I picked up a Cold Steel 'Hudson Bay' knife, an old time butcher knife, with a simple sheath for $10. I don't butcher animals very often but it reminded me of the butcher knife that my dad kept nice and sharp. It's a 7 inch full tang blade about 0.10 inch thick, wooden handles that need the edges rounded, and is marked as being made of Carbon V steel. There was another model of similar make offered, a 'Red River' I think it was called, which had about a 5 inch blade. They seem to be a bargain, for use as period, utility, and kitchen knives. Anyone know more about this series of knives ? Is it regular Carbon V hardened at the usual mid to upper 50s ?