i'm pretty sure they are hand finished.

it's only the best edge for chopping because it's the strongest, thus requiring less frequent sharpening. it is the dullest possible edge geometry. yeah yeah, BRKT. if production knives are all you know, that's gonna skew your perceptions. find a leaf-bladed spydy without a secondary bevel and it'll blow the brkt's away. find a 110 or leek ground to zero and it'll cut even better.

everyone here needs a quality ground scandi. if all you can afford is a mora, i'll sharpen it properly for free. even with the factory edge, it'll smoke all of your mass produced knives. 510 and 545 include livable sheaths.