Wow, I'm surprised that more people didn't go for the Busse improved 154CM. I wasn't really a fan of the metal myself, until I saw what Dan could do with it! Honestly, if it was a choice of either SR101 or 154CM... as nice as the 101 is, I'd still choose the 154. It may be hard to reprofile and/or sharpen, but man, does it ever keep an edge for stainless! <img src="/ubbthreads/images/graemlins/eek.gif" alt="" /> They'd become my new kitchen/camp knives in an instant! I might even throw away my high end Japanese steel Santokus, because I'd only have to sharpen the S5s every blue moon! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />