Pros: Blade Material, Sheath/Scabbard, Handle Material, Weight, Finish, Overall Quality, Blade Sharpness
Excellent blade with Innovative Features
I'm writing this review to clarify a few comments of other reviewers that are inaccurate.1) This is a laminated steel blade. This means that the blade is "sandwiched" between two thin sheets of stainless steel, with a high carbon steel insert. Many of the high end Japanese Kitchen knives are made the same way. This gives You the maintenance free performance of a stainless steel knife, with the high carbon performance of a high carbon steel knife.2) This knife is not designed to be batoned with. If You want to baton with a knife get Yourself a chopping blade like the excellent Kershaw camp knife for the $40.00 plus price range. The Temagami is a high quality outdoor knife that is designed for edge holding. The RC based on my experience is around 59 RC. 3) Because this knife has two thin pieces of Stainless steel on each side of its High Carbon Core (You can easily see this by looking down the spine of the knife and You can actually see the thinness of the stainless steel and the High Carbon Center) You CANNOT strike a fire steel on the spine. You can of course strike it on the edge near the Ricasso where the high carbon blade is exposed. 4) While I have the LAMINATED STAINLESS STEEL VERSION, the Temagami also comes in a high carbon ONLY version. I believe they cost the same. However, as stated above, the advantage of this laminated Stainless Steel is that You get the maintenance free element of a stainless Steel knife, with the high edge retention of a high carbon steel blade. The blade is a very efficient length and a joy to use. HOWEVER, it is not designed for really heavy duty batoning. Very few knives are, and in reality, these knives are not designed to do that.