I wasn't the one who recommended the Shirogorov Hati, but I will definitely agree with it. For one, they are the one and only brand, including customs, that I've owned that have tolerances and fit and finish on part with CRK. That's just my opinion, and they're very different (the Shirogorov being much more complex with all of it's details throughout), but the quality is insane. And as far as being a good slicer, they're one of the best I've owned, too. I sharpen my knives with a Wicked Edge which always reveals the inconsistency of any blade. The Hati's blade is probably the most perfect I've ever seen, even better than the best, CRK. My Umnumzaan is very good, but it gets slightly less lean as the blade sweeps up to the tip. You can tell by the way the Wicked Edge reveals that the edge (bevel) gets a little wider as it sweeps up towards the tip. Most knives do this, and it's probably intentional on the CRK. But with the Shirogorov, not only was a able to put a super steep angle on it (which is the kind of lean bevel it had to begin with), but the bevel still remained very thin because it has such a lean/thin grind.
The thinner the edge, the thinner the bevel will be at the edge. However, the steeper you make the edge when sharpening (to make the edge less obtuse or more "lean" for better slicing) the wider the bevel becomes. But with the Hati, the blade is ground so thin that it still had a very narrow edge bevel after sharpening it with a very steep angle. It has a blade stock thicker than the Umnumzaan, but it comes to a very sharp tapered point and a much thinner edge, because it's flat ground so thin. It's ground much closer to a "zero grind" before the bevel was put on than most flat ground knives. It's an insane slicer.
There are only a few knifemakers that I know of that grind insanely thin blades that have an edge bevel that is almost invisible because the blade was practically zero-ground before it was sharpened. There's Phil Wilson (who's knives I've never owned) who grinds crazy thin flat grinds on fixed blades. Then there's Tom Krein and Jason Brous, who have very similar styles for grinding hollow grinds that are nearly zero-ground. That takes a LOT of talent. The Shirogrov Hati isn't that thin, and I wouldn't really want it to be in an EDC folder, because those edges are very delicate. I'd rather have a flat ground blade that's very thin and very good at slicing, but still has enough meat to maintain an edge and be strong. The Hati had a crazy needle point on it, too, but there was enough meat that it wasn't too fragile. One of the nicest knives I've ever owned and not much more than a Sebenza. It pretty much had the most ideal EDC folder blade I've ever seen and also the most perfect/symmetric.
BTW, as much as I love Hinderers (though I don't think their fit/finish/tolerances are on par with CRK or Shirogorov, personally), the "Slicer" grind is just a name for a blade shape that is a little better for EDC and decent for slicing, but it's still a hard use knife, like any Hinderer. It has a thin-ish grind for a Hinderer, but it's still not a very thin grind and not the best "slicer".
