Quoted By:
You seem like you have zero knowledge of knives anon, so let's set you straight. (I just hope this isn't bait)
>I'm not sure if it's worth it
That's because for a noob like you it definitely isn't.
>durability
Unless you abuse your knive for batoning or prying things and break it, your knife will outlast you.
>sharpness
Sharpen your blade anon. It's not hard and there's a lot of people on youtube to show you.
>chop down small (around 2 inches thick) trees
Calls for a larger, stout blade
>cut my food
>skinning pigs
Calls for shorter, slender blades
Consider getting several knives. Cutting food and skinning does not dull the blade quickly, a cheap one will be fine. (And cheap soft stainless is actually MORE stainless than the harder grades of stainless... which is what you want when handling blood and stuff.)
For chopping I suggest a blade like the varusteleka skrama (long or short, dunno) or, if you want to also want something that looks cool, an ontario sp6. These are not stainless, so dry them after use and oil them every now and then.
That blade is not carbon fiber, but blackened steel. Carbon fibre blades are incredibly niche.
