@kdfrawg It's so thin (<3mm at the spine) that, as I was slicing carrots, every slice "crackled". I didn't even know carrots made that kind of sound when being sliced.
I say sliced and not cut, because I was just drawing the knife backwards, and it felt like I was going through raw fish.
The scary part of such a thin (and hard) knife, of course, is that the blade won't tolerate any flexing — it'll just snap.