I've liked the idea of this knife for ages but the plain edge blade gets me. Just a bit too short and the sabre grind. If it wasn't for that I'd have bought one years ago. If all I needed was a little pocket penknife I'd choose this in a shot. As I use the knife for food, it's not quite there. It is interesting that CS discontinued the single blade version of this.
What's your go-to knife for food?To me, choosing a two-blade version over a single-blade version is a no-brainer. Typically, one gets double the blades for modest increases in cost, weight, and size. Having two blades allows for a "dirty" blade and a "clean" blade, or if one prefers, going twice as long between sharpening.
My carry is a SAK Spartan (91mm), the main blade is just big enough for apples (my benchmark) and as you mention, my small blade is used for all the dirty stuff.
FWIW, the Vic 91 mm main blade has a slightly longer tang than the Lucky Two (by perhaps 1/8"). However, as nearly as I can measure with a ruler, both the knives measure 2 5/16" or 58 mm from tip to end of the sharp edge just in front of the choil. The Vic 91 mm choil is also slightly longer than the Lucky Two's choil.
First impressions of the Cold Steel Lucky Two are excellent.
Very nice nate!