Knifecenter talked about the “SelectEdge” when it came out. He said it was basically just a narrower angle and better sharpening job than your run of the mill Benchmade. Sounds like that one you got is a winner. I’d want to look at it under magnification.
I have almost no idea how factories sharpen knives. But I can say even the budget knives I have picked up in the last couple years have better than expected edges. makes sense that higher end stuff would be much better.
I remember one Cold Steel Bushman I got a long long time ago looked like it only was sharpened on one side. I used a file and some sandpaper to get it close to what was on the sharpened side. Took a little work and since they were only 13 dollars or something back then I didn’t really mind.
.
