Quote:
Originally Posted by 2edgesword
Unfortunately it's illegal for carry in NY. The blade is sharpened on both sides. Having said that I saw a cutting demonstration with the knife into a pork roast. Significant damage with such a small knife.
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Thanks. If I may, what's your overall impression of it? Is it a quality blade? Edge retention? Finish? Tip strength? Ergonomics? Sheath quality/practicality?
Thanks!