re: favorite knife for kitchen work on fish and game

quote:

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While there are many grades of stainless, they do have the same trait of being softer metals than the High carbon steel I was describing.

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I have no idea what the carbon content of the steel you're describing is (do you?), but there are plenty of stainless compositions that have higher Rockwell numbers than common high carbon steels.

I have a mix and have zero problem with carbon blades in a kitchen (as opposed to a field or fishing knife) but it sounds like you don't know much about the various corrosion resistant steels that are available these days.