Buck’s Newest Knife Is A Beautiful Limited-Edition Folder Of The Highest Quality.
Part of its 2022 Legacy Collection, Buck’s newest knife is beautiful and only available until the end of the year. The 842 Sprint Ops Pro can be your EDC just as well as it can be your bush knife.
The Cerakote S45VN drop point blade has a black finish and easily flips open thanks to its ball-bearing design. It’s been strengthened with a Paul Bos heat treat that tempers and hardens the blade through two heats that sandwich a freezing process. This blade is going to last you a long time.
The handle is made from green canvas Micarta and comes with a removable pocket clip. The fasteners and liners have a titanium nitride coating for added wear resistance.
This is everything you would expect from Buck. Every stone has been turned over, and there is no hole in this knife’s construction. Considering it’s only for sale for the next six months, it’s worth the MSRP of $304.99.
Editor’s Note: This post was written by Mike Ableson.
There Are So Many Types Of Kitchen Knives It’s Hard To Know Which Are Necessary. We’ll Set You Straight.
Watch any cooking show or pursue the cutlery section of a kitchen store, it’s easy to wonder why chefs have so many knives. Are they all necessary? Are some there just so they can show off?
Far from it. Each has its place in the kitchen. But before groaning over the cost and space constraints of procuring each and every type of kitchen knife take solace, you don’t need them all.
That’s what this guide is for. We’ll walk you through some of the most important types of kitchen knives and a few of the oddballs. Afterward, you should stand ready to stock your galley with the tools that count.
Types Of Kitchen Knives: The Must-Haves
When it comes to the necessities, these four types of kitchen knives are the ones everyone should own. Whether you buy them individually, or as part of a knife set, these are the ones you absolutely need.
Chef’s Knife
Wusthof Classic 8-Inch Chef’s Knife. MSRP: $170
To use a sports analogy, your chef’s knife is your quarterback/point guard/ace pitcher. If you can only have one knife, this is the knife you need to buy. A good chef’s knife should be able to handle almost every task in the kitchen.
Since chef’s knives are usually 8-10 inches long, they are great for slicing meats and cutting produce. The wide, weighty blade is good for crushing aromatics like garlic and ginger. You can choke up on your grip to do more precise, fine knifework although that puts your hand closer to the cutting edge–not ideal. Some use a pinch grip, “pinching” the blade between the tips of the thumb and index finger near the spine just forward of the handle, for precise cuts.
Made from either stainless or carbon steel, the stainless varieties will be easier to maintain at home. The chef’s knife is the ultimate all-rounder, thus why it is without question the most important knife in the kitchen.
Bread Knife
Dexter Russell SofGrip 8″ Scalloped Bread Knife. MSRP: $29.10
The bread knife, aside from being excellent at cutting bread, is the go-to knife for cutting fragile food items like tomatoes. The serrated blade can get a better bite on thin-skinned produce with a fragile core. Of course, the crunchy exterior of a loaf of bread is no match for it either.
An extremely sharp chef’s can also do these softer tasks, but if it’s dulled it tends to be more destructive than beneficial while cutting. Most bread knives are quite long, but no matter the length, it’s your best option in the kitchen for safely cutting softer foods.
Paring Knife
Misen Paring Knife. MSRP: $35
Rounding out the main trio of types of knives is the paring knife. The nimble little slicer is much shorter than the chef’s knife and is designed for small cuts and precision. Looking to hull a strawberry or thinly slice garlic? Choose the paring knife. Want to devein shrimp or score a steak? Choose the paring knife.
Many paring knives have blades similar in size to pocketknives. This limits its utility. Much as you wouldn’t want to clear brush with a pocketknife, you wouldn’t want to butcher a whole slab of ribs with a paring knife.
A point to consider: a good handle is as important as a quality blade with paring knives. Control is the name of the game, and that comes from the handle.
While not a kitchen knife in the sense it’s a famous cutter, having a good set of steak knives is incredibly important. Whether you realize it or not, how you slice meat affects its overall taste and enjoyability. A set of blunt-edged knives can reduce the savor of a ribeye to that of a cubesteak.
Steak knives come in both serrated and plain-edge varieties so you won’t necessarily be locked into one style of knife.
Most knife blocks come with steak knives as part of the package, yet there are many quality options available individually. Don’t skimp on these. Six to 10 quality steak knives, made of good high-carbon stainless steel, ensures all your hard work in the kitchen doesn’t go to waste at the table.
Types Of Kitchen Knives: Nice To Haves
Once you have the main four types of kitchen knives, you can start filling out your collection with some specialty pieces. These five are the next group of models to look at buying.
Santoku
MAC Professional Series 6.5-Inch Santoku With Dimples. MSRP: $175
The santoku is a Japanese knife designed to handle the tasks of chopping, slicing, and cutting. It’s smaller than a chef’s knife and sometimes features small dimples, or a Granton Edge, on the blade to help shed pieces of food and aid cutting.
The advantage of the knife is its flexibility, moving seamlessly between culinary tasks. Additionally, the generally shorter blade makes it easier to control than the traditional chef’s knife. Also, the santoku’s ample blade safely facilitates a pinch grip for those who use this particular technique.
When it comes to types of kitchen knives, this one resides right on the line of must and nice to have. If you like to learn more, we have a great breakdown of some of the best Santoku knives.
Boning Knife
Victorinox Fibrox Pro 6-inch Boning Knife. MSRP: $22.40
As its name suggests, a boning knife is meant for one task: deboning meats. Whether it’s butchering a chicken thigh or getting bone out of a pork chop, the boning knife is up for the task. A good boning knife will be thin, sharp, and, most importantly, flexible so it can bend around bones and get into crevices to free the meat.
For most this knife isn’t an everyday necessity. However, if you happen to buy sides of beef or process wild game, you do well to have one at your beck and call.
Meat Cleaver
Zhen VG-10 67-Layer Damascus Large Cleaver, 8-Inch. MSRP: $135
If the chef’s knife is the quarterback, the meat cleaver is the massive, brawny linebacker. The cleaver features a thick, heavy blade so it can chop right through the breastplate of a chicken or break down a whole cow.
Super fun and satisfying to use, the cleaver is great if you’re looking to butcher cuts of meat at home. Furthermore, if you deal with frozen foods–say a tube of breakfast sausage–it really lightens the work.
All that said, not everyone requires a meat cleaver. The exceptions again are folk who buy partially butchered meat or hunters with a freezer full of wild game. On the other hand, you might find if you add one to your collection it could turn out more versatile than expected.
By the way, we have an excellent piece about the best meat cleavers available today.
Carving Knife
Classic 8″ Hollow Edge Carving Knife. MSRP: $150
A classy kitchen tool, the carving knife can be a showpiece brought out to carve the Thanksgiving turkey or the Christmas ham right on the table. Other than that, it’s pretty one-dimensional.
Many times carving knives come in sets complete with a matching carving fork to keep what’s being carved in place. Don’t confuse the carving knife with its close cousin the slicing knife. The former has a point, the latter is blunted and longer. Its whole jam is to slice girthier cuts of meat uniformly.
Unless you serve a slew of prime rib, you want a carver. The tip makes it more useful at the table, particularly on fowl. Try getting a turkey thigh off with a slicer. Even if the knife’s sporadically used, spend the money on a quality blade made of steel that holds an edge. You want to carve during the holidays, not sharpen.
Bench Scraper
Ateco Dough Cutter. MSRP: $7.95
The bench scraper is a great multi-purpose tool, particularly if you bake. It can precisely cut through doughs and it can quickly help clean a messy, dusty workspace. Nothing corrals rogue flour as quickly as a bench scraper. But if you prefer buying your baked goods, you can take a pass.
Types Of Kitchen Knives: The Specialist
These types are knives are great at doing one particular task and not much more. Unless you really love doing these things in the kitchen, you probably won’t need these. But they are all distinctive blades in their own way.
Mezzaluna
Fantes Mezzaluna Rocking Chopper. MSRP: $20.61
You rock this back and forth to chop herbs and other soft, mostly leafy, greens. While it may sound like the name of an opera, this knife only sings one tune.
Tomato Knife
Winco Acero 5-Inch Tomato Knife. MSRP: $9.54
Do you really, really, really like tomatoes? Do you wring your hands over making sure you perfectly cube a tomato for a salad or make precise slices for a BLT? Then this is the knife for you. Otherwise, your bread knife should work just fine. By the way, since everyone is dying to know, the forked tip aids in peeling tomatoes without cutting the pulp.
If you’re looking to skin or slice salmon, or most other types of fish, or if you want to make sushi at home, look no further than the salmon knife. Long, thin and flexible, it’s great at cutting through the fragile flesh of fish.
Cimeter
Victorinox 14″ Cimeter Knife with Rosewood Handle. MSRP: $138.99
This massive meat-cutting knife is great if you want to feel like a marauding pirate or just want a big butcher’s knife specifically to cut large pieces of meat. A chef’s knife or carving knife would also work here.
Oyster Shucker
OXO Good Grips Oyster Knife. MSRP: $10.99
This rounded blade is necessary if you want to open and eat oysters and not your thumb. If you’re not a fan of raw shellfish, there isn’t a reason to have this knife.
Mandoline
OXO Good Grips V-Blade Mandoline Slice. MSRP: $45.95
The mandoline is great at two things: cutting produce into thin slices and removing a knuckle from your fingers. If you get one of these always remember to use the guard. Otherwise, take your time with a paring knife to cut your veggies thin.
Cheese Knife
Different types of cheese require different types of cheese knives. The folks at Epicurious have a great video showing the correct way to cut dozens of different cheeses. I’ll stick with slices or just futzing with a butter knife.
Do you like cake? Of course you do. Do you want a knife specifically for cutting cake? Maybe you do, and if so, this is the type of knife you would want to use.
Inspiration And Guidance From Jerry Fisk Has Helped Forged In Fire Champion Ricardo Vilar Continue His Rise To Steel Stardom.
It’s hard enough to make it to top bladesmith status in the USA but even harder if you are from another country. Brazilian bladesmith Ricardo Vilar is one of those who worked hard, persisted like hell, and has been rewarded with both high accolades and fame for his efforts.
Starting with humble beginnings and a love for knives at an early age, Ricardo resides in the USA now and is living the dream.
“Growing up in the countryside of Brazil, for some reason I always loved knives,” he recalls. “At that age as Boy Scouts, we were allowed to use knives—and more, the knife was part of the uniform—so I was able to carry one on my belt. But my family wasn’t wealthy enough for me to be able to buy the knives I wanted, so making my own was a natural progression.
Ricardo’s love for carrying belt knives as a Boy Scout in his youth carries over into his stag hunter in damascus. (Image courtesy of @digitalbladesmith)
“I started with stock removal because 30 years ago in Brazil it was very difficult to find a blacksmith, and impossible to find a bladesmith. They were people considered rare and with ‘magical’ knowledge. I started following other makers who were ahead of my knowledge. But something really interesting I would like to say, at that age at least in Brazil, the sharing of information wasn’t very popular. Also, remember, we had no Internet, so my progress was really slow.”
Inspiration From A Legend
Ricardo knew if he was going to progress at a more rapid pace, he had to go outside Brazil to get help. He did so by reaching out to one of America’s most famous and lauded bladesmiths: Jerry Fisk. He invited Jerry to Brazil, offering to pay his expenses.
“I asked Jerry if he would stay at my home because we had no money to pay for a nice hotel room,” Ricardo states. “He accepted my offer and with his help we were able to set up a better workshop, which was the turning point for my knifemaking in Brazil. We have become great friends ever since.”
Jerry remembers his first visit to Ricardo’s home country and the South American bladesmith’s sacrifice to get him there.
“I met Ricardo in the fall of 2001,” he said. “He and some other makers wanted to get someone to come to Brazil to help them start looking around at what the world was doing in the knife business. Ricardo sold his car to get the funds together to have me flown there.”
This flowing bowie by Ricardo Vilar shows the design influence of his mentor, Jerry Fisk and also Ricardo’s own creative approach to knife construction.
The American and Brazilian immediately bonded.
“I realized right off how good he was as a businessperson,” Jerry said. “And the fact that he had a really good sense of humor started things off with a bang. Though neither of us spoke the other’s language well, we both managed to come up with enough jokes and pranks that it made learning and sharing cultures fun together.
“On the first trip—others followed—we would stay up till 1 to 3 in the morning talking about how the world worked regarding knives. On the first trip I helped Ricardo and other Brazilian bladesmiths form a knifemakers’ group, with the rules being a blend of both The Knifemakers’ Guild and the American Bladesmith Society bylaws mixed in with what would work for them. We worked on forging carbon steel but, more important at the time, we went down to the junkyard, gathered up all kinds of materials, made gas forges and made damascus. We were using vacuum cleaners, hair dryers, anything that would work.”
Jerry’s impact on Ricardo has been immeasurable. “If you pay attention to my designs, it is clear to see Jerry’s influence,” he said. “I like the style and the functionality of his knives and this is what I like to pay attention to when I design a knife.”
Forging In The USA
The next few years Ricardo’s hard work began to pay off. In 2005, he became the first-ever ABS journeyman smith from South America. The same year he began working with the Brazilian Army Jungle War Instruction Center designing and producing knives for the military. “I still have my little company in Brazil which makes knives for law enforcement, firefighters, first responders and the like,” he notes.
In 2017 he was faced with the biggest decision of his life. “I had been visiting Arkansas since 2003, more specifically the Nashville area—yes, there is a Nashville, Arkansas,” he smiled. Such a move would allow him to be closer to Fisk’s home as well as the cutlery action in the United States. The Vilars also were keenly attracted to the Razorback State’s splendid beauty. “When my family and I decided to immigrate to the U.S., we felt like the Arkansas area would be awesome for us to be connected with nature,” Ricardo explains, “so Nashville, Arkansas, was our top option.”
“His success in knives is quite simple, really,” Jerry Fisk says of Ricardo. “Work your butt off doing the best you can do until you get done what the client deserves. Repeat next week, but better.”
Once situated stateside, Ricardo and his knifemaking blossomed, propelling him to new heights. Not only did he start winning awards for his work the world over, he had an opportunity to collaborate with Jerry. The two friends were recruited to produce limited edition knives for the Arkansas Game and Fish Foundation. As the foundation’s press release states, “The Arkansas Game and Fish Foundation was proud to work with Ricardo Vilar in establishing the first-of-its-kind limited edition knife collection. The Foundation chose Mr. Vilar for his outstanding craftsmanship and love of the outdoors. We tasked him with making and testing a blade that not only would meet the demands of use in the field, but could also be displayed in the board/trophy room. With several of the board members owning a custom Vilar knife already, they knew he would make something they would all be proud to own.”
Ricardo also enjoyed the publicity of appearing on, and winning, an episode of the popular Forged in Fire television series in March of last year. “It was an awesome experience and I need to tell you, it is not as easy as you might think,” he relates. “I made a very interesting African weapon called an ikakalaka. I made two instead of one and I had the difficult job of deciding which one I was going to compete with.” Ricardo won the competition with ease and most likely would have done so with either sword.
Fisk shares Ricardo’s secret to making it in the knife world.
“His success in knives is quite simple, really. Work your butt off doing the best you can do until you get done what the client deserves. Repeat next week, but better. Be honest enough that the client knows he can play poker over the telephone with you and get a fair hand. Then after all that, have the sale come in at 10 percent below market price,” Jerry advises. “I have had Ricardo help me set up for the cutting competitions that I work with simply because his knives cut very well. Yes, Renata, his wife, often engraves and does gold inlay, but the knives will also cut well.”
Ricardo’s story is one of hard work, dogged determination, taking chances—and winning.
The Meat Cleaver Is The Heavyweight Of Kitchen Tools And Can Cut Things As Hard As Bone. These Five Are Among Some Of Today’s Top Models.
Today we’re talking cleavers, specifically meat cleavers. Industry folks prefer the shorter form when referring to the cutting implement, but we’re going with the longer, common man vernacular for this piece.
Why? Because cleaver abound nowadays, but we’re specifically talking about the type meant to cut meat. And with the way folks find stuff online, going long is likely to get the right person to the right information. Sorry if that bends any noses out of place.
What Is A Cleaver?
The cleaver is a fascinating tool that has existed in some form for millennia. Tools described as cleavers date as far back as the Acheulean period more than 1.5 million years ago, and probably date back even further. It’s a stout, heavy piece that differs from the standard kitchen knife in numerous ways.
The most obvious difference is the shape. A cleaver doesn’t taper to a point but is usually rectangular in shape. It may have a curve along the spine, but the basic shape of any cleaver will be a rectangle.
Many cleavers, and almost every one on our list, have a large hole in the corner opposite the handle. This is because many butchers prefer to hang their cleavers on a hook rather than leave them on a flat surface to avoid potentially damaging the blade.
Five Top Cleavers Available Today
The best meat cleavers all have one thing in common: toughness. They’re all able to stand up to the abuse of the job. These five are among the top cleavers available today at a variety of price points.
Wusthof Classic 6-Inch Cleaver
Wusthof Classic 6-Inch Cleaver
When it comes to kitchen knives there are few companies with more history than Wusthof, and they have once again made a leader in the field with their Classic 6-inch Cleaver. Forged in Germany, the Classic looks like the archetype of what you expect a cleaver to be.
The blade is 6.3 inches long and 2.8 inches wide, which allows you to do things like crush garlic and ginger or use it like a bench scraper to scoop up ingredients. It comes with a triple-riveted handle that is easy to grip and feels good in your hand.
It’s a bit pricey, with an MSRP of $300, but this is a cleaver that should last you years.
Messermeister Four Seasons Heavy Cleaver
Messermeister Four Seasons Heavy Meat Cleaver, 6-Inch
If you’re looking for a quality cleaver at an affordable price, Messermeister has you covered. The Four Seasons (no connection to the hotel chain) is stamped from a single piece of 1.4116 stainless steel with a 56-57 HRC and features a molded polypropylene handle.
The fact that it is stamped, rather than forged, keeps the costs down tremendously, and it comes in two versions: a 6-inch and a 7-inch. It’s a good tool. It might not have the fanciest steel or hand-carved wood handle, but if you’re looking for a tough cleaver at a fair price, this is the one for you.
The MSRP of the 6-inch is $47.95, and the 7-inch costs $59.95
Zhen VG-10 67-Layer Damascus Large Cleaver, 8-Inch
Zhen VG-10 67-Layer Damascus Large Cleaver, 8-Inch
This one is beautiful. The Damascus Large Cleaver from Zhen Premium Knives is visually stunning and one heck of a cutter. The blade was made with VG-10 stainless steel (60-62 HRC) and features a Pakkawood handle.
The damascus pattern waves and curls across the blade to give it a dynamic, kinetic energy. That’s not even discussing the caliber of the cleaver, which is professional grade and comes with a lifetime warranty against defects.
Four inches wide, this cleaver is large in terms of overall area and is a phenomenal multi-use tool in the kitchen. At an MSRP of just $135, it’s actually a bargain for a professional-quality model of this caliber.
Dalstrong Obliterator Cleaver 9-Inch With Stand
Dalstrong Obliterator Meat Cleaver 9-Inch
From Dalstrong’s Gladiator series comes the Obliterator, a massive cleaver built to withstand anything you can throw at it in the kitchen. The massive blade is made from heat-treated 7Cr17MoV steel with a 60 HRC. It weighs 2.9 pounds and is .236-inch thick. It truly lives up to its name.
The handle is made of thick G-10, which is great to withstand the forces of cutting up a rack of ribs or spatchcocking a turkey.
The Obliterator also comes with an acacia wood stand so you can proudly show off your chopper. With an MSRP of $120, the Obliterator won’t obliterate your wallet.
Henckels Classic 6-Inch Cleaver
Henckels Classic 6-Inch Meat Cleaver
Forged from German stainless steel, the Henckels Classic is a quintessential cleaver. Not as girthy as the Obliterator, the Classic is well constructed and designed to be used every day. The blade isn’t as hard as most of the others on this list, with a 55-58 HRC, but this is still an excellent tool.
The satin-finished blade is sharpened and honed to stay sharper longer, and the full-tang, triple-riveted handle gives the cleaver balance in your hand. You’ll feel confident using this one each and every time
It’s a lightweight piece, at just around 12 ounces, and is about 10.5 inches in overall length. MSRP: $64.99.
Deeply Rooted In Scandinavian History, The Seax, AKA “Scramasax” Or “Sax,” Was The Blade Shape Of Choice For The Much-Feared And Revered Vikings.
Typically the Norsemen were associated with their famous axes, but, truth be known, they also carried a knife that saw more general use: the seax.
The Scandinavians usually lived in villages, farmed the land and raised animals. In such an agrarian society, they also needed tools to help them work the land and harvest the fruits of their labor. This is also where a knife came into play.
“Their personal knife was called the seax and it never left their side because it was their version of an EDC,” begins Ernest Emerson of Emerson Knives, Inc. “The knife was tasked with a myriad of chores, from skinning a freshly taken deer to cutting up the turnips they grubbed out of the ground with the same knife.”
The folding Emerson Knives Seax puts a modern twist on this age-old blade design. (Image via Emerson Knives)
Emerson said the seax also could be employed as a self-defense weapon if needed. It was truly a blade for all seasons: Harvest produce in the morning, fend off the enemy after lunch, and then prepare supper in the evening—all with the same blade.
Seax Designs
All joking aside, the seax was a handy blade.
“It is a bowie-style blade, a spear-point type of blade, a Loveless drop-point hunter-style of blade, and, of course, the well-known ‘broken-back’ style featuring a severe clip close to the front, finishing in a point well below the center line,” Emerson said.
He said the broken-back seax style is the most common and appears in TV shows and movies depicting Vikings.
The Broken Back Seax by Aidan Garrity of Iron Lion Blades features a 10-inch damascus blade of 1095 carbon and 15N20 nickel alloy steels, and wrought iron. The handle is maple and the bolster is moose antler. Overall length: 18 inches. (SharpByCoop image)
Blade lengths varied wildly from seven inches on the short end and topping out at 30 inches, the latter Emerson called a short sword, basically.
“The seax needed to be an all-around utility tool that could chop, cut, slice, and sometimes stab, all with equal ease of application,” he said. “A Viking’s livelihood depended on self-sufficiency, resourcefulness, and the quality of his toolkit.”
The Cold Steel Damascus Long Sax features a 17.25-inch blade with an edge that curves up toward the tip. MSRP: $635.99. (Cold Steel image)
At first glance, the seax may not seem as exciting as a recurve blade, but looks are not always everything. The beauty of such a blade lies within its ability to tackle cutting chores.
The straight-line cutting edge tackles a variety of tasks easily, and the point of the blade is both precise and powerful, with the ability to score as well as penetrate.
5 Best Seax Knives
The long history of the seax is still going strong today as companies young and old are making new versions of the historic blade.
These five are some of the more unique and exciting seax knives available today.
Terävä Skrama 240
Terävä Skrama 240
Direct from the Finnish brand Terävä, the Skrama is a rugged bush knife great for chopping, slicing, and building shelters in the outdoors. The 9.4-inch blade is made from 80CrV2 steel with a 59 HRC. It comes married to a textured rubber handle for easy grip in any weather conditions.
The blade has a full tang and a flat edge but with a twist. It’s sharpened to a 34-degree edge except for the two inches closest to the hilt. That small section is sharpened to a finer 25-degree edge for more meticulous, precise knifework.
The Skrama comes with either a leather sheath or a plastic cover and has an MSRP of $69.99-109.99.
SZCO Supplies Brass-Studded Seax
SZCO Supplies Brass-Studded Seax
SZCO Supplies has made a fun, durable knife with its Brass-Studded Seax. The piece features a 10-inch blade married to a wooden handle. The knife is adorned with brass studs on the handle as well as a brass guard and pommel.
For a budge knife, it does have some weak points. The two main ones are that the leather sheath may need some working in to be at its best, and the knife may need a sharpen out of the box to have a pristine edge. Other than that, this is a good knife for the money.
Strong enough for a log, sharp enough for a piece of chicken, SZCO Supplies has made a seax that is well priced at an MSRP of just $27.63.
Medieval Collectibles Viking Seax Knife
Medieval Collectibles Viking Seax Knife
This seax from Medieval Collectibles has the look and feel of a knife from the Viking era. It’s made from 5160 tempered carbon steel with a full tang, which is peened over the end of the handle’s metal end cap.
Just over 17 inches in length, and a blade length of 12.1 inches, the Viking Seax comes with a handle that has a wood grain finish and a hand-stitched leather scabbard with a belt hanger.
At just 14.4 ounces in weight this is a utility knife great for everything from chopping through wood and brush to defense and protection. The Viking Seax comes with an MSRP of $169.
Grimfrost Broken Back Seax, Type IV
Grimfrost Broken Back Seax, Type IV with scabbard
From Grimfrost comes a full-tang seax made of 1045 carbon steel. A reproduction of a 1,000-year-old seax found in London, the Broken Back Seax is 16 inches in length with an 11-inch blade.
The handle is handmade ash and the included leather scabbard is hand-stitched. It also features “Grimfrost” stamped in runes on the side of the blade.
Lots of time and care went into making this knife as authentic as it could be and it shows. So whether you want to feel like Leif Eriksson exploring new lands or just want a strong knife while chopping, Grimfrost has you covered.
The Broken Back Seax has an MSRP of $132.
Lunar Light Forge Damascus Sanmai Seax
Lunar Light Forge Damascus Sanmai Seax
This amazing seax is from the husband & wife duo of Nathaniel and Megan Everett at Lunar Light Forge in Akron, Ohio.
The damascus blade is made from 42 layers of 1095 and 15n20 steel around a 5160 core. It is paired with a handle made of Buffalo horn and Cocobolo wood, and it comes with a hand-tooled & hand-stitched leather sheath.
It’s just as much an art piece as it is an excellent utility knife. The 7-inch blade can process an animal, hack off tree limbs, and chop in the kitchen. It does have an MSRP of $722.50, but for the amount of craftsmanship and care that went into the piece, you’ll know you’re getting a knife of the highest quality.
Editor’s Note: Mike Abelson contributed to this piece
The Newest Tactical Folder From Kershaw Looks Phenomenal And Is A Ton Of Fun To Use.
Yet again, Kershaw has produced an excellent piece with its new Outlier folding knife. Featuring a Blackwash hawkbill blade, the Outlier is excellent for tactical use. The knife is made from 8Cr13MoV steel, and the handle is made from glass nylon.
Kershaw Outlier in the closed position.
The large steel ring at the end of the karambit-designed handle allows you to use the knife in a forward or reverse grip. Great for slicing and cutting, the Outlier is a great utilitarian knife as well, especially when it comes to doing things like cutting rope or cardboard.
The Outlier has an assisted opening and a reversible pocket clip so you can easily take it with you on the go. At an MSRP of $57.59, Kershaw has hit another home run.
Editor’s Note: This article was written by Mike Ableson.
The Kukri Is A Historic Knife With A Long History Of Military And Outdoor Use. These Are Seven Of The Best Kukri Knives Out There Today.
The way a kukri feels in your hand makes you want to obliterate thick foliage and saplings. The blade’s forward-weighted feel, the ultra-secure handle, and the reach the knife provides all work together in an ancient cutting and chopping tool that packs more punch than a machete for tackling the tough stuff.
What Is A Kukri?
The kukri is a variant of the machete with a recurve blade that developed in South Asia hundreds of years ago. It may have evolved from the sickle and is today used as the standard utility knife for the Ghurkas in Nepal. The kukri is the national weapon of Nepal and still synonymous with the Nepalese Army. It remains the main weapon for all Ghurka military units around the world including the British Army’s Brigade of Ghurkas.
How To Use A Kukri
The kukri knife is designed for chopping outdoors. Like other machetes, the kukri has a longer blade of 10-15 inches depending on the type. It is a useful military weapon because its center of mass allows the fighter to slice as they chop to penetrate an enemy deeply and even slice through bone.
As an outdoor tool, the kukri machete can do a bit of everything. Nepalese use it to do everything from chopping wood, digging, slaughtering livestock, chopping vegetables, and even opening cans.
Due to its shape, with a more narrow blade by the hilt and a wider blade by the tip, the kukri can function as a nimble utility knife up close and do the work of a small spade or even an axe as well.
The 7 Best Kukri Knives Today
Today, the kukri is made of modern materials and is used around the world for its durability outdoors. These are seven of the best kukri knives on the market today that would make any lover of the outdoors happy.
CAS Iberia APOC Kukri
This APOC Kukri is one the author found to be very controllable—so controllable, in fact, it even whittles well in a pinch.
At 16.25 inches overall, the APOC Kukri from CASIberia is a formidable chopper. The 10.25-inch blade of this knife is .22-inch-thick 9260 spring steel with a low-glare, rust-resistant black coating. Though it doesn’t hold an edge as long as some other steels, expect it to be easy to maintain in the field. It also is a forgiving material, able to withstand heavy use and abuse.
The ultra-ergonomic handle is machined black G-10 fastened by three Torx-head screws. The multi-faceted grip features a pronounced index finger recess, an integral front guard, and a flared butt to prevent backward sliding of your hand. At 23 ounces, the knife harnesses the devastating cutting power of traditional kukris, and amplifies it using modern materials.
I found rather crisp edges on the tang and guard where crispness shouldn’t be. The easy fix? Lightly file the harsh edges to soften them a bit.
Once past the aesthetic imperfections, what you see is a forward-weighted chopping tool whose overall blade shape was inspired by traditional kukris as well. The graceful curve of the belly houses the sweet spot.
I found the handle rather interesting with its varied curves and prominent finger groove. When I first held it, I didn’t like it. My initial impression was it didn’t “fill” my hand. However, once I took the kukri into the woods and began swinging it, only then did the handle start to make perfect sense. The dip behind the guard acts as a sort of pivot. The knife will move a bit in your grip because of this, but it doesn’t move so much that it’s distracting or impossible to use. The slight movement actually works with your hand in creating powerful chopping strokes. And, due to the blade’s weight and thickness, I found the knife a really effective chopper.
The APOC Kukri excels at chopping, with the sweet spot in the middle of the blade belly. It was the surprise of the bunch in terms of how well it performed, especially for such a relatively unknown brand.
Out of the box the cutting edge was sharp but rough—rough as in a coarse edge and not looking very refined. Nonetheless, that’s also good because the coarse edge has “teeth’’ and bites in harder. The APOC kukri really turned out to be the surprise of the test bunch. It performed very well. I was able to modify the edge by hand, evening it out a bit—and it does seem to sharpen up fast in the field.
The Kydex sheath is a side-break design, allowing the kukri to tilt itself out of the sheath. However, the sheath needs more tension as it locks onto the handle to secure the knife. A secondary button snap strap extends around the upper part of the handle to secure the kukri into the sheath. Be sure it is securely fastened or it may fall out of the sheath accidentally. The belt loop webbing is fairly flimsy as well, but it will do the job. It does, however, allow the kukri to move around in the sheath in response to your movements, so, in case it snags a branch while you’re walking through the woods, it might free itself as you move.
All in all, I think this would make a great use-and-abuse chopper, one that you won’t be hesitant to go out and beat up. Made in China, it has a manufacturer’s suggested retail price (MSRP) of $175.
SOG Knives SOGfari
The SOGfari kukri is sharp all the way around—both the plain-edge blade and the sawtooth spine. Not as heavy as the other test knives, the author rates it for intermittent use.
The SOGfari Kukri Sawback Machete from SOG Knives combines three tools in one: kukri, machete and saw. The 12-inch blade is .1-inch-thick 3Cr13 stainless steel.
Overall length: 18 inches. The recurve blade adds cutting power and the double-cut sawback spine easily zips through saplings. The handle is molded Kraton rubber and sports dual guards at either end to prevent forward or rearward sliding of your hand. There’s plenty of handle belly to fill your grip and make the knife feel comfortable and secure. The exposed pommel is notched and can be employed as a hammer if needed. A black blade coating enhances rust resistance and cleans easily.
The sheath is heavy-duty, sewn-and-riveted ballistic nylon with plastic liners. It secures via a zipper pull. A fabric fastener flap protects the zipper to prevent accidental unzipping—a very thoughtful design. A large loop of ballistic nylon accommodates all belt sizes and a button snap secures the handle. The sawback makes it more difficult to slide the blade in and out, though the sheath unzips partially to provide more room.
The SOG SOGfari Kukri is the only piece in the test bunch with sawteeth. While not intended to replace a nice, high-quality folding saw, it is better than no saw at all. The only problem is its tendency to bind up due to the blade’s thickness.
I found the SOGfari lacking in the weight-forward design of most kukris. This is good in that there’s less weight on your belt or pack—bad in that you must put more muscle behind chop strokes, which can be tiring. Normally, with a weight-forward blade you’d benefit from gravity on the down stroke. The sawback is more gimmick than anything. It really doesn’t work well and forces you to open the cut more to enable the thicker blade to slide through. If not, the saw binds up every time. Conversely, in a survival situation having the saw is better than no saw, so in that case it’s a plus. I would not rely on the SOGfari as your primary saw, so carry a dedicated folding saw if you’re exploring the woods.
The SOGfari is well made for the price but the lack of a weight-forward blade keeps it in the occasional-use category. Made in China, it has an MSRP of $29.99.
The KA-BAR BK21 Becker/Reinhardt Kukri is an exceptional all-around performer. It can be used as a chopping tool, machete or a utility knife as demonstrated here. It balances very well. Inset is Ethan Becker, one of the knife’s designers, outlining the rules of the chef’s knife cutting competition at the 2019 BLADE Show West. (Becker image by Eric Eggly)
KA-BAR’s BK21 Becker/Reinhardt Kukri was designed in conjunction with Ethan Becker and the Hank Reinhardt Estate. The 13.25-inch blade offers reach and power with plenty to spare. The blade is .195-inch-thick 1095 Cro-Van carbon steel epoxy coated for rust resistance. There is that forward-tilt signature of kukris, and the blade’s profile gently swells toward the center. Along with the flat grind, it enables the BK21 to be used as both a machete and a chopping tool.
Molded from an impact-resistant polymer called Ultramid®, the handle is dense and lightweight. It resists absorbing liquid and moisture, which makes it almost impervious to the elements. The rounded/blocky handle shape may look a bit awkward at first, but don’t knock it until you try it. The contours make for a very comfortable grip that isn’t tiring when evaluating for long-term use. Three rather large hex-head bolts secure the handle onto the full tang design, and the exposed pommel can be used as a hammer.
The BK21 has a high-quality sewn & riveted nylon sheath with a hard-plastic reinforced tip to prevent puncturing. An integral nylon loop promotes easy belt carry. A button snap closure secures the blade.
Due to the weight distribution of the KA-BAR BK21 Becker/Reinhardt Kukri, it excels as a machete in clearing tall grass, weeds, and vines.
The overall shape and weighted feel of the BK21 is reminiscent of traditional kukris. It’s not forward-heavy like some and is balanced well. Due to its length and weight/balance, it excels as both a chopping tool and a machete. It can cut vines and tall weeds as well as fell saplings. It’s really two tools in one. The entire kukri is solid. The designers knew what they were doing.
The BK21 is 18.75 inches overall, retails for $240.74, and is made in the USA. The sheath is imported from China.
The gunstock war club used by Native Americans inspired Amanda Kaye of Discovery Channel’s Naked and Afraid TV show in the design of the TOPS Knives A-Klub. The blade’s curvature accentuates cutting and chopping power.
Heavy duty and ruggedly built perfectly describes the A-Klub chopper by TOPS Knives, the company’s first knife designed by a female—Amanda Kaye of Discovery Channel’s Naked and Afraid television series.
She is an avid hunter and outdoor enthusiast, as well as having an interest in Native American primitive skills. Kaye employed the gunstock war club as the design inspiration for the A-Klub.
The gunstock war club was a blunt-strike weapon used primarily in the 18th and 19th centuries by Native Americans of the Eastern Woodland, Central, and Northern Plains tribes. Named for their resemblance to the wooden stocks of muskets and rifles, gunstock war clubs were fashioned from ash, oak or hickory. The swinging force put into the weapon meant it would strike with the points of the design, and it proved very effective and devastating.
The gunstock war club used by Native Americans inspired Amanda Kaye of Discovery Channel’s Naked and Afraid TV show in the design of the TOPS Knives A-Klub. The blade’s curvature accentuates cutting and chopping power.
Due to the blade’s curve and angular tip somewhat reminiscent of a tanto, the A-Klub is also effective and devastating as a chopper. The blade is just over 12 inches of .19-inch-thick 1095 spring steel in the company’s subdued Acid Rain finish. The overall length is 18 inches.
The 23.8-ounce A-Klub is a beast. It has a forward-weighted tendency, though not as much as some choppers or even a traditional kukri. However, the blade curve accentuates swinging power and presents the edge at an angle in relation to the target, so the knife shears on contact.
Kaye designed the handle to maximize user comfort and control. An index-finger groove assists in locking in your hand, along with a curved main grip area that accommodates your other fingers. The green Micarta® handle is very lightweight and durable, and practically impervious to the elements, fluid absorption, and impact. Three hex-head screws fasten the scales to the full tang, and there’s a hole for a lanyard.
Coming off the index-finger groove, folks with smaller hands can shift their grip rearward on the handle for increased swing leverage. The A-Klub has a pronounced rectangular profile, which helps make it feel more secure in your hand.
Due to its weight-forward design, the TOPS A-Klub harnesses very effective cutting and chopping power. No matter how you swing the blade, the edge is almost always going to catch the target at an angle and, therefore, cleave through it cleanly.
The knife includes an expertly designed side-break Kydex rig. The rig’s leather-dangler attachment permits the heavy knife to swing and pivot freely on your belt in response to your movement, being accidentally snagged on brush, etc. Having the knife swing freely makes it more comfortable to carry.
Performance-wise the A-Klub bites in deep and hard, consistently discharging large chunks of wood with each blow. The blade’s “sweet spot” extends from the bottom of the tanto tip about two inches back toward the curve.
The handle can be gripped in at least two ways. One is with your index finger nestling inside the forward finger groove to provide a degree of control and also leverage. In the second, back your hand out of the forward finger groove and grip the handle further rearward toward the butt end. The latter handhold will enhance the power of each stroke.
Of the test bunch, I rate the A-Klub the best chopper, hands down. Made in the USA, it has an MSRP of $350.
It’s been said that good things come in small packages. Cold Steel has no time for that. Their Magnum Kukri Machete comes in two varieties with the larger having a massive 17-inch blade and an overall length of 22 inches.
At 2.8 mm thick, the blade is made of 1055 Carbon Steel with a black baked-on anti-rust matte finish. It weighs in at 20.1 ounces and is weighed forward to give you better leverage while slicing.
It has a five-inch polypropylene handle and comes with Cor-Ex sheath. It will most likely need some sharpening when you get but with an MSRP of just $35.99, the price can’t be beat.
Condor Tool & Knife of El Salvador have made a kukri that combines the best of machetes and the best of an EDC knife. It’s smaller than traditional kukri machetes, with a blade at just nine inches, but what it lacks in size it more than makes up for in manuverability.
The blade is 6 mm thick and made from 1075 high carbon steel with a blasted satin finish. It has a more pronounced bend in the knife than most other kukris which allows for more precise knife work when needed.
With a sturdy walnut handle, and a sheath of welted leather, Condor’s kukri is made of quality materials from top to bottom. The only knock on it is that it will need sharpening out of the box to get the type of edge you want when cutting through brush. With an MSRP of $117.91, it’s a good knife for its price.
Smith & Wesson makes more than just guns, and their Outback Kukri is a great example of the company’s knifemaking prowess. The 11.9-inch blade is made of 7Cr17Mov Stainless Steel and finished with a black powder coat. The rubberized steel handle provides great grip while slicing.
It’s a light knife at just under 20 ounces, and that lightness brings both pros and cons. The pros are that you can a better feel of what the knife is cutting through and can slice with more speed. The cons are that it could get damaged more easily than heavier kukri knives due to overuse.
The balance comes with its price. The MSRP is just $34.15, which is a great price. If you’re not looking to become the next Bear Grylls, this kukri might be all the knife you need.
Smithwesson Smith WessonA SWBH Outback Kukri Fixed Blade
