Very good for small tasks and lightweight for transportation. If you know how to sharpen it, it becomes a razor for shaving. For those who don't know about knives, go for stainless steel. For the experts - if we exclude CPM, only carbon steel.

Fantastic knife with sturdy safety (unlike Swiss knives, for example) for wood carving and various agricultural tasks (e.g. grafting). The best option for a simple, discreet, portable knife in the 8-10 euro range, but it does not replace a knife in any case, not even the Mora Basic at the same price.

Very thin blade (thinner than a 9 cm Swiss knife) that can be inserted into wood at any angle for details, unlike the Mora Basic which feels bulky in the hand for certain details and cannot even cut an apple if it is not perfectly sharpened. However, as a thin blade, it tends to easily bite into the wood and then get stuck as soon as it encounters some resistance, since it does not have the weight/thickness to split the wood. It is meant for cutting/splitting bark, not for heavy wood carving on hard wood, it is meant for feathersticks by force, not for batoning or for fun.

To all this, the carbon steel also comes into play, which indeed keeps the edge longer but in such a thin knife it can break for no reason, especially in the incredibly thin tip. Rust is another big issue that can render the tool useless if you forget it in a damp storage for a week. If such a thin blade starts to rust, what can you sharpen and what can you save? For me, as soon as you hold it in your hands, cut three apples to form a protective patina and from there on, after each use, apply half a drop of olive oil. And of course, keep it away from water. If the wooden handle gets wet, the part of the blade that touches the mechanism will start to rust, so if you're not a MacGyver to solve it, throw it away.

Overall, perfect for what it is, namely a secondary agricultural knife. For a camping knife or a basic knife, go for stainless steel without a second thought, maybe even a knife instead of a knife.

I read many good recommendations for this knife and that's why I bought it. It is terrible. I only cut one pear and since then I've been trying to keep it from rusting. It has many stains on it and they never come off. I am 100% sure that this knife is dead after just one use and it's only a matter of time before it rusts completely and becomes useless. I even use rust removal pens, but it still rusts slowly. I'm not going to try to save a rusty knife in 2022. Awful! I will never buy a carbon knife again. I don't understand why so many people love this knife.