First, I am not a chef, although I own several chef knives and am familiar with their varying qualities. The Bighorn Chef is slightly thicker than my Japanese Chef knives, yet only slightly. It came very sharp and easily was brought up to an 8000 grit within less than 20 minutes.
The handle has an excellent fit in my medium--to--large hand. The shape of the blade, albeit subtle, functions very well in the rocking style chopping of vegetables. The coated blade shows no sign of corrosion after a month of use.
While it costs more than my other chef knives, I look at it like I do a good firearm--something to serve me now and my kids after I am gone. I am well pleased with the Bighorn Chef knife.