I joined here to ask the same question.
I just got mine in the mail. Chef knife paring knife combo.
Kinda weird. Havent used them yet. Debating on returning them.
Chef knife:
The blade profile is more like a Bowie knife, straight and sweeping up to the point much later than a regular chef knife. Also there is not much finger clearance at all.
What you cannot see in the pics is that the blade is very thin and flexible. I don't have calipers but I measure the 'spine' as only 1.5 mm at it's thickest point.
The handles are also strange. They are an elongated D shape with the flat of the D facing down. There are very hard edges between the bottom and sides of the handle. The rubberized handle material feels grippy and comfortable.
The paring knife is the same story with a yet thinner blade.
The knives arrived hair shaving sharp and from what I've read of the steel it sounds like an ideal kitchen knife material.
I will probably return these and pick up something more conventional with plenty of clearance for my big spazzy hands.
(Sorry I don't know the correct knife lingos, but maybe someone can translate to knife nerd for me)
