$7 Ceramic Knife 1.03 oz/29.19 gm with 3″ Blade
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Picked this up at a small sporting goods store in Rio Nido CA this past weekend. Great for fishing use, especially near or in salt water. Super sharp. No brand name visible on knife or box.
Hi David, nice find.
Here’s what I use… Opinel no.6 with stainless, lockable blade. 0.9 oz’s, 2-7/8″ blade. Easy to sharpen and keep sharp. I guess I’d rather have a “real” knife.
So I ordered the knife DavidG described from the Amazon link BenH provided, in fluorescent orange. $7.99 for two, which is remarkably close to $4 each, free shipping.
0.96 ounces each with the little key-chain thingie. 0.92 ounces / 26 grams without. Sharp enough to shave with. I like how, as a folder, the sheath and handle are always there. If I was butchering a moose and needed to split those large hip and knee joints, I’d want something, not necessarily much larger, but metal (like a “Little Vicky” paring knife) for it’s lack of brittleness and frankly, UL goes out the window on a moose hunt, but I feel like I could butcher a caribou or black bear, or fillet a sockeye salmon just fine with the ceramic one if I was careful. For a large halibut, man, I’d really prefer my 9″ Dexter-Russell professional fillet knife.
Question for Roger in Australia (and anyone in Britain): Americans say “fa-lay” without the “t”, French-style; while in Zimbabwe, it’s “fill-it”. What do you say?
No long-term test, yet, but it did really well on some tomatoes (which are hard for non-serrated knifes), some cold corned beef (which is a tough cut of meat) and shaved the hair on my arm quite nicely. There was one very small nick in the cutting edge of one of them, but it didn’t effect its use.
All that said, though, I’d still go with a Little Vicky (as MatthewS references) with the snap-on plastic sheath. 23 grams with sheath (lighter!), and well-proven toughness and stays sharp through amazingly long, brutal use. And in a big cut of meat, like a caribou thigh, the thinness of the Little Vicky blade is a definite plus – I noticed the thicker blade width of this ceramic knife when cutting the corned beef.
So the only advantage I’m seeing is $4 for the ceramic one versus $16-ish for the straight-blade Little Vicky with the sheath from the serrated one (so, two knives and one sheath for that price) or less for the serrated Little Vicky with sheath
Nice price point for serrated blade Little Vicky WITH SHEATH for $8.95 at: https://www.knifemerchant.com/products.asp?SRS=1
Longer discussion of the Little Vicky at:
https://backpackinglight.com/forums/topic/in-praise-of-the-little-vicky-paring-knife/“We pronounce it the way it is written”
Like at the fancy party, where they serve horse duvers?
Which I kind of expected, between a certain British-tradition of bulldogged literal-ness and centuries of “screw the French” feelings.
There are pre-rounded-tip Victorinox paring knives for $5-$7 each, also 4-inches long:
Which is great for cutting bread, salami, cheese, and packaging and is safer than the pointy one and a set of them would be great in a picnic basket; but I prefer Roger’s approach with the serrated Little Vicky and would round it myself on a grinder or belt sander because it comes with that sweet click-on plastic sheath.
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