Well went through the drawers and have a nice pile of junk knives on the counter. more of a pizza in oven kind of person so have not used a kitchen or chefs knife in years but figured I might as well have one or two good knives in the kitchen. A piece of 1084 and handle is Wenge main body and up front is a bunch of scrap pieces of G10 paper micarta and one canvass micarta. Spacer is aluminum with small brass pins and larger copper ones. Have to give it to the guys who use multiple laminations in a handle that is a lot of fussy work getting everything filed flat when all different density's
Test drove it on a green pepper tonight and the bump on the side felt pretty good using a pinch technique.
Did you do a sort of convex grind on that knife, John? Given the light in the one picture, that what it looks like to me.
Just a very shallow flat grind, main part of the blade is about 6 degrees and cutting edge at 10 degrees
