Judith Browning wrote:I love Old Hickory knives. We have several.......two paring knives are used ALL the time. One even spent a season in the garden when I 'lost' it there and recovered it good as new. Another that looks like a 'butcher' knife I've been using as a chop and drop tool along with kitchen use. They are very inexpensive.
http://www.knivesplus.com/OLD-HICKORY-KNIVES.HTML I know they are carbon steel but I don't know if they are HIGH carbon steel.