I have watched videos of it and I feel like it is a sound tool, I like to run my boning knife into the ridges of a sharpening steel to replicate micro serrations and find that this toothy edge cuts meat more efficiently than a shaving smooth edge, Fred bear liked to sharpen his broad heads with a file which i assume will result in a micro jagged edge, when your cutting meat you are sawing more so than dicing as the belly of the knife slides through your work. I enjoy using thinner blades more so than thick "survival" types because of decreased friction and not having your blade push against your cut like a wedge. Cheers to tools that REALLY work well.

Several years ago, I bought a Cutco kitchen knife. It is not the serrated hunting version you are talking about, but a straight edge "chef's knife" type blade. I was disappointed in the purchase. The knife takes an outstanding edge, better than most knives I have seen, but it didn't seem to hold the edge for me. I found that even with light kitchen use, dicing vegetables and slicing meat, it dulled very quickly. I eventually retired it in favor of a much less expensive knife that won't take as fine an edge, but holds a workable edge much longer. I hope their hunting knife performs better for you.

To not be a complete downer, I know a handful of people who spend extended periods of time in the Alaskan bush and swear by Cutco hunting knives. This leads me to believe that Cutco's hunting knives are better than their kitchen knives, as these men would not settle for an inferior blade.

My dad has one of these and it is AMAZING. He had for about 4 years and then somehow the blade snapped in half. Mailed it to Cutco, and they sent it back free of charge except the $4 to ship it. Great product, great company.