So you and your buddies are taking a 10-day hunting trip. Your job, besides hunting and drinking, will be to butcher the primal cuts of boar, venison, and elk provided by the other guys for eating and freezing. You'll have very little time for sharpening and you only want to take one knife. So what type of knife do you take: 210mm or 240mm gyuto? Boning knife, other?
Knife steel: 1095, 52100, White #2, SG2, or S35VN?
Knife steel: 1095, 52100, White #2, SG2, or S35VN?