As an important follow-up to that review:
I've used the knife for a while longer, and the performance continues to impress me. HOwever, at one point I handed the knife to a friend to carve a turkey. He may have been a little rough with it, but nothing out of hand. When I got the knife back, it had 3 pretty big chips. This kind of jibes with my observations in the earlier review, when there were 4 miniscule chips.
I believe the hardness of the steel, combined with the extremely thin edge, makes this knife unsuitable for working around bone. For sticking with just meat and vegetables, on a wood cutting board, I can almost guarantee it will be the best cutting kitchen knife you've used. The edge will last long, but is a bit brittle.
Joe