Fishing Season Means Finding A High-Quality Fillet Knife You Can Trust, And The New 149 Hookset Breaker From Buck Can Handle The Abuse Of The High Seas With Ease.
Processing fish cleanly may be one of the hardest tasks you can do with a knife, and having the right equipment is so important to whether you slice off a clean filet or are left with chunks only good for a stew. The new 10-inch 149 Hookset Breaker is Buck’s newest fish fillet knife designed for use sailing the ocean or out on the lake.
It all starts with the handle. It is glass-reinforced polypropylene with TPE rubber and provides a confident grip in all weather situations so you can slice with authority every time. The handle connects to a 5Cr15MoV blade coated in titanium for excellent corrosion resistance.
The blade is protected by an injection-molded sheath with an integrated belt loop for easy carry. The whole piece is 15.83 inches long from the tip of the blade to the butt of the handle.
This New Fixed-Blade From CRKT Is Everything You Could Want In An EDC And More. Designed By Alan Folts, The Spear Point Is An Absolute Winner
The new CRKT Spear Point is an excellent fixed-blade knife. Designed by Florida-based maker Alan Folts, and part of the company’s Minimalist line, the Spear Point is compact, rugged, and can cut through almost anything.
The piece is just 5.2 inches long and weighs a light 2.1 ounces. An included thermoplastic sheath keeps the stonewashed 8Cr13MoV blade safe and secure in transit. The high-carbon stainless steel retains its edge well, making this a great knife to bring with you camping or keeping it in your shop. It can get into tight places that larger knives, both folders and fixed blades, simply won’t be able to.
And it looks great thanks to the resin-infused fiber handle that has a rich, dark green color. The handle also has three finger notches built into the handle for easy, secure grip.
The CRKT Spear Point continues a long line of successful knives from one of America’s top factory makers. At an excellent price point, the Spear Point is, without question, worth the investment.
Handmade Kitchen Knives Reimagine What A Kitchen Knife Can Be
Don Nguyen didn’t know what he wanted from life when he was in college. An evening cooking at a friend’s apartment changed him forever. He was frustrated using his friend’s subpar, dull knives and wanted something better.
“It was that weird moment sharpening at a friend’s place where I said ‘I’m tired of this,’” Nguyen recalled. “I watched a bunch of YouTube videos, and those videos led me from sharpening to seeing Japanese makers make knives. I didn’t know what I wanted to do in life at that point so I was like OK, I want to do this. I dove in from there.”
Dive in he did, and now Nguyen has been making handmade kitchen knives, also commonly called custom kitchen knives, since 2017. He’s one of many makers entering the growing kitchen knife space and finding success.
Custom Kitchen Knife Advantage
Of course, the biggest difference between factory makers and custom makers is scale. A company like Wusthof can turn around hundreds of new knives every month. By contrast, Nguyen and his assistant complete a knife every one to two weeks. This allows for more delicate work when it comes to the actual knifemaking and makes getting different steels much easier.
Large Carbon Gyuto. Steel: 52100. Price: $3700
“Right now we’re probably averaging one knife every two weeks depending on the complexity, but we’re working on multiple knives at once so it’s hard to dictate how long a single knife takes,” Nguyen said. “I have an assistant and he helps me work on a bunch of stuff. We’re juggling projects all the time.
“I don’t have a lot of steel that I need to go through, and the steel choices I tend to use aren’t exotic steels. I go with 52100 for the most part for carbon steel knives. When I go with stainless I go with AEB-L or RWL-34. Those are fairly accessible. They’re usually in stock.”
Why Buy A Handmade Kitchen Knife?
When you talk to him, Nguyen’s passion is clear, and even with that passion, a big question remains: why should someone spend money on handmade kitchen knives instead of buying from a well-known factory maker?
He spoke honestly about how handmade kitchen knives won’t be for everyone, but for those who want them, they want only the best.
“Custom knives are made for a specific type of person,” Nguyen said. “They need to have food as their hobby. If they don’t like cooking all that much, they aren’t the intended audience for that. But if you love food, you follow it, buy books, read up on chefs, then you get into custom knives. Then you get knives in the [top] percentile of performance that are unique, made by someone you admire.”
Steel Sharpens Steel
As more makers enter the market, finding out ways to make your knives that are little bit better than your competitors has become the key to knifemaking. So much so that, according to Nguyen, many makers are working on what the knife does after it cuts the food.
“There’s a lot of interesting trends in knifemaking and the pursuit of the last 1 percent in performance,” Nguyen said. “A lot of makers now are working on food release. Being able to cut the food and having it pop off the [blade] without any effort at all. That’s a huge difference between a knife you buy off the shelf and a custom-made knife.”
Nguyen is one of the highly-skilled makers producing handmade kitchen knives. The below makers are also making exciting knives.
Best Handmade Kitchen Knife Makers
Mert Tansu
Nine-inch Damasteel gyuto in Heimskringla pattern. Price: $1,100
A former executive chef, Mert Tansu has been making remarkable kitchen knives in his native Australia for several years, learning to forge san-mai and damascus, and officially hung up his chef’s coat in 2018 to focus solely on making knives.
His current knives are made in the Japanese tradition and fetch a tidy price, but the craftsmanship is clear from the moment you lay eyes on the blade.
Located in Washington state, Maumasi apprenticed under Bob Kramer, who we’ll talk about shortly, and makes multiple types of knives. He’s made many a wild damascus piece as well, and is a magician at working the steel to create exciting patterns.
“I think he’s one of the best makers out right now,” Nguyen said of Maumasi. “I talk with him all the time about business strategy, techniques, everything we’re going through.”
Bob Kramer
Meiji 10″ Chef’s Knives by Zwilling J.A. Henckels. Price: $379.99
He worked as a professional chef for a decade before asking himself “why can’t I and other chefs keep our knives sharp?”
That question led him down the path to becoming one of the most accomplished makers of custom kitchen knives in the country. Kramer earned the title of ABS master smith in 1998, and since then he’s been “devoted … to the single-minded pursuit of crafting the perfect kitchen knife.”
His Kramer Knives not only turns out top-tier blades, but now features a small team to help keep the company strong and growing for decades to come. Additionally, his company has licensing agreements with a handful of major knife companies including Zwilling J.A. Henckels.
Andreas Kalani
The Dahlia. Price: $175
Andreas Kalani spent nearly a decade teaching himself the craft of knifemaking. He took his lumps and learned from his mistakes. Those years of trial and error have paid off as Kalani is now an accomplished knifemaker.
He makes beautiful Japanese-style knives as well as other kitchen utensils. Kalani even makes hunting knives and tools for skinning and processing your hunt. It all started with a dream for Kalani, and it has paid off handsomely thus far.
Will Brigham
Pattern-welded Sepharim Knife
Knives from Will Brigham are just as much art as they are kitchen tools. He specializes in pattern-welded damascus and mokume-gane knives. His sells his knives through his company, The Artificery, and he’s pushing hard to make the most distinctive damascus designs and highest-quality blades.
“Will Brigham is making crazy stainless steel damascus,” Nguyen said. “I think he’s kind of the pioneer of modern stainless steel damascus.”
Just As Important As Knowing What To Ask A Knifemaker When Looking To Buy A Knife, Is What To Not Ask A Knifemaker.
Editor’s note: Last time we outlined the questions you should ask the maker. This time, we cover some of the things that you either probably should not ask—or at least should think through thoroughly before doing so. You can read part 1 here.
Custom knifemakers are, for the most part, reasonable people. Actually, they’re a pretty likable lot. Engage one in conversation and it’s likely to be a pleasant experience.
Ask a maker about a knife and the discussion enters another dimension, particularly if it develops into one between a seller and potential buyer. Questions are part of the exchange of information, and just about any inquiry is fair. However, it pays to be courteous and respectful and to remember that courtesy and respect go both ways.
So, are there questions that are off limits when discussing the merits of a custom knifemaker’s work, their background, experience, or perspective? What are the potential hot buttons and how much is too much when it comes to probing a maker? Well, if you have to ask yourself whether a question is appropriate, then think twice about asking it. If it might not sit well with you on the receiving end, just remember those principles of kindness and respect.
How Long Did It Take?
“Asking a maker how long it took to make a knife is not polite etiquette,” offered veteran Vince Evans, “and it could also be misleading. An experienced maker may take 40 hours to make a really nice piece, whereas a beginner may spend 100-plus hours and come out with a poorly executed knife. On more complex knives and swords, the process may take months, or even years, to complete. So, a maker may not keep track of how many hours he has in a piece.”
David Broadwell has more than 40 years of experience making custom knives, and the time factor is always a bit contentious for him. “This is probably the most often asked question of me,” he said candidly. “I don’t know how long it takes! I don’t punch a time clock on each project. Most of my knives are fairly complex, and I do each step or operation until it’s right, regardless of the time. Simpler knives are easier to track with regard to the time involved.
“Another thing related to time,” David continued, “is that it’s easy for someone to start believing that because I, for example, with four decades of experience in grinding, can make a knife more quickly than another maker, so I should charge less per hour. But that’s not a fair comparison. I have all that experience, so some operations are quicker for me—but I should be paid for that experience.”
Before asking if a price on a knife is negotiable, take stock in the possible outcome of the query before making it. “In some cases, you will insult them,” said custom knife purveyor Dan Delavan (right), here with fellow purveyor Dave Ellis at the 2021 BLADE Show West. “But on the last day of a show, some makers may give a better deal.”
From a practical standpoint, BLADE Magazine Cutlery Hall-Of-Fame® member Dan Delavan of plazacutlery.com added, “It doesn’t hurt to ask, but most makers make knives in batches, so it’s hard to say.”
Even if the potential purchaser is bold enough to ask about the investment of time in a particular knife, the response may not be helpful. “It may not give you the answer you’re looking for,” commented longtime purveyor Les Robertson, “Why? Often the time to make a knife will depend on the maker’s experience level, the equipment in their shop, and the complexity of the knife. There is no set time for how long a particular knife should take to build.”
How Did You Make It?
Beyond the time element, looking at a particular knife may prompt questions of a sensitive nature, particularly about the process itself. When credibility is on the line, what should the potential buyer do?
“Hmm, I’d say watch his eyes and study his body language,” Broadwell advised, “and, of course, a buyer needs to educate himself to be able to spot fakery.”
It’s up to the buyer to educate himself in order to judge the truthfulness of answers concerning how a knife is made. One way to do that is to attend such knifemaking classes as those at BLADE University at the BLADE Show. Wally Hostetter shows students how to do the Japanese sword handle wrap at a past BLADE U.
Most often the knifemaker’s work speaks for itself and to an educated buyer the quality or lack of quality in a handmade knife is readily apparent, but there are telltale signs when the presenter is blowing smoke. “If he or she does not look you in the eye, it’s a good indication,” Delavan related. “Hesitancy in the voice is a tip-off as well.”
Developing rapport is a big part of any relationship, and becoming friendly with custom knifemakers is often part of the enjoyment of buying and collecting their work. Still, personalities vary. The outgoing, talkative individual and the introverted, quiet one may accept inquiries on a different level, and of course, there are the pressing factors of time commitment—particularly during shows. Monopolizing a maker’s table time is bad etiquette when he or she has other customers or prospects to interact with. So keep it polite and to the point with an awareness of the clock.
What Knife Do You Carry?
One of the more interesting questions for a custom knifemaker might revolve around the knife the maker carries. You may be going out on a limb, putting the maker on the spot, or even offending him if you want to know what’s in his pocket. Ask at your own risk!
“I’ve always been surprised to find out a custom folder maker was carrying a factory knife,” Robertson observed. “This made no sense to me. Carrying a folder made by them would allow the makers to field test their knives regularly. For makers who build larger fixed blades, it can be difficult to carry these knives regularly. However, if they hunt, camp or fish, they should be using their knife, again to field test it. I feel it gives the maker more legitimacy when they tell what their knives can and cannot do.”
Broadwell added, “This is very important to me. Personally, I believe if a maker carries on his person a knife from another knifemaker or a factory, he is saying, especially to the newer and less educated buyers, that knife is better than the one he makes. That is not good salesmanship and marketing of your own brand.”
Are Your Prices Negotiable?
If the makers hunt, camp or fish, they should be using their knife, again to field test it. “I feel it gives the maker more legitimacy when they tell what their knives can and cannot do,” Robertson stated. Ed Burke’s big fixed blade should be right at home in camp. (SharpByCoop image)
Possibly the biggest question of all relates to pricing. Is it OK, fair, chippy, or downright irritating to ask a custom knifemaker if a price for a certain piece is negotiable? Once more, depending on the depth of the existing relationship between maker and potential buyer, take stock of the possible outcome of the query before making it.
“In some cases, you will insult them,” Delavan said bluntly. “But on the last day of a show, some makers may give a better deal.”
Robertson sees a subjective exercise in the dollar dilemma. “Pricing is something each knifemaker must figure out for themselves,” he remarked. “As the buyer, you need to educate yourself as to what it takes to build a particular style of knife. This will help you determine what you feel the price of the knife should be. My advice to knifemakers is to price their knives according to their position in the marketplace they are competing in. By doing so, you are offering your work at a fair price, and you should not lower your price. As the buyer, you can ask the maker to lower their price, but don’t do so just because you think you should haggle on the price of a knife. You are not buying knives at a flea market.”
Tact and diplomacy work better than the “ready, fire, aim” approach. Knowing something about the knifemaker may indicate whether the door is open for negotiation. “This is a tricky question,” Broadwell said. “If the buyer is polite and respectful, it’s all right to ask. However, if the maker does not want to bargain, it should be dropped. What ticks makers off is a potential buyer who says he will just give such and such for a knife and that that’s all it’s worth. That’s arrogant and disrespectful!”
Concerning guarantees and 100-percent buybacks—the latter involving the maker buying the knife back from you if you buy it but then don’t want it—consider the accountability on both sides.
Choose Wisely
Like so many interactions between two people, the questions asked and answered relating to custom knives revolve around the delivery. Mutual understanding is essential. One individual is plowing his or her hard-earned money into the purchase of a knife, while the other is expected to accept payment for the time that is gone forever, and for the cost of materials, equipment, shop, and general overhead.
Choose words and ask questions wisely—always.
Editor’s note: In the final analysis, it’s your money that’s involved in a knife purchase, and the questions you ask a maker about their knife you are considering buying are up to you. One thing to remember: If it’s a knife you simply must have and you ask a question that is out of bounds and upsets the maker, the chances of you having that knife may be nil to none—not to mention the chances of you buying any knife directly from that maker in the future.
This New Sharpener From Spyderco May Revolutionize Portable Knife Sharpeners Thanks To A State-Of-The-Art Superabrasive.
Coming soon from Spyderco is the Webfoot Sharpener. Small and compact, the Webfoot may turn the knife sharpening world on its head thanks to its construction.
The sharpener is made from a single piece of carbon steel coated in Cubic Boron Nitride which is a state-of-the-art superabrasive second in hardness to only diamond. The CBN coating can sharpen without oil, water, electricity, or any clamps or stabilizing devices. And it can all easily fit in your pocket.
Place the Webfoot on a flat surface and rock it side-to-side to align the outer edges for a perfect 40-degree angle, ideal for utility knives. When it’s on its side, the sharpener gives a perfect 12.5-degree edge, perfect for shears and scissors of all types.
Yes it’s small, but the Webfoot contains 15 square inches of surface coated in abrasive, giving you multiple angles to sharpen whatever blade needs a once over, including those with a serrated edge. The included suede pouch acts both as a handy carrying case and a non-slip work surface when needed.
MSRP: $85.
Editor’s Note: This article was written by Mike Ableson.
Growing In Popularity, The Serbian Chef’s Knife Has Gained A Reputation For Strength And Versatility.
When many think of kitchen knives it falls into two categories: Japanese-style knives and German/Western-style knives. However, there is slowly a third type of knife gaining popularity: the Serbian knife.
Also known as an Almazan knife (or just an Almazan), the Serbian chef’s knife has a unique history when compared to other blade styles. Rather than evolving and adapting over time, the Serbian chef’s knife is tied back specifically to Almazan Kitchen.
Almazan Knife And Kitchen Backstory
The company was founded by two men in Serbia, uncle and nephew Boban and Aleksandar Almazan. Essentially, clever marketing and a unique look have vaulted the knife into the limelight.
Despite Almazan’s and other knives’ bucolic charm, there is little attaching the style to a particular historic Serbian design. Instead, the moniker comes from the Almanzan clan hailing from Serbia. In some corners of the globe, the knife is simply known as an Almanzan knife … makes sense.
Interestingly, the Almanzans seemed able to harness to disparate trends in the knife world with the Serbian chef’s knife. On one side, was the ever-growing interest in cooking, the other the rise of cleaver-like knives for bushcraft. They must have had some passing inkling of this crux, given they marketed their knives to both communities, as well as played up the wilderness and food prep in their marketing.
Serbian Chef Knife Design Points
Unless you’ve lost your glasses, it’s fairly apparent what sets the knife apart from its counterparts–its huge hooking blade. If we’re honest with ourselves it’s a cleaver with a tip–somewhat reminiscent of a large deba bōchō, but overall heftier.
Generally, most Serbian chef’s knife makers tout their wares as handmade–of course at factory scale, with all that entails. Most of the blades have a very thick spine giving them the chops to tackle heavy-duty jobs. Though, most lack a defined belly, lending them better hacking jobs.
By and large, Serbian knives are constructed of carbon steel and have won some kudos for maintaining a good edge. Furthermore, almost all makers favor a wood handle of some sort, most likely because it maintains the rustic, outdoorsy aesthetic Almazan originally pioneered.
Should I Get A Serbian Chef’s Knife?
Honestly, like all things knives, that’s up to you. Maybe the Serbian chef’s knife is the kitchen or backwoods tool you’ve been waiting for or perhaps is all online hoopla. There are many who fall in the latter category and are vocal about it.
Despite this, it does seem the cleaver-style design has a place in the galley, particularly if you happen to process chuck wagons full of meat. The large width of the blade makes it ideal for hacking, particularly joints and bone. Additionally, boasting a tip, it could potentially tackle basic kitchen jobs in a pinch.
That said, as a catch-all chef’s knife, most cooks are likely going to find themself more comfortable behind a traditional design. The large blade is unwieldy for basic cooking jobs, such as chopping and mincing. Furthermore, the lack of a belly on most examples slows the knife down considerably on general tasks.
Bushcraft? Sure, there’s the potential. A Serbian chef’s knife certainly has the ability to work in a hatchet’s stead. Outside of that, well, things get dicey. It’s not exactly the style of blade you’d reach for to skin a buck or whittle fuzz sticks. Not to mention, do you really envision toting one of those beasts in your kit? (Add a pound to your ruck, not mine!)
Of course, this is coming from a more traditional mindset of kitchen and backcountry work and utility. And much like beauty, utility is often times in the eye of the beholder.
5 Top Serbian Chef’s Knives
Almazan Kitchen Original Serbian Chef’s Knife
Almazan Kitchen Original Serbian Chef’s Knife
The blade that started the craze. The Original from Almazan Kitchen set the standard for every Serbian knife that’s come after it. Hand forged in Serbia, and weighing a shade under 1 pound, this blade is a menace in the best possible way.
The carbon-alloy blade is tempered to a 58-60 HRC. The full-tang construction features a triple-riveted handle for grip and gives the user a sense of confidence. The uncle-and-nephew team that founded the company, Boban and Aleksandar Almazan, wanted to make a knife that would be as comfortable in the forest as it would be in the kitchen, for some they’ve succeeded.
Beyond just the knife itself, Almazan also sells accessories including leather sheaths, cutting boards, and kitchen equipment made from olivewood.
The knives have also benefitted from the company’s wildly successful marketing, in particular the Almazan YouTube channel. Fueled by more than 3 million subscribers, the company and its knife have blown up in recent years.
MSRP: $152.92 (There is also a stainless version for $30 less)
Damas Knives Bushcraft Serbian Knife
Damas Knives Bushcraft Serbian Knife
This model from Damas Knives is emblematic of the new(ish) design, with its wide blade and rustic handle. The knife is hand-forged from a single sheet of XC75 high-carbon steel with a 59 HRC and ground to a 21-degree angle.
The blade’s strength and the Rosewood handle’s sturdiness allow the user to butcher big cuts of meats, nimbly dice veggies, and even slice right through small bones. Beyond the food uses, this piece can tackle cutting wood and brush on a hike.
MSRP: $145
Imarku Butcher Knife
Imarku Butcher Knife
From one of the most trusted names in kitchen knives comes a budget Serbian chef’s knife that swings far above its price point.
This knife from Imarku features a hammered design and is hand forged. The blade is made from high-carbon, high-manganese German X50CrMov15 steel. The hard 56-60 HRC steel holds a razor edge and has good rust resistance as well. You can see the spots from the hammering up and down the blade, which gives it its signature look.
The knife comes with a leather sheath and, like other Serbian knives, has the strength to cut through bones and butcher large meats.
Imarku stands apart from other Almazans due to the price. The company has found a way to make a top-tier example for under $100.
MSRP: $59.99
Kopala Original Kitchen Knife
Kopala Original Kitchen Knife
Now for a little something different from Kopala. Its original kitchen knife is made in the Serbian style but in a far different shape from the other knives on this list.
Instead of the rounded cleaver-esque design, Kopala has made a smaller, swooping blade–reminiscent of a scimitar–attached to a triple-riveted Rosewood handle. The high-carbon blade is balanced enough to cut through raw fish and other assorted meats.
The main drawback on the knife, unlike the others on this list, is the company did not design it to cut through bone. That takes away the versatility that makes the traditional Serbian knife so beloved. However, as the most inexpensive knife on our list, if that’s a compromise you’re willing to make then the knife is more than worth it.
MSRP: $29.88
HDMD Serbian Chef Knife
HDMD Serbian Chef Knife
Rounding out our list is a fine all-rounder from HDMD Knives. Handmade from high-carbon steel and pakkawood, this blade from HDMD is an excellent middle ground if you have any interest in a Serbian knife.
It follows the construction of knives like the original Almazan. It’s hand forged, roughly six inches long, and has a 56-58 HRC. It weighs about .75 pounds and can handle whatever you throw at it in the kitchen.
Where it stands apart is in the price. This blade is under $100, which makes it a perfect entry point for this style of knife.
For Anyone Interested In Learning How To Use A Balisong, A Trainer Butterfly Knife Is Extremely Important.
Not all knives are built the same, and no knife embodies that more than the butterfly knife. Also known as a balisong, this blade opens with a flourish, and creating tricks and moves to open and close the knife has become a passion for many.
Take a look at this video below for just a small sample of some of the more basic balisong tricks. Even at this level, the smoothness needed to execute them is remarkable.
Why A Trainer Butterfly Knife
In order to perform tricks, and well, you need to put in hours of practice. Well, practicing slinging a butterfly knife has its pitfalls because you are rapidly moving a razor-sharp knife.
That blade isn’t for show. If you hesitate, swing the knife the wrong way or simply shake your hand at the wrong time, that could mean the difference between successfully pulling off a new move or slicing your finger wide open. That’s why several states and countries have banned the knife in the name of public safety (at least by they’re telling).
That’s where the trainer butterfly knife comes in. It flows and moves like a traditional balisong, but it has no sharp edge. Some are metal, some are plastic, and all of them allow you to try out moves without the threat of a trip to the ER.
Instead of a traditional blade there is a steel or plastic rod in its place. This helps with the visuals of the knife as it moves and it keeps the user safe. The worst-case scenario with a trainer butterfly knife is that the blade replacement knocks into your knuckle. Sure, that might be sore for a minute, but it’s a lot better than a dozen stitches.
Best Trainer Butterfly Knives
Boker Plus Balisong Trainer
Boker Plus Balisong Trainer
Boker is a fine maker of knives, and also a fine maker of knife trainers. Their balisong trainer is well-balanced and robust thanks to a high-quality construction. The whole trainer, blade and handle, is made from stainless and the G-10 scale feels good in the hand. You can even choose between red and blue scales to customize the look of your trainer. Featuring the same mechanism as one of the company’s actual butterfly knives, this trainer may be as good as it gets when trying to learn the ways of the balisong.
MSRP: $85.95
Good Worker Butterfly Knife Trainer
Good Worker Butterfly Knife Trainer
If you’re the type of person who practices hard and gives their trainers a beating, this model from Good Worker may be your best bet. Made completely from 420 stainless, this tool can take a beating. One of the lowest-priced trainers on our list, you won’t have to feel guilty if it flies out of your hand performing tricks or takes its lumps over time.
MSRP: $10.99
Squid Industries Squiddy
Squid Industries Squiddy
How about plastic? This trainer from Squid Industries provides everything you want from a butterfly knife trainer but is made from CPVC. In fact, it’s the first-ever CNC-machined plastic balisong trainer. Pretty cool.
Don’t worry, this isn’t a flimsy toy. The high-impact, heat-resistant CPVC (chlorinated PVC which makes it more durable) ensures a robust trainer. And it’s just as balanced as a traditional steel trainer. This would be great for a younger person interested in learning how to manipulate a butterfly knife. And it’s made and assembled in the USA.
MSRP: $44.99
Bear & Son Butterfly Trainer
Bear & Son Butterfly Trainer
This model from Bear & Son is the most knife-like of the trainers on our list. The dulled blade is in the shape of a clip point and is made from 440 stainless. At a glance, it looks like a real, working knife so this may not be the best trainer to buy depending on the laws where you live. However, it works like a charm.
The zinc handle opens easily and the weight of the steel gives it a good balance while it’s rotating. The handle comes in three different colors so there’s a level of customization with this balisong.
MSRP: $65.99
Bbbarfly Pro V3
We wrap our list with something a bit out there. What if your butterfly trainer was also a bottle opener? That’s what you get with the Pro V3 from Bbbarfly. This model features a high-quality steel construction. The blade/opener is made from a polished 410 stainless steel and aluminum handles. The CNC-machined washers and hardware provide a smooth opening every time. Sure, this is a great tool for party tricks and start conversations, but it’s built to be a high-quality balisong trainer as well.
