don't get a kershaw scallion, bad edge retention and the little safety has a habit of snapping clean off.... like mine did
I can't say I'd agree with this. The edge holding on my examples is about what you'd expect from any knife made from 420HC ( millions of Buck 110 users can't all be wrong). If you need better edge holding Kershaw will gladly sell you SG2, ZDP, or CPM D2, S30V, and (old stock) S60V, bladed knives. The knife is pretty nice for it's price range and designed uses. If you have different needs, they make just the knife to fix you up. Heck, there are 9 versions of the Scallion alone, not counting, PE, and SE.
None of mine have snapped off the safety. Any of my kershaws in fact. The good thing about it is that Kershaw is known for their W&R service. If something breaks, and you didn't do something stupid, return it for a fix , or a new knife depending on the situation.
I would reccomend the Blur myself. The regular steel is 13C26. It's easy to sharpen, takes a wicked edge and holds it pretty well for a non super steel. OTOH, I have Blurs in S30V, and SG2 also, which ARE super steels in every sense of the word. They are a little over your budget though, but not by as much as you'd think. Joe
