Knife abuse review

[Gilbert M]

Heres one of my first knives (maybe number 5 or 6, five years ago ) a 9 inch chef/gyuto out of aeb-l (rc 61-2) with a cocobolo handle, micarta bolster, G10 liner, stainless and mosaic pins, attached with G-flex . I was happy and sad to get this back I gave this to a good chef friend for home use . How it held up, what you cant see is the handle is probably .002 over the pins I think it must have spent some time in the sink the little black spots are pits stainless doesn't mean stainless but resistant considering the handle I understand the pitting as far as chips he admitted the tip I'm not sure about the heal finally the beak chip abuse again but the liner is pulling away that was my fault I had a slight taper just at the end of the tang . Overall the tapered tang is the only thing I feel bad about besides the abuse and I'm happy with the glue and steel. I included a shot of a knife out of my kitchen the exact same age with rosewood and african blackwood and the same steel.