This, my friends, works beautifully as a food prep knife. It's thick enough to do some woodworking but still have the edge to cut through those tomatoes and de-fat cuts of meat. The tip can pierce those tough skins or membrane to start slicing. I like how it's not menacing-looking and works fairly well in most environments. One knife for all situations? Possibly, but I don't envision myself going through all that near the future. One downside is the handle is too smooth, I'll probably put some grooves in next week.