>>2484400Sorry anon I was busy for a bit, couldn't get back to you earlier.
It's a Kiwi brand steak knife, that I use as a paring knife (at times).
The good:
- The cheapest knife in that lineup, cost me like 1-2 € at a chinese grocery market
- The steel is soft, meaning it gets razor sharp from a few strokes on a sharpening stone or steel. You can sharpen this thing on ceramic tableware or even just use a strop half the time. If you have a field sharpener, that'll work too
- I like the simple design
The bad:
- soft steel, so while it does get super sharp, it doesn't stay super sharp. You have to sharpen this thing at the very least weekly, I'd say after every day of use is ideal though(alternatively honing or stropping is enough too). Since it's barely any effort, it doesn't bother me, but if you are the kind of guy who doesn't maintain his shit, it'll dull quickly (small sidenote, since the blade is thin, normies who don't know what a sharp knife feels like won't notice it's dull and still use it).
- Not very sturdy. I can imagine the knife blade coming loose after long use and the blade can bend to the side, so it's only for delicate work. Don't try to baton something with this thing or you will have a bad time.
- The wooden handle is untreated. You can always oil it, but if you don't, make sure it doesn't stay wet, or it will degrade and possibly form mold.
It's a pretty nice steak knife, a decent paring knife, but not really a good survival or /out/ knife, though I guess you can filet fish surprisingly well with it.
