Whether Three Pieces Or More Than A Dozen, A Great Kitchen Knife Set Can Completely Change How Work With Food.
Kitchen knife sets are extremely popular, and it’s easy to see why. They keep all your knives safe, easily accessible, and add a touch of style to your kitchen counter. It’s important to keep a few things in mind when shopping for a knife set, whether for the home or a professional kitchen.
The Block Is A Piece
When you see that a set is three, six, or 15 pieces, it’s important to remember the knife block itself will count as one of the pieces. So don’t fret if you think there’s a missing knife because there isn’t.
Get A Set That Fits
If you’re a parent looking for a good set of knives that will last and help cook the family’s meals for years to come, don’t feel like you need to spend hundreds or thousands of dollars on a set with dozens of specialty pieces. Sometimes less is more and that six-piece set might be the perfect one for you.
Follow The Maintenance Directions
Just because your butter knives go into the dishwasher doesn’t mean that your kitchen knives will necessarily need to as well. Follow the care instructions of your set carefully so you get the most out of your knives and don’t see rust spots start appearing on your blades.
Best Kitchen Knife Sets
Japanese, German, forged, and stamped. These are descriptors of our five best kitchen knife sets. Large sets, small sets. We made sure to select something for everyone with our list.
Calphalon 321
Calphalon 321
What’s better than an affordably-priced knife set? How about one with a sharpener built into the block itself. That’s what you’ll get with the Calphalon 321. This set includes half a dozen steak knives to go with an eight-inch chef’s knife, serrated utility knife, paring knife, shears, and santoku knife.
Made from forged high-carbon steel, the blades prove tough and are able to maintain an edge. And their full-tang construction adds balance to the knives.
The wooden block features a built-in ceramic sharpener in the slots for the chef’s knife, santoku, and paring blade. This means that every time you pull one out of the block, it passes through the sharpener to maintain its edge. Another handy feature is the printed label on the end of each knife so you’ll know what you’re grabbing at a glance.
In totality, this is an excellent budget knife block. MSRP: $169.99
Buck 13-Piece Cutlery Set
Buck 13-Piece Cutlery Set w/Rosewood DymaLux Handles
Buck? On a list of kitchen knives? Oh yes, and the set is just as high quality as the company’s famous folders. By far, this is the largest set on the list.
The set features an 8-inch chef’s knife, slicer, two different paring knives, a spreader, serving/grilling fork, and six steak knives. Buck constructs the blades from 420HC stainless, except for the spreader, which is 410HC. Triple-rivited, the handles are durable and attractive.
There are two styles of handles. The Slate PaperStone is dishwasher safe while the Rosewood DymaLux is hand-wash only. And everything safely stores away in the wooden knife block.
This set is lovely and meets the lofty expectations you would expect from any other Buck product. MSRP: $599.99 for the Slate Paperstone, $749.99 for the Rosewood DymaLux.
Henckels Statement 12-Piece Kitchen Knife Set With Block
Henckels Statement 12-Piece Kitchen Knife Set With Block
A leader in kitchen cutlery, Henkels‘ set hits home run.
The set features single-piece stamped stainless steel blades that are full tang and precision-honed to give them a perfect edge right out of the box. The polymer handle also provides an excellent grip and is easy to clean. The wood block fits all the pieces which include an eight-inch chef’s knife, santoku knife, paring knife, bread knife, sharpening steel, and a set of six steak knives.
This set covers nearly every scenario you’ll encounter in a home kitchen, and it’s also the most affordable set on our list. MSRP: $119.95.
Mercer Culinary Genesis Six-Piece Knife Block Set
Mercer Culinary Genesis Six-Piece Knife Block Set
This kitchen knife set from Mercer Culinary has the most unique appearance of the items on our list, but it is so much more than just looks.
The glass block allows for a 360-degree display of the knives. The windows are attached on either side of the beechwood block which holds five knives.
This set of forged knives includes an 8-inch chef’s knife, paring knife, bread knife, boning knife, and utility knife. All of them are made from high-carbon German steel ground to a 15-degree edge and outfitted with a Santoprene handle for comfort and grip.
It’s a conversation piece. It’s a quality knife set. It’s an absolute bargain for the quality of the product. MSRP: $156.
Shun Classic 5-Piece Starter Block Set
Shun Classic 5-Piece Starter Block Set
Shun makes professional-caliber knives, and its Classic Five-Piece set maintains that standard.
There are only three knives included in the set, but they are of the highest quality. The 8-inch chef’s knife, paring knife, and utility knife are all made from 68 layers of stainless damascus cladding around a VG-Max core. They all tuck away in the Slimline Bamboo Black knife block, along with a honing rod. The trio of Japanese-style knives has ebony-finished Pakkawood handles with a full tang.
A unique aspect of this set is there are more slots than knives. The block comes with two extra slots, one of which is designed for shears. This gives you to tailor your tools to your needs in the kitchen.
Even though this is the smallest set on our list, it is the priciest due to the time and craftsmanship that went into every element of it. MSRP: $593.
The CRKT Compano Sheepsfoot Is The Next Evolution Of The Compano Line And Follows In The Original’s Footsteps While Also Standing On Its Own.
Designed by Mike Bond, the Compano Sheepsfoot builds off of the original CRKT Compano with a new style of blade and flashier design. The original knife featured a slipjoint with a carabiner to connect to your keychain or belt loop, and that’s carried over to the newer model. The Sheepsfoot blade on the newer version is excellent for precise cutting when needed.
Yes, it’s small at only 1.44 inches in length, but when you’re looking for a good keychain knife the name of the game is ease of use and being good in tight spaces. The Compano Sheepsfoot checks both of those boxes.
The blade is made from satin-finished high-carbon stainless steel, and the handle & carabiner clip is also made from stainless. The stonewashed black finished with blue titanium nitride accents make this model visually pop when you first see it.
The slipjoint ring doubles as a great place to rest your index finger to get leverage when manipulating the blade or opening & closing it. Overall, this is a fun piece that will look great on your keychain or belt loop.
MSRP: $44.
Editor’s Note: This post was written by Mike Ableson.
These 15 Pocketknife Brands Are Among The Most Diverse And Historic On The Planet.
A pocketknife is a legendary tool. Whether a folder or a fixed blade, with one blade or many, the pocketknife is used around the world for an endless amount of tasks.
The earliest pocketknives discovered date back to 600 BCE in Austria. Folding knives have been found dating to the Viking era and on the Iberian Peninsula from pre-Roman times. It shows that even millennia ago, people knew how usefulness and practicality of a portable knife.
For many, a good EDC knife is enough to satisfy their needs. For more intense knife users, they may need a blade that can handle processing a kill on a hunt or precisely carve a piece of cherry wood for a project.
Luckily, there are a ton of brands today turning out every shape and style of pocketknife. Honestly, factory offerings alone, there are too many to list here. Nevertheless, to better guide new buyers in a crowded marketplace, we’ll attempt to here.
Are these the best pock knife brands? We’ll leave that to the barbershop debate club. What is certain, these companies are a good starting point in finding the perfect pocketknife for your needs.
Along with the brands, we’ll also provide two choice knives that show off what the company is all about. Some may be best sellers, some may be historic models, but they’ll all be emblematic of the heart and soul of the brand.
Kershaw Knives
Kershaw Shuffle
Founded in 1974, by former Gerber Knives salesman Pete Kershaw, Kershaw Knives has grown to become one of the largest players in factory knives. Really, the company’s catalog is quite impressive, offering a full array of EDC knives, tactical models, fixed-blades and cooking knives. Yes, it’s a premier pocketknife brand too. However, the Oregon-based brand is perhaps best known for its assisted-opening models–such as the legendary Leek. Furthermore, Kershaw has won a number of BLADE® Knife of the Year® awards in different categories over the years.
Aside from selection, one of the more inviting aspects of Kershaw’s knives is their relative affordability, running anywhere from $26 to $200. Some of the price end is due to the fact many of its models are produced overseas. However, the Oregon-based company does continue to manufacture domestically, particularly automatics. Though, these options tend to come at a premium.
Kershaw Launch 13
Launch 13
A sleek, tactical EDC, the Launch 13 is a nimble auto knife made at a relatively affordable price. A blade made of CPM154 steel connected to an anodized aluminum handle makes for a lightweight, yet durable package. The Wharncliffe blade is great for precise work and versatile enough to handle more intense use. MSRP: $179.99
Shuffle
Small enough to fit on a keychain, this handy multi-tool is a steal for the price. The 8Cr14MoV drop point is a great EDC knife, and comes with some extras, such as a built-in bottle opener and flathead screwdriver. MSRP: $25.59
Ontario Knife Company
OKC Navigator
Founded in the late 19th century in New York, the Ontario Knife Company has proven a versatile manufacturer that’s intertwined in the nation’s history–the military end of things. Based about an hour south of Buffalo, in Franklinville, the company offers a wide spectrum of knives to suit nearly any task, from waging war to prepping food.
Where OKC perhaps made its lasting impression is its military knives, in particular the M7 bayonet. Still utilized–though partially replaced–the implement first saw service in the Vietnam War. While best known for its military heritage, the company offers a fairly wide section of quality pocketknives that run the gamut. From classy folders to military-inspired flippers, OKC has a solution for camping, EDC, utility work or any other chore you cook up for it.
OKC Navigator
Lightweight and convenient, the OKC Navigator is a budget folder that has the stuff to become a trusty EDC sidekick. The attractive stainless-steel blade is scalpel-sharp and sports an attractive satin finish. The liner lock has a plastic handle, which cause some concern at its overall longevity. But, for the price, if your Navigator does get busted up it costs next to nothing to replace. MSRP: $14.95
Opinel
Opinel #13
Opinel is a French icon and has made knives in the Alps since the 1800s. The knives are crafted from both stainless and high-carbon steel and are connected to quality wood handles. The handle has become the company’s signature of sorts, with Opinel perhaps the most recognized manufacturer of wooden-handled knives.
The company keeps the models of its famous pocketknife simple, numbering them 1-13. The higher the number, the larger the blade. However, the #1 and #11 are no longer made and are highly collectible. Overall, the knives have gained a reputation as solid camping and outdoors knife. However, more than one person has found them useful in the kitchen. While these are the original Opinel knives, its famous locking collar is a bit more contemporary–added to the design in the 1950s.
Opinel #8
#8
The knife that made Opinel famous, the #8 has a 3.28-inch blade and a beechwood handle. There are no bells and whistles, it’s just high-quality steel, high-quality wood, and a knife that’s perfect for almost any situation. In 1985 the #8 was recognized by the Victoria and Albert Musem as one of the best-designed items in the world. MSRP: $18.
#13
The #13 is the behemoth of the Opinel family. The blade is a whopping 8.75 inches, and the whole piece is 20 inches when opened. This isn’t an everyday carry. This knife would be a great wingman by the barbecue or in the kitchen. MSRP: $110
Buck
Buck 110 Folding Hunter
Ever since Hoyt Buck made his first knife back in 1902 and laid the groundwork for the company that bears his name, Buck Knives has been among the most beloved pocketknife brands in the world. By consistently innovating and pushing the envelope, Buck has evolved into one of the industry’s leaders and knife icon.
Buck pioneered the folding hunter, which continues to be a showpiece for the brand to this day. Creating a knife that could withstand the abuse of long hunts while also being able to fold away and fit in a pocket was revolutionary and turned the pocketknife industry on its head. More the famous folding hunter in a minute.
The company also allows customers to order custom knives. They can choose from customizing everything from cake knives and fixed-blade bowies to a whole suite of folders.
Buck 841 Sprint Pro – Carbon Fiber
110 Folding Hunter Knife
Developed in 1963 when Al Buck wanted to make a durable knife for outdoorsmen who didn’t want to carry big fixed blades, the 110 Folding Hunter propelled Buck to new heights and continues to be a popular model. The 3.75-inch 420HC stainless clip point is attached to a Crelicam ebony handle scales with brass bolsters. The lockback design keeps the knife firmly in place while in use. MSRP: $59.99
841 Spring Pro – Carbon Fiber
If the 110 is a timeless classic, the 841 Spring Pro shows how Buck continues to push the boundary with contemporary knives. Ball-bearing tech allows the knife to open fluidly and the liner lock keeps the blade securely in place. The S30V drop point is an ideal tool for many daily tasks, and the carbon fiber handle provides added strength. MSRP: $179.99
Microtech
Microtech Ultratech
One of the younger pocketknife brands on our list as it was founded only in 1994, Microtech has quickly become one of the nation’s premier pocketknife brands when it comes to auto knives. The brand helped pioneer out-the-front automatic knives in the mid-1990s. The company has worked extensively with the American military to develop knives for combat use, and some of those models are popular consumer options today.
The winner of numerous BLADE ShowⓇ awards, including American-Made Knife Of The Year in 2019, Microtech makes cutting-edge knives and keeps pushing the boundaries for what is possible in a pocketknife.
SOCOM Elite Auto
Ultratech
The flagship model of the company’s OTF line of knives, the Ultratech is made from M390 steel with a light, ergonomic handle made of aircraft aluminum. The dagger releases and retracts thanks to the double-action sliding button. With a 3.35-inch blade, and weighing just 3.5 ounces, the Ultratech has helped set the standard for quick, easy-to-use, auto knives. MSRP: $310
SOCOM Elite Auto
The SOCOM Elite Auto has been a popular choice since its inception over a quarter-century ago. The knife has undergone improvements over the years to make it adaptable to multiple environments and is sold in both auto and manual models. The 3.98-inch tanto blade is partially serrated and is made from M390 steel and an aluminum handle in-laid with composite materials from 3M. MSRP: $300
Victorinox
Classic Swiss Army knife
Victorinox makes high-quality kitchen knives and watches, but the knife that made them famous was the iconic red Swiss Army knife. Known around the world as one of the most versatile tools you can use, the SAK has evolved into the multi-tool of choice for millions of people.
Whether it’s a small keychain version, or a hulking large SAK with dozens of tools, the Swiss Army knife may be the most famous type of pocketknife on the planet.
Classic
One of the smaller models but one of the most well-known, the classic Swiss Army knife can fit on a keychain and can get you through most day-to-day tasks. With seven tools including a spear point, screwdriver, and scissors, the classic is the classic for a reason: it’s a compact EDC (it only weighs .7 of an ounce0 that can help solve most problems you’ll regularly encounter. MSRP: $19.99
Work Champ XL
Work Champ XL
One of the beefier models, the Work Champ XL has 31 functions. It’s a massive 12-ounce piece that has multiple blades, screwdrivers, saws, and so much more. It’s closer to a portable tool chest than a classic pocketknife, but it all easily folds away and can slide into your pocket or even hang from a keychain. MSRP: $259.99
Cold Steel
Recon 1 Tanto
If there’s a weapon with an edge, there’s a good chance that Cold Steel makes it. The Texas-based brand makes everything from classic pocketknives to kukris to swords and blunt-edge tools. The company was founded in California in 1980 and helped popularize the American tanto. Cold Steel currently has plants on four continents. They make knives based on traditional designs and also work with some of the world’s top designers to make custom knives. Cold Steel’s swords are usually made from 1055 high-carbon steel or damascus, and their pocketknives are renowned for their lock strength.
Mini Leatherneck Tanto Point
Recon 1 Tanto
This folding knife is popular with law enforcement and the military and anyone looking for a dependable, long-lasting tool ready for any situation. The blade is customizable and comes in four versions ranging from 2-5.5 inches in length. Thin, light, and over-engineered to be long-lasting, the Recon 1 Tanto features the Tri-Ad lock, which keeps your hands safe and your blade secure when in use.
No matter what version you get, the blade is made from American S35VN with a DLC coating and a G10 handle. The lone exception is the Micro Recon 1, which has an AUS 8A Tuff-Ex coated blade and G-10 styled Griv-Ex handle. MSRP: $176.99
Mini Leatherneck Tanto Point
With a 3.5-inch fixed blade, the Mini Leatherneck swings above its weight. The 8Cr13 MoV steel blade comes in three different styles and has a stainless steel guard with broad quillons to protect your hands. The handle is made from Kray-Ex and the included Secure-Ex sheath can fit a lanyard or be used with a C-clip. This is a durable budget model that would please any knife owner. MSRP: $29.99
Emerson Knives
CQC-7BW Flipper
Emerson Knives was founded by, and named for, custom knifemaker Ernest Emerson and his wife Mary in 1996. Not a traditional pocketknife brand, Emerson specializes in tactical folding knives and helped pioneer the knife style 20 years ago. The CQC-7 set the standard for tactical knives when it debuted and is still just as popular today. Emerson knives have been used by special forces and police agencies around the world and are also highly coveted by collectors. A knife used in the raid that killed Osama Bin Laden fetched $35,400 at auction.
Sheepdog
CQC-7BW Flipper
The iconic CQC-7 has been paired with a ball-bearing pivot system that allows for rapid deployment and is another evolution of the classic knife. The S35VN 57-59 HRC tanto point blade is paired with a G-10 handle. Not only does it open quickly, but it’s nimble in the hand at just five ounces in total weight. MSRP: $273.95
Sheepdog
Just like how the dog is man’s best friend, the Sheepdog may be your new best friend. Coming in either a bowie or a spear point, the Sheepdog folder uses the same ball-bearing pivot system for quick opening. The black G-10 handle looks classy and provides an excellent grip. The 154 CM blade has a black stonewashed finish and is sharpened to a conventional V-grind with a chisel edge. MSRP: $263.65
CRKT
CRKT M16-04KS
CRKT, short for Columbia River Knife & Tool Company, was founded by a pair of former Kershaw employees. It has evolved into a pocketknife brand that’s built itself by working with custom knifemakers and producing quality products at quality prices. Like Kershaw, it’s headquarterd in Tualatin, Oregon, and since its founding in 1994 has grown to a company with $25 million in estimated annual sales. CRKT also makes multi-tools and fixed blades along with sharpeners and other knife accessories. Some of the designers they’ve worked with include Ken Onion, Michael Walker, Ron Lake, and Greg Lightfoot.
CRKT Provoke
M16-04KS
Designed by Kit Carson, this model is part of the company’s most popular series of knives. A tactically-inspired EDC, the M16-04KS has a 3.87-inch blade made of 12C27 Sandvik Steel with a plain edge. The handle is made from stainless, and the whole piece weighs just 6.2 ounces. MSRP: $79.99
Provoke
This exciting karambit was designed by Joe Caswell and is the company’s first knife to feature its Kinematic technology that allows for a lightning-fast deployment with the push of your thumb. The D2 blade has a titanium nitride finish for added toughness, and the aluminum handle is strong yet light. MSRP: $200
Gerber Gear
Sharkbelly – Plain Edge
Gerber Gear is among the largest maker of knives for the American military, and that ethos permeates their civilian offerings. The company makes everything from knives and multi-tools to axes and saws. They use high-quality steels to make long-lasting pieces that you can be proud of.
The company also has a long history with custom knives. They were the first firm to collaborate with a custom maker when they worked with David Murphy during World War II. Gerber has even worked with celebrities as they collaborated with TV star Bear Grylls on a line of survival knives.
Terracraft – Grey
Sharkbelly – Plain Edge
A 3.25-inch 420 HC sheepsfoot blade is the star of the Sharkbelly. It’s easily deployed with a thumb hole and weighs 2.3 ounces. The SharkSkin Grip helps keep weight down on this folder while also providing tremendous grip and ease of use. This is a fine EDC and built to last. MSRP: $47.
Terracraft – Grey
When slashing through brush you need to be confident that your blade can withstand the abuse and keep slicing. The Terracraft is a fixed blade that is up to the challenge. This knife features an extra-thick S30V steel blade with a full tang for added durability. Machined G-10 scales provide the needed grip so you feel safe while wielding the knife, and a 90-degree spine provides an edge for fire striking. An American-made leather sheath will keep this piece safe and secure in transit. MSRP: $220
Spyderco
Spyderco Bug
Founded by BLADE Cutlery Hall Of Fame® member Sal Glesser, Spyderco has been making knives since 1978 with the promise of high performance in each model. The company’s knives are known for their famous, large thumb-assist hole, and they have experimented with numerous different steel compositions. Spyderco ships knives all across the world and are popular both with civilians and police and rescue personnel.
Spyderco Military
Bug
One of Spyderco’s line of micro-sized slipjoints, the Bug is small enough to fit on a keychain and features a straightforward design. This is a small EDC great for regular day-to-day living, but definitely can punch above its weight in a switch. The 1.26-inch blade is made from 3Cr13 steel, and the whole piece weighs just .4 ounces. MSRP: $33.
Military
One of the brand’s iconic models and winner of American-Made Knife Of The Year® at BLADE Show 2022. The Military is an elite folding knife with a CPM S30V blade married to a handle with G-10 scales. The full-flat grind makes this knife great for sawing and making difficult cuts. It has a clip on the right side to allow for easy, tip-down carry. MSRP: $310.
Boker
Magnum Backpacker
Boker has been making knives in Germany since the 17th Century. A schism in the company in the 1860s sent some of the family to North America where they’re still making knives today. Both companies use the famous tree logo on their knives. Today, Boker has several brands beyond the original one still based in Solingen, Germany. Boker USA is based in Denver, and the Boker Arborlito brand of hunting and outdoor knives are made by hand at the company’s factory in Buenos Aries, Argentina.
Tripitz-Damast Gold
Magnum Backpacker
Beautiful, useful, and a classic pocketknife. That’s a fair way to describe the Magnum Backpacker. The satin finish on the 440A steel blade looks great, and the flat grind makes it perform great too. The grained wooden handle looks and feels excellent. This is a knife worth far more than its budget price. MSRP: $43.95
Tripitz-Damast Gold
This limited-edition blade is named for the German warship Tripitz, still the largest battleship ever built in Europe. The knife is a work of art. Utilizing some of the salvaged armoring from the ship, which was sunk in 1944, this model is truly a spectacle with its gold-plated blade. The blade has 300 layers of hand-forged damascus in the great pyramid pattern, and the walnut inlay on the handle features the coat of arms of the Tripitz. MSRP: $1,485
Hogue
Deka Manual Folder
Hogue originally began as a firearms accessories–mainly grips–company based out of California. Since 2011, the company has manufactured knives that, due to Califoria’s draconian knife laws, forced the company to pull up stakes for Nevada. Good move, as in the decade as a knifemaker, Hogue has become perhaps as renowned for its blades as its gun accessories.
The company’s autos, in particular, have developed a dedicated following, thanks to aggressive designs. Hogue knives have been issued to all branches of the military over the years, further adding to the company’s lore and credence. Still a family affair, Hogue is also well-respected for the quality of its products.
Deka Manual Folder
This manual folder with a modified Wharncliffe is a unique pocketknife. The CPM 20V stainless blade has a 59-61 HRC with a stone-tumbled finish. What stands out, even more, is the G-Mascus Blue Lava G-10 frame, which provides a splash of cover and allows for a confident grip on the knife. MSRP: $184.95
EX-01 Manual Folder
EX-01 Manual Folder
This classy drop point can be just as good as a tactical knife as it can be your standard EDC. The drop point blade is made from 154CM stainless and has a push-button lock for safety. The high flat grind makes this a top-tier model for cutting and slicing whether that’s a cardboard box or a side of beef. MSRP: $249.95
Benchmade
85 Billet TI Balisong
The company may have changed its name twice, but the quality of Benchmade knives has never wavered. Originally called Balisong in 1979 and then Pacific Cutlery Company in 1988, the company became known as Benchmade in the 90s. The company gained fame for its butterfly, or balisong, knives and today makes premium knives of all types.
85 Billet TI Balisong
An update to a Benchmade classic, the 85 features a titanium handle assembly and a drop point blade. The internal ball bearings allow the knife to open smoothly every time and will give you the confidence to go for it while releasing the blade. The blade is made from CPM S30V steel, and the handle does double duty of strengthening the entire construction while keeping the weight under six ounces. MSRP: $695.
535BK-4 Bugout
535BK-4 Bugout
The Bugout line is one of Benchmade’s most popular line of folding knives. This newest version features M390 blade steel with detailed patterning on the aircraft-grade aluminum handle. A 2.5-ounce gem, this premium EDC is crafted to serve you well and last for decades. MSRP: $275.
For Maximum Toughness Without Sacrificing Edge Performance, Consider A Soft-Backed Blade.
For centuries, smiths from various cultures recognized the necessity of blades that do the job without critical failure. Some Eastern cultures specialized in differential hardening, particularly the Japanese. European cultures tended to forge weld a hardenable edge to a softer spine. In each case, the end result is an edge hard enough to cut well and a spine tough and resistant to breaking.
One of the measures of a modern knifemaker is the willingness and ability to successfully navigate the certifications processes of the world of knives, such as the American Bladesmith Society’s (ABS) journeyman and master smith certifications. Similarly, one measure of a knife blade is its ability to perform various tasks that put its edge geometry and heat treatment to the test.
If you’ve been around the knife industry any time in the past 40 years or so, you’ve no doubt seen stories of blades that demonstrate edge holding ability that also have the strength and flexibility to bend without breaking. The key to this kind of performance is for the blade to have a hard edge and a soft back. Pardon the pun, but let’s break that down a bit.
First things first—a knife must cut. One key to premier cutting performance is a well-hardened edge. A properly hardened edge comes from the use of steel with adequate carbon, brought to the proper hardening temperature, quenched in the proper quench medium, and tempered to the proper hardness.
Each of these variables has an impact, but at the end of the day if the maker does things right, the edge of a well-performing blade will be hardened and tempered martensite in the 58 to 60 HRC Rockwell hardness range, plus or minus a point or two depending on geometry. If the edge is left too soft, the blade will not cut as it should.
Shawn Ellis originally learned the edge hardening process from ABS master smith Jim Crowell in the early 1990s when Jim—here at the grinder—demonstrated edge hardening using an acetylene torch. (Jay Morrissey image)
But what about the blade’s spine? Does it need to be as hard as the edge? The answer is “it depends.” Hardness as a metallurgical property is directly opposed to toughness, in that the harder the blade the more brittle it is. At the same time, an unhardened blade of annealed steel is very difficult to break but won’t hold an edge. If the maker hardens the blade fully from edge to spine, the knife will be more likely to break under chopping or bending loads.
Let me talk about “more likely” in this case. Are you more likely to be struck by lightning or bitten by a shark? As it turns out, you’re about 7.5 times more likely to be struck by lightning than bitten by a shark, but the odds of being struck are only 1 in 500,000. Either way, neither is very likely. I state that because while it is empirically true that a fully hardened blade is “more likely” to break than a blade with a soft back and hardened edge, if the maker does the heat treatment properly and the user uses the blade properly, either will perform very well with a very low risk of catastrophic failure.
Soft-Backed Bennies
Even if the overall risk of breaking in normal use is small, it still makes sense that some makers want to chase that last bit of performance by taking advantage of the strength of the soft-backed blade. So what does a soft-backed blade do? What are the benefits? By hardening the edge but intentionally softening the spine, the blade is more resistant to breaking when subjected to extreme force. This remains true whether the force comes to the blade parallel as in chopping or perpendicular as in bending.
ABS journeyman smith and past Forged in Fire champion Shawn Ellis is a proponent of the soft-backed blade. He originally learned the edge hardening process from ABS master smith Jim Crowell in the early 1990s when Jim demonstrated edge hardening using an acetylene torch.
He heated the edge only, quenched the blade, and then used the torch to draw the temper back. To temper, he started with the torch at the spine and used a wet rag to keep the edge cool. When he was finished, the edge was a light bronze and the spine was blue.
Even though that was quite a few years ago, the method Crowell taught Ellis remains viable. Heating only the edge leaves the spine soft and annealed but transforms the edge into the tempered martensite required for cutting performance. Using the torch afterward to “blue back” the blade relieves any internal stresses that may result from heating only the edge to the critical temperature, that is, to a non-magnetic state.
Ellis found that heating the blade at least a third of the way from edge to spine resulted in better performance. Subsequently, he switched to heat treating in a forge, and then later in an oven.
While it’s possible to edge harden with a forge or an oven, the methodology changes. Edge hardening in this way results in a martensitic edge and a spine that retains the microstructure it previously had. If the blade was forged and normalized, the spine would be soft pearlite. If the blade was ground from bar stock, the spine would be spheroid carbides.
Another way to achieve a hard edge with a soft back is to quench the edge only. You can bring the whole blade up to temperature in a forge or oven, and then place only the edge of the blade in the oil for hardening. This is the method currently taught at the ABS schools.
In this case, you need enough oil volume to cool the steel properly, so you can’t just fill your quench tank with oil to the half-inch level. Instead, use a limiter plate to keep the edge at the right depth while allowing the tank to have an increased volume of oil. You rock the blade in the oil in such a way that the edge is quenched properly while the spine cools slowly.
The slow cooling of the spine results in a pearlite microstructure, while the quenching of the edge results in martensite. The result is again a hard edge and soft back, and a “blue back” draw is again recommended. Blades that are edge hardened are resistant to breaking, though the soft spine may bend and stay bent.
The final way to achieve a soft-backed knife is the most difficult but results in the highest performance. In this method, the blade is hardened completely, with the whole blade up to critical temperature and the whole blade quenched fully. After regular tempering in the oven, the blade is then torch tempered on the spine.
In this scenario, the spine is pushed past blue all the way to gray, but not to the point where it starts to show heat color. Essentially in this case, you’re applying differential tempering rather than differential hardening, adding heat in the 650-800°F range to the spine only, resulting in highly tempered martensite. Since you’re working with higher temperatures, extra care must be taken to keep the edge cool by keeping it immersed in water or wet sand.
ABS master smith Scott McGhee’s Mamba damascus fighter features forge-finished flats with bronze fittings and a koa wood handle. He prefers 1075 carbon steel and uses two propane torches to draw the spine evenly, keeping the edge cool in wet sand.
ABS master smith Scott McGhee teaches the Introduction to Bladesmithing class at Haywood Community College in Haywood, North Carolina. Students learn from McGhee how to make a knife that will pass the ABS performance test using a full quench and a torch draw. He prefers 1075 carbon steel and uses two propane torches to draw the spine evenly, keeping the edge cool in wet sand.
STRUCTURAL RESULTS
I asked metallurgist Larrin Thomas for insight on the structural results of the different edge hardening approaches. According to Larrin, “When it comes to Rockwell hardness, torch tempering a fully hardened blade to 650-800°F results in hardness in the Rockwell hardness range of 45 to 55 HRC, depending on the steel and the time spent at the tempering temperature. Slow cooling the spine by quenching the edge will result in soft pearlite similar to air cooling during normalizing and grain refining. This puts the spine in the range of 20 to 40 HRC, depending on the steel. Some steels have such high hardenability that they will partially harden during air cooling, such as oil quenching steels O1 or L6, and may even reach 60 HRC if the cross section is thin enough.
“The softer the spine, the more resistant the blade is to breaking but the more likely it is to take a “set” during bending. In other words, less bending of a softer spine would be required for the blade to stay permanently bent. The ideal condition would be one where the steel has sufficient hardness to avoid staying bent but sufficient toughness where it will not fracture. This combination of properties is best achieved by a full quench and a spine torch temper.”
For many years now the certified smiths of the ABS have demonstrated competence at these processes. If you want to climb the ladder of knifemaking skills and certifications, or if you want to climb the ladder of high performance hard-use knives, the heat treatment of a soft-backed knife is a skill you’ll want to master. If you’re the kind of knifemaker or the kind of knife buyer who wants 100 percent of the toughness a blade can offer without sacrificing edge performance, consider a soft-backed blade.
Gerber Has Reinvented The Multi-Tool With The Dual-Force. Incredibly Strong And Versatile, The Dual-Force Is As Rugged As It Gets
The multi-tool is beloved by many for its flexibility and ability to be useful in many situations. Gerber Gear has ripped up the book on the multi-tool and reinvented the genre with the 12-tool Dual-Force.
It is a monster. The Dual-Force is similar to other multi-tools in terms of the implements within it, but the strength level has been ratcheted up. The screwdriver and saw are beefier than in a Swiss Army knife. The driver is 3.25 inches and features Center-Drive tech so it feels and operates like a standard driver.
The Dual-Force has a dozen different tools.
The tool also includes a 3.25-inch plain-edge blade, which rivals that of many standard pocketknives.
But the star of the show is the pliers. There are so needle-nose pliers here. The Dual-Force features a robust set of jaws with a twin-position dual-lock design and large teeth for more control. The jaws dwarf the pliers offered on most other multi-tools.
The Dual-Force brings the quality you expect from Gerber Gear and an innovative design that makes it stand apart from all the other choices on the market today. MSRP: $110.
Editor’s Note: This post was written by Mike Ableson.
Whether traditional or just made in the Land of the Rising Sun, Japanese kitchen knives are a sharp addition to any chef’s arsenal.
The Japanese kitchen knife is prized for being one of the most durable culinary tools. Many Japanese knives have a different construction than Western- or German-style knives, which are the norm in most American kitchens.
History Of Japanese Kitchen Knives
The Japanese kitchen knife was born out of Japan’s long sword-making history. When samurai were banned from carrying swords after the Meiji Restoration in the mid-19th century, metalsmiths turned their attention and talents to making knives for home use.
Today, the city of Seki, in central Japan, is the epicenter of Japanese cutlery and features museums, shows, and festivals dedicated to all things knives.
How Are Japanese Kitchen Knives Different From Western Knives
Japanese knives are different from Western varieties in numerous different ways. The most prominent is in the grind of the edge.
Nearly all Western-style knives have a double bevel, that is both sides of the knife are ground to a point meeting at the edge. Conversely, Japanese knives are traditionally single-bevel blades or only ground on one side.
The single-bevel blade in Japan is steeped in culture and history. No one knows how exactly it originated, but the tradition is maintained to this day. The blade is sharpened on only one side, also known as a chisel grind, and is designed specifically for precise slicing.
A Western double-bevel knife will be ground to equal angles on both sides of the blade, meeting in the middle. A single-bevel blade is only ground down on one side, which allows for a sharper edge.
In Japanese the parts of the blade are:
Shinogi: The flat cutting surface of the blade that runs to the edge
Urasuki: The concave surface on the opposite side of the blade from the edge
Uraoshi: The thin flat rim that surrounds the urasuki–essentially on the blade and the spine
This unique design endows Japanese blades with an unusual characteristic–knives specific to right- and left-handed people (most tend to be ground on the right for righties). Though, ambidextrous models exist. These models are similar to western-style knives in their grind but still use Japanese forging techniques and steels.
Great, the Japanese made dominant-hand-specific knives, so what? Well, there are some benefits to this unique design. The most predominant being a finer edge. Logically this means a sharper knife adept at making long thin cuts.
Most folks will recognize the advantage of these assets if they’ve eaten any sashimi, a form of culinary art practically defined by long thin cuts. That and good fish.
Shape also defines Japanese kitchen knives, particularly the blade, which is round at the tip. Additionally, the handle is typically different. Almost across the board, Western knives will have a bolster between the heel of the blade and the handle. Japanese knives are sans this feature.
There are more, but some of the more common types of single-bevel Japanese kitchen knives are:
Gyuto: A Japanese Chef’s Knife
Santoku: Shorter and wider than the Gyuto, the Santoku is made for slicing, cutting, and chopping
Sujihiki: Long and narrow, this is made for slicing fish and meats in long, single motions
Kiritsuke: Hybrid of the Sujihiki and Gyuto. This knife is difficult to use and shows off the skill of the chef when used well
Best Japanese Kitchen Knives
Miyabi Chef’s Knife
Miyabi Chef’s Knife, 8-Inch
Miyabi makes wonderful knives, and their chef’s knife is no exception. Eight inches long, and with an SG2 micro-carbide steel core, the blade is ground to an incredibly sharp 9.5-12 degrees. The damascus pattern is made from 101 layers and it has been Cryodur ice-hardened to a 63 HRC.
The handle is composed of Karelian Birchwood, the only wood ever used in the construction of a Fabrege egg, and has a mosaic pin accent and red spacers. This model is handmade in Seki, Japan.
MSRP: $349.95
Kai PRO 8-Inch Wasabi Chef’s Knife
Kai PRO 8-Inch Wasabi Chef’s Knife
The Pro 8-inch Wasabi Chef’s Knife from Kai is an excellent budget option. The cost-saving is due to the fact it’s a relatively plain Jane, missing the bells and whistles–such as damascus blade–that runs up the price. And also it definitely has Western influences in its design. Yet it’s a well-made workhorse from a well-respected manufacturer (Kai makes excellent scissors, by the way).
The Wasabi’s extra-wide, stainless-steel blade is where it wins points, creating plenty of clearance to chop, dice or whathaveyou at lightning speed. Additionally, its curved belly facilitates an effortless rocking motion, also picking up the pace. Interestingly, the traditional Japanese-style handle is fairly futuristic in its material–bamboo and polypropylene. While not a dead nuts traditional Japanese kitchen knife, Kai’s entry is nonetheless a top cutter from the Land of the Rising Sun.
MSRP: $43.50
Shun Premier Paring 4-Inch
Shun Premier Paring 4-Inch
A paring knife is one of the most important types of kitchen knives, and Shun knocks this one out of the park. The 69-layer damascus blade is wrapped around a VG-MAX core and has a hammered Tsuchime finish. The finish is ideal for the style of knife, helping the food release while you’re cutting.
The handle is walnut-finished, contoured Pakkawood. Also, it enhances the overall use of the Premier, with a slight bulge filling the hand and offering more control. About the only negative is the knife is on the spendy side. But for perhaps the second-most used knife in the kitchen, it’s well worth the investment.
MSRP: $169
Morado Kiritsuke Kuro-uchi
Morado Kiritsuke Kuro-uchi
There is an elegant strength in this special tool. The Morado Kiritsuke Kuro-uchi is a versatile monster that will control whatever you’re chopping or slicing.
Hand-forged from a core of Hitachi’s Super Blue Steel wrapped in stainless, the blade has been heat-treated to a 63 HRC. The kuro-uchi (black) patina on the upper half of the knife helps protect the material, and the hammer dents give it a traditional look and keep food from sticking. As a bonus, the finish makes it look wickedly beautiful.
The steel is extra tough thanks to .4% vanadium in the alloy, and its high-carbon content makes it easy to sharpen. The Japanese Wa handle is ovular and remains comfortable even in the face of large workloads. Furthermore, the smooth rosewood has a dark stain to bring out its rich hue.
MSRP: $275
Mutsumi Hinoura Shirogami Kurouchi
Mutsumi Hinoura Shirogami Kurouchi
We round out our list with a splash of color and another high-quality damascus blade. The Mutsumi Hinoura Shirogami Kurouchi looks tremendous and cuts even better.
The knife features a Shirogami #2 steel core wrapped in stainless and treated to a 63-64 HRC. A Gyuto style knife, which literally translates to “cow sword,” reveals its intent–to cut large slabs of meat. Today, it’s a great all-rounder chef’s knife that can handle almost any kitchen task and is a joy to use.
The handle is what catches the eye and is made from European maple burl, dyed green and blue. It takes two years for the wood to dry out to the point it can be stabilized and dyed. It’s cut into the traditional octagonal shape for superior grip and ease of use.
This is the priciest knife on our list, but we feel that it lives up to the lofty dollar amount.
For Ages, The Hamon Has Fascinated Makers And Knife Users Alike. Finicky, Beautiful, And Historic, The Hamon Continues To Wow.
It stretches much if not most of the blade’s length, and when it appears it’s accompanied by an air of mystery, of the exotic. Its contours are created by the knifemaker, and it has always served as a focal point for function and aesthetics. But exactly what is it?
For ages, the hamon has fascinated craftsmen and cutlery users alike.
“Technically, the hamon is the differentiation line between the hardened martensitic edge and the ‘not hardened’ body of the blade,” explained ABS master smith Brion Tomberlin. “The term temper line has been around for years, and, in my opinion, is not correct. Temper refers to drawing back the hardness of the hard martensite after quenching to reduce brittleness and impart toughness. So, a hamon is not a line where temper starts and stops.”
Elaborated knifemaker Joel Mercier, “Tempering refers to the action of heating a quenched steel to a given temperature to remove the brittleness induced by the newly formed martensite, the hard steel molecules created when a steel is quenched. Untempered martensite is very hard but also brittle as glass. It is possible to temper various zones of a blade at different temperatures.”
The hamon is an indicator of the hardening difference between the edge and the softer areas of a blade. These areas are not developed during the making of the steel itself, and a hamon may be formed with stock removal or forged steel.
The hamon comes to life in the quenching process. By achieving different cooling rates, makers form various quantities of martensite, hence a varied hardening of the steel. The faster the steel cools, the higher the percentage of martensite.
The appearance of the hamon denotes a harder edge and a tougher spine in the blade, allowing for flexibility while preserving sharpness and cutting ability. “The hamon,” related knifemaker Johnny Raymer, “is the visual representation of the transition zone between the hardness levels in a differentially heat treated blade. A temper line is often visible within a hamon and is the boundary in which the most drastic change in hardness occurs.”
Along with the functional aspect of the hamon, there is an artful attractiveness. Raymer explains that the hamon extends beyond the temper line itself to the further reaches of the blade during the blending of hardness levels. Most often this is seen toward the edge, yielding a smoky appearance and becoming the hamon’s most artistic component.
How Do You Make A Hamon
Developing a hamon depends on controlling the cooling of the steel as necessary. The rate of cooling is typically determined with the use of clay or another suitable material.
“First, you need to consider your steel selection,” Tomberlin advised. “You need a steel that is low alloy and has a low manganese content. Manganese promotes deep hardening, and the more manganese you have in the steel, the less hamon formation will occur. The most common modern steels that fill the bill are 1095, W1, W2, and 1075, and before the steel is quenched a coating of clay of some sort is applied to the surface that you intend to be less hard. The clay slows down the cooling process in that area.”
Order: 210218_Joel_Mercier_001
Maker: Joel Mercier
Email: [email protected]
Phone: +1 08196905635
Knife Info: Maple sap sprout themed fighter
W2 steel blade, wrought guard and buttcap, copper fittings and curly maple.
Once a blade has been forged or stock removed, Tomberlin takes it to a 120-grit finish that will allow the clay to stick. He thoroughly cleans the blade to remove any oils and then applies the clay. He prefers satanite refractory mortar and learned to use it from now-retired ABS master smith Don Fogg years ago. However, fireplace mortar or certain types of cement, Rutland for example, will also work.
When a light coating of clay is applied, the maker can manipulate the pattern of the hamon. For quenching, Tomberlin uses Park’s 50 oil. Water is an alternative but it takes practice and may produce cracks. “It isn’t for the faint of heart,” he commented.
After quenching, a quick grind at 120 grit will reveal the hamon. Telltale signs that the process has gone awry include the absence of activity—a consequence of the blade being too hot at the moment of quenching. If the hamon runs off the edge of the blade or falls below the pattern of the clay, it indicates that the clay coating was too thick or the blade was not hot enough to perfect the process.
A fine example of a Tomberlin hamon is seen in his chef’s knife with a seven-inch W-2 blade, exhibition thuya wood burl handle, G-10 spacers, and silicon bronze accent. The hamon is subtle yet striking and reaches toward the blade edge in a stunning display.
Raymer adds that the temper line is the boundary of differential hardening, but also notes that it may be more visible in some cases than others.
“It is almost always unbroken, but as far as being clear and well defined, that is not always the case,” he observed. “Depending on the etching or polishing process you can get multiple results for the visual aspect of the hamon, as well as multiple temper lines depending on the hardened areas.
“Etching for a stark contrast with dark smoked or bled-out areas in the ashi* region of the hamon is very popular. But the hamon can also be given a frosted appearance with etching or simply polishing to give it a subtle ebb and flow that is only seen as the hamon catches light.
“As far as a well-shaped pattern, the hamon is very controllable by the artist crafting the blade,” Johnny maintained. “It could be as systematic or symmetrical or as organic and free as the craftsman desires. The most important objective, as with many aspects of knifemaking, is symmetry from one side of the blade to the next.”
Raymer reveals his skills with the creative hamon achieved on a 5.25-inch blade fashioned from 1095 steel accompanied by a magnificent 11-layer handle consisting of brass, G-10 spacers, Tasmanian blackwood and black ash burl. The overall length is 10 inches, and the knife is accompanied by a sheath in seven or eight-ounce leather with a multi-directional belt attachment.
Those who work in stock removal and wishing to try the hamon technique can take heart. “Forged blades and stock removal knives have the same potential for hamon activity in my opinion,” Johnny stated. “All knives become stock removal at some point. The heat treatment is the same for me in a stock removal knife as well as a forged knife.”
Mercier calls the maker’s manipulation of the hamon the most interesting part of the process. “I have yet to ‘crack the hamon code,’” he advised. “There are many variables at play here, all of which will dictate where and how the hamon will show. The geometry of the blade, the steel used, the type and thickness of the clay, the temperature of the steel, the type and temperature of the quenchant, a vertical or horizontal quench, and more.
“I don’t believe there are better shapes for a hamon. As for the location, I would say it depends on the type of blade and how crucial the hamon is. For example, a hamon is more of a question of aesthetics on a kitchen knife than it is on a weapon. A hamon done properly will show three zones very clearly—high, medium and low martensite areas—and it won’t get too close to the edge of the blade.”
Mercier showcases his hamon technique with a fighter sporting a W2 steel blade, wrought iron guard and buttcap, copper fittings, and curly maple handle. The hamon is well defined and distinctive, clearly marking the effects of the differential quenching process.
“A hamon has nothing to do with forging steel,” Joel agreed. “It all happens during quenching, no matter whether the blade is forged or done by stock removal. If the wavy line of the hamon drops down below or into the blade edge, it means that area will be softer and will compromise the edge performance. Many things can be responsible for this, such as a quenching temperature that is too low, clay that is too thick or too low on the blade, or a quenchant that is too slow. I believe the most common mistake new makers do is using too much clay.”
The Visual Beauty Of The Hamon
In the end, the development of the hamon primarily adds another dimension to the visual presentation of the knife. It certainly denotes a maker’s skill and attention to the need for a tough spine and an edge that maintains its sharpness without being too brittle.
The 1084 carbon steel blade of Adam Mille’s fighter comes complete with hamon. The handle is quilted big leaf maple burl. Overall length: 11.5 inches. (SharpByCoop image)
“Hamons themselves are just an aspect of art,” Raymer reasoned. “The process of differential hardening is beneficial in creating a blade that can take more impact like those seen in fighting knives or choppers, but still performs cutting tasks proficiently. This hardening method allows the knife to spring and/or bend without shattering and without reducing edge performance.”
The hamon, therefore, is representative of the highest performance in blade steel, a visual cue to the user to have confidence in the knife’s ability to undertake the task at hand.
*Ashi refers to the area of a hamon’s lines or shapes that descend toward the edge, and are created by thin strips of clay applied during the coating process.
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