>>826467Generally kitchen cutlery is made of pretty rubbish steel, low carbon, soft temper - unless people go out of their way to buy nice kitchen cutlery. It's nearly always thin stock and ground with a very shallow edge angle which is great for slicing kitchen duties, and would work well for game dressing purposes(blade shape is another matter) it's not exactly designed to be durable though and any sort of rough work will give the average kitchen knife a hell of a time.
So in short it's a combination of design, blade shape/edge angles and materials, highly stain resistant but soft steels, designed to handle the rigours of dishwashers and expected to be pulled through kitchen V notch sharpeners.
If you wanted a cheap outdoor knife you'd be better off with something like an Old Hickory from Ontario, a Dexter Russel or a Mora depending on your intended use. All of these have steels and HT better suited to rougher outdoor use, they're all also significantly lighter on average than similar sized kitchen knives if that's a concern.
