I have used them, my brother sold them. They are basically a sharp, brittle knife that does not carry odors and their expensive. It is better suited to the kitchen than being carried afield. When they need to be resharpened [and they will]they must be returned to the manufacturer. They sell a machine to do this at home. But I don't know how good they are. Dropping them is like dropping a piece of glass.

If you REALLY want a fragile knife you don't have to sharpen. Get a Havalon knife. They are basicaly folding Autopsy knives with replaceable blades. You can get longer blades by googling Autopsy Knives.

FB; The floors in my kitchen are tile. I was not that lucky. I guess it's how the land.

It depends on the knife. cheeper knives can lose a edge fast and break easily but expensive ones are great i use a Kyocera Kyotop Utility Knife to help with butchering after getting the game home. It is super sharp and durable. It is great for removing rib meat, prepping birds, and doing other intricate work. But i agree with carl if you are looking for a field knife then get a Havalon knife. I use both when I butcher but I use the Havalon exclusively in the field.