Im saving my money for extrema ratio panthera lol,doubt that ill ever use it but love that knife for collecting purposes,also small er resolza is awesome ...id buy whole bunch of traditional italian stilettos but unfortunatly they are not allowed where i live.From usability standpoint saks and opinels are all you need,and victorinox and opinel make good butcher-kitchen knives too that are excellent performers .Sak on a keychain was only blade i used in central and south America for few months when travelling and never needed something better.Also some locals that i met had victorinox spartans too lol,just different handles.Nylon handles on sak are way more durable than celidor.My sak cut meat for bbq and fresh fruits and vegetables with ease and was resharpened on bottom of plate back to razor sharp without any problems.Had spyderco paramilitary but never used it,and sak cuts way better.I loaned my spartan to a local when he butchered the pig.They usedworn out machete sharpened on a brick and my spartan.Machete with soft blade is easily resharpened and does all that is needed.I also saw few knives made of saw blades,probably carbon steel,roughly made and softer tempered but theyre doing the job