The blade steel on it and my Leek and Chive is beyond horrible, not to mention the flimsy construction. I've come to the conclusion that Kershaw is making ridiculously overpriced, poorly made knives for people who don't know any better. In my opinion, they are making probably the worst knives for the money on the market
moonwilson, a couple of thoughts,
To respond to your criticism (which I find odd coming from an artist), we only utilize 420HC on our Chives and Scallions.
The steel is heat treated with great care and is very serviceable for most folks. It is straightforward when manufacturing, is affordable for most, and stays quite pretty. Corrosion is a much bigger issue with warranty and with the masses than edge retention (surprisingly enough). IMO it will always be that way.
We also operate with 440A, this is true. Again, practical for the masses, affordable, undemanding in production, and it also stays quite pretty. We are more moving toward the Sandvik steels, and I think you will find we will be eliminating all 440A in 2007. I'm not sure if these Swedish steels meet with your standards, but thought I would bring you up to speed.
We also use the following performance steels as well; S30V, 3V, ZDP-189, AUS8, D2, Clad VG10. No doubt you are familiar with these, as they seem more suited for your needs.
I won't go into our successes concerning the movement of "volume" USA made cutlery, just know we continue to try and improve each and everyday.
Now I certainly wouldn't want to jump your case just because you're more of a BM/Spyderco guy, but if you honestly believe what you wrote, I do have to question your level of understanding quality cutlery. Just do a quick Kershaw search and I think you will find you are a big minority with your negative Kershaw opinions. I know the gifted Ken Onion would not agree with your assessment. Men like Ken don't invest their time and efforts into making the "worst knives on the market". Ken is man of tremendous character that happens to also be very talented. He has an impeccable reputation, and is thought of very highly industry wide. It would not be fitting of him or us, to be "making ridiculously overpriced, poorly made knives for people who don't know any better". Just something to think about.
I'm not exactly sure what you were trying to accomplish with your post, but I would look to try and be more conscious with your words prior to submitting your future replies. One might tend to think you have a lack of respect for those that are trying diligently to bring you both the knives for today, and even better ones for tomorrow.
Maybe someday we will have a knife that is just right for you moonwilson, I sure hope we will.
edited for spelling