From what I've managed to find out the steel is something called C100, or C1000 (although I'd put my money on C100), but how true that is I don't know. As I prefer my carbon steel to be as close to basic iron and about 1% give or take of carbon, to satisfy the history nerd in me, I prefer carbon steel that has the fewest additions possible. So like 1095, 01, A2 (just) are what floats my boat. I like the basic steel thing. It sharpens up really well with just a strop and it bends back into perfectly straight even after going through the most twisted timber. It's tough and durable and if you half look after it it's going to last you as long as any stainless, maybe even longer as you're less likely to leave a piece of it behind in the log you're batoning.

👍 Nice review. I like reviews of knives where actual cutting & slicing is done.

I have the Garberg stainless, love it, I want to get the carbon also, the Mora line of knives are very good and easy on the wallet, I have four other Moras. Personal I see no need for those high dollar bushcraft knives, I keep a Condor Hudson Bay available for bigger work. Great video. Those very nice curls .

Hello, You live in a very pretty environment! In the beginning M sell this MGB, they say it's O1 Tool steel; or a german version of that. And that's the reason why they sell the stainless before the carbon, because this steel needs in the production another heat treatment as the cs they use in the other knifes. ..but it looks like this one isn't really sharp.. :) Greettings from Germany.

Thanks for your review. I enjoyed your presentation

The steel is C300 which is a European version of 1095

I found over time the handle gets grippier. Not a clue how that would work but it definitely seems to.

Cool review. I have a custom leather sheath for my Garberg. It has a ferro rod and is a dangler. Moras best knife yet is the Garberg.

Profi KNIFE,,, 👍🤝😇

I misheard you when you said corrosion, I thought you said erosion and almost turned the video off LOL😅. Thanks for the review

Do you always opt for the carbon steel over stainless? Great review--I found it really informative.

I wish I would have gotten the better sheath like you. Mine is different, don't like it. No way to put on a belt. But your knife is just like mine. In case you get the wild ideal to take it down to a true scandi grind like I did, don't do it. I spent a lot of time to get down to 26 inclusive with a very polished bevel only to watch it fold when I tried to feather stick. I had to put a micro-edge back on it. I may do what you suggested, because I like this knife, and that is to order a custom kydex sheath for it. Want to see something funny and reassuring? Go watch a KZfaqr called Joe x test this knife. Okay, thanks for sharing this video. Good quality.

I have 4 Mora knives and not one of them came sharp they would cut but would not shave hair or cut paper , I think you have a big imagination about what sharp is

Bonjour, faites un beau cadeau à votre Garberg: Achetez l'étui en cuir de la marque.

Yiu can just get a Companion for a fraction of the price. Essentially, that'a what the Garberg is, only with a few minor mods and a fancy carry option.

I have many moras but not that one.

Whats ultimate about a hollowed out so called full tang?????

they're not that sharp out of the package, not box...it won't shave hair from the package....I just got one and had a burr on the edge I had to hone out...seems the knife makers can't get an edge right...I've had to improve the edges of almost every knife I've ever bought

I have the same model, but the factory plastic sheath retention was, unfortunately, non-existent. The knife simply falls out if the sheath is inverted and given the tiniest little shake. To me, that's not an acceptable design for a bushcraft/field knife. I had to go with a custom Kydex sheath to get proper retention of the knife. This, in my opinion, is the only real weakness of the knife's design, and Morakniv should step up and at least offer an upgraded version of a sheath that actually matches the quality/calibre of the knife itself.