First,
Too soft (read as low as 54HRC to some people) is ***sometimes*** not considered to be a problem on outdoor knives since you generally prefer to have a "soft steel" knife which you can easily resharpen in the field rather then an "hard steel" knife which can't be resharpened or might break.
Apart from that, for an outdoor user, I'd prefer a fixed blade over a folder.
Second,
C75 and 1075 are the same steel with different labels (european norm vs AISI): plain carbon steel, 0.75% carbon. C75 is an "old" steel, wich is pretty well known and often used. It is generally particularly indicated in medium to large blades (bowies or small swords) but is OK for small blades. Since it is generally quenched to 64HRC, it can be tempered to anywhere below, but it is generally run at 59HRC, which is quite hard, or below.
Point is C75 or 1075, doesn't seams a too weird choice for a small knife, but the real question is how hard it is tempered. I think I remember from an old Boker steel chart, they run it at 58HRC, which should be OK, but honestly I'm not sure about that figure.
