>>1814152I have one of those, carbon steel you can get them pretty damn sharp, but looses it's edge super easily. On the plus side you can sharpen it with pretty much any pocket stone/sharpener. Though I just keep this one in the kitchen for cutting meat. A buck, Case, or even Victorinox and leatherman would have longer lasting edges than these. Also always have to make sure they're dry. Any moisture and you'll get some rust within a half hour.