For me it feels quite comfortable. If you like the design you should try it out. Well worth the money. Only the choil I dislike and will never unterstand. But it is something I can live with.
@@theflyinggearman3128 That small choil is a sharpening choil. It's there, so that the entire edge can be sharpened. Without it, it would be somewhat difficult to sharpen those last 2mm of the edge, right where it meets the ricaso. I don't mind it, really. Cheers!
I see what you are saying. The choil however it is way to big just for sharpening purposes. Look at a Victorinox for instance. Or even scandi grinds. No need for a big a#$ choil like that. Just kills valuable edge space. My opninion anyway. Still it is the only downside of the Gianghi I was able to find.
@@theflyinggearman3128 Yes, I understand. They could have put a smaller, more discrete one, for sure. It occupies some edge space, that is plenty useful at that area Hence, it "transfers" the edge further away from the index finger, which makes the knife less controllable at that area.
Haven't used it in the kitchen. Based on its geometry it should perform much better than many but of course due to the thickness of the stock a dedicated kitchen knife will outperform te Gianghi. I am still impressed with the knife though.
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Why does this thing look so beautiful? I NEED!
It really looks great :-)
@@theflyinggearman3128 really gonna make me bust out the credit card -.-
Viper knives makes some beautiful knives.
They do make some awesome knives. And their prices - at least they used to ?! - are very decent for what you get.
It's a stunner, no doubt! I don't know how comfortable this thing is, but it looks like a very good medium size camp/hunting blade.
For me it feels quite comfortable. If you like the design you should try it out. Well worth the money. Only the choil I dislike and will never unterstand. But it is something I can live with.
@@theflyinggearman3128 That small choil is a sharpening choil. It's there, so that the entire edge can be sharpened. Without it, it would be somewhat difficult to sharpen those last 2mm of the edge, right where it meets the ricaso. I don't mind it, really. Cheers!
I see what you are saying. The choil however it is way to big just for sharpening purposes. Look at a Victorinox for instance. Or even scandi grinds. No need for a big a#$ choil like that. Just kills valuable edge space. My opninion anyway. Still it is the only downside of the Gianghi I was able to find.
@@theflyinggearman3128 Yes, I understand. They could have put a smaller, more discrete one, for sure. It occupies some edge space, that is plenty useful at that area Hence, it "transfers" the edge further away from the index finger, which makes the knife less controllable at that area.
That is the way I see it
1 year later but I just stumbled into this knife. How is it in the kitchen.
Haven't used it in the kitchen. Based on its geometry it should perform much better than many but of course due to the thickness of the stock a dedicated kitchen knife will outperform te Gianghi. I am still impressed with the knife though.
The Flying Gearman and it’s both, vertical and scout carry?
@@irvinangon8944 not familiar with these terms. You can carry it like every belt knife can be carried. Thats unfortunately all I can say about it.
Hi! Hollow grind?
Full flat ground! Thanks for asking.