The one area where outdoor/camping/sporting knives really overlap with kitchen knives is in butchery. Breaking down protein in warm, humid environments presents its own set of challenges. Sometimes even just being in those environments presents challenges. I've had stainless get rust spotting after a few days backpacking, for example. And even at home, I've awoken to discover that a brand new stainless Ginga had gotten pitted overnight because I didn't wipe it down after using it to chop kimchi the previous evening. A rude awakening indeed. People talk a lot of **** about Globals, but I can dump on Cromova 18 all day long and it'll wipe off fine without complaint. It's garbage to sharpen compared to the Ginga, of course. Which got me wondering if any of those super duper powdered metallurgy alloys gets away with being extremly non-reactive while still taking a good edge.