Okay, post is a little disingenuous as I already know the basics. I recently bought a Henckels knife at auction. I knew it was an older knife as evidenced by its carbon steel construction and solid wood handle. However, when I picked it up, I was stunned by how lightweight it was and how slim the spine was.
At first, I was upset that I purchased what I thought was a window model or an otherwise poor imitation of a heavy-duty chef's knife. After some work in the kitchen however, it is becoming a fast favorite. The knife slips through veg smoother and with less effort than any other I have had the pleasure to try. it is remarkable.
Some pics are below. In #2 and #3, the one in question is the center blade. If anyone knows something of the history of Henckels and can tell me what the scoop is, I would appreciate it.