I have several Moras and I think they are great. Simple, cheap and effective knives. I own the Clipper, a KJ Ericsson one in stainles steel and a laminated carbon S-2, and I like them all. However, the stainless steel one seems to be the nicest for food prep because the blade stays nice and shiny. Carbon knives develop what they call a patina, which is basically some corrosion that "stains" the knife. Nothing toxic however...

I have been hearing a lot of good comments on a different forum regarding the Cold Steel Mini-Pendleton. It really looks like a mini Fallkniven F1. It can be found at about half the MSRP price of $49.99.



PENDLETON MINI HUNTER

Specifications:
Weight: 2.4 oz.
Blade Thick: 1/8"
Blade Length: 3
Handle: 3 1/4" long. Kraton
Steel: VG-1 Stainless Steel
Overall Length: 6 1/4"
Sheath: Secure-Ex Sheath