Those are some GORGEOUS knives....you ought to have your own Stroker knives fixed blade photo gallery thread rather than here....or, maybe no difference, a search will turn them up either place, once buried by other posts.

Theoretically I have 1 piece, he still does it

Well, he made it, concave bevel,
the second side of blade is completely flat

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My Puma Tac 1 reincarnated, and not even yet dead, a miracle! Any particular reason why you went flat chisel grind, and, new to me, hollow ground? It is surely a wicked looking thing.

Am glad to see them made of 440c versus more fragile D2 or modern powdered stuff. If he holds the hardness down a notch, they should be tough enough for design, resist abrasion of edge when cutting, and yet easily touched up. And no edge chipping.

He loves experiments, chisel + hollow bevel it was something of the type of instant inspiration
He likes concave descents - they cut meat and other soft foods very well,
at the same time he left a strong tip so that it was possible to pierce something if necessary

About the choice of steel you are exactly right,
this is for ease of use and greater strength

I will be interested in how it performs. As with my Tac 1, long slices may vear to one side, but still be easier. Should be fantastic on nylon webbing, strap, and rope. And it will be a cheese magnet and have half of what you want to eat, stuck to side.

It actually may work well on cheese. I have noticed some steels have things such as tape and cheese stick mercilessly, while other steels have not near the adherence, and slice cleaner, and wipe off easily. And it is not the finish. H1 has shown a really big difference. And my 440C stock of knives quite lacking, today.

For cheese, this is not ideal, I tried))
Cheese is different each time, it is more hard, then softer,
can be sticky, can be like rubber. I have not yet met a knife
that copes well with all varieties of cheese.
It’s probably not steel that matters, but the blade section and,
to a greater extent, surface treatment.
Something like the surface of a golf ball,
but a little more polished. I will definitely try it.


Japanese style and Scagel style

another small model

Warther has a skeleton knife that cheese doesn't stick like a regular bladed knife.

Pap

He never thought about it, it is an interesting task.
Do you mean knives with holes to keep sticking less?