I plan on slicing and chopping. It only arrived today, after I took the photo I used it to prep the kids lunch. It went threw carrots and apples like butter.
Check out the video at the bottom of the product page. I have always wanted one of these. Between the price, the steel, blade shape, and handle type, I was curious to see what I would and wouldn't like.
Today the nakiri and 210 carbon steel gyuto arrived. I have moved anything I care about off the magnetic knife bar because I am seeing scratching from the SS bar on the knife.
Sitting down to resharpen a Shun to see if I can match the new edges. If not I will figure out how to up my game.
Once the hot air rises through the top vent, I think you are golden. The chimney draw will be plenty strong enough to cover any friction in the pipe to the fire pan. I speculate they chose this design to put both airflow adjustments in easy reach using the same "dial". (And if I read the merchants listings, I may get that confirmed.)