Don't know my knives well enough to classify either one of these yet. So, I'll go with hunter and a kitchen cleaver/chopper lol These are my first two knives ever made. Used a Grizzly model g10185. Still getting used to the basics, I realize I need more belts, more selection of grits etc.. but as long as I am learning something every blade, it only means my skills with get better. Enjoy, oh, the hunter isn't heat treated yet, just did the rough cut out of the blanks and and pins. It is 1085 steel The kitchen is 80crv2...which I realize I really should have a stainless, but anyone know if you can use a carbon steel like this for kitchen grade? As long as it is cleaned and maybe keep a thin layer of veggie oil on it, it should rust right?