Pros: Precision tool, takes an amazing edge, Damascus steel with VG-10 core, Parkawood (wood micarta) handles, solid full tang stainless design.
Cons: Slightly higher cost.
This knife actually came as a 2 knife set, with a 3.5 inch blade with the same construction. Both knives combined, and with shipping ran $139.50 dollars.
The blades have 67 layers of Damascus forge welded steel. The front guard is steel, which is integral with the blade. The handles are alternating layers of wood micarta, and make a beautiful contrast. The butt of the knife is stainless steel and is attached to the full-length tang. The core layer of the steel is VG-10. For those who know steels, VG-10 is categorized as a "super-stainless" steel alloy which has exceptional toughness and stain resistance. The high toughness and hardness (Rockwell 60-62) of the core layer supports a 15 degree edge bevel.
The handle has a natural gentle curve which mates naturally with the palm. The handle has a pleasing heft which gives the blade a feather-light feel. With a 15 degree edge, the knife cuts more like a surgical tool than a kitchen knife. No more "chunk" sound when cutting carrots, it slices literally paper thin without binding. It comes with a stiff, reusable, magnetically latched gift box, which is foam lined with a tip protector.
Most smokers do a lot of prep work. Meat must be trimmed before smoking, and cut after smoking. Often, we handle the side-dish prep as well. Frequently all of this work is ignored, or simply thought of the process which must be endured to make a tasty dish. A premium knife makes this part of the task a snap to do, and even fun. Trimming a fat cap is trivial, and not tedious. Cubing the point for burnt ends works effortlessly without shredding the most tender of meat.
I have owned several of the good German knives. This knife is better, and not by a little.