Coldsteel warrior o tanto vs Crkt Hisshou

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Nternal

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These blades are both pretty close in size and I really like both of them and I get them for around the same price. My question to all the knife lovers is which one do you think is better quality,stronger and more durable. I'm thinking that the materials and blade stock thickness of the coldsteel will make it tough as all hell.



Weight: 19.4 oz. Blade 13 1/4" long, 5/16" thick.
Handle: 6" (Ray Skin) black braid cord wrapped with brass Menuki
1050 High carbon steel construction
Overall Length: 19 1/4"
Black Lacquered Wood Scabbard and a Blue/Violet Cover Bag.

[URL=http://imageshack.us/photo/my-images/405/crkthisshoutanto.jpg/]

Dimensions
Open Overall Length: 18.38 inches
Weight: 16.4 ounces

Blade
Length: 13 inches
Thickness: 0.26 inches
Material: YK-30
Blade-HRC: 57-59
Finish: High Satin
Grind : Flat
Style: Modified Tanto
Edge: Plain

Handle
Material: Cord Wrapped with Ray Skin Underlays
 
Well, both knives have various uses. The Cold Steel is undoubtedly stronger. The Hisshou is a slashing knife and not much good for anything else. You can get it for $182 if you shop around. I like the CS for a variety of other reasons. Check out their most recent videos for some good reasons to avoid fish-skinner knives, though they are gorgeous.

My brother called me recently about the Hisshou and he's considering one. I told him that I tend to like knives that will slash, parry, and are strong. It all depends what one wants a knife for.

I've even seen some Buck Silver Creek Fillet Knives that look formidable for thirty bucks.

.
 
Confederate said:
Well, both knives have various uses. The Cold Steel is undoubtedly stronger. The Hisshou is a slashing knife and not much good for anything else. You can get it for $182 if you shop around. I like the CS for a variety of other reasons. Check out their most recent videos for some good reasons to avoid fish-skinner knives, though they are gorgeous.

My brother called me recently about the Hisshou and he's considering one. I told him that I tend to like knives that will slash, parry, and are strong. It all depends what one wants a knife for.

I've even seen some Buck Silver Creek Fillet Knives that look formidable for thirty bucks.

.
Click to expand...

So you think the o tanto is better?
 
Also with the fish skinner comment are you referring to the comparison videos of the 3 knives?
 
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