Mine is still at the Knife store that sells them. The blade shape was the deal breaker for me.
If you want to pry, I would say this ought to do a fantastic job, the grinds on the knife will utter it less of a slicer than something with shallower grinds (Strider reports using a final grind angle of 22.5 degrees per side and the blade shape is more geared toward strength/prying than something in a full flat grind perhaps).
The notch in the blade makes sharpening easier, and is necessary for the design of the knife (closing stop), but I prefer no Ricasso because I find the material (to get cut) can get hung up in this un-sharpened area.
Sorry I do not actually own one, and I am sure you would prefer hearing from those that do, but I was really really close to buying one and thought my insight might help. Of the cons I typically see reported for these products the ricasso is rarely on the list, so I thought I would mention it...just be aware that like most things, it is a preference thing and a lot of people will report this as a GREAT feature.