Congratulations bonzodog, and well done Jack!
Interesting to see these contemporary variants, pitched at the gardening market, r8shell. They apparently have chisel ground edges too. It's been on my list of minor knife sharpening experiments, to try lefty chisel grinding a knife I have multiples of, for a side by side comparison with a standard 50/50 grind. I may acquire an inexpensive, wood handled Lambsfoot to try this experiment with, one day.
Perfectly symmetrical edge grinds are one of those qualities which seem valued in many Western knives, for no other reason than aesthetics, it seems. One of the interesting divergences in Japanese knife design is that even Ryoba style ones which appear to be 50/50 ground, have long been slightly asymmetrically ground, by design. This is on the grounds that if you closely observe a persons cutting angle and the way force is exerted from the muscle groups of the arm and hand, it is rarely perfectly symmetrical, with the blade held exactly straight and vertical. Japanese kitchen knives are often ground with a 70/30 bias on the edge, to correct for this (and also to give a little assistance in throwing material off to the correct side, when slicing on a board).
The steel seems to be specified as 420 stainless on the plastic handled ones and carbon on the straight handled wood one, so that carbon designation may actually be correct.
I'll be interested to hear how you go with them.
Went out for a walk in the forest down the road. Got a new phone too, so I can take pics again, now.
bonzodog !
The tradition appears to be spreading! 
