True, if you’re specifically looking for a light backpacking knife, then this probably isn’t it. A regular full tang fixed blade is going to have a g10 or micarta handle which is obviously lighter than steel. But for a hard use knife that can take a beating? Then this knife is a good choice

I’ve now gotten 2 more expensive 8” chef’s knives since buying this one so this is more of a backup now. It’s looks almost like the day I bought it, I’ve fully resharpened it probably 4 times, and I just used it last week to slice up a watermelon and it still works great. Only difference compared with my more pricy ones is the blade thickness is a little thick so it doesn’t slice as cleanly as the thinner ones.

@@JonMartin1 greatly appreciate the timely response! If you ever need another good knife that you want to try out for not that much, Foxell knives and Vosteed's Stallion series chefs knife are some of the best knives at their price point and hit above it by a good degree as well. You can also personally talk with the owner of Foxell knives! They send you a little card that is a direct line to his cell phone, and I have spent a decent bit talking to Him. His name is John and He is a pretty cool dude and seems to know his stuff decently well. To put this in perspective, I have a good collection of $100+ knives and have sharpened and used them doing bulk prep. I work in a commercial kitchen and also do bulk prep at home for food preservation such as canning or dehydrating. The Vosteed came paper towels cutting sharp, easily pops arms hairs, and has one of the nicest geometries to boot I have seen and is more like a higher end Japanese chefs knife than a western chefs knife. It also came with an amazing fit and finish which is better than my more expensive knives, and comes with a round spine and choil from the factory to increase comfort. It is more like good custom than a production knife. As said before, if you are looking for another good knife to try, I would definitely look at that one! I think you will find as I did that it was $30 very well spent. Anyway, thanks for the help! I hope you have a great day my friend! Sincerely, JS

@JonMartin1 greatly appreciate the timely response and info! If you ever need another good knife that you want to try out for not that much, Foxell knives and Vosteed's Stallion series chefs knife are some of the best knives at their price point and hit above it by a good degree as well. You can also personally talk with the owner of Foxell knives! They send you a little card that is a direct line to his cell phone, and I have spent a decent bit talking to Him. His name is John and He is a pretty cool dude and seems to know his stuff decently well. To put this in perspective, I have a good collection of $100+ knives and have sharpened and used them doing bulk prep. I work in a commercial kitchen and also do bulk prep at home for food preservation such as canning or dehydrating. The Vosteed came paper towels cutting sharp, easily pops arms hairs, and has one of the nicest geometries to boot I have seen and is more like a higher end Japanese chefs knife than a western chefs knife. It also came with an amazing fit and finish which is better than my more expensive knives, and comes with a round spine and choil from the factory to increase comfort. It is more like good custom than a production knife. As said before, if you are looking for another good knife to try, I would definitely look at that one! I think you will find as I did that it was $30 very well spent. Anyway, thanks for the help! I hope you have a great day my friend! Sincerely, JS

May look like it but it’s quality

I don’t think it’s reversible. Looks like the cutout on the scale and the pocket clip holes are only on the side for right hand carry.

@@JonMartin1 Well darn, Thank you for the reply!

My brother added a paracord wrap on the larger version and it felt a lot better.

Yall might wanta try some ranger bands or even baseball bat or tennis racked wrap works for a better grip, I used to paracord all my fixed blades now I use baseball bat wrap instead

+it's like 3.99 at Wally world

Thank you for watching for so long! I'll try to make another full collection video in the next month!

@@JonMartin1 sounds awsome!

The $175 versions are the damascus steel versions. Ironically, I would bet this 14C28N is better than that damascus

It is still a great knife after a few years of carry. Flips smooth and cuts great!

​@@JonMartin1that's great to hear and thank you for your reply. You have a great girlfriend. Great taste in knives.

The WE logo is Silver like most of the other WE Knives but the screw and collar on the other side are brass colored.

When I first saw it I didn't think it would be very comfortable, but bought it anyway because I liked the materials. Now after carrying it a ton I love how slim it is and it feels in hand.

Yes I still have and use it. I neglected the edge for a long time and it got chipped and broken, but then I bought a whetstone and brought it back to sharp. I mainly use it for vegetables like broccoli and bell peppers because of the size. The handle isn’t as comfortable as my bigger chef’s knives but I still use it a lot. I have put it in the dishwasher, but now I try to only wash it with soap and a paper towel right after using it.

Same here, got this and the black G10/Satin blade versions and considering their overall size, in retrospect I'd prefer the extra cutting edge over the choil. Can't go wrong for the price though!

I think it’ll definitely come in handy as a ferry rod striker. It’s cheap so it doesn’t matter if it scratches it up, and the edges are pretty sharp 90° edges so it should strike well

I got this from River's Edge Cutlery in their consignment case almost 10 years ago