i have an issaki puukko an early one and wot a superb quality litttel knive and the edge is fantastick
I only found rhombic section not an extreme slicer cutting a 3 cm wide seasoned salami (like saying a real hard sausage). In this case the first cut went into the meat all the way to the bevels hight, 12 mm, and than I moved the knife back and forth while making the salami rotate. Not really a problem for me...hmmm okay ill make one. But for it to have the strength of a thick blade it would have to be thicker than the thick blade in the middle which would affect the way it works at slicing. in my experience of making knives you dont get something for nothing. it may be that it is a nice balance, will see when i make one
I just bought one of these, waiting for it to arrive.
Same as Wayland, I loved the look of the handle and the shorter blade.