Some good suggestion here. I would also look at some some of the customs available on the knife makers forum and a some knives such as a Dozier Master Hunter.
I think if you are spending a lot of time near the ocean you might want to stick to fully coated carbon steel blades or go with something stainless. Either way you will still have to be somewhat diligent about cleaning and wiping with oil etc.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.