
This is my cold steel RoachBelly. I bought it quite a while ago, but actually never used it. Over the last weeks I used this knife and I never thought I would like this cheap CS-model so much.
The design is really good. Because of the shape it's more versatile than most other small fixed blades I use. Especially when it comes to food prepping, than this knife is really hard to beat (this is because of the postion of the blade which is much lower than the handle).
However, I don't like the steel of this knife, it's just not good. Which is also to be expected given the price-range. (the blade gets really sharp, but the edge-retention is not good at all)
Now I'm looking for the same design in a knife, but with a good steel. It's important that the blade-length is less than 4,72 inches.
Any suggestions?