This is the Gerber Mark 1, a smaller version of the Mark 2 combat knife. It's not really good for field dressing, it was designed to stab in and right back out, a design that's a thousand years or so old, and it's not been bested for that particular design use. But for day to day use, pretty much limited to "See I have a knife ! " displays, mall Ninjas..
Not to be confused with the Carnival Ninja. . .
Like this one, a favorite. Known in the Range household as "Mock Armadillo" I posted a version of recipe a long time back, but several people have asked for it again.
click to enlarge photoYou take a mixture of half low sodium soy sauce and half real maple syrup. Fillet a pork tenderloin (one that length wise would fill a bread pan) or two and marinate for a day in the mixture, enough to cover. About 3 hours before dinner, slice some green onions and a carrot into tiny matchstick sized slivers and saute in a little olive oil with a clove of garlic. Add a twist of ground pepper but do not add salt as the soy sauce has enough already. Veggies should be limp but not overcooked. Remove meat from marinade, unfold the meat, stuff with veggies (amount up to you, I use about 1/2 cup per tenderloin, "seasoning" as opposed to "filling"). Wrap in raw bacon and secure with toothpicks. Pour some of the leftover marinade over the meat and bake, loosely covered with foil, in bread pans in a 200 degree oven for 2 1/2 to 3 1/2 hours. Serve over bread stuffing, or rice after pouring off remaining marinade.