dagger
I believe a Laguiole.
I know it was a Spyderco fully serrated knife. I don't know the exact model though.
Hibben Claw II
Grapefruit spoon.
After you peel it, you can scrape the pith off with the edge/tip of your knife. Kind of like how you scrape seeds out of a vanilla bean..
Depends on what kind of conditions it has been under.
jagged coastlines and many harbors
Many different types of steel makes good knife blades-I believe that stainless steels are most suitable for the majority of knife types though. Good edge retention (Tests indicates that stainless steels; if properly heat treated, has better edge retention then most high carbon steels), very high corrosion resistance, and sufficient toughness.
A bowie knife
It depends on the vegetable to be cut. Softer vegetables (tomato, eggplant) are better cut with a serrated edge to avoid squishing the vegetable. While for harder ones (carrots, squash) it is best to use a sharp striaght edge.
serrated knife is best
knife