Ahhhh, carbon steel
Other than a knife which gets used for eating when out and about (eg my excellent EKA Swede 38) I'm done with stainless steel. The most expensive I've bought is Aus 8a and the Douk-Douk's steel is better for a fraction of the money. This is the knife I carry in my whip-fettling kit when at workshops, etc. The steel is really good, the grind excellent; I love the blade shape with those two un-polished finger dents on the back; the strong spring combined with a half-cock position and decent sized ricasso make the hand safe from accidental closures so no lock required; that half-cock position allows use as a draw knife, and it works really well! The slim handle isn't the most comfortable and one will find one's hands rather than the knife's strength the limiting factor to the kind of work which can be done. However, for jack-knife duties it is fine and the low profile is easy to carry in a back pocket. Were the extra quarter inch of edge not a source of hysteria this would be my everyday carry knife. Moreover, it has "Douk-Douk" written on it, which is the cutlery equivalent of "Bongo Friendee" and is worth the purchase price alone.