Currently I have an old Buck 102 hunter knife and it works well for what it was intended to do, but I often ask more of it than I should. My Brother's 121 is a better fit, but looking at Buck's website it seems that they have changed the blade profile and I don't like the "commemorative" crapola that they put on it, so I am open to consider other makers/models.
My requirements for knife #1:
1. I figure I need about a 5-6 inch blade
2. A nice rounded tip with a good point similar to this:
3. The back of the blade needs to be wide and flat with no serrations or fake saw edge. I want to be able to split sternums and pelvises and sometimes a little tap with a stick or hardwood dowel need be applied. The blade cannot suffer from this abuse.
4. A "gut-hook" would not be a dealbreaker but I know how to use a knife without one.
5. It has to hold an edge for at least one deer, field to freezer, less skinning.
6. The tang should go the full length of the handle.
7. A minimally contoured handle with a non-slip finish.
Price:
You get what you pay for, but as it is a field knife I don't want to spend a whole bunch of money on it just to lose it.
Requirements for knife #2
1. Blade length: 3.5-5.5 inches
2. Sharp point, gentile curved profile conducive to long shallow cuts.
3. Ergonomic handle, non-slip, most likely synthetic.
4. No serrations or "saws" on the back of this one either, but it won't see any taps from sticks or dowels.
5. This will be my skinning knife so it has to hold a razor edge for some time. Skinning seems to be very hard on a knife's edge. I had to dress my buck knife 3 times to skin my last deer.
I would prefer to have knives made in the USA, but I can make an exception for the right knife.
Any suggestions?