Budget Fixed Blade Recommendation

As for carbon streel in and around water, from what I understand Navy SEALs in training (BUDS) are issued Cold Steel SRK knives in SK5 or whatever Cold Steel calls the carbon steel de jour. Not for nothing, if it works for them it'll likely work for us.
 
I gave my suggestions strictly following your criteria. Lightweight stainless camping hiking. In my personal opinion, one doesn't need sharpened steel bars like Becker or Esee to do outdoor activities. These thing are overrated.

SALTY said:
As for carbon streel in and around water, from what I understand Navy SEALs in training (BUDS) are issued Cold Steel SRK knives in SK5 or whatever Cold Steel calls the carbon steel de jour. Not for nothing, if it works for them it'll likely work for us.
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One thing about the SKR and the BUDS training though. The SKR is relatively cheap compared to other issued knives like the Mk3 or SP-24. As I learnt, the non stainless steel is more or less an making extra piece of kit that needed care for. They don't use stainless because stainless is no good, they do use stainless in recent time. The non-stainless is meant to teach the "attention to details", because it will rust and if one rust, you know that soldier likely won't pay attention to other small yet important details. Most SEALs can bring non critical stuff, which includes knives, and not sticking to the issued gears after the training. Don't blindly follow the "SF issue" whatsoever.

To OP, if you want tactical, instead of the SKR, go with Gerber Prodigy or Gerber Strongarm, both are 420HC, durable and quite loved by military combat trade people.

The Victorinox seems very interesting for me as well. Nevertheless, I don't think that it can beat the Mora Garberg in term of value. Even some "budget" option like the Ruike Jager, about the same size and same steel, is more expensive than the Garberg for almost nothing better.

I have a QSP D2 steel knife, work quite well, barely rust after a rainy day. For non chopping tasks (again, batonning is not a must do for outdoor), it will work well. Though, nowadays I try to boycott PRC.
 
Deino said:
... Even some "budget" option like the Ruike Jager, about the same size and same steel, is more expensive than the Garberg for almost nothing better.....
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The Garberg is more expensive than the Jager in the places I have looked. Either way they are different knives with different purposes in mind, different grinds etc.
 
Get yourself a $25 Mora Companion, and see how she goes.

You might find out it’s all you need or want for this knife. I personally think folks here spend way too much on chunky fixed blades. Get e regular knife and add a hatchet or saw for bigger work. don’t try to do it all with one poor little knife.

If you DO find out it’s all you need, great! You got off cheap!

If not, you’ll find a use for it. Maybe the kitchen drawer, maybe the glove box. It won’t be wasted. You will have also learned a lot about what you DO want, from firsthand experiences.
 
Alone said:
I was wondering why nobody mentioned the Cold Steel SRK. (*For about $35, usually, it's pretty hard to beat in my humble opinion) However, when I went back to read through all the posts a bit more carefully, I caught the "stainless or semi-stainless" criteria.

That doesn't necessarily disqualify the SRK. They do make it in San-Mai. However, since you posted "around $100 give or take", I'd encourage you to take a look at the SRK in 3V. $110 is in the give-or-take range in my book, and 3V is a wonderful steel for a fixie. Beyond that, it's been a pretty low maintenance steel, in my humble opinion. (*I think it's like 8% Chromium...so pretty "stainless" for the most part)

Nothing at all wrong with a Buck or Mora. I just wanted to throw the 3V SRK into the hat...



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I have the SRK in VG10...paid a little more but i think it was worth it...it's one of my favorite knives! Love it!!
 
Mora Kansbøl, because a lot of people are going to tell you that Mora’s scandi grind is no good for food prep. It will work just fine, but the Kansbøl will get them off your back because the compound grind is thin and slicey out toward the tip, so it will slice raw carrots and potatoes without spitting pieces across the room.

A few months ago, I bought a German knife called on Odenwolf, a pretty straightforward knife in coated 440C. I didn’t hate it. It was $29 on Amazon, now shows as no longer available. I gave it to my grandson. I don’t know if it can still be found.

The Bahco carpenter’s knife is made by Morakniv, looks like an orange Companion in slightly thinner stock, and sells for about $7.

Except for the Kansbøl, the knives I would pick for myself are all carbon steel, and have mostly been mentioned. Did anyone mention BPS knives. Not expensive, well made, made in Ukraine, some models available in stainless.
 
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I'm not really a big stainless guy but even I have to give Buck respect for their 420HC knives, both fixed and folding.
 
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