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Machetes: Big Blades For The Summer’s Bad Bush

We slash away with three machete options to see which is ready to tame your greenery.

Spring uncovers what winter buries. Duff piles up, vines tighten their grip and brush crowds every trail and fence line. A machete cuts through that mess with reach and rhythm. The long blade sweeps low to clear ground clutter, snaps vines before they climb and trims brush without constant repositioning. One tool handles duff, extra brush and creeping vines in a continuous flow, so a hillside that looked wild at breakfast starts to open by lunch.

A good machete carries authority without dead weight. Thin stock bites deep and releases clean, so each swing clears more space with less effort. The long edge opens lanes. The spine knocks dead twigs free. The tip digs, pries and handles rough chores that punish smaller blades. In much of the world, a machete counts as the only daily tool. That heritage still matters in 2026, whether you reclaim a backyard slope or beat a trail back into shape. These three long blades are our picks to tame your wild hills, homestead and camp.

Getting The Swing Of The Machete

Brush changes the fight, so your swing must change with it. Light grass needs quick wrist cuts that keep your pace steady. Thin vines demand snap cuts that break tension before the blade binds. Thick brush calls for short power strokes that drive the edge through stubborn growth. Deadfall needs controlled chops that protect the edge from hidden knots. Each swing builds from stance, grip and rhythm, not brute force. When you match technique to terrain, the machete feels faster and safer. The right swing turns rough ground into clean, workable space without burning your energy.

Condor Roarlock

Chopping Japanese barberry, an invasive vine with painful thorns, is a necessary and annoying chore—the Condor Roarlock hacked it!
Chopping Japanese barberry, an invasive vine with painful thorns, is a necessary and annoying chore—the Condor Roarlock hacked it!

Condor’s Roarlock brings Southeast Asian machete influence into a compact, modern clearing tool. The 14.24‑inch blade has a 20.33‑inch overall length and a 0.12-inch thickness of 1075 high-carbon steel. This design keeps the weight at about 21.5 ounces. The etched damascus‑style finish gives the blade a wild, worked look, while the convex grind drives deep into vines, saplings and stubborn brush without sticking. A high‑impact polypropylene handle locks into the hand and shrugs off weather, sweat and abuse. A full‑tang build runs through the handle, so the Roarlock feels solid when you lean into heavy swings.

The ballistic nylon sheath carries light, rides tough and lets the machete move from truck to trail without fuss. Designed by Joe Flowers for 2026, the Roarlock feels like a fast, compact power tool built for real brush, not just catalog photos.

Beating Barberry Back

The Roarlock has the Godzilla silhouette, with usable features for digging and root-cutting.
The Roarlock has the Godzilla silhouette, with usable features for digging and root-cutting.

I’m a fan of any long blade that has more bend than a straight blade, especially when it has some drop to it. Like a Filipino bolo and kukri, whenever the blade precedes the chopping hand, that’s a good thing. Max impact and leverage are far superior to using an all-straight design. The Roarlock has this!

Chopping the most annoying and painful vines in my forest was a must-do chore. Japanese barberry is an invasive plant with small thorns that are sure to get my knuckles and fingers when removed. They stab directly through hiking pants and most layers of clothing. A machete works best at beating them back, but it’s hard to get to the base without suffering a few thorns. The longer reach of the 14.24‑inch blade on the Roarlock helps. Especially when using a helper stick to push back the thorny shrub of mayhem.

Soon enough, I had a pile of various vines, including blackberry, dry grasses, small creeper vines and the dreaded barberry. Also, soon enough, I hit a rock or two and mashed the tool’s tip. So what? It’s 1075 carbon steel and would be easy to get back in order. However, it’ll happen again, but this is a tool meant for work!

ESEE Expat El Deguello

Expat El Deguello, influenced by years of travel and Randall’s Adventure & Training, features a 12.75-inch 1075 carbon steel blade.
Expat El Deguello, influenced by years of travel and Randall’s Adventure & Training, features a 12.75-inch 1075 carbon steel blade.

The ESEE Expat El Deguello grew out of years of Expat travel and hanging out with Randall’s Adventure & Training. This was in places where a machete counted as daily life support, not a luxury. The blade is about 12.75 inches of 1075 carbon steel with a dark stonewashed finish, set in an overall length of around 18.75 to 19 inches. The blade’s shape has a parang-ish style, giving the machete a strong, weight‑forward feel without turning it into a boat anchor. A flat grind keeps the edge lively and easy to touch up with a pocket stone in the field. Black linen Micarta scales wrap the full tang and give a secure, textured grip that stays honest in sweat, rain and humidity. A brass‑lined lanyard hole anchors a safety cord for steep slopes or riverbanks.

The tan canvas sheath rides light on the belt and matches the tool’s no‑nonsense attitude. Built in El Salvador as part of the Expat line, the El Deguello blends South American machete DNA with ESEE’s survival mindset. Making it a dependable long‑blade for trail clearing, camp work and hard bushcraft.

Seasonal Slashing

I got my hands on the El Deguello Expat machete in winter. I wasn’t sure how it would do in a snowy environment. However, we needed to travel through uneven terrain with gear weight, so light was right. No axe or thick splitting tool accompanied we three adventurers on this trip. In fact, we had two Expat machetes in camp as my buddy brought his Expat Darien machete.

The El Deguello started earning its keep from the start. Due to many branches and small trees succumbing to the weight of the snow, the El Deguello shone. I cleared woody and leafy debris to make the path easier for campers arriving later in the day. By the time I got to camp, I was already a believer of the utility the El Deguello packs. Chopping frozen wood from previous campfires and new dead branches were on the docket. This was predominantly a hardwood forest, so the El Deguello had to be hatchet-ready. And it was!

TOPS Knives Sneak Reaper

The TOPS Knives Sneak Reaper features an 18.5-inch length and a fast-moving 12-inch blade, designed for tight brush.
The TOPS Knives Sneak Reaper features an 18.5-inch length and a fast-moving 12-inch blade, designed for tight brush.

The TOPS Knives Sneak Reaper draws on Ed Calderon’s counter‑custody background, shaping a fast, purposeful blade built for tight spaces. It has a lean profile that favors quick cuts through vines and brush. The long edge rewards snap cuts, while the balanced weight keeps the machete quick instead of front‑heavy. The handle geometry follows Calderon’s no‑wasted‑motion mindset and gives a locked grip during hard clearing strokes and tight work around obstacles.

The Sneak Reaper has an overall length of 18.5 inches and a 12-inch blade that moves fast through tight brush. The black powder coating protects the blade and supports Calderon’s stripped‑down, purpose‑driven style. The saber grind gives the edge a strong bite, enabling it to handle vines and stubborn growth without slowing your rhythm. The 0.125‑inch thickness keeps the blade lively and responsive during long clearing sessions.

The sheath system supports fast deployment and secure carry, echoing the tool’s defensive roots and utility. Final production specs have not yet been added to TOPS’ catalog pages.

In The Thickets

The TOPS Sneak Reaper has a 5-inch tan Micarta handle that offers a confident, secure grip with great traction.
The TOPS Sneak Reaper has a 5-inch tan Micarta handle that offers a confident, secure grip with great traction.

Once I got this cutting machine in the woods, it called to more substantial branches and green wood. It wasn’t the weight as much as the thickness and feel. The sweet spot was several inches from the tip, making it feel like a shorter machete. This aspect got me thinking of what a great camp machete it would make. However, the pronounced upsweep had its benefits while standing or bending slightly. The front curve can easily nip nasty, thorny vines and thin, new growth without needing to get low. It reminded me of a smaller panga-style machete.

Turning the blade over revealed a sharp tip that could drag and pull the brush back after chopping it. This tip was also excellent at impaling scrap wood and relocating it. I love a tool that helps out.

The 5‑inch handle uses contoured tan Micarta that locks into the hand with confident traction. The 15‑ounce blade weight creates a sharp balance between speed and authority during heavy swings. In a standing position, slashing out front, the curve helped continually slice through materials with authority. I can’t wait to use this one on meat and coconuts.

Final Cut

Three styles of machete sheaths for each trail tamer From left, the Sneak Reaper, El Deguello and Roarlock.
Three styles of machete sheaths for each trail tamer From left, the Sneak Reaper, El Deguello and Roarlock.

The Roarlock was the clear pick for me while beating back the new brush of spring. Had this been a machete camp challenge, the TOPS Sneak Reaper and Expat El Deguello would shine. Maybe that’s better left for another article!

More Reviews:

EDC Clip Points: Little Big Clips

Small-in-stature clip points that punch above their weight.

There’s a reason Buck Knives chose a clip-point blade for their iconic, mega-selling Model 110 as the blade style for their folding knife. The profile has a history of being a hard-working blade. The clip point’s most distinguishing characteristic is a noticeable change in the downward angle of the blade in its spine, which makes for a sharper angle of the blade toward the tip. This change can be subtle to severe, but it always results in a thinner blade height. In essence, the break in the blade angle “clips” it to a thinner, sleeker, more pointed shape. In this BLADE® feature, we’ll look at four modern and totable clip points and their attributes to see how they fit your needs.

Civivi Slippy Sendy

The Civivi Slippy Sendy weighs a paltry 1.90 ounces, making it an ideal light pocket carry or unobtrusive desk companion. If you don’t need a rough-and-tumble brawling knife, this is a good, lightweight option.
The Civivi Slippy Sendy weighs a paltry 1.90 ounces, making it an ideal light pocket carry or unobtrusive desk companion. If you don’t need a rough-and-tumble brawling knife, this is a good, lightweight option.

The Civivi Slippy Sendy is the only gentleman’s folder of our test group, and it carries the banner well. Having no pocket clip, it is made for pure loose pocket carry, and at just 1.90 ounces, its weight is no issue. The Micarta handle is a simple slab-style with an overall length of 3.7 inches with a flat, rounded-cornered top that ends in a 1-inch, semi-circular base. The backside scale has a 1/2-inch cut-out that allows the user to access the blade’s rectangular nail nick to engage the blade.

The 2.8-inch blade has its clip breaking 0.80 inch from the tip, while the cutting edge is 0.60 wide, flat-ground and is rounded toward the tip. The blade is Nitro V stainless, a very respectable proprietary knife steel from New Jersey Steel Baron that allows the Civivi Slippy Sendy to punch above its class.

The author kept the Civivi Slippy Sendy on his office desk for a few days and tested it cutting various and sundry “desk stuff.” The 2.8-inch Nitro V stainless blade was plenty sharp and did a good job of cutting crisp, sharp lines on this card stock.
The author kept the Civivi Slippy Sendy on his office desk for a few days and tested it cutting various and sundry “desk stuff.” The 2.8-inch Nitro V stainless blade was plenty sharp and did a good job of cutting crisp, sharp lines on this card stock.

This is an all-round lightweight pocketknife that is very good for light duty around the home, office or on the go. It is not a tactical knife because it doesn’t lock up or have a fighting blade style of thick blade steel. That said, the Civivi Slippy Sendy is handy for tackling mail duty, light meal prep and other unexacting duties encountered daily. I tested it on heavy card stock, packaging twine and thick packing tapes of all types and found the upgraded steel and comfortable ergonomics both handy for all-around use daily.

Cold Steel Engage 2.5

The Cold Steel Engage’s 2.5 sports a 4116 stainless steel made by Böhler of Germany. Of all the knives tested, this is the one that most resembled a modern-day tactical knife.
The Cold Steel Engage’s 2.5 sports a 4116 stainless steel made by Böhler of Germany. Of all the knives tested, this is the one that most resembled a modern-day tactical knife.

The Cold Steel Engage 2.5 may be small, but it’s a lot of knife in a 6-inch package. The blade width is just shy of 1-inch wide (0.90-inch), and it looks like a scaled-down tactical, which, in fact, it is. This knife is a shrunken version of the Engage 3.5 and is part of a whole series of varied models in the same platform. The Engage 2.5 is named for its blade length, leaving 3.5 inches for the handle.

The 2.5-inch clip-point blade is 4116 stainless steel made by Böhler of Germany, which opens via ambidextrous thumb studs on either side of the blade. The handle features Cold Steel’s patented Atlas slide lock located on the upper spine. An ambidextrous 1.5-inch pocket clip is located on the rear base.

Even though its steel didn’t sport an upscale moniker, the Cold Steel Engage 2.5 did a yeoman’s job of cutting sharp, crisp lengths of this tough leather.
Even though its steel didn’t sport an upscale moniker, the Cold Steel Engage 2.5 did a yeoman’s job of cutting sharp, crisp lengths of this tough leather.

I tested the Cold Steel Engage 2.5 on some thick, cured boot leather. Taking off lengths of the tough material in strips using a metal ruler as a guide, the blade of the knife never wavered or tried to change angles as lesser steels are prone to do. The curved front tip of the blade dug in at an angle and stayed on course with each slice and despite the blade not being a glitzy name brand, the 4116 stainless did its job well and the Engage 2.5 proved its worth.

Demko Knives Nano Shark

Demko Knives’ Nano Shark is a lot of knife packed into a short, 5.8-inch package. The Nano Shark's 2.25-inch blade sports a large blade for its size.
Demko Knives’ Nano Shark is a lot of knife packed into a short, 5.8-inch package. The Nano Shark’s 2.25-inch blade sports a large blade for its size.

The Demko Knives Nano Shark is a pint-sized EDC designed for serious slicing. The very slightly curved blade has always been a workhorse, but during the modern tactical knife era, many edged weapons specialists embraced the blade for its ability to grab and not let go until it had done serious damage.

The Nano Shark has a 2.25-inch blade that breaks to its clip 1 inch into its traverse forward, then breaks downward again where it meets the blade’s flat-ground edge. The upper rear portion of the blade features a healthy, rounded cutout for opening the blade once the user has released it via a pull-down thumb lock. The Nano Shark’s 3.5-inch GRN handle is ample enough to house the entire blade with only the thumb cutout protruding. A reversible 1.75-inch pocket clip completes the package.

The Nano Shark may be a short knife, but it acts like a behemoth thanks to its tall profile and blade thickness. The blade is similar to a short bowie, which makes it a serious small work knife. I tested it as such on a stubborn 3/8-inch synthetic rope. I started by just taking off short lengths on a flat surface before tying a large knot into both ends and free-handing the excess off each knot. I ended up with two tidy knots at each end. When in doubt, practice first!

Big Idea Design TI Lookout

The only fixed-blade in the group, the 6.2-inch Big Idea Design TI Lookout sports a full tang underneath its scales.
The only fixed-blade in the group, the 6.2-inch Big Idea Design TI Lookout sports a full tang underneath its scales.

The 6.2-inch Big Idea Design TI Lookout is a simple fixed-blade knife with very few parts to break so it is better for stronger tasks. The Ti Lookout is basically one large piece of premium CMP MagnaCut stainless steel from tip to base with two lightweight, diagonally textured Grade 5 Titanium handle scales for gripping. Aside from the few pieces of hardware holding the handle together and forming its lanyard fitting at the base, that’s basically the sum of parts.

With so few parts to break, the fixed-blade can handle larger, tougher tasks. The downside is the user doesn’t have the compact convenience of a folding knife, but sometimes it is necessary to get the job done. The Lookout comes with a small 4.5-inch black Kydex sheath with a steel hanger fitted to the rear for added strength.

The Ti Lookout fixed-blade offers the safety of having no moving parts to break under extreme pressure whereas the folding knife can be vulnerable at its blade pivot. When in doubt, call on a fixed blade for the tough chores.
The Ti Lookout fixed-blade offers the safety of having no moving parts to break under extreme pressure whereas the folding knife can be vulnerable at its blade pivot. When in doubt, call on a fixed blade for the tough chores.

I gave the little fixed Ti Lookout a run for its money on a length of dried redwood 2-by-4. Holding the plank vertically, I dug the blade in at an angle, taking off shavings and holding in consecutively longer and deeper lengths. The Big Idea Design fixed-blade bit in and did its job until its size was simply outweighed by the larger length of wood, but not before the small fixer had proven its worth. I never felt during the process that the Ti Lookout was going to fold or break. That’s why you use a fixed-blade for the tough jobs.

More Reviews:

First Look: Civivi Brova And Civivi Elite Line

Elite Line debuts with premium CPM S35VN steel, aluminum scales and an innovative top-liner lock mechanism.

Civivi has always aimed at more budget-conscious knife enthusiasts, arming them with stout yet affordable blades. The company, however, recently announced a new tack with the introduction of its Civivi Elite Line of knives.

Inaugurated with the Brova model, the line of knives offers a higher grade of materials and is meant to fill the gap between Civivi and its top-tier sister brand We. For some perspective, a good section of Civivi’s catalog falls below the $100 mark, while most of We’s are premium $200-plus models. Elite fills the hole in the middle and, as Civivi’s release puts it, is designed for its customers “ready to take the next step.”

Civivi Brova open

Civivi doesn’t spell out its overall ethos for the entire line, but the Brova insinuates some of the notes Elite knives aim to hit. One of the more notable material upgrades is the knife’s blade steel—CPM S35VN. The brand has used the top-line Crucible Industries steel previously, but generally in premium editions of established models. Civivi’s go-to blade steels are typically 14C28N, Nitro-V and D2.

Furthermore, the vanguard knife of the Civivi Elite line features an entirely new lock for the brand—a top-liner lock. Operated via a button near the spine of the handle, the mechanism should prove convenient. Smartly, Civivi recessed the button to ensure the blade isn’t inadvertently retracted when in use.

The Brova cuts a bellicose profile, with a subtle 3.41-inch clip-point blade coming down to a fine point. It certainly should have decent penetration potential with this design, but with a respectable amount of belly on its edge and a good length of straightaway before the handle, it should prove adept at slicing or with push cuts.

Civivi Brova half open

The handle is well contoured, featuring a notch for locking the knife in with the index finger and thumb. It’s dressed in smooth aluminum scales with the choice of three colors that house stainless-steel liners. The hardware and clip are also stainless steel, and the action is run on caged ceramic ball bearings.

As for Brova’s price, all three colorways come in at $145. The EDC looks like a solid start for the Civivi Elite Line; it will be interesting to see what comes next.

Brova Specs
Overall Length: 8.08”
Width: 1.33″
Overall Height (Including Clip): 0.65″
Blade Length: 3.41″
Closed Length: 4.67″
Blade Thickness: 0.13″
Handle Thickness: 0.44″
Knife Weight: 3.78 oz.
Blade Material: CPM S35VN
Blade Hardness: 58-60HRC
Blade Grind: Hollow
Blade Finish: Black and Dark Brown Stonewashed
Blade Type: Clip Point
Handle Material: Aluminum
Handle Colors: Forest Green, Black, Grey
Liner Material: Stainless Steel
Liner Color/Finish: Black or Grey
Pocket Clip: Tip-Up, L/R
Clip Material: Stainless Steel
Screws Material: Stainless Steel
Pivot Assembly: Caged Ceramic Ball Bearing
Locking Mechanism: Top Liner Lock
MSRP: $145

Knife Reviews:

U.S. Military Daggers: Blades That Have Taken Point

Daggers have struck home the U.S. military’s point from the trenches of Europe to the jungles of Vietnam.

Through the years, the military dagger has been considered an essential piece of equipment for the soldier on the ground and the pilot in the air. As a second line of defense, the dagger must be accessible and capable of quick deployment, not to mention efficient at its job.
As U.S. military personnel have gone into action, their choice of daggers provides a window into their operational history and a view of their actual aptitude when seconds count. Design and dexterity are hallmarks of dagger use in the heat of a life-and-death situation, and these storied weapons of war have gained their place in the annals of close combat.

“A good friend of mine was a chopper pilot in Vietnam,” recalled BLADE® Magazine field editor Kim Breed. “The pilots carried the Gerber MK II upside down on their flight vests. When he was shot down, he and his crew chief went through their ammo; then they drew their daggers while they waited for pickup. They locked onto the enemy, rammed them through the side [with their daggers] and hung on. Then they took [the enemy’s] AK-47s away from them and got back into the fight. They defended themselves while Cobra gunships laid down suppressing fire and a rescue bird, a Huey, came and got them.”

Kim’s comrades might well have been killed in the melee had they not had their Gerber Mk II daggers when needed. Designed by Clarence “Bud” Holzmann, the knife gained legendary status during the Vietnam War, and though it was not standard issue, the Gerber Mk II was popular with U.S. troops—from airmen to special forces and everything in between. The wasp-waisted blade of the original remains a symbol of the close combat sometimes experienced in Southeast Asia, while its intimidation factor led to a redesign for the consumer market.

Later variants of the MK II included saw teeth, a feature added by Al Mar, who worked at Gerber at the time. This allowed the company to market it as a survival knife, not a fighting knife. Sporting goods stores and PXs were more likely to sell the latter. (Les George image)
Later variants of the MK II included saw teeth, a feature added by Al Mar, who worked at Gerber at the time. This allowed the company to market it as a survival knife, not a fighting knife. Sporting goods stores and PXs were more likely to sell the latter. (Les George image)

“It was designed the same as the [original] Mk II except it had serrations on both sides. The serrations might be considered a weak point,” Breed explained. “They had cast aluminum handles and a little thinner blade with that wasp waist. When you actually penetrated something, [the waist] helped along with a bit of extra weight up front.”

While the original Mk II may have been a stronger choice back in the day, the serrated Mk II is also a sought-after collectible. A knifemaker, Kim relates some owners have asked him to grind the serrations completely off this Gerber dagger. He declined to do so.
One more story Kim recounts is of a friend who found himself in hand-to-hand combat during a recon deployment in Vietnam. A Viet Cong patrol was walking past, and the last man in their line spotted the Americans in their cover. “Rather than alerting the whole enemy patrol, my friend took the last man down and used his knife,” said Breed.

Regarding the Mk II, knifemaker Les George added, “Al Mar was a designer at Gerber at the time and he added ‘saw teeth’ to the blade to make it a survival knife. The PX was happy to sell it as such since they didn’t want to sell a ‘fighting knife.’”

A great many modern military daggers trace their roots back to the legendary English Fairbairn-Sykes dagger. The one pictured is a third-pattern variant with a ring grip. (Les George image)
A great many modern military daggers trace their roots back to the legendary English Fairbairn-Sykes dagger. The one pictured is a third-pattern variant with a ring grip. (Les George image)

Industry veteran Bill Harsey also tells a story of combat survival with the Gerber Mk II in Vietnam. “I heard from a Medal of Honor recipient over dinner that his team was overrun by enemy combatants. In close-quarter combat, he drew his knife and stuck it in an enemy soldier. The knife stuck. Even with both hands he couldn’t withdraw it. I have no idea why the knife stuck and he didn’t offer any thoughts. But just to be careful, we have never made a wasp-waisted blade.”

Fairbairn-Sykes And Beyond

The Randall Knives Model 2 Fighting Stiletto bears the name of one of the most famous knifemakers in history and was developed as a robust alternative to the legendary Fairbairn-Sykes dagger. Randall has gone to war with several memorable designs, and according to Breed, the Model 2 is one of the best remembered.

“The blade is a little wider than the well-known Fairbairn-Sykes dagger,” said Kim. “The Randall was more handle-heavy, with only about a 5-inch blade, as I remember. It feels good in the hand. The guard is not sharp on the fingers, which was a challenge with some of the others. Any Randall daggers are collectible, just like Randalls in general. They didn’t make many of them. The Model 2, to me, is a cross between the Fairbairn-Sykes and the V-42 with a leather stack handle.”

The Randall Knives Model 2 bears the name of one of the most famous knifemakers in history—Bo Randall—and was developed as a robust alternative to the legendary Fairbairn-Sykes dagger. (Les George image)
The Randall Knives Model 2 bears the name of one of the most famous knifemakers in history—Bo Randall—and was developed as a robust alternative to the legendary Fairbairn-Sykes dagger. (Les George image)

The Marine Raider Stiletto remains a classic weapon of the World War II era, and it is said to have been the first Marine knife in the Corps’ history designed by a Marine, designed by Lieutenant Colonel Clifford H. Shuey. The story goes that this dagger was developed because the elite Raiders specifically requested a knife for close fighting.

Les offered some observations concerning the Marine Raider stiletto’s proper mission. “When the Marines were issued the Raider Stiletto in World War II, they had been specifically told not to pry with them or throw them,” he said. “So, obviously, they threw them at the first tree they could find and broke the tips off many of those knives.

“I think the Marine Raider Stiletto has the best handle design of all the many knives derived from the Fairbairn-Sykes daggers,” George continued. “It’s not just round. It has features and a shape allowing the blade to be indexed by feel. But the blade is very thin, the tip was fragile and the metal that they cast the handles out of reacts with air. They are all disintegrating. Eventually, we will lose them all.”

Knifemaker and military dagger aficionado Les George is a fan of the Marine Raider stiletto, seen by his collection of the dagger—new and old. (Les George image)
Knifemaker and military dagger aficionado Les George is a fan of the Marine Raider stiletto, seen by his collection of the dagger—new and old. (Les George image)

The handle of the Camillus-made Marine Raider Stiletto was fashioned with a die-cast zinc alloy, while the 7- to 7 ½-inch blade was made of blued or bright steel. The overall feel of the stiletto was hilt-heavy for optimal balance.

“The Marine Raider Stiletto has probably the smallest group of collectors since it primarily appeals to Marines,” commented George. “The rest can be categorized in different ways and have broader appeal. These knives and their more modern counterparts may not find their way to the battlefield as a matter of course, but the history they represent is invaluable.”

Knuckled Under

Les includes the iconic M1918 trench knife among those favored few military daggers carried in wartime by American soldiers. Its design was based on the French M1916 Avenger, and the military held field trials after initial 1917 and early 1918 variants were found inadequate. The M1918 was first made by Landers, Frary & Clark, a housewares and hardware company, production was later increased with Oneida, Henry Disston & Sons and the French manufacturer Au Lion.

George considers the knife's handle the best designed of all the Fairbairn-Sykes derivatives. Unfortunately, this is also the dagger’s weak point as the metal used for the handle reacts with the air and disintegrates. (Les George image)
George considers the knife’s handle the best designed of all the Fairbairn-Sykes derivatives. Unfortunately, this is also the dagger’s weak point as the metal used for the handle reacts with the air and disintegrates. (Les George image)

“The LF&C M1918 trench knife did not see action in World War I,” George explains. “It was made for that war, but it ended before the knives made it to Europe. A lot of them were melted down to reuse the handle material. When the Japanese attacked Pearl Harbor, they were the only knives in the system available to be issued to Marines … The M1918 saw use in World War II, Korea and Vietnam. I’m not aware of any combat use of the knife since then, but it is possible.”

The M1918 is distinctive with its integrated cast brass handle and brass knuckle grip designed for close combat, along with small spikes on the finger bows and a skull crusher pommel. The medium carbon steel blade has been criticized at times for being brittle, but nevertheless the knife is recognized as formidable in a hand-to-hand brawl.

“The M1918 was designed to be an effective tool for close fighting,” observed Breed. “With a positive grip and the brass knuckle guard, you didn’t have to stab, or you could hit your opponent with the skull crusher. There were dozens of confirmed kills with this dagger. It was not recommended to dig with them because they were prone to breakage or ‘bendage.’ You could drive that big brass handle into the dirt, but that half shaft that came down from the blade was short on steel and weakened the knife around the tang.”
The eye appeal of the M1918 makes the dagger collectible. “It’s pretty popular and one of the iconic knives of its type,” Kim concluded.

Many think of the M1918 as the quintessential World War I trench knife, though the variant didn't see action in that conflict, adopted too late. Based on the French M1916 Avenger, it was meant to replace the 1917 and early 1918 variants, which were found inadequate. (Les George image)
Many think of the M1918 as the quintessential World War I trench knife, though the variant didn’t see action in that conflict, adopted too late. Based on the French M1916 Avenger, it was meant to replace the 1917 and early 1918 variants, which were found inadequate. (Les George image)

Representative of the fighting men who carried them into harm’s way, these U.S. military daggers of the 20th century continue to fascinate with their double-edge blade, balanced feel and handle characteristics. Their place in history is secure, while collectors and knife industry veterans are doing their best to preserve and retell the stories that surround them.

More On Military Knives:

FIRST LOOK: SOG 250th Anniversary SEAL FX

A USA-made tribute to a quarter millennium of American freedom, limited to just 250 numbered pieces.

As the United States approaches its semiquincentennial, SOG Knives is marking the milestone with a highly exclusive tribute to American grit. The company has unveiled its 250th Anniversary Limited Edition SEAL FX Fixed Blade, a commemorative tool that honors a quarter-millennium of history, sacrifice, and resolve.

True to its heritage, this special edition is forged and assembled entirely in the USA. True to its name, production is strictly capped at just 250 individually numbered pieces, making it a true collector’s item.

SOG Seal FX blade

Beneath the commemorative engraving lies a serious tool designed for professional use. The knife features a capable 4.3-inch blade forged from premium S35VN steel, known for its excellent edge retention and toughness. The handle is crafted from a durable glass-reinforced nylon, paired with an ambidextrous Kydex sheath that offers versatile mounting options for any loadout.

Whether it is destined for a display case or a survival kit, the 250th Anniversary SEAL FX is built to stand the test of time. It serves as a functional symbol of the values that have shaped the nation for 250 years. The limited-edition blade retails for $250. Given the low production run, interested collectors should act quickly.

SEAL FX SPECS
Overall Length: 9.20″
Blade Length: 4.30″
Weight: 7.20 oz
Blade Thickness: .19″
Product Family: SEAL
Product Type: Fixed Blade
Country of Origin: U.S.A.
Finish: Black Cerakote
Edge Type: Straight
Blade Steel Type: CPM S35VN
Blade Shape: Tanto
Handle Material: Glass Reinforced Nylon
Handle Color: Black
Hardness: Rc. 58-60
Sheath Material: Kydex
Sheath Color: Black
MSRP: $250

Knife Reviews:

Secrets Of The Shop: Steve Schwarzer & Bob Terzuola

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Schwarzer’s blister busters and Terzuola’s effective efficiencies.

Editor’s Note: Jim Hammond has been a full-time knifemaker since 1977 and a member of the Knifemakers Guild since 1978. He was the first maker to work with CRKT and has many well-known designs to his name. This is the first of an ongoing column in which he uncovers the tightly held secrets of master knifemakers.

Welcome to Secrets of the Shop, where we dive deep into specific techniques and tips highlighted in the work of premier makers and knife smiths. While trade secrets often imply guarded formulas, for knifemakers, they are keystone discoveries that hone processes and perfect craftsmanship. This column seeks to turn these unrevealed secrets into shared solutions.

Popping Blisters

A veteran ABS master smith and BLADE® Magazine Cutlery Hall of Fame® member, Steve Schwarzer is probably best known for his pioneering work in the canister method of forging mosaic damascus. He is considered one of the finest instructors and ambassadors of the forged blade and of mosaic damascus, teaching at seminars and hammer-ins on the subjects for decades in Europe, South Africa, the USA and elsewhere.

During welding, a cold shut—a spot of incomplete merging of steel—can produce a trapped-gas bubble known as a blister. The spots where these void occur heat at different rates than the surrounding material and turn black. Often caused by worn and cupped dies, these blisters typically form along the billet’s perimeter.

Steve’s solution to addressing blisters is as follows:

  • Release the Gas: Punch a hole directly into the blister.
  • Flux and Forge: Drop borax into the hole and use a small rounding hammer to forge the area, pressing air out of the seam to recreate a uniform weld.
  • Refinement: Check the surface for flatness. Steve utilizes belt and stone surface grinders to achieve trued flats and maximize uniform contact.

To prevent blisters, Steve welds the edges of a billet before the center using a radiused fullering die. Going this route is less prone to create blisters than a flat die, though more apt to distortion. This technique was vital when Steve and Neil Kamimura created a million-layer billet that was folded rather than stacked, requiring the resolution of numerous small cold shuts.

Mosaic On A Budget

Schwarzer uses what he calls a “tiling” process with his canister damascus, sawing off the end to expose the image, and forge-welding them side-by-side to maximize the visual impact across the blade’s surface. (Steve Schwarzer image)
Schwarzer uses what he calls a “tiling” process with his canister damascus, sawing off the end to expose the image, and forge-welding them side-by-side to maximize the visual impact across the blade’s surface. (Steve Schwarzer image)

While CNC and EDM equipment can create intricate designs, a more affordable approach involves the sintering process of canister welding damascus, a method originated by Steve and Daryl Meier.

Steve’s canister process is as follows:

  • Composition: A square canister is preferred to maintain the image’s shape using flat dies. Content determines the pattern—solid metals form the primary image, while powder fill creates the background.
  • Preparation: Both ends must be welded shut to exclude oxygen.
  • Release Agents: To free the billet from the canister, Steve uses white spray paint; the titanium dioxide acts as an immediate release agent, oxidizing upon heating. Other options include White Out and stainless-steel foil.
  • Sintering: Steve recommends a soak time of at least 30-plus minutes. Expect a size reduction of roughly 30 percent as micro-spaces between particles collapse.

To expose the end-grain imagery, Steve uses what he calls a “tiling” technique. Band sawing sliced off the billet exposes the faces of the pattern. Then, forge-welding them side-by-side, he maximizes the visual impact across the blade’s surface. Note flat grinds are customary with this process, as deep grinding can distort the integrity of the imagery, especially with twisted materials.

For New Makers

Steve offers two foundational tips for those entering the craft. First bit of advice Schwarzer makes is to, “Avoid unknown materials, even if they’re free.” Without knowing the composition of “mystery steel,” you can never accurately repeat your results. He also suggests makers define their own path, saying, “Don’t chase anybody else’s dreams. Chase your own.”

Cutting Coupons

Bob Terzuola was a pioneer in using lasers and waterjets in his manufacturing process. Among the efficiencies he incorporated in using these tools was cutting what he calls “coupons.” These are simply uniform blade blanks and liner sections. Keeping a load of these on hand speeds up the manufacturing process, while maintaining the integrity of the knife. (Bob Terzuola image)
Bob Terzuola was a pioneer in using lasers and waterjets in his manufacturing process. Among the efficiencies he incorporated in using these tools was cutting what he calls “coupons.” These are simply uniform blade blanks and liner sections. Keeping a load of these on hand speeds up the manufacturing process, while maintaining the integrity of the knife. (Bob Terzuola image)

Known as the “Godfather” of the tactical folding knife, Bob Terzuola has been a full-time maker since 1980 and was inducted into the Cutlery Hall of Fame in 2023. His longevity in the craft stems from a blend of old-school design and modernized production efficiency. Terzuola was a pioneer in the mid-’80s, becoming the first maker to utilize laser cutting for components. Today, he uses waterjet cutting to create generic rectangular blade blanks and liner sections, which he calls “coupons.”

For the blade blanks, Terzuola profiles the rear area with the lock face, thumb ran and pivot/stop pin holes (roughed to 80 percent diameter). The rest remains rectangular, allowing him to incorporate any pattern with minimal grinding. Bob has his CPM 154 stainless steel blanks commercially surface ground to 0.135-inch before heat-treating them himself to HRC 59. For the liners—0.080-inch titanium in our discussion—the coupons are left square, containing only the pivot hole and the horizontal slot for the locking spring arm.

Notably, Terzuola grinds his blades after they are hardened. He argues grinding annealed steel can lead to warping during heat treat and causes the belt to gouge material. Grinding hardened steel, by contrast, is like slicing meat with a razor blade rather than digging dirt from a hole. Despite these modern efficiencies, he said he remains a “pencil-and-paper guy,” eschewing CAD for hand-drawn patterns to maintain design commonality.

Finishing Simplified

Despite modern efficiencies Terzuola has incorporated into his manufacturing process, he remains traditional in his designs. That is, he avoids CAD, instead using pencil and paper to hand-draw all of his knives. (Bob Terzuola image)
Despite modern efficiencies Terzuola has incorporated into his manufacturing process, he remains traditional in his designs. That is, he avoids CAD, instead using pencil and paper to hand-draw all of his knives. (Bob Terzuola image)

Bob’s finishing process for CPM 154 is remarkably lean. He utilizes a 90-durometer smooth-face rubber contact wheel and a simple two-belt sequence. First, he does a rough grind with an 80-grit ceramic belt, then finishes with a 3M Trizact A16 (1,200-grit) belt.
He specifically avoids 60-grit belts, noting that their mesh size is twice as large as 80-grit, creating scratches that are twice as deep and significantly harder to clean up. To ensure blade-lock longevity, he now uses a heat-treated 440-C stainless steel insert in the titanium spring arm. This provides a steel-on-steel lockup, eliminating the wear issues common with titanium.

For New Makers

Terzuola encourages beginners to find their own niche and not get locked into a single model. He emphasizes mastering the fundamentals with hand tools: learn to tap holes, use files and sharpen twist drills. He and I agreed, new makers should also gain proficiency with mills, lathes and surface grinders to be old-school efficient rather than purely CNC-reliant.

Read More:

Custom Cleavers That Have Culinary Chops

Four custom makers push the boundaries of the tried-and-true cleaver.

An inclination toward the kitchen and a desire to design and deliver cutlery used on a regular basis has spurred a number of custom knifemakers to try their skill with the cleaver. It’s a staple in most kitchens and its uses are as varied as the food prepared there.

Robert Wayman of Middleburgh, New York, sees his cleavers as complementing years of food preparation. “I’ve done a lot of my own food processing, and I spent several years in commercial kitchens when I was younger,” he commented. “So, I’ve always had an affinity for culinary knives and especially cleavers. The cleaver is such an iconic blade. I love to make everything from heavy-duty butcher cleavers to medium-duty kitchen cleavers, Chinese cleavers and lighter-duty veggie cleavers for the kitchen.”

Robert’s featured cleaver is 14 inches in overall length with an 8-inch blade of pattern damascus go-mai five-layer steel. The core is a 100-layer random pattern damascus made of 1084 and 15N20 high-carbon steel and a layer of nickel and matching damascus cladding. The handle includes a damascus collar, stainless steel and G-10 spacers, crosscut carbon fiber, green malachite and blue coral accents, stabilized amboyna burl and a damascus butt cap with stainless mounting pins inset with blue coral framed with green malachite.

“I packed a lot into that one,” Wayman smiled. “As a maker, I’m all about sole authorship. I make all of my own high-carbon damascus steel in-house, and a cleaver provides a great opportunity to showcase that steel. One of my favorite things to forge is a large cleaver with an integral bolster.”

Wayman sees large blades, such as those associated with cleavers, as inherently challenging, while making a task-specific blade, such as a cleaver, adds another layer of complexity. Although they are labor-intensive and involve a lot of time in the shop, performance remains the key.

 “Overall weight needs to be taken into consideration, as well as how that weight is distributed for the style cleaver you are making,” Robert advised. “Ergonomics is an important consideration for any knife or tool, but especially for kitchen cutlery. Whether it’s in a professional or home kitchen, you’re making a handle that a chef or cook could use for hours of food prep on any given day. So, it must be comfortable.”

Edgy Ebony

Having served time in professional food service, practical utility is never far from David Jacobson’s mind. However, he isn’t afraid of adding some flourish to his creations, such as the gold-inlay signature near the spine of his mosaic damascus bladed and ebony scaled cleaver. (SharpByCoop image)
Having served time in professional food service, practical utility is never far from David Jacobson’s mind. However, he isn’t afraid of adding some flourish to his creations, such as the gold-inlay signature near the spine of his mosaic damascus bladed and ebony scaled cleaver. (SharpByCoop image)

David Jacobson’s integral 13-inch cleaver with ebony handle scales sports an 8¼-inch mosaic damascus blade of 1085 and 15N20 steels and a gold inlay signature—his first such accent. He used brass bolt pins to finish the ebony scale attachment.

“I love cooking and making cool chef’s knives and kitchen tools,” Jacobson related from his Felton, California, shop. “Edge geometry for chopping and balance are challenges, and fullers are nice when slicing vegetables for food release. Cleavers are not only for the kitchen. They are great for large fish processing at the dock, chopping through bone and restaurant back-alley butchering. The wide blade shows off the many designs in the damascus steel, and I chose a traditional profile for this particular cleaver. I’ve always liked a black handle with big brass pins—old school.”

Cutting Mustard

Given the amount of steel and the need to pay attention to minutia is what Bill Tyc figures steers most makers away from cleavers. Tyc achieves an intricate pattern on his cleaver-chef’s knife set through a simple mustard patina, but applied with a straight edge for a pattern he calls “Lines of Insanity.” (SharpByCoop image)
Given the amount of steel and the need to pay attention to minutia is what Bill Tyc figures steers most makers away from cleavers. Tyc achieves an intricate pattern on his cleaver-chef’s knife set through a simple mustard patina, but applied with a straight edge for a pattern he calls “Lines of Insanity.” (SharpByCoop image)

The pairing in Bill Tyc’s featured ensemble is stunning in its presentation. “The cleaver as well as the chef’s knife are made of 52100 high carbon steel from the NJ Steel Baron,” he remarked. “The handles are stabilized spalted tamarind from Wood Dynamics fastened with brass Corby bolts. The pattern on the steel is a mustard patina done with a ruler edge, hence the name “Lines of Insanity” pattern. The cleaver is 11½ inches overall with a 6¼-inch blade. It’s 3 inches tall and ¾ inches at the heel. I felt the spalted lines of the tamarind wood would look perfect with the mustard patina.”

Tyc, who resides in Waterbury, Connecticut, remembers making kitchen knives that did something no other creations had generated. He got immediate feedback from users.

“In fact, the first ‘kitchen’ knife I sold was a cleaver at the Mystic Knife Show in Connecticut,” Bill remembered. “A gentleman circled the floor three times, every time touching a cleaver I had on the table. Last pass, he picks it up and just says, ‘I’ll take it.’ My wife and I look at each other with a thumbs up, and off he goes. Well, the following year, the gentleman comes into the show, right up to my table, and says, ‘Last year I bought a cleaver from you.’ The wife and I again look at each other because we most certainly remembered. He says, ‘I have so much fun using that cleaver every day!’ I reached across the table, shook his hand and said, ‘I’ve been waiting 20 years to hear that! I could pack up and go home, I feel so good.’”

According to Tyc, many custom knifemakers shy away from cleavers because they require a lot of work. At just about any knife show, only a relative few are seen for sale. But he adds cleavers’ utility far exceeds their supposed kitchen niche, pointing out they are handy for camping, survival exercise, yard work and bushcraft as well.

“The most important things are balance and weight,” Bill observed. “A knife used as often as a kitchen knife or cleaver has to feel good in the hand, not just initially, but long term. You may find yourself using your kitchen knives for many hours through the week. You want it to be comfortable, not a labor.”

Veggies Beware

One of the unique advantages of the cleaver, Dan Tomplins points out, is the large canvas it allows for the steel. In the case of his nakiri—vegetable cleaver—its 81/2-inch copper mai blade can’t help but catch the eye, particularly with the steel’s blacked-out finish enhancing the patina'd copper. Note too, the hybrid octagonal/western-style handle made from amboyna burl. (SharpByCoop image)
One of the unique advantages of the cleaver, Dan Tomplins points out, is the large canvas it allows for the steel. In the case of his nakiri—vegetable cleaver—its 81/2-inch copper mai blade can’t help but catch the eye, particularly with the steel’s blacked-out finish enhancing the patina’d copper. Note too, the hybrid octagonal/western-style handle made from amboyna burl. (SharpByCoop image)

In 2016, Dan Tompkins began making knives, and three years later, he started Evolution Cutlery in Highland, New York. His kitchen knife work began simply because he wanted to make cutlery used on a daily basis, and his cleaver immediately attracts attention.

“The big square profile is a great canvas to show forging skills, especially if using mosaic damascus. It allows a lot of room to see the details in the patterning,” said Dan. The subject steel is Baker Forge copper mai with a blacked-out finish and layers of patina’d copper in the nakiri, or veggie cleaver, design. The handle is Tompkins’ hybrid octagonal/western style made from amboyna burl, heirloom fit to a copper and G-10 bolster. The cleaver blade measures 8½ inches, and the overall length is 13 inches.

“One challenge in making cleavers is getting the edge geometry perfect for the intended purpose,” explained Dan. “There are many different types of cleavers, so the proper geometry is an important consideration. Heavy-duty blades require a heavy convex edge, while veggie cleavers are best with a laser-thin edge. When it comes to kitchen knife ergonomics, not only do you have to have a good feel in the handle’s shape and contour, but you also have to have proper balance to make the knife comfortable to use all day. While cleavers will almost always be slightly blade heavy in balance, they should still be balanced not far in front of the handle … Balance can make a light knife feel heavy or a heavy knife feel light. In my opinion, even a heavy knife with proper balance is far more comfortable to use than a light knife with improper balance.”

 Tompkins sees the cleaver in action in varied settings, not just the kitchen. Camp chores like chopping wood or preparing food outdoors can be handled easily with a cleaver made for such adventures, and he makes the cleaver to fit the anticipated tasks.

Versatility is readily apparent in these custom cleavers, and their functionality is in lockstep with good looks driven by their makers’ creativity.

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