It may just be an optical illusion, but it seems to me the way the blade goes into the ricasso has changed on the S7 & S9 compared to the S6.. There doesn't seem to be a smooth transition- it seems it just has a step! (Look at the shadows on the knives). Will this create an angle that will concentrate lateral stress when butchering Jeeps? Will the choil have a pointy bit to stick in your hand? Will this new grind be a bit cheaper for us poorer dogs? <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

Great minds (and me..) are wondering! <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />