Oh yes, what Hawg said. Don't get me wrong, there is stainless and then there is stainless. I have many Case knives and you wouldn't dare run your finger on the edge. I also have quite a few Great Eastern pocket knives made from carbon steel. Carbon steel is easier to sharpen, doesn't take as long to sharpen and to hone but can be sharper then stainless. Both stainless and carbon are great knives and both will get the job done. I fell into a big , deep rabbit hole with Japanese kitchen knives which are made of various steels which also led me into another deep rabbit hole of water stones and natural stones for sharpening them. It can be an addiction, which I found it to be. With some of my Japanese kitchen knives I can thin slice a sitting tomato without holding it or even moving the tomato. Now, that is sharp. By the way, Case also makes some nice carbon bladed knives as well. I have some.