Knife collecting is an extremely rewarding experience for knife enthusiasts. There truly is a knife for everyone. Many increase or hold their value throughout the years, making collecting knives something to pass on to the next generation of knife collectors.
Chris Quinn of GP Knives gives his view of knife trends for the upcoming calendar year.
Chris Quinn of GP Knives is familiar with the ebb and flow of trends and styles in the knife industry and advises to approach the ’24 market with an appreciation of that ongoing phenomenon.
“The knife industry is quite the rollercoaster,” he related, “and what could be popular in the future is anybody’s guess and depends on a lot of things, but mostly the economy at the time. We are a disposable income industry. Over the past year, as inflation and interest rates continued to rise, our industry has had a noticeable slowdown. That said, items that continue to sell well are either hard to get, limited production and exclusive, or a good deal. I don’t see that changing anytime soon.”
Economical & Political Tides
Considering the economic influences and the fact that knife prices naturally rise in step with costs related to materials, production time, scarcity and maker branding, then keeping a keen eye on value is a watchword for the new year.
“2024 is an election year,” Quinn commented. “They are always tricky to navigate. Who’s next in office has a direct effect on the shooting and cutlery industries.”
Design Trends
With this influence, he looks forward to a couple of developing style aspects in the next year.
“The more fidgety the better,” he smiled. “A large percentage of knives aren’t used for more than fidget toys these days, or at least they need to function that way to impress the end user. Popular fidgety locks like Demko’s Shark Lock or WE Knife/CIVIVI’s SuperLock or Pro-Tech’s button lock are all the rage. The smoother and faster the opening and closing a folder can be the better. Traditional folders are hanging in there, but EDC is king. Also, the automatic category continues to grow as we see more and more states loosening their laws on ownership and carry.”
Summarizing, Quinn related, “I don’t have much in the way of predicting styles of knives and don’t see longstanding industry leaders lowering their prices soon, but I do see smaller makers getting more competitive to take the space the giants have abandoned.”
A chance phone call out of the blue leads to the author’s opportunity to see and hold the iconic Warenski King Tut Dagger.
While in San Diego in summer 2015 for a work conference, I saw a flyer advertising a King Tut exhibit at the San Diego Museum of Natural History. The exhibit focused on recreating the experience of Howard Carter, the British archaeologist who found the lost tomb of Egyptian King Tutankhamun in 1922.
The author holds Buster Warenski’s reproduction of the King Tut Dagger and sheath in the home of Phil and Judy Lobred. (image of Warenski’s Tut Dagger by SharpByCoop; image of the author by Phil Lobred)
The promotional materials advertising the exhibit indicated it would feature recreations of many of the artifacts found in the original tomb. Having been exposed to custom knives all my life through my father, Rick Royster, and being familiar with BLADE Magazine Cutlery Hall-Of-Fame® member Buster Warenski’s work, I wondered if Buster’s famous reproduction of the King Tut Dagger would be part of the exhibit.
I called the museum and asked the young lady who answered if Buster’s reproduction was in the exhibit. She said it was not, but my inquiry grabbed her attention. She didn’t go into much detail but alluded to the fact that the owner of the reproduction lived in the area. We hung up and I went about my trip not thinking anything else of it.
Later that day while visiting the San Diego Zoo I got a call from a strange number, and it was Cutlery Hall-Of-Famer Phil Lobred, owner of the King Tut Dagger reproduction. Apparently, the young lady from the zoo knew Phil and had reached out to him. Phil and I talked on the phone and I told him how my father had worked closely with Buster through the years on several custom pieces, and Phil invited me over to look at the knife. I told my girlfriend we had to hurry up at the zoo because I had somewhere more important to go.
Visiting The King Tut Dagger
I went to Phil’s house that evening. His wife, Judy, let me in and took me to him. We went upstairs to what must have been Phil’s corner of the house. Not only did he have dozens of knives, he also had tons of collectibles. What I remember most were the Eskimo artifacts. He knew what everything he had was and had a story to tell about how he got each one and what it was used for.
Phil Lobred sits by the King Tut Dagger reproduction and sheath in the presentation case, as well as the knife’s display cradle. On the wall at left are examples of the African art in his collection.
Then we got to the knives and finally the most extravagant of them all—the Warenski Tut Dagger. I couldn’t believe what I was seeing. It was a marvel to behold, a true masterpiece, something not many people in the world would ever have the opportunity to see up close. I was shocked when Phil asked if I wanted to hold it. He even photographed me holding it, the image of which appears with this story.
I must have been at Phil’s house several hours with him showing me all of his collectibles and talking about them. It was easy to lose track of time. He was a very nice man. It was very gracious of him to invite a total stranger to his house, and let me see and hold a one-of-a-kind piece of art.
John Dennehy carries on a family tradition with a Model Alpine 1 for Kristi Noem.
South Dakota Gov. Kristi Noem and her leadership skills have captured the imagination of many Americans, including Colorado knifemaker John Dennehy.
John’s been looking for a place to retire, and Noem’s handling of the pandemic put South Dakota square on his list of places to consider. “The state stayed open and came out of the pandemic with a strong economy,” John noted. “I like Kristi’s no BS approach and her conservative Christian values.”
Kristi Noem with her custom Model 1 Alpine.
As a result, Dennehy decided to carry on a family tradition started by his father, BLADE Magazine Cutlery Hall-Of-Fame member Dan Dennehy, of making knives for notable individuals that he admires. John reached out to Kristi’s office and offered to make her the knife of her pick of his DAN-D models. One of Kristi’s aides got back to John and told him Kristi wanted the Model 1 Alpine general-purpose field knife.
John completed the knife and personalized the handsome leather sheath with Kristi’s initials and turquoise from King’s Manassa Turquoise mine near Manassa, Colorado. Though John didn’t get to talk to Kristi directly, she had a picture made of her holding the knife and had it sent to him. The smile on her face speaks volumes of how pleased she is with her sharp new gift.
Looking to learn the proper names for everything that makes up a knife?
Like sailors, stagehands, and sommeliers, knifemakers have some very particular terms for the tools of their trade. It helps to know the lingo if you’re getting into knives, or just want to know what the hell “jimping” is when you read it in a product description.
Most of us use knives regularly, and some of us may even be sharpening pros, but there’s still a lot of knife terminology out there that doesn’t come up that often and some of it can be confusing.
Today, we’re going to clear all that up with a primer on all the major parts of modern knives. This is Knife Anatomy 101.
We’re not going to cover everything because you probably don’t need to know the exact name for the type of guard commonly found on a 14th-century German langmesser, but for those of you shopping for a new kitchen or pocket knife, this should cover everything you need to know.
Blade Essentials: Things (Most) Every Knife Has
Spine
The spine of the blade is the part furthest from the edge or edges. On a single-edged knife, this would be the side of the blade opposite the edge, and on a double-edged knife or dagger, this is the middle of the blade between the edges.
The spine on a good knife will typically be heat-treated differently than the edge. The goal is usually to make the spine of the knife softer, and therefore allow it to flex and absorb energy while keeping the edge harder and more resistant to wear so it stays sharper longer.
This is called a differential heat treat and is especially important on larger, hard-use knives or other blades that might have to take impact forces.
Point
You probably know this one, I won’t lie, but technically the point is the place where the edge and the spine or opposing edge meet, typically at a very sharp (pun intended) angle. This is what you use for piercing, and most knives have one.
Tip
Technically different than the point, the tip of the blade is the forwardmost section of the blade, usually considered to be the last 20% or so of its length.
This section may be sharpened differently, have an unsharpened false edge along the spine, or be heat-treated differently to achieve different results. It includes the point of the blade.
Edge
The edge of the knife is the (usually) sharpened portion furthest from the spine. It includes everything from the point to the heel, which we’ll get to later. Basically, this is the part you cut with, and on most knives, the whole thing will be sharpened the same.
There are some knives that have serrations for part of the blade, or certain fighting knives that leave sections unsharpened for the user to grip, though this fell out of fashion around the time the pilgrims landed in America. Today, most fighting or tactical knives are sharp from handle to tip.
One related term you will see is “edge geometry” or “edge angle” which refers to the angle at which the knife is ground or sharpened. Typically, this will be 20 degrees for something like a pocket knife or Western-style chef’s knife, or around 17 degrees for Japanese knives.
If you aren’t sure, a simple bevel gauge will tell you what the original edge is that you should be sharpening towards.
Grind
The grind of a blade, also called the geometry of a blade, refers to its cross-section and how the blade was ground by the maker. There are many different ways to grind a blade, with the most common being some form of hollow or flat grind, with convex grinds being a fairly distant third.
Every grind is a balance between strength and sharpness and is used for different things depending on the type of blade.
Some grinds lend themselves to a more robust edge that is less sharp, and some grinds, like the hollow grind you’ll find on most kitchen knives, give us an edge that is more susceptible to damage if misused, but better at slicing.
Various common grinds you’ll see frequently are hollow, flat, sabre (or saber), chisel, convex, and Scandi. All have their uses and are worth looking into further if you really want to dive into blade geometry and have the very best knife for the job.
Living on the Edge: Parts of the Sharp Part
Fuller
A fuller is a rounded or beveled section of the blade that is either added as part of the forging process or ground in before the blade is heat treated. The purpose is to reduce weight and if forged, to strengthen or widen the blade as needed.
Bolster
The bolster of a knife, usually found on a kitchen knife or other fixed blade, is a thickened section of the blade that flows smoothly into the handle. This adds strength to one of the weakest areas of any knife (the junction between blade and handle) and helps with ergonomics by providing a smooth transition.
Heel
Not all knives have a heel, but if your knife has an edge that extends down and away from the handle, then you can think of the “bottom” of the blade furthest from the tip as the heel.
This is most common on kitchen knives and is typically rounded over or left rather wide to keep your middle finger comfortable when using a pinch grip. Japanese blades are notorious for having a prominent heel.
Tang
The tang of a knife or sword is the portion that extends into the handle. This can be the back of a folding knife blade that is drilled for a pivot, or the longer unsharpened rectangular section of a fixed-blade knife that the handle is attached to.
A “full tang” is when the tang extends all or most of the way through the handle, and adds a great deal of strength, making it the preferred style for hard-use or high-end fixed-blade knives.
Choil
The choil of a knife is the space at the bottom of the edge, furthest from the tip and nearest the handle, and is left unsharpened and hollowed out. On some knives, it’s large enough to accommodate your index finger when using the knife in order to give you a bit more control.
However, the main purpose of the choil is so that the whole length of the edge can be sharpened without any issues.
Jimping
Jimping is the name of the grooves or notches added to the spine of a knife in order to increase grip. The most common places you’ll see this are on pocketknives and hard-use fixed blades, on the spine right where the blade meets the handle.
By having a grippier, high-friction surface there, you can better manipulate the knife, especially with wet or dirty hands
Getting a Handle on the Rest
Handle
As you probably know, the handle of a knife is the part you hold. On a sword, or longer martial weapon, you will typically see the handle referred to as the hilt, but there’s not really much of a technical difference here.
It includes the guard, the grip, and the pommel if present.
Guard
The guard of a knife is the bit that stops your hand from sliding forward and generally keeps you from hurting yourself with the knife. Many kitchen knives forgo a guard because you aren’t really supposed to stab them into things while fighting knives…well let’s just say swords had crossguards for a reason.
Pommel/Butt
Historically, the pommel of a knife refers to a weighted cap or round at the end of a handle that was meant to balance out the weight of a knife or sword blade. These days, few knives have one, but you may still see the bottom of a knife’s handle furthest from the tip be referred to as a pommel.
More commonly (and correctly) you’ll see this referred to as the butt of the knife.
Quillon
On a sword or knife, the quillons are part of the guard that extends outwards at a right angle to the blade to keep the user’s hand from sliding up the blade when using it. These would often be very ornate on a more elaborate piece but would often be very simple.
Final Thoughts
And that does it for this one folks, thanks for stopping by. You should now know everything you need to know about the different (common) parts of knives.
There’s some other stuff out there that might come up if you start getting beyond Western-style knives or branching out from kitchen and pocketknives, but this is definitely 99 percent of what you’ll ever need to know when it comes to knife anatomy.
Also, the very distinctive nail-like guard that protrudes out on a messer is called a nagel and it is designed to stop parried enemy blades from sliding down and cutting your hand. In case you were wondering.
These beauties look as good to the eye as they feel in the hand.
Synthetics have made great strides in knife handles and rightfully so. They can be tough, ergonomic and attractive. But there’s something about the innate beauty and warm feel of natural handle materials that synthetics, try as they will, probably will never duplicate—not that they won’t keep trying.
Michael Deibert: Curly Maple
A curly maple handle on the steering end of a 6-inch ladder-pattern damascus blade gives ABS journeyman smith Michael Deibert’s hunter a rich natural look. The guard is stainless steel. (Jocelyn Frasier image)
Denis Tyrell: Maple Burl
A maple burl handle fluted and wire wrapped and a 10-inch blade of spectacular Ocean Sunset damascus forged in a collaboration with Rick Hall top off Denis Tyrell’s dagger. Overall length: 16 inches. (SharpByCoop image)
Anthony Stovall: Sambar Stag
Anthony Stovall opts for a Sambar stag handle and a bronze guard and buttcap for his hunter in a blade of Robert Eggerling damascus. Overall length: 9 inches. (Jocelyn Frasier image)
Scott Gallagher: Biggs Jasper
ABS master smith Scott Gallagher goes what for him is a different route with the Escalante, a lockback folder in a mirror-polished frame of 416 stainless steel and inlay of Biggs jasper stone. Blade and closed lengths: 3 and 4.5 inches. (Jocelyn Frasier image)
Frank Edwards: Mother-Of-Pearl
A handle of mother-of-pearl with 24k-gold borders and nitro-blued liners and a 4-inch blade of feather damascus highlight an automatic folding dagger by Frank Edwards. Closed length: 5 inches. (Jocelyn Frasier image)
Jim Perkins: Stabilized Maple
An orange stabilized maple handle and a 9-inch blade of a damascus of 272 layers of 1095 carbon and 15N20 nickel-alloy steels complete a Filipino barong by Jim Perkins based on one his wife used as a child. Overall length: 13.5 inches. Blade grind: convex. (SharpByCoop image)
Casey Vilensky: Koa Wood & Mammoth Tooth
Koa wood and a mammoth tooth bolster complete the handle of Casey Vilensky’s gyuto. The 12.5-inch blade is carbon damascus. Casey’s list price for a similar knife: $4,000. (SharpByCoop image)
Learn what the latest BLADE Show custom knife award is all about.
Some people are familiar with “Mack Daddy,” the 1992 Sir Mix-a-lot album with the smash hit “Baby Got Back.” On the other end of the cultural spectrum is the Mack truck, the reliable American long-haul vehicle revered by truckers and country songs. Knife enthusiasts may also be familiar with the Bobby Darin’s classic Mack the Knife: “O the shark, babe, has such teeth, dear …” Just now coming into the knife culture is the idea of a “M.A.C.K” knife, which stands for “machine assisted custom knife.”
Custom, Production And M.A.CKnives
Savvy BLADE® readers know the difference between a “custom” and a “production” knife. A custom knife is made by a craftsman using a combination of skill, experience and tools. The maker grinds the blade, polishes it, installs a handle and fittings, and so forth. Custom knives are often made one at a time or in small batches. Sometimes portions of the process are outsourced, such as waterjetting blade profiles or using a professional heat treater. In general, the maker’s name is prominently featured on the blade, such as Tom Overeynder, Gary Langley, etc. The price of custom knives can be quite high, particularly as the complexity of the knife and the magnitude of the maker’s reputation increases.
By contrast, a production knife is made in bulk using modern or traditional manufacturing techniques. Blades are made by the hundreds or thousands, ground and polished by machines, and assembled in a factory or large production shop. In general, the name of the company is prominently featured, like Case, Benchmade, White River Knife & Tool, etc. Sometimes a production knife will feature the name of the designer, such as the various CRKT production knives that have BLADE Magazine Cutlery Hall-Of-Fame® member Ken Onion’s name. Production knives may be expensive but are generally more affordable than custom knives of similar materials and construction.
Princeton Wong has a five-axis waterjet in his machine shop, so he makes everything but the screws. An example of his work is this award-winning knife from the 2021 International Custom Cutlery Exposition, now known as BLADE Show Texas. (Caleb Royer image)
In between custom and production is a vast world described by the umbrella term mid-tech. It describes knives that use both production and custom techniques or methods in varying proportions. Some would say that any knife that has production techniques like waterjet is a mid-tech, while others would argue that as long as a person does the final assembly and fit up, a knife can be called a custom.
It takes talent, practice, education and skill to make a knife by hand. Many makers of such knives have no problem with using machines like a band saw, 2×72 belt grinder, manual mill or pantograph. At some level, almost every modern handmade, aka custom, knife is “machine assisted.” At the same time, the industry recognizes that when it’s primarily the maker’s dexterity and artistic vision that makes the knife, the label of custom or even “handmade” applies.
It also takes talent, practice, education and skill to program a series of CNC (Computer Numerically Controlled) waterjets, grinders and mills to make a knife by machine. Custom guys often make “polished turds” and “boat anchors” at the beginning. Beginner machine guys break tooling and crash expensive machines. In neither case does a person wake up one Tuesday and immediately become a competent knifemaker.
Think about the amount of variability in custom/handmade knifemaking. Each steel, each belt, each grinder speed, each brand of sandpaper, and every variable changes the process. If you heat treat your own steel, you must master temperature control, soak time, quench speed, decarb, warpage and tempering, and must use a different formula for each steel. After dealing with all that, is making a knife by machine any easier?
Princeton Wong operates the CNC mill. It can cut complex 3D shapes in metal and handle material.
Not according to M.A.C.K. knifemaker Princeton Wong. In CNC you deal with the geometry and composition of various cutting tools, plus the speeds and feeds at which you apply them. You must figure out fixturing to hold your workpiece, and how to work the tool in a way that leaves the desired surface finish. “It’s the same idea as using different belts or different files for each task,” Princeton explains, “but the variables are infinitely more complex. And then on top of that, you still have to learn and master all of the different hand-finishing techniques.”
So how does the knife industry show respect to the skills and talent of the makers who artfully combine programming with handwork? How do you showcase the ability of a maker who can run both a HAAS CNC mill and a belt grinder?
Defining M.A.C.K. Knives
BLADE Show 2023 included for the first time an award category for M.A.C.K. knives. According to the category rules:
The knife must be of the folding/locking, non-slip-joint, EDC variety that is first and foremost a cutting tool. It must be functional, beautiful and have great ergonomics, yet still have practical applications and uses. It must consist of both at least one handmade feature—such as hand-ground blades, hand-contoured scales, manually machined parts, etc.—and of automated features such as waterjet-cut liners/scales, CNC’d handles, etc. The judges will assume that the knife’s parts that are not handmade are made through a machine-aided process.
What background education and experience does it take to make a quality M.A.C.K. knife? Just like with any other skill set, the path is quite diverse. Take Princeton for example. Knifemaking for him growing up was a passion.
“As an Asian kid into martial arts, I’ve always had a love for bladed implements,” he notes.
A waterjet machine uses a high-pressure stream of water and abrasives to cut profiles in flat stock. Princeton Wong uses his waterjet here to cut Timascus™ for folder handles.
He bought a Sherline mill after high school that had been converted to CNC, and learned by trial and error from there.
“After years of fiddling with stuff, breaking endmills and crappy software, I finally started figuring it out,” he observes. But for Princeton, learning wasn’t all trial and error. He studied mechanical engineering and graphic design in college. He had jobs in print, web, graphics and fabrication. Eventually, he started his own machine shop serving automotive and architectural clients. In 2018 he decided to use his machining skills to make knives.
“I didn’t know the knife industry or knife people but had a machine shop, so I gave it a shot,” he recalls. “I didn’t own a ‘real’ belt grinder until I was two years into making knives. I had a 4×36 from Lowe’s but was able to do very close work on the CNCs. By focusing on an intentionally machined look, I was able to get by.”
Princeton has a five-axis waterjet in his machine shop, so he makes “everything but the screws.” Earlier in his progress, he would bandsaw blanks and then fixture them in his CNC mill.
“I never had a need to outsource, but most people don’t have 70 amps of 480-volt three-phase electricity to run a $100,000 waterjet,” he says.
A waterjet cuts steel and other plates into shapes, “but it doesn’t make knives.” It’s a highly efficient profile-cutting tool.
Bridging The Gap Between Custom And Production
Most people don’t take Wong’s path and start out as fully equipped and capable machinists when they begin making knives.
Consider the precise fitting and complex geometry of the joints on Jared Oeser’s “Tachi” folder. Integral bolsters and Westinghouse Micarta® come together quite well.
M.A.C.K. knifemaker Jared Oeser started like many makers, with a mentor, a few tools and a new hobby. As a homebuilder, his business took a hit in the 2011 recession. Faced with spare time, he took up knifemaking. After a few fixed blades he moved fairly quickly into slip joints, merging modern materials into traditional designs at a time when that was a new thing. He continues to push the limits and bridge the gap between traditional designs and the “modern” folding knives.
About five years ago a friend needed a place to store a CNC mill. Oeser agreed to store it in exchange for lessons and use of the machine in the meantime. By the time the friend needed the machine back Oeser was hooked and bought his machine shortly thereafter.
After five years, he considers himself not good enough to make a knife completely on the machine. Coding for CNC is quite a different skill set, far beyond traditional knifemaking.
“I don’t want to go 100 percent machine,” Jared says. “I like the hand work, and I’ve gone about as far as I want toward machine-made. Everybody kind of finds their ‘spot,’ but the key is to disclose it, to say it. Don’t say ‘mine’s handmade’ if you’re afraid to say how you did it. At the end of the day, you’ve got to be good at hand work and have a skill set to make a quality knife.”
Handmade Vs Machine Assisted Knives
So what’s the difference between a “custom/handmade” and a “machine assisted” knife?
Wong suggested that a machine assisted knife should have a bit more precision than the typical custom knife. Because you can machine to exact tolerances and fit, there’s less room for error. He also suggested that the maker should try to push the boundaries of the machine’s capabilities. Just like there are a few knifemaking operations that can only be done by hand, such as Wolfgang Loerchner’s amazing hand-filed creations, there are also machinable features that people wouldn’t realistically try by hand. Creativity isn’t limited to hand tools.
Jared Oeser’s “Eagle” is a four-blade slip joint. This one has mammoth ivory handles and a 14k-gold shield, combining modern techniques with traditional materials.
According to Oeser, “Among the makers and collectors I know, we’re OK with whatever a knife is, as long as you honestly disclose how you built the knife.”
He considers his knives machine assisted. On a slip joint, he uses a HAAS CNC mill to cut out the shapes of the liners, the shield inlay pocket, and to profile the blade and spring. Even though he uses a CNC mill that is squarely in the “machine assisted” category, using it primarily to cut profiles is pretty much the same thing as a waterjet.
Taking The Plunge Into M.A.C.K.
As a mostly one-off knifemaker myself, I was curious what it takes to build a knife that falls squarely into the M.A.C.K. category.
After talking with some M.A.C.K. makers, I found the process seems to typically begin with waterjet cutting. Either the maker has used a waterjet before and has his or her own CAD (Computer Aided Design) files, or the contracted machine shop will have a CAD expert on staff. Experienced CAD folks can work from a drawing or PDF for things as simple as profiles, and may use modeling software for contours and handles.
Princeton Wong checks the tooling on a CNC lathe. The lathe cuts precise round stock, such as screws and folder pivots.
Typically the liners are cut and the holes spotted, or are occasionally fully drilled and tapped. Pocket clips and backspacers come pre-cut. Handle profiles and contours are cut with a ball end mill, leaving a fairly clean finish. Sometimes this finish by itself is sufficient, while other times more hand polishing is necessary to achieve the final effect. Blades are typically delivered cut to contour, and the maker often does the bevel grinding by jig or by hand on a traditional belt grinder. Other times the blades come with machined bevels at varying degrees of surface finish. Once again, it’s up to the maker to decide if the machined finish is sufficient or if further hand work is necessary.
If you’ve ever used waterjet or milled parts, you know that the edge finishes are not precise. If you’ve had holes spotted but not drilled, you still have to drill and tap the holes. All in all, even in a knife that comes to you in a bag from a machine shop, there’s more to a cleanly finished M.A.C.K. knife than just assembly. If you want to be a winner in the M.A.C.K. category, you’ve got to have the hand finishing techniques down pat.
If you want a firsthand look at a quality M.A.C.K. knife, check out the applicable tables at a BLADE Show. Whether you prefer the events in Atlanta, Texas or Utah, there’s no doubt that “M.A.C.K. is back in town.”
A bonnie blade to be sure, Kemper makes a statement with his Scottish dirk.
Derick Kemper celebrates his Scottish heritage with his sprawling reproduction of a Scottish dirk. It’s overstated to salute the legend and lore of his Scottish Highlander ancestors who fought so valiantly for their independence from Great Britain, beginning with the Jacobite rising of 1745.
The edge of the stunning damascus blade is a simple twist pattern of W2 carbon and 15N20 nickel alloy steels. The three bars above it are Derick’s version of Robert Eggerling’s paisley pattern—a modified twist of 203E carbon steel for the bright section and W2 and 15N20 as well.
The habaki has Derick’s Damselfly Forge stamp of two damselflies and his initials in the middle engraved on one side, and the white rose of Scotland’s “Bonnie Prince Charlie” (1720-1788) on the other.
Derick Kemper
The chess-piece-like handle is oversized as well, with the pommel engraved in Latin, Qui Optime Regnare Ius Habet. The English translation is “Who hath best right to reign,” a slogan that appeared on the flags and accouterments of many of the Highlanders in the 18th century.
