Pros: Design, Construction, Material Quality, Sharpenability, Overall Quality, Durability
Great tool and value
Been using one for about 10 years. Yes, it rusts/ patinas because it is quality US carbon steel not China stainless. If you learn to take care of good steel it isn't a problem. I use a convex grind on the edge and occasionally run it to 1800 grit to polish it. It cuts paper thin vegi slices and I occasionally use it to split kindling for the stove. The back edge works great for tenderizing meat and scraping/fuzzing cedar bark for tender. The flat of the blade works amazing for garlic and if a slight bevel is put on the end it works as a good spatula as well as to scrape and clean cast iron skillets. If you use a shallow mortar the handle works as a good pestle. It is a very versatile kitchen too from butchering game and slicing vegetables to maintaining the pots and stove.