I noticed one thing about the OKC's version of the Kephart knife its blade is very reactive. Slicing Tomatoes and pickles I detected a metallic taste. I tasted the blade and wow nasty. Looked up the 1075 alloy and it basically said it was best used for field use and not with food prep. The OKC stays in my knife block because I need a knife at hand I don't feel guilty using to cutting up cardboard pizza boxes for throwing away.
