Had to remove that tab behind the edge because it was annoying. Had to chamfer the spine because it was sharp as shit. Then I had to stabilize the shitty handle it came with because it had splits and holes in it from their shitty attempt at stabilizing it.
Even after all that though it’s still a great knife for the price. Just needed a little love.
US thing. It’s a loophole vendors will use to get below contracts with manufacturers so they can clear stock and not actually be publicly displaying the sale price. Keeps them from getting sued by the manufacturer and the consumer ends up with a better deal.
This is actually a common thing and has been around for awhile. I see it on amazon mostly. Seen it on Microcenter’s website a number of times as well. Newegg was big on doing it when they were more PC focused and not a chinese website. Was more prominent in the early 2000s as there were more competing online stores back then.
I’m not speaking on cooking knives as I already have a set of handmade carbon steel knives from a local blacksmith. I also have a cheap chinese made 1075 carbon steel cleaver from amazon. (One I had to modify to get it to be what I wanted.) I’m speaking from pocket knife experience.
I daily carry a Spyderco Tenacious, which if you know steels, has a pretty soft steel in the grand scheme of things. (8cr13MoV)
I’ve attempted trying knives with the “super steels” and it’s such a chore to sharpen them when they get dull that the time just isn’t worth it.
I honestly prefer the D2 from Boker as it holds an edge far better, but still is only slightly annoying to sharpen.
There are pros and cons to all these metals but that harder crap I tend to save for jobs that actually need that kind of steel. (Lean meats, etc.) Chopping some veggies wouldn’t call for me to break out my nice knives as they take too much care to keep in good condition for just chopping up some spring onions or what-not.
There is something to be said for a knife to be able to make a simple job that much smoother and easier for sure. Not worth the trade-off in total time consumed though. Cheap, shitty wal-mart knife and a honing rod > $800 1095 carbon steel Japanese super knife.
I have a pink and a white in my Toad’s enclosure and they do fine, but yes, it’s typically water they get dramatic over. They’re right by a window and the enclosure does get down into the 50s quite often in the winter.
I will say the white is much more dramatic than the pink though.