SOG marks four decades with a limited, 500-piece run honoring its original MACV-SOG combat bowie root.
To mark four decades in business, SOG Knives has released a limited-edition homage to the blade that started it all: the 40th Anniversary Fat Guard Bowie. Drawing direct design cues from the original S1 Bowie introduced in 1986, the new release pays tribute to the covert fighting knives carried by MACV-SOG personnel during the Vietnam War.
Historical Roots, Modern Production
The 40th Anniversary model centers around a 6.1-inch clip-point blade forged from AUS-8 stainless steel. SOG finished the steel with a black PVD coating for added corrosion resistance and reduced reflection.
True to the traditional combat bowie silhouette, the handle is built from stacked leather, offering a classic aesthetic alongside a contoured grip. A substantial brass guard and matching butt cap frame the handle assembly. Production is strictly capped at 500 individually serialized units, with each knife’s specific number etched directly into the pommel.
Commemorative Display Package
Rather than shipping as a standalone tool, SOG packaged the anniversary Bowie as a complete collector’s set. The knife sits inside a handcrafted pine display case outfitted with a clear glass viewing lid and an engraved anniversary plaque.
Accompanying the fixed blade inside the presentation box is a custom SOG 40th anniversary Zippo lighter and a signed certificate of authenticity. For field carry or storage, the set includes a heavy-duty black leather belt sheath, complete with a front-mounted snap pocket containing a touch-up sharpening stone.
The 40th Anniversary Fat Guard Bowie package is available directly through SOG’s website while supplies last.
Ka-Bar Makes One Of The Most Legendary American Combat/Utility Knives. First Issued In 1942, The Knife Continues To Impress And Inspire Today.
Few knives are as beloved and inspire more contemporary blades, than the Ka-Bar USMC fighting/utility knife. Ka-Bar Knives’ designation for it is the 1219C2, aka “the Ka-Bar,” and the knife was, and still is, a high-quality combat/utility tool. Ka-Bar Knives makes the contemporary version in its factory in upstate New York.
The History Of The Ka-Bar
As America entered World War 2, the Army and Marines took issue with the old World War 1-era trench knives that were being issued to them. The handles were too bulky, the blades were too brittle, and they were expensive to make.
After trying a few stopgaps, the Army asked arms suppliers to design a new combat/utility knife. Marine officers John Davis and Howard E. America worked with the Union Cutlery Company (now Ka-Bar Knives) to design a model that took elements from an old Navy knife and civilian hunting knives to create the 1219C2. In addition to Ka-Bar, Camillus, PAL, Robeson Shuredge, Case and Ontario were among those who made a USMC fighting/utility knife or a reasonable facsimile.
The knife was first issued to elite Marine units in November, 1942 and became standard issue for all Marines by 1944. Today, the knife is manufactured for military use and marketed to civilians as a utility/hunting knife.
Modern Ka-Bar Knives
Along with the original USMC fighting/utility knife, Ka-Bar makes many different combat/utility knives. This trio is a prime example of what the company produces today.
USMC Ka-Bar Plain Edge
The knife that made the Ka-Bar name famous is as popular as ever. There’s also a serrated version, but the plain edge is the original and is a hefty, economical knife.
The 7-inch clip point blade is made from 1095 Cro-Van steel with a 20-degree flat grind and a Rockwell hardness of 56-58 HRC. At just 11.2 ounces, it’s lighter than you might expect from a knife that size, which lets it flow smoothly when slicing, and the leather handle provides a secure grip. The rigid plastic sheath is MOLLE-compatible and can be carried vertically or horizontally.
Classics are classic for a reason, and the USMC fighting/utility knife is everything you could ask from a combat/using piece.
MSRP: $128.53
Becker Combat Bowie
Melding an American bowie-style blade with Becker’s trademark ergonomic handle design and you get this sleek, all-black combat knife. It is designed for bushcraft or camping too.
The 9.25-inch blade is married to an Ultramid handle that provides a strong grip. At 17.12 ounces, it’s a bit heftier than the USMC fighting/utility, making it excellent for more heavy-duty work like trimming thicker branches and vines or cutting through medium brush. Similar to the USMC fighting/utility, the Combat Bowie is made from 1095 Cro-Van and has a Rockwell hardness of 56-58 HRC.
A heavy-duty polyester sheath is included and is MOLLE-compatible as well.
MSRP: $178.61
Combat Kukri
This knife may have “combat” in the name, but its bread and butter is decimating small trees and vines. The kukri is smaller than a standard machete and is more finite in its cutting. That doesn’t mean that this blade can’t flex its muscle and chew through almost any brush you put in front of it.
This knife may have “combat” in the name, but its bread and butter is decimating small trees and vines. The kukri is smaller than a standard machete and is more finite in its cutting. That doesn’t mean that this blade can’t flex its muscle and chew through almost any brush you put in front of it.
At just under 16 ounces, it’s relatively lightweight yet robust.
If you’re buying it you’re most likely looking for a high-quality outdoors knife, and this kukri is it. The 1095 Cro-Van will need to be maintained to get the best out of it over time, but that comes with the territory of owning good knives. This knife will make a great companion working through the bush while camping or while cutting through bushes in the backyard.
Large Work Knife takes the author’s favorite media to task.
With camping season in full swing, it’s always a good idea to have a sharp knife at your side to build a lean-to or traps and make firesticks, to name a few. The Large Work Knife by KG Handcrafted Bladeware can fill the bill. Ground from 5/32-inch A2, a tool steel known for providing a keen edge, it begged for a good testing.
Large Work Knife Edge Test
I like to start off by slicing 20-pound bond copy paper because it gives a good idea of edge profile and keenness of the edge. The knife sliced the paper smoothly with no resistance. It’s nasty sharp for sure. Though I’m not a big fan of the chisel grind and Scandi profile edge, each has its place.
The Large Work Knife excelled cutting the 8-ounce leather, providing very fine slices at the same thickness and angle.
I grabbed a piece of double-walled cardboard and commenced cutting. The edge was very aggressive and only a slight rolling of the cut pieces occurred from the Scandi profile edge. The handle made for great control. I really like it. It worked best by using a push cut.
Medium-Duty Cutting
Leather was next. The A2 blade zipped through it very fast. The edge created a nice crunching sound as it went and was very aggressive. The wrapped handle was great at controlling the width of each cut. It was fun to do but be sure to keep your fingers out of the way. Next, I skived 8-ounce leather. The blade made short work of it, providing very fine slices at the same thickness and angle.
The knife powered through 200 clean, crunching cuts of sisal rope very quickly. The handle was comfortable and provided a non-slip grip with no hot spots.
It was time to make firesticks. The knife made great curlicues. Cut depth was very manageable. It was a perfect use for the chisel grind on the correct side for a right hander. Nicely done, KG Handcrafted Bladeware! Woods seems to be the perfect medium for this blade style.
Now for my favorite, cutting sisal rope. The knife powered through 200 clean, crunching cuts very quickly. With no stopping in sight, I ended the cuts before I used up all my rope, another great medium for the chisel grind. The handle is comfortable and provided a non-slip grip with no hot spots.
Heavy-Duty Cutting
I batonned the Large Work Knife through a 1.5-inch-diameter branch. It split the first 2 inches quickly then started to drift to one side the farther down I got. The drifting could have been due to the fact it was old wood or a chisel grind. Either way, it worked with no damage to the knife whatsoever.
Thirty hard whacks into the antler put some very small chips in the fine edge an inch or so before the tip, as the author expected. When he returned to the copy paper, slicing was smooth with minimal tearing by the chip area. The knife was still nasty sharp.
Chopping deer antler to test how well a blade has been heat treated is not recommended and might void the warranty. I did it anyway. Thirty hard whacks into the antler managed to put some very small chips in the edge, as I expected it would. The fine edge will do exactly that.
Finally, I returned to the copy paper. Slicing was smooth with minimal tearing by the chip area. The knife was still nasty sharp. Job well done!
Overall Take On The Large Work Knife
This knife is well-made for EDC chores. I love the A2 steel. The handle is very comfortable.
Changes
The knife performs well for its designed purpose. I would just run the grind higher.
Large Work Knife Specs Maker: KG Handcrafted Bladeware Blade Length: 4” Blade Material: A2 tool steel Blade Grind: Chisel Blade at Thickest: 5/32” Blade Pattern: Semi drop point Handle Material: Waxed cotton string and resin cord wrap Weight: 6 ozs. Overall Length: 8.5” Sheath: Oil-tanned cowhide over aluminum and Kevlar® Weight w/Sheath: 9 ozs. Maker’s Price: $320
The Japanese take on Western chef’s knives are mighty mealmakers. Here are some top-notch options.
A gyuto is a versatile, multi-purpose kitchen knife perfect for professional chefs and home cooks. It typically features a thinner, lighter blade than traditional chef’s knives, sharpened at a steeper angle for extremely precise and clean cuts. It often has a flatter profile toward the heel and a more gradual curve near the tip, making it versatile for various cutting techniques. The handle is often lighter and more agile, reflecting the Japanese emphasis on nimble and efficient movements in the kitchen.
Fox Knives Gyuto 2C 504 0L
The Fox gyuto effortlessly prepared chicken thighs for delicious teriyaki chicken and yakitori, trimming excess fat and skin.
FOX Knives Gyuto 2C 504 OL Blade Length: 6.69” Blade Steel: 4119 nitro-B stainless Blade Grind: Flat Blade @Thickest: .08” Blade Finish: Satin Handle Material: Olive wood Overall Length: 11.81” Country of Origin: Italy MSRP: $75.70
Pros
Durable 4119 Nitro-B Stainless Steel Blade
Exceptional Balance and Lightweight Design
Comfortable Olivewood Handle
Cons
Limited Grip for Large Hands
The Fox Knives Gyuto 2C 504 0L is a representative example of the genre. Crafted with precision and passion, it features a razor-sharp blade that is durable and holds an edge. The elegant handle offers a comfortable grip and a smidge of rustic charm.
At just 5.11 ounces, this featherweight beauty is a breeze to manipulate and perfectly balanced for effortless slicing, dicing and chopping. The 4119 nitro-B stainless steel blade’s Rockwell hardness of 55-57 HRC guarantees superior resilience, while the satin finish adds a touch of sophistication. Equipped with sturdy stainless-steel rivets, this gyuto is a culinary companion you can trust, not just a kitchen tool.
When in Japan, I love ordering yakitori—skewered, grilled chicken with a savory, slightly sweet flavor and smoky aroma. Making the dish was a team effort using specific knives for deboning and slicing the chicken into proper portions for the skewers. The key is to use a slow rocking/chopping motion to make clean, decisive slices rather than sawing through the meat, resulting in “chainsaw chicken.”
The Fox sliced potatoes, onions, garlic and carrots for pot roast. The thin edge and super comfortable handle were unmatched.
Since the gyuto is the Japanese version of the archetypal Western chef’s knife, I made a Western dish—beef pot roast—and did the vegetable prep with the Fox. Slicing vegetables, potatoes, carrots and onions was a breeze with this slicing machine. I keep it simple, using rock chops, cross chops and pull cuts 90 percent of the time. Push cuts with the heel of the blade work well for hard veggies. Meanwhile, the olivewood handle remained comfy with no hot spots and grippy even when wet or covered with chicken fat. Leave it to the Italians to utilize this stunningly underused wood. Regarding plating, the Fox sliced the most elegant roast beef that ever graced a dish.
Fox Knives
$78
BladeHQ
$35
Condor Tool & Knife Shefu Kitchen Gyuto
The Condor Shefu deboned multiple chicken thighs using a roll-cutting method for yakitori skewers and teriyaki chicken.
Shefu Kitchen Gyuto Specs Blade Length: 7.83” Blade Steel: 440C stainless Blade Grind: Full flat w/second bevel Blade @Thickest: .12” Blade Finish: Blasted satin Handle Material: Epoxy resin and hickory Overall Length: 12.92” Sheath: Welted leather Country of Origin: El Salvador MSRP: $154.98
Pros
Versatile Outdoor and Culinary Tool
Comfortable and Ergonomic Handle
Full Flat Grind with Second Bevel
Cons
Bit hefty
The Shefu Kitchen Gyuto from Condor Tool & Knife is a multi-use knife designed for bushcraft enthusiasts who want to prepare delicious meals while enjoying the great outdoors. Crafted with precision in mind, the Shefu is perfect for slicing vegetables and expertly preparing meat and fish. It is a versatile tool ready to tackle any culinary challenge.
The Condor gyuto is hardy and beautiful. The full flat grind with a second bevel ensures optimal slicing performance, while the handle provides a comfortable, secure grip. The knife strikes the perfect balance between heft and maneuverability. The leather sheath provides safe storage and easy transport.
I pushed the Shefu into service sectioning beef roast and deboning and trimming six chicken thighs. The knife tackled the tasks with ease. Slicing 3.5-pound roast required a sharp yet hefty slicer like a cleaver. The Shefu fit the bill and delivered. Bottom round roast is tough as woodpecker lips, and a thin, flexible blade need not apply here. At 9.88 ounces, the Condor’s robust blade strikes the perfect balance between heft and finesse.
The Condor has the only sheath of the test bunch, of a beautifully handcrafted welted leather for safe storage and easy transport.
The handle has a colorful, comfortable oval shape that nestles in the hand. Hot spots and fatigue are nearly impossible with this grip. The full tang offers strength and security while keeping balance and weight at the forefront. The Shefu is an essential for any cooking enthusiast, whether at home or in the wild.
Condor
$155
SMKW
$132
Spyderco Itamae Gyuto
The author prepared the chicken yakisoba using the Spyderco. The knife sliced and diced carrots, onions, peppers, shiitake mushrooms, chicken and green onions for garnish.
Itamae Gyuto Specs Designer: Murray Carter Blade Length: 10.06” Blade Steel: Super Blue/SUS410 Blade Grind: Full flat Blade @Thickest: .094” Blade Finish: Satin Handle Material: Burl G-10 in the octagonal wa style Overall Length: 15.35” Country of Origin: Japan MSRP: $334
Pros
Exceptional Blade Construction
High-Quality, Ergonomic Handle
Beautiful Design and Craftsmanship
Cons
Higher Price Point
The Itamae Gyuto is part of the Spyderco Murray Carter Collection Itamae Series. The elite cutlery series is designed for highly skilled sushi chefs and showcases uncompromising craftsmanship and premium materials.
The Itamae Gyuto features a blade expertly crafted from laminated steel—an Aogami Super Blue core clad between layers of high-quality stainless. The three-layer construction ensures exceptional durability and sharpness, with Carter’s signature “Carter Elbow*” adding strength to the blade’s tip.
Paired with a traditional wa-style octagonal handle of stunning burl G-10 and highlighted with a black G-10 ferrule, the Itamae Gyuto embodies the spirit of Carter’s coveted custom kitchen knives. Tipping the scales at 7.4 ounces, it sets an impressive standard in high-performance household cutlery.
The Itamae Gyuto is a sushi knife and I’m a fan. Part of my time in Japan was seeking out various types of sushi. The second most rewarding part was watching the chefs work precisely as if it were the most critical game of Operation ever played—they are pros!
I used the test model to prepare carrots, onions, shiitake mushrooms, peppers, green onions and chicken for the famed yakisoba dish: fried street food noodles choked full of veggies, savory sauce and protein. Simple ingredients still require various knife techniques.
I used push-cuts on the tough carrots to square them to a safe position to stabilize them and make thin slices. From there, I stacked the slices for some rock-chopping to julienne a pile of carrots—in this instance, to make matchstick-sized carrot sticks. The secret to stir-fry cooking is preparation and cutting relatively equal-sized pieces of food to ensure equal cooking time.
To create julienne slices, the author employed the rock-chopping method with the Spyderco, again utilizing a chef’s pinch-grip and a claw grip with the offhand to support the food.
I used rock chopping and pull cuts—two techniques in which the Itamae excels—to slice the red peppers. To pull cut them, I placed the knife tip down on the board and sliced backward. By this time, the laminated steel had formed a nice patina from avocado, peppers, onions and chicken on the bevel, giving it a nice used look. Crafted in Japan, the Itamae Gyuto is an ultimate favorite among professional chefs and passionate cooking enthusiasts.
*Editor’s note: Through the Carter Elbow, Murray Carter combines the best features of a traditional Japanese wabocho kitchen knife with his Wharncliffe Brute neck knife. The design feature allows more steel to reinforce the forward tip of the blade compared to standard gyuto or French-style chef’s knife profiles.
GiantMouse’s compact classic fixed-blade GMF1-MG updated with some top-notch materials.
GiantMouse has a knack for creating “giant” utility in small packages, and the company’s latest announcement proves they aren’t finished perfecting among its most recognizable designs. On January 22nd,the company will officially release the GMF1-MG, an evolution of the compact fixed blade that originally put the brand on the map for many EDC enthusiasts.
While the original GMF1 (the 2024 BLADE Magazine Imported Fixed Blade Of The Year®) was a skeletonized tool designed for minimalism, the MG (Micarta/Green) version enhances the user experience without sacrificing the design’s signature compact footprint.
GMF1-MG CPM MagnaCut
The most significant technical leap here is the move to a CPM MagnaCut blade. Finished in a clean satin, the super steel has become the industry benchmark for its ability to offer high-end toughness and edge retention while remaining nearly immune to corrosion. For a knife designed to live in a pocket or on a belt through all seasons, MagnaCut is the perfect choice to elevate the GMF1’s punch above its weight reputation.
Ergonomics And Personalization
While the original GMF1 was often used with an aftermarket paracord wrap or custom scales, GiantMouse is now providing that grip straight from the factory. The GMF1-MG comes standard with Green Canvas Micarta scales, offering a warm, secure feel excelling in both dry and wet conditions.
In a move that will surely please the modding community, GiantMouse is also launching a line of interchangeable scales. Users can now personalize their GMF1 with options in burlap Micarta or even milled titanium, allowing the knife to shift from a rugged outdoor tool to a premium gentleman’s fixed blade in minutes.
Italian Made
Despite the upgrades, the GMF1-MG remains a masterclass in discreet carry. It stays lightweight and nimble, shipping with a handmade black leather sheath crafted in Italy. It’s a setup designed to challenge the traditional pocket folder for a spot in your daily rotation.
Knives Are Becoming More Multidimensional Every Year. These Sporty Kitchen Knives Are Ready For The Cutting Board Or The Campsite
When many of us blade enthusiasts think kitchen knives, we don’t necessarily associate them with outdoor or sport use. Likewise, many of us would not consider bringing our hard-use blades into the kitchen for prep work. Nonetheless, there are a few knives that have a broad range of uses in both the kitchen and camp.
I tend to see a knife not just by the edge but by its blade thickness. While there is a utility to extremely thin-edged knives with thin spines, such blades are almost always designed for secondary or finishing uses. In my opinion, the thicker the spine the more utility a knife has for crossover work between kitchen and field.
On the other hand, the thicker the spine gets, the harder it is to use for fine work—it can even be dangerous. Thinner blades are much better in the kitchen. As far as field use goes, they are pretty much only for light work and very small amounts of game processing. I’ve seen many thin blades break while working on deer. Some of these have resulted in injuries to the user.
Best 3 Sporting Kitchen Knives
There is a sweet spot for crossover, though, and the test knives fit the mold. None would be my preference for dressing a whitetail, but all certainly would be at home in camp or the kitchen after the heavy lifting has been accomplished.
The TOPS Frog Market Special test knives could be used as skinning knives, as could the White River, but the main enemy of any thin blade is going to be breaking and edge chipping. Of the test group, the White River is the only one thick enough to be a primary use hunting knife, but it is a rather small knife with a slender handle. On small game it will work, if it’s not a bit obtuse in spine thickness, though when moving large amounts of muscle and skin, the hand would fatigue.
So, if we tend to think of a kitchen sporty as a secondary tool, a wide number of its features become handy that would not be so great on a primary field knife or even a primary kitchen knife. The first is the ease of cleaning and the ability to hold an edge.
I put the review knives to work quite extensively in the kitchen, doing everything short of fully deboning large game. All were used on cuts of meat, to cut vegetables, peel apples, cook over an open flame, and as eating knives at the table or camp. In the process, I learned a few things about each one.
White River Exodus 4
Of the test group, the White River Exodus 4 is probably the most well-rounded for field and table use. A relatively small knife, it is very slender in overall profile, both grip and blade. For general use, it is extremely functional. I found it suitable for virtually all small game, able to process a whole chicken and an excellent skinner.
It could be used for slicing vegetables, chopping onions, and cutting many other types of fruit and produce as well. The edge profile does not lend itself to fine cuts. For presentation or fancy plates, it tends to split rather than give clean cuts, especially in apples and things like cucumbers. This is not a major concern, just something to note.
The Micarta® handle is contoured superbly and cleans easily. It isn’t slippery when wet. Notably, it’s a full-tang blade that’s extremely strong. Despite its size, it has a blade profile thick enough for baton work on small pieces of wood, though it would not be my first choice for such a job. The blade spine has a sharp 90-degree profile excellent for use with a ferro rod.
There aren’t many if any, downsides to this knife. It can be used in just about any setting and will not look out of place if you take it to town for dinner. You also will not look like “that guy” if you use it to cut a sandwich in half or an apple for your kids in public. Note: The sheath is a bit stiff when you first get it but it breaks in fairly quickly. The knife was very easy to keep clean and sharp.
MSRP: $175
TOPS Knives Frog Market Special
I’ve used the Frog Market Special (FMS) models by TOPS Knives for a couple of years. They’ve given me a long time of service in the kitchen as well as around the campfire. They’re available as individual pieces or a set. If you get the set, it comes with a piggyback sheath. The sheath is very nice and has a belt clip.
Steven Dick, U.S. Army ranger veteran and editor of the old Tactical Knives magazine, based his design for the FMS on knives he saw on a trip to Hanoi, Vietnam. He watched butchers and fishmongers using knives of a pattern he’d never seen before. They prepared meats and fish of many varieties easily using the blades.
I’ve done just about everything you can imagine with my FMS knives in the kitchen, and also processed dozens of deer with them. They maintain their edges very well and required only occasional resharpening. Because of the unusual blade shape, the knife can cut just about any type of meat and vegetable, including slicing, chopping, and in a rocking motion. They’ve replaced several other knives in my kitchen and serve as my go-to set.
While they have a large, deep-bellied profile, the FMS knives aren’t especially durable for field use. I have not used them to break down large game for the same reason I would be afraid of breaking any thin-spined knife. They excel for chicken and duck, as well as other small game. The Micarta handle is very comfortable and slip-resistant.
I’ve had an extremely good time with these knives but they have a downside—the blade finish. I’ve had excellent luck with all my TOPS knives, though I’ve never been a fan of the finish. I prefer knives that are bare metal. I don’t like it when the coatings begin to chip away. In a couple years of use, the finish has begun to flake and the metal underneath has become discolored, even with oiling and care. While it is a minor gripe, for knives used to process food I don’t like the idea I may also be eating blade coating. I would like to see this profile in some sort of stainless, or perhaps a slightly thicker spine in a tougher steel.
MSRP: $375 for the set
Spyderco Utility Knives
Spyderco offers some very affordable and high-performance knives that are at home in the kitchen and easy to clean and maintain in the field. The company sent me its 4.5-inch Utility Knife with a serrated edge and red handle, as well as a plain edge 6.5-inch model in black.
The first thing about these knives is they are extremely slender and likely would not be suitable for hard field use. However, if you are already at camp, these are exceptional for end processing and cooking. I used them for weeks straight for all my cooking and they never dulled or chipped. They were both so sharp at the end of the review that they could still cut paper-thin slices of tomato, a hard feat for most knives.
One of the most important parts of these knives is they are essentially foolproof. Even after cooking with them for several meals a day for a long time, I cleaned them without issue and returned them to the knife block. The fact they are so easy to clean and stay sharp for so long really makes them worth the already low price. You don’t really have to worry about oiling them or keeping them in a special container.
In a pinch, the knives can be used for striking on a rod, though I would not recommend it long term. Their utility in the field is very limited, though when it comes to fishing or pursuits that don’t involve moving large animals, they’re just fine. I would not replace my fillet knives with either of these, though they certainly work for the task.
Case Knives is celebrating its 135th year with some top-notch new knives.
Creeping up on a century and a half of knifemaking, Case seems to feel its oats still. Or, that’s the way it seemed from the prolific 135-year-old Pennsylvania manufacturer’s recent releases at the 2024 SHOT Show, held in January in Las Vegas. The company had a full-court press of drops at the gun and outdoor gear hoedown, with a bevy of new lines, releases, collabs and model iterations. This should prove sweet music to the army of the brand’s collectors.
There isn’t space enough to cover every whipstitch of what Case is bringing to the table in 2024, but we’ll take a gander at some of the company’s weightier introductions for the coming year. There’s a little bit of everything for case fans out there, from classic patterns with new twists to brand-new knives that strike original ground.
Bridgeline Series
Not wandering too far off the beaten path, Case’s newest series of knives offers some nice updates for users seeking a modern knife. At the vanguard of the line are the Highbanks and Longhouse, both of which should prove excellent everyday carry options with the chops to handle most tasks thrown in front of them. Each features aluminum frames and bolsters, screw construction, ball bearing pivots, deep-carry pocket clips and CPM-20CV steel blades.
Case isn’t shying from the use of powdered steel for its blades, and the choice in these knives offers up a premium option used in a number of higher-end production knives. It’s similar to D2 and other tool steels—respectable toughnesss and edge retention—but with the added benefit of improved corrosion resistance.
Highbanks
Certainly a break from the tried and true, the Highbanks veers to the more traditional in the Bridgeline Series. Namely, because the knife is a non-locking folder bosting a nail nick and a Wharncliffe blade. Still, with the high-performance blade steel and the choice of Micartia or hardwood grips, this certainly isn’t your granddad’s jackknife. I particularly like the handle ergonomics of the Highbanks, tapering nicely to the blade and fitting the hand just right. Spoiler… so does the Longhouse.
Longhouse
Here we see Case move its design a bit more forward with the flipper Longhouse. The liner lock boasts plenty of blade, a clip-point profile with a beef spine that should help the knife stand up to any job put in front of it. However, the hand mimics the Highbanks, giving the knife a timeless look I’d wager many Case fans will appreciate.
Chris Taylor Hunters
Teaming up with renowned custom knifemaker Chris Taylor, Case has cooked up an intriguing hunting-knife collection. This year, the partnership unveils three unique fixed blades, each a fairly unique take on the must-have outdoor implement.
CT1
Crafted to exude rugged dependability, the CT1 showcases a top-tier Nitro V steel Clip-point blade. Known for its outstanding edge retention, corrosion resistance, and easy maintenance, Nitro V steel ensures that your knife remains ready and reliable whenever and wherever you require it. Case gives the knife an OD green burlap Micara handle, a plus for a hard-use knife that will likely be used in inclement weather. The CT1 also boasts aggressive jimping on its spine, so you have a solid contact point on more forceful cuts.
CT2
Cutting a much sleeker profile, the CT2 has the most modern feel among the CT hunters. Built around a resilient S35VN steel drop point blade, the knife doesn’t offer as much belly as the others in the line. But with a defined point, should prove at pro at perforation. The carbon-fiber handle is a nice touch, adding to the CT2’s modern looks, and proves very ergonomic and nimble in the hand.
CT3
Tailored for the wilderness, the CT3 has more of a traditional hunter profile. Constructed from premium 1095 carbon steel, its specialized coated skinner blade boasts razor-sharpness, facilitating precision cuts and providing a sharpening advantage compared to many other steels. Outfitted with a hunter orange handle, the nice part about the CT3 is it will be difficult to lose in the woods.
Razor
Case is commemorating its 135-year legacy by dusting off a real classic eye-catcher—the Razor. Reintroduced from the Case XX Vault, the knife is available in two patterns: a single-bladed version featuring a broad Clip blade with a distinctively curved tip, and a two-bladed variant with an additional Pen blade. Available in over a dozen handle styles, such as Smooth Abalone, Micarta, Smooth Brown Maple Burl Wood, and Sawcut Jig Caribbean Blue Bone, the Razor is a great Case throwback and a fantastic knife for the company to pay homage to its rich history.
