is a better boning knife than a veg slicer, although it can do it. The steep angle is designed to really utilize the tip for precision work, not really as an efficient slicer, which $88 bucks doesn't seem so bad for butchery kit knife. Most shun types will run you $180-$200. Which brings me back to the unused material at the heel. Had the guy in the video been standing and holding the knife up on top, the slicing tasks it could do would have been better leveraged as others above stated. Still I don't think anyone on a kitchen line is going to really use a knife like this for anything other than butchering birds, fish, small game. Home cooks and outdoors types could use it as more a utility knife and be just fine. Although I'm not sure about the how the coating will hold up to corrosion when cutting acidic foods whether it patinas well or just rusts. Fun idea though, didn't even get to the handles, but on a butcher knife of this angle, you're gonna be more on the tip of the knife than the back. That said it's hard to compete with a $60 FKM or MAC version molydenumV stainless steel.
