4-inch Fish Knife

I ordered this to serve as a small kitchen knife/paring knife. And I couldn't be happier.Carbon steel kitchen knives aren't for everyone -- the kitchen environment can be harsh on them, and they'll rust almost immediately if you don't take very careful and prompt care of them, wiping immediately after use and oiling to prevent rust and corrosion. But if you can deal with that and be responsible in your care routines, this little guy will reward you handsomely.It arrived really sharp (this from a person who's picky about his edges), holds a solid edge for a long time if it's not abused, and is a breeze to sharpen on my Spyderco sharpener. The only nit I will pick is that the wood handle is unfinished, and will soak up moisture quite readily. I won't deduct stars for that, though, as it was a simple matter to apply some sealant. I imagine you could even stain this if you wished.

Forced an apple cider vinegar patina on it so it will never rust . Handle has good grip

This is a good little knife if you want a smaller and stiffer blade. I tend to like and use Dexter. This knife sees use mostly for outdoor cooking and around the outdoor griddle. It holds its edge, but you do have to touch it up with a sharpening steel. The carbon blade is easier to sharpen than stainless blades. It is a solid feeling full tang knife. The blade will discolor even with washing, drying, and oiling but it doesn't affect the performance of the knife. Mine does stay in a small Dexter leather sheath though.While Dexters 159 and 179 knives are higher quality knives overall, they also have longer blades.