Featured Knives

Here are BLADE Magazine’s Featured Knives of the Week. Browse through these articles to find the best knives available from both custom knifemakers and factory knives.

Click here to browse through our list of Featured Knifemakers.

Knifemaking – – Knife Collecting – – Tactical Knives – – Survival Knives

BIG Blades: 4 Monster Choppers for the Bush

BY JAMES MORGAN AYRES

Wherever folks live close to the earth, they use big knives

Little knives are convenient to carry but, if you have a lot of work to do, big knives are it. I’ve lived and worked with indigenous peoples in Latin America and Southeast Asia and found that wherever folks live close to the earth, they use big knives—machetes, parangs, goloks, bolos and the like. They use them for everything from rough work such as cutting poles and opening coconuts, to dressing out pigs and game, to delicate work such as slicing mangoes.

The advantage of the big blade was illustrated to me one day when I was working alongside a villager who, with his bolo and its 14-inch blade, cut wood for a fire, bamboo poles for a cooking rack, lopped off a banana leaf on which he filleted two large fish and sliced them thin as a sushi chef—all in the time it took me to bring down a few stalks of bamboo with my hair-shaving-sharp Randall Model 1.

We reviewed the test knives with that standard in mind. We chopped and split wood and sliced meat and tomatoes. We also, just because, cut hanging rubber hose and slashed through water-filled plastic bottles.

 

LONG, TALL & HANDSOME: Boker Arbolito El Gigante


The Boker Arbolito El Gigante is a handsome classic bowie with a stonewashed blade, comfortable handle and nice leather sheath. Balance is excellent, all very much in the bowie tradition. Construction is top quality; so is performance. It cleaved 2-inch pine saplings with one stroke. The quarter-inch-thick spine was brought down to a well-supported edge fine enough to slice tomatoes, and slice meat thin enough to see light through the slices. We slashed rubber hose and the water bottles with ease.

Like all well-designed and crafted bowies, this is a versatile all-around knife.

A tree branch succumbs to the reflective blade of the Boker Arbolito El Gigante. It cleaved 2-inch pine saplings in one stroke.

BOKER ARBOLITO EL GIGANTE
Blade Length: 9.25”
Blade Steel: Bohler N695 stainless
Blade Thickness: .24”
Blade Grind: Flat
Blade Finish: Stonewash
Handle Thickness: .94”
Handle Material: Green Micarta®
Weight: 15.75 ozs.|
Overall Length: 14.75”
Sheath: Leather
Country of Origin: Argentina
MSRP: $229

The El Gigante also proved its mettle after chopping wood by slicing a tomato nice and thin.

 

SEMPER FI! The KA-BAR Gunny


The KA-BAR Gunny is a hybrid design that resembles a bolo. I suspect R. Lee Ermey, the unforgettable Gunny who serves as the knife’s namesake, spent some time in jungles because this combination chopper/slicer’s performance is on par with village-forged bolos I’ve used in Southeast Asia, and that’s a high compliment. Its forward weight and terrific blade design promote efficient chopping.

The KA-BAR Gunny chomps into dry pine. Its forward weight and blade design promote efficient chopping.

We cut through 3-to-4-inch-thick saplings with two strokes. We took down a tree with a 6-inch-thick truck just because we could. After the chopping the blade was still sharp enough for camp kitchen work. The belly, good balance and fine edge combined to make slicing meat and vegetables a pleasure. Slashing hanging rubber hose and the water bottle were a piece of cake. The comfortable handle lends itself both to heavy chopping and fine meat cutting, which is unusual.

The Gunny is an excellent all-around bush knife. The sheath has a pocket for a sharpening stone, which was not included with the review model.

After chopping wood, the Gunny sliced tomatoes like a chef’s knife.

KA-BAR GUNNY
Designer: R. Lee “Gunny” Ermey
Blade Length: 9.75”
Blade Material: 1095 Cro-Van carbon steel
Blade Width: 2”
Blade Thickness: .2”
Blade Grind: Flat
Handle Width: 1.5”
Handle Thickness: .94”
Handle Material: Wood
Weight: 15.29 ozs.
Overall Length: 15.5”
Sheath: Leather
Country of Origin: USA
MSRP: $292

 

RAZOR SHARP: Medford Knife & Tool Bonfire


The Medford Knife & Tool Bonfire came from the maker absolutely razor sharp! The blade design is interesting in that we do not often see a contemporary styled drop point and hollow grind on such a big blade. I don’t know the Rockwell, but the steel is hard and tough. It was just as razor sharp after we put it through its paces as when we started.

The Bonfire comes with a well-fitted Kydex sheath.

The fine edge made for a very good slicer and slasher and lopped off thin branches with one cut. The hollow grind tended to bind when chopping wood, though that’s to be expected—hollow grinds aren’t chopping designs. It’s better to think of this knife as a well-designed and crafted big knife rather than a bush tool such as a panga or kukri. It sliced rubber hose with a snap of the wrist and slashed through water bottles with more consistency than the other review blades and cut meat just fine. You probably could dress out a bear with it.

Use it as a big knife on soft materials and you won’t be disappointed. It comes with a well-fitted Kydex sheath.


The Medford Knife & Tool Bonfire slashed through water-filled plastic bottles with more consistency than the other review blades.

MEDFORD KNIFE & TOOL BONFIRE
Blade Length: 8.25”
Blade Material: CPM 3V carbon steel
Blade Thickness: .24”
Blade Grind: Hollow
Handle Thickness: .64”
Handle Material: G-10
Weight: 19.16 ozs.
Overall Length: 13”
Sheath: Nylon
Country of Origin: USA
MSRP: $450

 

CHEF’S CHOPPER: The TOPS Bestia


The TOPS Bestia is just a beast. A kukri-styled 13-inch blade and hefty weight make it the blade of choice for serious chopping or zombie cleaving. We hacked though a 3-inch sapling with one stroke, and used it to clear a stand of saplings and brush. The handle remained comfortable during an hour or so of work. Heavy as a small hatchet, it is more versatile and safer in use, especially in thick brush. During many survival classes, I’ve seen more injuries from hatchets than from big blades with their longer cutting edges.

The Kydex sheath is formed to fit the unmistakable kukri-style blade of the Bestia.

Given its heft, blade design and chopping ability, the Bestia is surprisingly usable in the camp kitchen. We found it could slice meat quite well, allowing for adjustments in maneuverability due to its blade length.

The TOPS Knives Bestia’s kukri-styled 13-inch blade and hefty weight made it the blade of choice for serious chopping or, as the author puts it, “zombie cleaving.”

TOPS KNIVES BESTIA
Designer: Leo Espinoza
Blade Length: 13”
Blade Material: 1095 carbon steel
Rockwell Hardness: 56-58 HRC
Blade Width: 2.25”
Blade Thickness: .25”
Blade Grind: Flat
Handle Width: 2.125”
Handle Thickness: .97”
Handle Material: Green Micarta®
Frame/Liner: Micarta
Weight: 1 lb., 13.18 ozs.
Overall Length: 19.5”
Sheath: Kydex
Country of Origin: USA
MSRP: $300

 

VERSATILE BUSH TOOLS
If you haven’t spent much time with a big blade, try one. Work with it for a while. Direct close attention to your work and you’ll find a good big blade to be a terrific, versatile bush tool.

The Best Boning Knives

Editor’s note: The author (Josh Wayner) spent the better part of five years working in a high-end specialty butcher shop in coastal west Michigan. That shop is no longer in business, though what he learned there has stayed with him and, as he noted, is very dear to his heart. We thought him to be the ideal writer to do a story on five of today’s factory boning knives. We think you will agree.

A former butcher’s mate gives boning knives the full test treatment to find the best boning knife.

I hunt deer and other large game regularly and own all my own professional processing equipment. Among these items is the most basic and essential tool: the boning knife. As a butcher’s mate and now as a full-time outdoor writer, I have some opinions on these blades and how to best use them.

A boning knife is a rather specialized tool, and getting the right shape for removing meat from bone is the name of the game. In my span hunting I’ve either shot or helped process hundreds of deer. I hunt the most game-rich areas in Michigan, and it’s common for my party to land a dozen deer in a night. The best knife for working on a deer is a 5-to-7-inch saber-ground blade of a steel about 3/16 inch thick that features an ample, comfortable handle.

The knife you absolutely do not want is a boning knife for this type of work. In my experience, a boning knife is for kitchen work, though I favor it as a primary knife for game under 50 pounds live weight.

The reason I offer here is that I’ve never seen an injury with a proper large-format field knife. Where I have seen horrible injuries is with thin-bladed knives like those in this article. They have the sickening tendency to snap off when going through sternums and joints; the flexibility has a limit and I’ve personally witnessed a dozen snapped blades, with half of the snaps resulting in a serious hand injury. Extreme care must be taken with ultra-thin, razor-sharp blades. In the process of creating this article, my friend who helped me process the deer meat in the photos was cut to the bone himself with an errant flick of the blade.

Best Boning Knives

  • Best Dedicated Boning Knife: The Knives of Alaska (KoA) Professional Boning Knives
  • Kitchen Functional Boning Knife: Ontario 72-6
  • General Use Boning Knife: Condor Tool & Knife Butcher Knife
  • Scalpel Sharp Boning Knife: Benchmade Meatcrafter

Best Boning Knives Specs Comparison

KnifeBlade Length (inches)Blade MaterialHandle MaterialWeight (ounces)Overall Length (inches)Sheath Country of Origin MSRP
Ontario 72-66.251095 springHardwood4.8 10.75N/AUSA$15
Condor Tool & Knife Butcher Knife71075 carbon
steel
Walnut5.312N/AEl Salvador$38
Benchmade Meatcrafter6.08CPM S45VN stainlessCarbon fiber4.52 11.06Black and orange polymerUSA$400
Knives of Alaska (KoA) Professional Boning Knives5D2 tool steelHard rubber4.2 9.625Black KydexUSA$50

Best Dedicated Boning Knife: Knives of Alaska Professional Boning Knife

The two versions flexible and semi-flexible-of the Knives of Alaska boning knife come in what the author calls a choice size and profile for medium-duty processing.

Pros

  • Designed For The Job
  • Ergonomic Handle
  • Great Value for Performance

Cons

  • Limited Versatility

KNIVES OF ALASKA PROFESSIONAL BONING KNIFE
BLADE LENGTH:
5″
BLADE MATERIAL: D2 tool steel
HANDLE MATERIAL: Hard rubber
SPECIAL FEATURES: Available in two different flexes: flexible and semi-flexible
WEIGHT: 4.2 ozs.
OVERALL LENGTH: 9.625″
SHEATH: Black Kydex
COUNTRY OF ORIGIN: USA
MSRP: $49.99

The KoA knives ship with polymer sheaths.

The Knives of Alaska (KoA) Professional Boning Knives—I tested both flexibility models—are exactly as their name implies. They are a bit more of an investment at about $50 each. They are however, inexpensive enough that they can be easily replaced if broken or lost in the field. These are truer dedicated boning knives and display a curved, upward-swept profile that forces the whole edge into use. The handle angle promotes a full grip while working on both meat on the bone and on a flat prep surface such as a cutting board.

These knives are superior to the first two reviewed in this story. They have an extremely fine point that gets into the bone and allows you to clean off nearly every meat bit. For the price, they are eminently functional and require minimal maintenance. They are my choice out of the bunch. They are an exact fit for their role, while not pretending to be something else. I like that the KoAs felt the closest to what I had in the butcher shop all those years ago.

“The KoA knives performed the best for the dollar in boning tasks,” the author assessed. “They are shaped properly for butchering tasks and don’t fatigue the hand thanks to the blade angle.”
KoA$69Check Price
DLT $70Check Price

Kitchen Functional Boning Knife: Ontario 72-6

Above: The Ontario 72-6 appears as it arrived at the author’s. “It is a good cutter and excellent for breaking down large sections of meat.”

Pros

  • Affordable
  • Durable Edge
  • Effective Breaking Down Large Cuts

Cons

  • Corrosion-Prone Steel
  • Unsealed Handle

ONTARIO OLD HICKORY 72-6 BONING KNIFE
BLADE LENGTH: 6.25″
BLADE MATERIAL: 1095 spring
HANDLE MATERIAL: Hardwood
SPECIAL FEATURES: Inexpensive and available in bulk quantities for rants and kitchens
WEIGHT: 4.8 ozs.
OVERALL LENGTH: 10.75″
COUNTRY OF ORIGIN: USA
MSRP: $14.99

Boning knives are a relatively distinctive category in that they span the range from essentially disposable to extremely high-end, yet are intended for the same purpose. Looking at the four in this article, the least expensive is the Ontario 72-6, which is available in bulk quantities and can be had for as little as $8. It is a good cutter, and excellent for breaking down large meat sections. The straight edge is less ideal for getting into ridges in the shoulder bone, but it is serviceable. In the case of this knife, the steel is very prone to corrosion and the handle is likewise unsealed or treated. To fight the corrosion, wash and dry the knife thoroughly after each use. Apply a light coat of oil on the blade on occasion as well.

“The Ontario has a mostly straight edge and handle, making it hard to work with in organic curves or between bones,” the author stated. “It is a good slicer, but beware of your grip as there is nothing to stop your hand from sliding onto the blade.”

The ‘Old Hickory’ lettering on the handle came off after I washed the knife, and the steel began to spot immediately. This knife has a somewhat textured blade and is not smooth and even. Fat and blood can easily build up on the blade flats. That said, the edge out of the package was sharp, if not a little obtuse in terms of geometry. Despite my best efforts to dull it in use, it stayed sharp and functional. It has no guard or projection and is similar to a puukko in terms of the care that must be taken to not allow the hand to slip up and onto the blade. My impression of this blade is that it is a functional but essentially disposable kitchen tool.

OKC$18Check Price
Optics Planet$22Check Price

General Use Boning Knife: Condor Tool & Knife Butcher Knife

The curved belly of the Condor Butcher Knife’s bowie blade pattern does most of the cutting work.

Pros

  • Sharp And Durable Edge
  • Effective For Large Cuts
  • Durable Construction

Cons

  • Handle Logo Fouls
  • Uneven Edge Usage

CONDOR TOOL G KNIFE BUTCHER KNIFE
BLADE LENGTH: 7″
BLADEMATERIAL: 1075 carbon steel
HANDLE MATERIAL: Walnut
SPECIAL FEATURES: Thin, light and practical for kitchen tasks
WEIGHT: 5.3 ozs.
OVERALL LENGTH: 12″
COUNTRY OF ORIGIN: El Salvador
MSRP: $37.78

The Condor Tool & Knife Butcher Knife has a similar handle to the 72-6, but the blade is longer and wider. The edge out of the box was sharp and held up. An immediate point of concern for sanitary purposes is the deeply cut logo in the grip. The logo is somewhat uneven and large and is a collection point for fat and blood. It also digs into the fingers a bit when cutting, something that is not a major comfort issue, just a moderate annoyance.

As the author noted, the Condor Butcher Knife struggles from the same straight-edge problems as the 72-6—it is a better general-purpose kitchen knife than a boning knife, but can be a jack-of-all-trades.

The blade is oddly shaped for use as a boning tool. The bowie-style point is hard to use in tight spaces and doesn’t allow for the “scoop motion” when getting meat out of valleys in the bones. Where it does well is in breaking down large sections of meat on the table. The blade shape puts virtually all the pressure on the belly near the tip; the rear edge nearest the handle is seldom used due to the blade’s inability to get close to the cutting board for slicing strips. Once the belly of the blade gets dulled, its ability to cut and slice dramatically decreases and it needs to be sharpened. I’d rate this as a functional general-use knife for the kitchen, but its utility as a boning knife is questionable.

Condor$40Check Price
Amazon$34Check Price

Scalpel Sharp Boning Knife: Benchmade Meatcrafter

The Benchmade Meatcrafter is scalpel sharp and razor thin. The orange coating allows for visibility in the field. 

Pros

  • Exceptional Sharpness
  • Premium Craftsmanship
  • High-Visibility Design

Cons

  • High Price

BENCHMADE MEATCRAFTER
BLADE LENGTH: 6.08″
STEEL: CPM S45VN stainless
FINISH: Cerakote™ coating
HANDLE MATERIAL: Carbon fiber
SPECIAL FEATURES: Ergonomic and extremely sharp
WEIGHT: 4.52 ozs.
OVERALL LENGTH: 11.06″
SHEATH: Black and orange polymer
COUNTRY OF ORIGIN: USA
MSRP: $400

The Benchmade Meatcrafter* in this story is the first production version of this particular model from the company, literally the first of its kind off the line. It is a high-end knife eight times the price of each of the Knives of Alaska models tested. Benchmade’s quality is evident and this status symbol is not a “safe queen.”  It is one of the sharpest—if not the sharpest—knives I have ever seen from the factory. I was actually taken aback when it went through a huge deer ham with no effort. It is scalpel sharp and held that level of sharpness the entire test. I for one was not used to a knife this sharp. I had to retrain my hand to use less force in cuts because it was risky.

This is a knife I would proudly use and display, but even with its orange blade (for higher visibility). I would be very cautious in its use for fear of breaking it. This is one that I know I’d fear losing at the cost alone. Things happen in the field, and I’ve lost a lot of gear. The reality is I’d rather break or lose a $50 knife than something like this. 

Meatcrafter Deals

Scheels$185Check Price
Amazon$450Check Price

Read More On Game And Butcher Knives:

Danes to Dragons: Custom Hawks

Custom hawks and axes combine history, fantasy and imagination

From Danes to dragons, draft horses and drawing smoke, the axe and the hawk have become avenues of artistic expression for some of the most innovative artisans of sharp blades. Long a trusted and dependable companion on the trail, in the bush, around the camp and in the military, axes and hawks are utilitarian and versatile, both in form for their intended purposes and as striking examples of imagination, innovation and aesthetic appreciation.

Utilizing the best in materials and employing their long study of the axe and the hawk, several makers have produced notable works in recent years, among them Peter Pruyn, Tom Ward, Dave Armour and Bill Burke. Each has his own approach to the craft and adds perspective in producing works of incredible beauty.

“My motivation was to try something new,” related Armour, a knifemaker for about 12 years, fashioning hawks and axes for six years and turning his attention to full-time blade work only seven months ago. “In addition, a small, easy-to-carry axe can be a great complement to a hunting or other working knife. I call my style ‘sufficiently evil and deliberately casual.’ I take the function side of things—like heat treating and edge geometry—very seriously, but treat the rest of knifemaking as a chance to play and have some fun.”

With his Clydesdale Set, which includes both a 12.5-inch knife and a 17-inch axe, Dave Armour (inset) lets his ingenuity gallop through. The set is made with a single Clydesdale horseshoe that he obtained through his wife’s employment, involving a tour of Warm Springs Ranch in Missouri, home of the world famous Budweiser Clydesdales. (SharpByCoop axe image)

With his Clydesdale Set, which includes both a 12.5-inch knife and a 17-inch axe, Armour’s ingenuity gallops through. The set is made with a single Clydesdale horseshoe that he obtained through his wife’s employment, involving a tour of Warm Springs Ranch in Missouri, home of the world famous Budweiser Clydesdales.

“I used the sides of the shoe for the outer layers of the knife blade and the bottom for the body of the axe,” Dave said. “I wanted something rustic without looking primitive. So, I made choices like leaving the shoe nail holes unfilled and using a simple hardwood for the handles. I used W2 for the knife core steel and 80CrV2 for the axe bit. Anytime you’re using a unique material, it is stressful. If I messed this up, it wasn’t like I could just scrounge another Clydesdale shoe lying around somewhere.”

Armour, who plies his craft in Auburn, Illinois, uses the term “foundwood” for his handle material. Though he isn’t completely sure, he said he believes it is sassafras, liberated from the bottom of a box of cast-off exotic pieces in a local lumberyard.

The finished Clydesdale Set consists of the beautifully forged san-mai blades, foundwood handles, and a stainless steel bolster/guard. The blade measures 7.5 inches while the edged surface on the axe is 2.25 inches. Dave stated he would produce a similar set for $750 or the axe alone for $300—and he would enjoy the journey “tailoring my technique to the piece.”

 

MAGIC DRAGON

Forging knives since 1998, Burke received his ABS journeyman smith stamp at the 2003 BLADE Show. “I returned home, quit my job, and have been a full-time maker ever since,” he grinned. His Dragon Tomahawk is nothing short of breathtaking, and he acknowledges that the project was an investment of energy in his Boise, Idaho, shop. “This piece took three months of six- to eight-hour days, seven days a week for me to complete,” he noted. “I have a second piece flying around in my head now.”

The Dragon Tomahawk is 20.5 inches overall, with a 4-inch cutting surface of damascus and a curly maple handle. The head is wrought iron and 1018 mild steel forged into a “W’s” pattern, and the blade steel is 1080, 15N20 and 201 series nickel forged together to create Bill’s Dragon’s Breath pattern. (SharpByCoop image)

The second will be a show-stopper if it compares to the 20.5-inch masterpiece that sports a 4-inch cutting surface of damascus and handle of stout curly maple. “The head is wrought iron and 1018 mild steel forged into the ‘W’s’ pattern,” he commented. “The blade is 1080, 15N20 and 201 series nickel forged together to create my Dragon’s Breath pattern. The handle was first drawn and cut/carved from a piece of red fir, and then, after a few refinements, the pattern was drawn on the piece of maple and the handle made from that.”

Bill Burke lightly fire-etched the head of his Dragon Tomahawk, along with heat coloring the blade in niter salts to achieve a purple/blue-and-red coloration before it was welded to the dragon’s head. The teeth were raised from the steel of the head, and the tongue, inlaid into the blade, gleams in 24k gold. (SharpByCoop image)

Bill has been noted for his quality damascus, and with this piece took inspiration from the work of ABS master smith Joe Szilaski. “All my knives and hawks are forged by me in my shop,” Bill said. “I normally just get an idea of what I want to make and start forging. From almost the first moment that I made the Dragon’s Breath pattern, I knew I wanted to make a dragon-headed tomahawk, breathing fire down the blade of the hawk.”

The dazzling result includes a lightly fire-etched head “because dragons are born in fire and should look that way,” along with heat coloring the blade in niter salts to achieve a purple/blue-and-red coloration before it was welded to the dragon’s head. The teeth were raised from the steel of the head, and the tongue, inlaid into the blade, gleams in 24k gold. Bill indicated he would produce a similar piece for about $17,000, depending on embellishments.

 

NO PIPE DREAM

One of the most intriguing works by Peter Pruyn is his 15-inch Pipe Axe with ash handle, 4-inch blade and a bowl of hammered twist damascus. He forged the steel from layers of 1070, 15N20 and nickel. (SharpByCoop axe image)

Peter Pruyn was self-taught for quite a while after taking up knifemaking when he lost a valued knife he had carried for years. He later learned the stock removal method from Gene Martin and also attended an ABS bladesmithing class. “That definitely made me a more diverse maker, and it opened me up to forging different types of edged weapons and tools,” he said. From there, he worked with ABS master smith Red St. Cyr, who taught him to forge a tomahawk from a ball-peen hammer.

Through 14 years making knives—12 of those full time—Peter developed an interest in Viking blades, and he has sold a number of pieces on BladeGallery.com. One of his most intriguing works is his 15-inch Pipe Axe with ash handle and 4-inch blade and bowl of hammered twist damascus. He forged the steel from layers of 1070, 15N20 and nickel.

“I was forging an axe for the BLADE Show about seven or eight years ago when I had the idea of making it into a pipe axe, which is similar to a pipe tomahawk,” Peter remembered. “It really only has a larger blade.”

While working on the Pipe Axe, Peter greeted a friend who had come to his shop to work on the electrical setup. “He spotted the head when I removed it from the etchant,” Pruyn recalled, “and immediately claimed it.  I was trying something different on this particular one. I did a very long etching process, and it gave a very deep, rough texture and an antiquated look to the steel. I did the Viking rings on the handle, but I also wanted to put some rings on the pipe bowl to give it a better look.”

The effect was certainly achieved, and Peter successfully tested it using cigar tobacco. “It worked quite well,” he concluded. He said a similar model would run $700.

 

HALVDAN SWUNG ME

Christened “Halvdan Swung Me,” the Dane Axe by Tom Ward is based on Viking lore and representative of the weapons Viking mercenaries may have wielded in the service of the emperor of Constantinople, today known as Istanbul. His list price for a similar axe: $3,200. (SharpByCoop axe image)

After recently relocating his enterprise, along with his wife’s furniture business, from Carbondale, Illinois, to Istanbul, Turkey, Tom Ward looks forward to future custom orders. Among these may well be a request for a piece similar to his hefty Dane Axe.

When in design school in Boston, Tom took an elective course on forging damascus and bladesmithing taught by ABS master smith J.D. Smith (see May and June issues of BLADE®). “I really fell in love with the process and the idea of making high-quality objects to last someone’s entire life or longer,” he related. “I also loved the history of it and what you could learn through those venues. J.D. was my mentor for about four years before I left school and Boston. My work was fairly independent until 2017, when I started my degree at Southern Illinois University and spent three years researching damascus steel with Richard Smith in Carbondale.”

One of the most significant results of Ward’s career in steel, the Dane Axe, christened “Halvdan Swung Me,” is based on Viking lore and representative of the weapons Viking mercenaries may have wielded in the service of the emperor of Constantinople, today known as Istanbul.

“The phrase ‘Halvdan was here’ is carved into the bannister of the balcony of the Hagia Sophia in Istanbul,” Ward remarked. “So, he was the inspiration for the piece and the name. The shape is not exactly like any Dane axe but serves the same idea with an angled broad blade and beard, and a thin cross section as most war axes had. The angle of the blade is to deliver a deeper chopping or swinging cut, and it is the same cutting concept as the curve of a saber. The forward point is also hypothesized for stabbing, and the beard for hooking legs and shields.”

Damascus legend Daryl Meier sold the wrought iron, salvaged from a bridge that was torn down in Illinois, for inclusion in the Dane Axe steel combination, and encouraged Tom’s pursuit of pattern welding. The Dane Axe haft, fashioned from sturdy hickory and ash laminate, extends beyond 5 feet.

“The pattern welding on the blade is sort of an East meets West thing,” Tom commented, “with traditional wolf’s tooth from northern Europe and the Persian chain patterns, as well as the Byzantine tendency for geometric patterns with the chevrons.”

These exceptional craftsmen are among many who have explored the addition of hawks and axes to their repertoire. They set the bar high and bring additional interest to another creative frontier.

Above: Rudy Dean’s pipe hawk features a 4.5-inch blade of twist damascus and a handle of curly English walnut. The smoke  hole plug is damascus and the mouthpiece and eye cap are ancient walrus ivory. (SharpByCoop image)

 

A Presentation Dagger Fit for a Commanding Officer

There are knives and then there are presentation daggers that would look right at home in a general’s belt sheath, sash or shoulder sling. Larry Lunn’s interpretation of a Scottish officer’s dirk showcases a carved-ebony handle in a Scottish modified-knotwork-style motif, an engraved guard, silver dollar pommel (literally) and a foot-long damascus blade. It stands up, salutes and qualifies itself, volunteering actually, as an editor’s favorite from the Knives 2013 book.

Did Knives Build America?

This Built America.

“This Built America,” a new multimedia platform from AOL exploring the companies and people reimagining American manufacturing, visited Jacksonville, Alabama, and profiled a knife factory that is a family beyond its owners—Bear & Son Cutlery.

This Built America. I think it was knives. “This Built America,” a new multimedia platform from AOL exploring the companies and people reimagining American manufacturing, visited Jacksonville, Alabama, and profiled a knife factory that is a family beyond its owners—Bear & Son Cutlery.

Bear & Son EmployeesKen Griffey’s Bear & Son Cutlery was officially founded in 1991 after Griffey was approached by Jacksonville town leaders to buy the closing W.R. Case Cutlery factory, Griffey’s then employer. Since then, the factory and its employees have been on an incredible journey demonstrating the value of family and community.

In this “This Built America” AOL episode, Griffey and his son Matt discuss the family that Bear & Son has created while dealing with tough decisions like selling the business, another potential closure and all that comes their way.

“I had a lot of mothers and fathers,” recalls Griffey on his youth in the Jacksonville factory. That type of attention and care comes through every Bear & Son product. It also can be seen in the 36-year relationship, in business and marriage, between Ken and Sandy Griffey.

For Bear & Son Cutlery, being part of “This Built America” is proof that Ken Griffey made the right decisions banking on Bear & Son, no matter the circumstance. “Being part of ‘This Built America’ was simply amazing,” explains Griffey. “We were very honored to be a part of this, and would like to thank everyone who helped make this happen.”

To view the full episode and more on the Bear & Son family, click here.

Bear & Son Cutlery joins a national movement in “This Built America” that is devoted to supporting American companies and American-made products. AOL is proud to support the effort along with sponsor Ford Trucks. Through the year, the editorial and video teams will explore 50 states in 50 weeks to bring 50 stories of the people who are bringing back manufacturing to America. The platform is produced in coordination with Man Made Content.

For more American-made knives, click here.

Offset Kitchen Knife Handles? We Test 3 of Them.

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The offset handle may just save your skin during meal prep

Most will agree that offset handles on kitchen knives look just a bit funky, but have you ever pondered why the unusual “stepped design” is what it is? Actually, there’s a method to the madness and it’s really quite simple. It’s to save your knuckles from getting banged up while slicing. Little has been written about this unusual handle, so we thought it would be both fun and informative to give a handful of o set-handle kitchen knives a spin around the cutting board.

It should be noted that such cutters often are referred to as bread* or sandwich knives which, when you think about it, makes sense, since loaves of bread typically have largish,  at bottoms that require getting the digits down low when cutting. Plus, like the majority of bread knives, most are serrated.

What’s an offset worth? In this case a half inch. At top is a Boker chef’s knife the author has used for years. The drop from handle to blade edge is .75 inch. On the Boker Black Damascus Bread Knife at bottom, the drop is 1.25 inches.

The test knives have full serrations and, interestingly, there is a slight bow to the blades as well.  The slight curve enables you to rock the blade back and forth on all cutting to make sure the cut is complete, a trait common to most cleavers as well. Serrations are a double-edged sword, so to speak, in that they make it easy to saw through most media.  The other edge of the sword is that they can be a nightmare to sharpen, a feat some prefer to job out to the factory or professionals. However, serrations work particularly well at food prep for many breads, meats and vegetables, which is why so many kitchen knives of all types have them. Note that the featured models are hidden-tang knives—all the better to keep unwanted fluids out of the nooks and crannies found on their full-tang counterparts.

KITCHEN CUTTERS 

The Boker blade is all business as there is no effort to etch the damascus, though the pattern is faintly visible.

The Boker Black Damascus Bread Knife is the high-priced spread, pun intended. It is a large bread knife but is extremely lightweight due to its very thin blade.  The blunt-tipped pattern has full serrations, each approximately .25 inch long. According to a Boker spokesperson, the blade’s core is VG-10 stainless.  The damascus pattern is forged of various stainless steels by Japan’s Takefu Special Steel, Ltd.  The blade is all business as there is no effort to etch the damascus, though the pattern is faintly visible.  The ovate handle is topped with a stainless steel bolster.

 

 The Spyderco Blunt-Tip Z-Cut is the smallest of the test slicers. Billed as a “go-to knife for all food preparation chores,” its blade has fine .125-inch serrations along the edge.  The CTS BD1N stainless blade steel is made by Carpenter Technology, a leader in the industry, and is considered much better than common culinary alloys.  The handle is yellow polypropylene, a common synthetic found on many kitchen knives because it is dense and repels water.  The Blunt-Tip Z-Cut is super lightweight.

The Blunt-Tip Z Cut is a smaller, handier version of the other two test knives.

 

The Victorinox 9-inch Offset Sandwich Knife is the largest and heaviest of the test bunch, edging out its Boker counterpart by a half inch and a half ounce. Victorinox has always been hush-hush about its proprietary steels but does indicate that the blade is stainless steel with a carbon content of .5 percent^.  e blade has .25-inch serrations and the ample handle is a black synthetic. After its acclaimed Swiss Army knives, Victorinox is well known for the Forschner brand kitchen knives, which it has owned controlling stock in since 1981.

The Victorinox 9-inch O set Sandwich Knife is the largest and heaviest of the test bunch, edging out its Boker counterpart by a half inch and a half ounce.

TASTY TESTING

I tested the two large o set knives sideby-side as their specs were so similar, starting with a 4×7-inch loaf of Publix Tuscan Boule bread. Unlike run-of-the-mill white bread, Tuscan Boule has a very tough rind. Using the knives in sawing strokes, I took off quarter- to half-inch slices. Both knives performed admirably, giving me any grief only on the  at base of the loaf due to its full 7-inch rind. Once I got used to rocking the blade on the final cut, this, too, made for quick business. My biggest takeaway, however, was that offset handles do indeed work! In fact, I didn’t come anywhere close to busting a knuckle. My knuckles tapped the cutting board top a few times, but nowhere near as badly had I been using a handle without the offset. Both the Boker and Victorinox were comfortable in the hand, with the latter having an edge due to its fat, curvaceous—not to mention slightly longer—handle, though you’d be  fine with either knife.

The Boker Black Damascus Bread Knife takes off nice, clean slices of Tuscan Boule bread. The bread has a tough rind but the serrated blade made quick work of it.

Next I took the knives outside the Bread Zone, testing them on other foodstuffs such as corned beef and Cajun sausage. Both knives sliced extremely well. Indeed, you could make an entire sandwich using these knives—but would you want to? By doing so you’d dull your serrations faster, even if minutely. It may be better to stick to bread and let your other kitchen knives share the cutting chores.

The author took the Victorinox 9-inch Sandwich Knife out of the “Bread Zone” and used it to cut neat slices of corned beef. You may or may not wish to use your bread knife in this manner, but the option is there.

 The Spyderco Blunt-Tip Z-Cut is a smaller, handier version of the two bigger models, mainly because you need not drag out a large cutting board to use it. It’s not going to slice its way through a large loaf like the Tuscan Boule, but it will whip its way through a smaller sub-style sandwich or your standard white bread lunch quickie. I also gave it a spin slicing tomatoes, portobello mushrooms and a 3-inch chub of summer sausage.  The knife performed very well and is limited only by its size.  The Blunt-Tip Z-Cut’s blade is scary sharp—not surprising since serrations have been in Spyderco’s wheelhouse for quite a while.  Where’s also a plain-edge version of the knife available—the Pointed Z-Cut.  These two make for good companion knives and the plain-edge version will cut down your use of the serrated one.

The Z-Cut proved to be a little powerhouse, taking slices off a chub of summer sausage with aplomb. The CTS BD1N stainless steel takes a sharp serrated factory edge—a Spyderco specialty.

The Spyderco Blunt-Tip Z-Cut is billed as a versatile knife for all sorts of food prep. The author sliced up some tomato and worked on a portobello mushroom cap. Note the precise slices.

CHOICES ABOUND

All of the test knives were wicked sharp. You might ask yourself, if the two large bread knives cut equally well, why pay such a higher price for the Boker? For the same reason some carry affordable Kershaw folders as their EDC and others spend much more on a Chris Reeve: choices abound in the culinary world, just as they do in the EDC realm.

*Editor’s note: Standard bread knives have conventional, straight handles.

^Medium carbon steel has a carbon content of approximately .3 to .59 percent. High carbon steel has a carbon content of approximately .6 to .99 percent. 

What’s New: The Latest Kitchen Knives, Sporting Cutlery and More

What’s New: The Latest Kitchen Knives, Sporting Cutlery and More

PATTERN: Gyuto chef’s knife
BLADE LENGTH: 10″
BLADE MATERIAL: 1095 spring steel
ROCKWELL HARDNESS: 62 HRC
BLADE THICKNESS AT ITS THICKEST: .09″
BLÀDE WIDTH AT ITS WIDEST:17/8″
HANDLE MATERIAL: Dyed maple burl
SPACER: Black paper Micarta
KNIFE TO KNOW: Blade hamon achieved
w/help of a clay coating: the maker is an apprentice smith in the American Bladesmith Society
MAKER: Travis Fleming, Flemingsfabricationsagmáil.com, flemingsfabrications.com (Jocelyn Frasier image)

TSPROF Sharpener


SHARPENER NAME: Kadet Expert
KNIFE TO KNOW: Universal clamps and rotary mechanism provides double-sided sharpening without resetting, editing and fine-tuning of edges; sharpens blades up to ll.8″ long. 1.57″ wide and .275″ thick; disassembles easily and folds for storage or transport; built for ambidextrous use
UNIT MATERIALS: Body and clamps are D16T aluminum
ANGLE RANGE: 8.5 to 28.5 degrees
ABRASIVES: Compatible w/ abrasives up to 6.3″ long and .118 to .59″ thick
WEIGHT: 4 Ibs.
MSRP: $290
COMPANY: TSPROF, attn: Victor, dyachkovvatsprof.ru, https:/en.kadet.tsprof.com

 

 

MODEL NAME: BBQ Knife
BLADE LENGTH: 8″
BLADE MATERIAL: W2 tool steel
BLADE THICKNESS: ll0″ at base,
.025″ at .197″ from the tip
BLADE WIDTH: 1.5″
HANDLE: Buffalo horn, brass spacers,
bone and reclaimed barn oak
OVERALL LENGTH: 13″
MAKER’S PRICE FOR A SIMILAR
KNIFE: $425
MAKER: Jose Santiago-Cummings, [email protected], 253-777-8732
(Caleb Royer image)

 

Scoot Fox Chef Knife

MODEL NAME: Chef’s knife
BLADE LENGTH: 9”
BLADE MATERIAL: Damascus w/fuller
HANDLE: Cross-cut mammoth ivory
LINERS: Black G-10 PINS: Custom Micarta®/steel and carbon fiber
BOLSTERS: Bog oak
OVERALL LENGTH: 15” KER’S
PRICE FOR A SIMILAR KNIFE:
$1,800
MAKER: Scott Fox, [email protected] 479-264-0303 (Caleb Royer image)

 

Tyler Hall Chef Knife

MODEL NAME: Chefs knife
BLADE LENGTH: 10″
BLADE MATERIAL: 52100 ball
bearing carbon steel
BLADE GRIND: Compound flat/
Convex
BLADE FINISH: Maker’s proprietary
“food-safe” obsidian mirror polish
KNIFE To KNOW: The knife follows traditional Japanese shape but shares little else with the traditional gyuto, the blade has a rounded spine and choil
HANDLE: Shredded carbon-fiber cast in black resin; black G-10 w/silicon bronze spacers and pin
OVERALL LENGTH: 15″
MAKER’s PRICE FOR A SIMILAR KNIFE (EXCLUDES A SHEATH): $1,000
MAKER: Tyler Hall, [email protected] 512-665-6597
(Caleb Royer image)

 

Julian Cunningham Chef Knife

MODEL NAME: Mondrian Rose
PATTERN: Chef’s knife
BLADE LENGTH: 9.5”
BLADE MATERIAL: 52100 ball-bearing carbon steel
HANDLE: Ebony w/wood mosaic inlay of redheart, yellowheart, holly and blue mahoe SHEATH (not shown): By JCC Cutlery; same materials as handle inlay
KNIFE TO KNOW: The maker is 18; this is one of the last knives he made be- fore heading to college to study industrial design.
MAKER’S REMARK: “My goal for this knife was to take my first step towards making pieces that can be considered ‘art knives’ while still maintaining a highly usable design. This is what I want the future of JCC Cutlery to look like.”
OVERALL LENGTH: 14.5”
MAKER’S PRICE FOR A SIMILAR KNIFE: $2,000
MAKER: Julian Cunningham, JCC Cutlery, Dept. BL12, 3524 Quebec St. NW, Washington, D.C. 20016 202- 802-5338 [email protected]
(SharpByCoop image)

 

Bill Kennedy Jr. Trapper

MODEL: Full-size two-blade trapper
BLADE LENGTHS: 3”
BLADE MATERIAL: Damasteel damascus in a Munin pattern
HANDLE: Mammoth tooth ivory
HANDLE FRAME: 410 stainless in an integral construction
BOLSTERS: Same material and construction as frame
ENGRAVING: By Alice Carter CLOSED LENGTH: 4.25”
KNIFE TO KNOW: The maker has been a voting member of The Knifemakers’ Guild since 1985
MAKER: Bill Kennedy Jr., Dept. BL12, POB 850431, Yukon, OK 73085 405-760-5296
bkfish1@gmail. com, billkennedyjrknives.com (SharpByCoop image)

Chad Nell Dress Locking Folder

MODEL NAME: Trico Lava Lamp
PATTERN: Dress locking folder
BLADE LENGTH: 2 3/8”
BLADE STEEL: Uddeholm AEB-L stainless
HANDLE MATERIAL: Alpha Knife Supply White Timascus TM Lava Lamp
HANDLE FRAME: 6Al4V titanium
CLOSED LENGTH: 3 3/8”
MAKER’S PRICE FOR A SIMI- LAR KNIFE: $2,100
MAKER: Chad Nell, Dept. BL12, 2424 E. 2070 S. St., St. George, UT 84790 [email protected], nellknives.com (SharpByCoop image)

Manuele Messori Art Folder

KNIFE TYPE: Fancy art folder
CUTTING EDGE LENGTH: 4.7″
BLADE MATERIAL: Damasteel damascus in a Grossrosen pattern inlaid w/Gibeon meteorite
BLADE THICKNESS AT ITS THICKEST: 157″
HANDLE MATERIAL: Timascus” and zirconium inlaid w/Gibeon meteorite
SPACER MATERIAL: Zirconium
ENGRAVING: 24k gold
CLOSED LENGTH: 4.9″
MAKER’S PRICE FOR A SIMILAR KNIFE: $7,000
MAKER: Manuele Messori, [email protected] (Francesco Pachi image)

SOG OTF-Blackout

MODEL NAME: Pentagon 0TF-Blackout
KNIFE TYPE: Auto
BLADE LENGTH: 3.79″
BLADE STEEL: Cryo CPM S35VN stainless
BLADE THICKNESS AT ITS THICKEST: 11″
BLADE FINISH: Black titanium nitride
BLADE PATTERN: Spear point
HANDLE: Hard-anodized aluminum
WEIGHT: 6.07 ozs.
CLOSED LENGTH: 4.06″
KNIFE TO KNOW: First-ever-out-the- front auto by S0G; secure blade lock-up w/no “battle rattle” I
COUNTRY OF ORIGIN: USA
MSRP: $349.95
COMPANY: S0G, attn: Matt Crawford, Dept. BL12,6521 2l2th St. SW, Lynnwood, WA 98036-7411 425-771-6230 [email protected], www.sogknives,com

A.G. Russel Knives Mosquito Hawk

MODEL NAME: Mosquito Hawk
PATTERN: Gent’s knife
BLADE LENGTH: 2.75”
BLADE MATERIAL: 8Cr13MoV
ROCKWELL HARDNESS: 57-59 HRC
KNIFE TO KNOW: Blade pivots on bronze washers for smooth action; “liner- less” construction for light weight (the single liner forms the linerlock)
HANDLE: Carbon fiber
POCKET CLIP AND SINGLE LINER: Titanium anodized blue; clip is righthand carry, tip down
FITTINGS: Titanium anodized gold LOCK: Linerlock
WEIGHT: 1.2 ozs.
CLOSED LENGTH: 35⁄8”
COUNTRY OF ORIGIN: China MSRP: $85
COMPANY: A.G. Russell Knives, attn: J. Broce, Dept. BL12, 2900 S. 26th St., Rogers, AR 72758 479-631-0055 jakeb@agrussell. com, www.agrussell.com

Zero Tolerance 0990

KNIFE NAME: 0990
KNIFE TYPE: Flipper folder
BLADE LENGTH: 3.25″
BLADE STEEL: CPM 20CV stainless
ROCKWELL HARDNESS: 60-62 HRC
BLADE GRIND: Flat
HANDLE MATERIAL: Carbon fiber w/steel overlay w/bead-blasted finish
POCKET CLIP: Reversible; deep carry
ACTION: Flipper on KVT ball-bearings
LOCK: Inset linerlock
CLOSED LENGTH: 44″
SPECIAL FEATURES: Skeletonized structure and “floating bridge”
COUNTRY OF ORIGIN: USA
MSRP: $275
COMPANY: Zero Tolerance, daielloakai-usa.com, www.ztknives.com

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