I have recently purchased the Meat Church. I would agree with your friend. I likke it a lot but miss the $$$ it took to get it.
Also, I did almost send it back, but decided to keep it. The left over waterjet marks, even under cerakote are a real thing. Sharp edges in critical areas like right where the index contacts at the ricasso, are a problem. A custom maker would not have let either one if these out the door, and certainly not for nearly $500 or so after shipping and tax.
So problems...price, and QC, fit and finish. I had a vote, couldnt sent it back, but didn't.
That being said, I will tell you the positives. Aside from the square and sharp ricasso, the handle design is very good, and feels nice to use in various positions. The sheath is well made. The quality steel shows up when using at it really holds a keen edge. I like the full distill taper. The knife itself is a bit thicker than id like to see in a kitchen blade, but it is a strong design. Ive used it for all kinds of foods in the kitchen....raw meats, cooked meats, meats with bone and meat with out, veggies, watermelon, cantalope, avocados, carrots, pineapples.
I find the knife becomes an extension of the hand and is easy to use for precision cutting. It is a big upgrade from my only other chef knife, the Cutco petite chef.
So if you arent a real 'knife guy', youd probably be happy. If youve owned custom knives, or have made custom knives, you may not be happy.
Glad to see their success, and the usage of quality materials, designs and processes. They do have some work to do to refine their end product. I suspect most buyers dont see these problems, so it may never change. Just my $.02.
LF
