One tough little...

Deleted

 

Looks nice but not a knife I would choose. It is made of 1095 steel and, from what I have read, not very corrosion/rust resistant. Not one of the harder steels available either.

http://www.specialtyblades.com/materials/1095_carbon.html

http://www.zknives.com/knives/articles/knifesteelfaq.shtml

 

Easier to sharpen, easier to lose the edge. That's why I prefer a harder steel. To each his own.

 

I like a 20 degree angle for my kitchen/hunting knives but I do have a 15 degree angle on two Japanese knives. What angle do you use that makes a softer metal perform as well as a harder one?

 

LOL Interesting reply. Good luck with your knife.

 

I bet you did . Careful with that reading thing though, it doesn't give you hands on experience LOL.

 

i will take vg-10 or s60 in a Damascus wrap xD