Hopefully you don't mind this critique MC.
The edge and angle of the blade is basically determined by it's intended utility. Western knives are double bevel knives or at least I've never seen a single bevel one. Some Japanese knives are also double bevel but the single edge is common and popular for it's sharpness and accuracy. The actual steel in this knife is good and has a rockwell hardness in the high 50's, which is where most quality knives fall, but being stainless instead of carbon will make it hard to sharpen and the harder the steel the more brittle it is, so knife manufacturers need to keep that in mind.
The offset bevel to said to be sharper than an equal grind double bevel and it attempts to mimic a single bevel knife with a 70/30 variance or there about. While the steeper the angle the sharper the edge will be, we must try to keep it's utility in context for the job at hand, which is basically slicing and dicing. This knife would need to go to a professional knife sharpener to maintain the angle in a jig because no person that sharpens by hand can maintain that edge and I suspect if they were given this knife to sharpen the customer would end up with both sides equally ground. For all intents and purposes this 18/12 grind has no real application for home imo.
The knife itself, while looking modern and having unique design details it's more of a marketing exercise and considering Vosteed is a newly formed company (2021) this makes perfect sense, especially coming out of China where they make a marketed attempt to copy and improve existing products and this is where the compound edge falls into line with that philosophy.
The reason I say this is, when I look at the overall design this improvement philosophy is everywhere. The handle for example takes it's influence from the west but instead of a contour that contracts closer to the blade that's been tweaked over time for ergonomics actually is bigger closer to the blade as well the handle has 4 sharp 90 degree edges making it somewhat boxy, which when handling a knife can make it rather uncomfortable when moving to different grips and why Japanese knives are often seen round, oval or have 6 or 8 sides. The metal end cap which is seen more lately but rarely in general can be used to crush things like shells and garlic but on this knife it has a deep V design which would make that operation more difficult. The different metal near the edge of the blade is to mimic what a Damascus blade might look like but this does not use that technique. In other words what we have here are people that have a limited knowledge of knife making or are trying to capitalize on a growing chef knives market and trying to find a way to differentiate their product.
Saying all that means nothing to the average consumer but I just though I'd let you know my opinion on it. Vosteed uses quality materials for the price and I would say they're really good value and I suspect with their design language they could be a popular brand. Cheers
