I have one of those Porsche 301:s. Design is cool but frankly, I find the knife to be rather average as a kitchen tool. It dulls quickly and isn't really able to attain "razor" sharpness. I've read some reviews since and it seems that steel used is grainy (= hard to get perfect edge).
After sharpening, the knife edge will be serrated (on micro-level) which will give (false) appearance of being sharp when slicing tomatoes and such. But as soon as serrations wear out it's just another dull knife with cool design.
P.S. I have two Mora 2000's (basically cheap outdoor knives) which are used for 99% of real kitchen work, when nobody looks. Porsche is relegated to slicing veggies and showing off when we have dinner guests (preparing food with outdoor knife with plastic handle isn't so cheffish )
