Sarge Knives TK Retro has throwback looks, but modern performance.
The TK Retro from Sarge Knives reminds me of my first fixed blade.
The blade was pitted and the leather handle was cracking. Still, the knife field dressed many squirrel, rabbit and game birds throughout my childhood. It was an excellent camper’s or outdoorsman’s knife.
As for the TK Retro, like my first fixed blade, the stacked-leather handle still gives my hand a warm feel. It has a 440C stainless steel blade to make its good looks last even longer. However, how does it cut?
TK Retro Sharpness Test
Using the knife’s weight, the author employed push cuts in the stationery. There were no “bad starts,” just smooth slicing.
The first test medium was 20-pound bond copy paper. The TK Retro started slicing and made nice, clean cuts in the stationery. Using the knife’s weight, I employed push cuts. There were no “bad starts,” just smooth slicing.
TK Retro Light-Duty Cuting
The blade audibly crunched the leather with each skive and made it easy to control the width of slices.
The TK Retro bit deep and smooth [into drywall], with minimal bending of the cut pieces. I could feel the cardboard’s layers with each cut. Edge performance was nice and aggressive. The handle provides a very secure grip.
Leather skiving followed. The blade audibly crunched the leather with each cut and made it easy to control the width of slices.
Heavy-Duty Cutting With Sarge’s Fixed Blade
Firesticks
Melissa did a great job whittling a fuzz stick with the TK Retro over her painted bench.
While camping, I was splitting firewood for the weekend. My wife, Melissa, wanted to start the fire so I showed her how to make fire sticks. She took to whittling very quickly and did four of the sticks to aid in her fire starting. She used the TK Retro to make some very nice curlicues. Before I knew it she had a beautiful fire going—excellent job on her part! I was surprised to see her whittling over her bench that she had painted. She seemed to feel very confident using the little fixed blade.
Splitting Wood
I had some dry hackberry wood to split for kindling. A dead blow hammer and the TK Retro made short work of the task. I didn’t see or feel any edge/knife damage while batonning the edge through the wood. The guard acted like a guide for my hold hand, keeping the wood away from my knuckles. The leather handle absorbed the vibrations perfectly.
Vs Rope
The fixed blade made 82 crunching cuts in the half-inch sisal rope before the edge started to slide.
On the half-inch sisal rope, the TK Retro crunched its way to 82 clean cuts before the edge started to slide. I did find that the guard had a sharp edge that needed softening a bit. It would create a hot spot on your hand after a while. It was an easy fix with some sandpaper.
Chopping Antlers
After 20 hard whacks on the antler the edge showed nary a chip, a sign of outstanding heat treating.
The last test for the edge consisted of a series of chops into a whitetail deer antler. After 20 hard whacks, I expected to see some minor edge chipping but there was none. The edge was as sharp as when I started. Sarge Knives nailed the heat treating.
Changes
The guard and buttcap need to be softened a tad. They will bite you after a period of hard use.
Final Cut
The TK Retro is a very nice medium-use knife great for game or camping.
Summer school never looked so good with the 10th Annual BLADE University.
Cutlery classes taught by Michael Walker, the inventor of the linerlock, Bob Kramer, world-class maker of chef’s knives, and father-and-son damascus wizards Devin and Larrin Thomas are among the highlights of a full slate of knifemaking instruction for the 10th Annual BLADE University.
Sponsored by Work Sharp, BLADE University will be held in conjunction with the 42nd Annual BLADE Show June 2-4 at the Cobb Galleria Centre. Classes begin Friday, June 2, and conclude Saturday, June 3.
While most classes are held in the Cobb Galleria, some also are conducted under the tent in The Courtyard, aka the parking lot of the show’s host hotel, the Renaissance Atlanta Waverly.
BLADE University gathers some of the world’s best knifemakers, bladesmiths and other cutlery professionals to teach a wide range of subjects for the knife aficionado and novice alike. If you love knives, BLADE University has a related topic that will interest you.
8-9:30 a.m. Fundamentals of Grinding, The Courtyard. AmeriBrade and guest makers provide a general overview on grinds, technique and different equipment. The class is interactive and the AmeriBrade team answers questions and demonstrates suggestions for common grinding issues.
BLADE Magazine Cutlery Hall-Of-Fame® member Michael Walker (inset), maker of this stunner in damascus and anodized titanium, will present his first-ever BLADE University class on several topics, including his revolutionary linerlock. (SharpByCoop knife image)
10-11 a.m. Exploring the Performance of Pattern-Welded Steel, Room 103. How does damascus perform? What are the best steel combinations for high-performance damascus? Is there really a “damascus cutting effect”? Learn about the experiments Devin and Larrin Thomas have performed on the strength, toughness and edge retention of damascus steel.
10:30 a.m.-12 p.m. Designing Kitchen Knives, Room 104. ABS master smith Bob Kramer reviews some of the considerations to ponder when designing kitchen knives. He explains the path he took to make household cutlery and why he made the choices he did.
1-2 p.m. CRKT Presents Q&A with Michael Walker, Room 104. BLADE Magazine Cutlery Hall-Of-Fame® member Michael Walker answers questions regarding the linerlock he developed in 1981 that revolutionized folding knives. He also discusses the evolution of the many other locking systems he designed post-linerlock, how to secure a patent, and his process for fine-tuning details on his knives. Questions are determined in advance, though Michael entertains limited questions from those attending as well.
1:30-2:30 p.m. Dancing with the Devil: Algorithms, SEO and Ecommerce, Room 103. Ben Petersen, co-founder of Knafs, a “goofy brand of knife-related products and ideas,” explains how to sell knives online and build your brand while navigating Google, Amazon and Meta.
In “3D Printing for Canister Patterns,” ABS master smith Steve Schwarzer (right) and Ron Hardman (left) show you how to use a game-changing advancement to forge patterns on a budget that were previously unthinkable.
2-3 p.m. What’s Hot in Knife Steels, Room 103. The heart of the knife is the blade steel, and few know steels like those who produce and sell them for a living. Three among the leaders in the field are Mike Norris Damascus, Nichols Damascus and Vegas Forge Damascus. Join representatives from each company as they discuss today’s hottest steels and what makes the steels so much in demand. They explore each steel’s performance, ease of sharpening, looks, other desirable traits and more.
3-4 p.m. Forging Ancient Materials and Why It’s Important Today, Room 107. Hosted by award-winning knifemaker Ilya Alekseyev, the panel explores how and why practicing forging methods used by the craftsmen of old translates into modern materials, and why it is important to establish proper forging techniques with such materials.
3:30-4:30 p.m. Hands-On Knife Sharpening, Room 113. Bring your knife or a borrowed one and learn the progression of shaping a bevel, sharpening and edge maintenance from the team at Work Sharp. You get hands-on practice and experience sharpening blades using a variety of sharpeners and abrasives, from whetstones to belts.
4:30-5:30 p.m. Unlearning Bad Habits: My Unique Path to JS, Room 107. Matt Stagmer focuses on knifemakers that have been in the craft for many years and how the path to becoming an ABS journeyman smith differs from someone learning those standards from day one. Included are tips and tricks to retrain your hands and mind.
BLADE University Saturday
8:30-9:30 a.m. Decorative Custom Knife Filework, Room 113. Knifemaker Kyle Daily of KHDaily Knives shows you his preferred files and the equipment he uses to make his five most popular filework patterns. The class outlines how to lay out your pattern and takes you step-by-step to being successful. Kyle does a hands-on demo and fields more-detailed questions at the end.
In “Reproducing Traditional Pocketknives,” Tim Robertson covers patterning traditional slipjoints from original factory knives in detail, including methods of disassembly, correct scribing techniques and proper hole layout. His three-blade stag slipjoint is a textbook example of his award-winning work. (SharpByCoop image)
8:45-9:45 a.m. How To Forge a Hunting Knife, The Courtyard. ABS master smith Timothy Potier demonstrates how to forge a full-tang drop-point hunter. Using his propane forge, Timothy goes through the entire process, including forging the blade to shape from tool steel. He also discusses heat treating, normalizing and more.
9:30-11 a.m. How To Run a Successful Knifemaking Business, Room 104. ABS master smith Bob Kramer shares his 35 years of experience running a successful knifemaking business and tips to employ along the way.
9:45-10:45 a.m. Reproducing Traditional Pocketknives, Room 107. Tim Robertson covers patterning traditional slipjoints from original factory knives in detail, including methods of disassembly, correct scribing techniques and proper hole layout (including changing the hole diameter). He also covers methods of using paper patterns commonly found on the Internet.
11 a.m.-12 p.m. 3D Printing for Canister Patterns, Room 113. Learn how to leverage 3D printer technology to make mind-blowing canister damascus patterns. ABS master smith Steve Schwarzer and Ron Hardman show you how to use this game-changing advancement to forge patterns on a budget that were previously unthinkable.
AmeriBrade and guest makers provide a general overview on grinds, technique and different equipment in “Fundamentals of Grinding.”
2-3 p.m. Let the Pros Critique Your Knife, Room 104. A panel of top cutlery craftsmen share decades of knowledge and experience in critiquing your custom knife. Award-winning makers Lucas Burnley and Luke Swenson, ABS master smiths David Lisch and Mike Quesenberry, and damascus-forging pioneer Devin Thomas examine your knife and tell you what’s good about it, what’s not and how you can make it better. Bring one knife only. Questions from attendees will be entertained throughout.
2:15-3:15 p.m. Hands-On Knife Sharpening, Room 113. Bring your knife or a borrowed one and learn the progression of shaping a bevel, sharpening and edge maintenance from the team at Work Sharp. You get hands-on practice and experience sharpening blades using a variety of sharpeners and abrasives, from whetstones to belts.
2:30-3:30 p.m. Writing for a Knife Publication, Room 107. Author/knifemaker Jason Fry and a panel of industry insiders share the tips and tricks it takes to get into the knife writing industry. Topics include idea submission and topic selection, interviews and content generation, methods for obtaining quality pictures and more.
4-5 p.m. Folder Design, Room 104. David Carver of Carver Knife Company teaches techniques on making a folding knife that works well, looks good and feels great in the hand/pocket.
A kitchen do-all, the Santoku is a must-have for foodie pros and novices alike. Here’s what to look for to get the best, plus our top picks.
Santoku knives are becoming increasingly popular in the West, especially among foodies, passionate home chefs, and anyone who brings a knife roll to work in a kitchen. If you’ve been dying to learn more about this great Japanese knife, you’re in luck.
We’re going to go over everything you need to know about the Santoku, from its origins and design, to how to buy and use one in your own kitchen. We’re also going to go over the top Santoku knives on the market right now, in case you’re looking to pick one up for yourself (or as a gift).
Origin of the Santoku
Traditionally, in Japanese cooking, knives have different roles based on what you’re preparing, more than how it’s being prepared. Around 100 years ago, you would commonly see a Gyuto (basically what Westerners call a chef’s knife) used to cut beef, pork, and chicken, a Nakiri to cut vegetables, and a Deba to cut fish.
Each of these is designed for its specific task, and so they are specialized. Of course, they can be used differently, but the idea is to have a knife for every task, rather than a knife for any task.
Around the 1940s, as steel started to come at a bit of a premium due to some noted historical world conflicts, the desire for multi-purpose kitchen cutlery rose, and out of that desire came the Santoku, or “three virtues” knife.
The purpose of the Santoku, also translated as “three uses”, was to be able to handle most food prep duties with just one knife. To that end, it is designed to be able to handle chopping, slicing, and cutting tasks, which is another interpretation of the meaning of the name.
Santoku Design
A Santoku typically uses a sheep’s foot blade and tip, which gives you a long, relatively flat blade edge and a tip that sweeps back up in a large radius towards the spine.
A mid-range Santoku from my personal kitchen.
Edge
Most are between 5 and 7 inches and have an edge with a very Western-style bilaterally cutting edge with a 12 to 15-degree shoulder. Many Japanese knives are ground to a chisel edge, which is only sharpened on one side, but a classic Santoku has a more familiar Western-style edge geometry.
This does mean that, for those of us in the West, sharpening isn’t too much different than with any other kitchen knife, just with a different angle. It also means that Santokus are typically made of very hard steel to prevent damage to that thin wedge.
This makes them an absolute dream for slicing and chopping tasks. If you’ve ever wanted to reliably get those paper-thin tomato slices, you’ll have every advantage with a Santoku.
Handle
Most Santokus have no bolster, which may also take a bit of getting used to depending on your grip. However, many have a handle that tapers down towards the blade, making it very comfortable for the classic pinch grip most of us home cooks are probably used to.
Granton Edge
Lastly, many Santokus feature a “Granton edge”, which you can recognize by the slightly scalloped sides of the blade that look like someone took an ice cream scoop to the steel and removed little bits of the blade.
These little scallops help sticky, wet foods like meats and certain vegetables from sticking to the side of the blade as you’re chopping. If you’ve ever tried to slice tomatoes quickly or dice something like a chicken thigh, you’ll know how helpful this feature can be.
What To Look For In A Santoku
Here’s a fun fact I don’t get to bring up in my writing career a lot: I’ve worked as a chef in kitchens all over the South for a good portion of my 30ish years on this planet. In that time I’ve held a lot of knives.
Cooking may not be my main gig anymore, but it is something I’m still passionate about. I cook most meals for my family, and I still help out with the occasional catering gig when my chef friends need an extra hand.
All of which is to say, I’ve got some battle-tested, dinner-rush-proven opinions about what to look for in a kitchen knife, and we’re going to apply those to our Santoku shopping.
Blade Length
While Santokus come in a range of lengths, for your first one I definitely recommend sticking to a 5 to 7-inch blade. This is a good range for all the common tasks you’d likely want a Santoku for and makes for a very handy blade.
This gives you a blade that’s most likely shorter than your standard Western-style chef’s knife (or Gyuto), but still more than sufficient for chopping large, hearty vegetables when needed. It’s also not too big to quickly filet a fish, or other delicate tasks.
Steel
Blade steel is an important consideration with any knife, but especially the Santoku. As we discussed above, a Santoku has a very thin edge and narrow blade geometry.
While the thin edge gives you immense slicing and chopping performance when we’re dealing with vegetables, it’s potentially a liability. Specifically, the edge is more prone to rolling if you’re doing something like hacking through a chicken carcass.
To protect against such occurrences, a typical Santoku—and Japanese knives in general—are treated to a higher hardness than Western-style knives. Japanese knives like the Santoku are also typically high-carbon steel.
Practically, this means that you’ll have to put in more work to sharpen a high-quality Santoku than a Western-style knife. On the flip side, the edge will likely last you a good bit longer. This makes the Santoku a good everyday kitchen knife, especially if you don’t love sharpening.
Stay away from stainless steel, unless you’re really on a budget and want to try the Santoku out on the cheap before committing to a more expensive model. (We’ll have some very good budget-friendly options below if you want to go that route.)
Stick to a high-carbon steel of Japanese or German origin if possible, and look for something with a Rockwell hardness of 57 or higher at a minimum. I like 60 plus but that starts to get expensive quickly.
When in doubt, when it comes to any kitchen knife really, buy from one of the countries that lost WWII and you’ll probably do alright (I have similar opinions about cars).
Blade Height
Blade length and width are familiar decision points when buying a knife, but for something like a Santoku blade height (the distance from the blade edge to the spine) is also important.
Because these knives are designed for slicing and chopping against a cutting board, you want to make sure the blade is tall enough to keep your knuckles comfortably off the cutting board when using the knife.
This tall blade also makes it easier to create nice, even slices. The edge is less likely to wander to the left or right as you slice, and you have a nice large flat surface to index whatever you’re cutting against as you’re slicing.
A Note on Scalloped Edges, or Granton Edge
You will probably notice in your Santoku shopping many of these knives, and Japanese knives in general, tend to have a Granton edge. You’ll see dimples on the side of the blade.
The dimples on my personal general-use Santoku.
The idea behind these dimples is to relieve the suction effect when slicing through thick vegetables or meats and keep things from sticking to the blade. How much does that help? I’ll be honest, I don’t know.
A lot of it depends on the geometry of the dimples, what exactly you’re cutting through, and its moisture content. In other words, you may not see a huge difference, so don’t get too hung up on the dimples.
Done right, they can definitely help though, so don’t completely discount them either.
Using a Santoku
Actually using a Santoku is a bit different from a Western-style chef’s knife, but don’t let that keep you from buying one!
With a Santoku, the chief difference from the knives you’re probably used to for general food prep is the thickness and the angle of the cutting edge.
A Santoku has an edge that is ground to a much more extreme angle than most Western-style knives, and the edge of the blade is fairly linear compared to your average chef’s knife here in the US or Europe.
Why does that matter?
Where a knife with a pronounced belly, like a Western-style chef knife, will slice downward and then you rock the blade forward just a bit to complete your cut. With a Santoku, the motion is more of a flat downward chop, with very little rocking.
I promise, it’s not actually all that different in practice, but you will have to adjust a little bit when you’re first learning to use the knife.
The other thing to keep in mind is that a Santoku is more prone to chipping if you really hammer it into something hard like bone. This is not what you should be using to hack through carcass joints. Use a cleaver for that and leave the Santoku for slicing and cutting meats, fruits, and vegetables.
Santoku vs Western-style Chef’s Knives
The Santoku is a multi-purpose knife with a similar role to the Western-style knives you’re probably familiar with, but with a very different design.
Compared to a Western chef knife, it is typically shorter, thinner, and consequently lighter. The lack of a pronounced “belly” to the edge also means you will have to adjust your technique if you’re used to cutting with a Western-style chef
A Western-style knife, or Gyuto, is going to have an easier time with fine tip work, and will typically have more of a “belly” to the blade to make it easier to rock back and forth on a cutting board.
In my kitchen, I have both and use them regularly. Like most cooks, I find that a Santoku excels in slicing tasks, particularly if you’re trying to get thin, even slices. If you’re caramelizing onions, slicing tomatoes for a BLT, or dicing up chicken into bite-sized pieces, a Santoku is excellent.
If you’re doing something that requires more of a rough chop, such as dealing with a large number of fresh herbs, a Western-style chef’s knife is probably going to be a better option as you can simply rock the knife back and forth through the herbs and be good to go.
A Western-style knife is also much better for preparing heavier proteins, such as breaking down a chicken carcass or carving up a roast. For one, the blade is longer which makes long drag cuts and slices through thick pieces of meat much easier.
The edge profile of the chef’s knife also handles hacking through bones whereas you’re basically asking to chip or roll your edge if you do that with a Santoku.
For things like fish where you’re typically working with much smaller portions, and you have lighter, thinner bones to deal with, a Santoku excels. Its shorter length is a boon instead of a hindrance here, and the thin edge and blade profile keeps those thin slices of fish from sticking.
As a general rule, for something like fish, garlic, or very wet vegetables and fruits that like to stick to your knife, a Santoku is better. For heavier tasks that require a beefier edge, or a longer cutting surface, your Western-style knife is better.
The type of work you’re doing also matters, with a Santoku being much better for a straight up-and-down chop or slice, and a Western-style knife being better for a rocking slice.
Best Santoku Knives for Any Budget
Wusthof Classic Hollow Edge Santoku Knife
First up, we have a favorite of professional kitchens, the Wusthof Classic series Santoku. Wusthof, as you can probably tell from the name, is a German company, and they’re known for making outstanding cutlery. This Santoku is no exception.
This is getting into the upper end of the Santoku market (there will be cheaper options below, never fear) but it is still an excellent value if you’re looking for a durable, well-designed option that’s going to see some heavy use.
I’ve personally used this knife for years, and have one in my personal kitchen at home. In my experience, this is the best-slicing knife out there for vegetables and fish, and I use mine several times a week.
It has a 5-inch hollow-edge blade made of X50CRMOV15 high-carbon stainless steel, making it perfect for home cooks and pros alike.
Tojiro 6.7-Inch Santoku
If the thought of paying more than $100 for a kitchen knife makes you a little itchy in the wallet area, don’t worry. Tojiro has you covered.
This Santoku is a bit on the longer side, making it a great choice for almost any kitchen task. I’ve personally used these knives for a number of years now, and I find them to be a bit chunky, but then I’ve got short sausage fingers. Your results may vary.
Even with my diminutive digits though, this knife absolutely sails through fish, chicken, and other light proteins, and slices fruit and veg like a dream. It has a bolster, and an evenly ground edge so it’s perfect for those used to more Western-style knives.
This knife has a 6.7-inch blade made of cobalt alloy steel clad in VG10, which is high-end Japanese steel with high chromium content. This makes it a great budget option for those who don’t want to spend a lot of time sharpening.
Mercer Culinary Genesis Forged Santoku Knife
For the even more budget conscious, the Mercer Culinary Genesis Forged series is a great place to start. Yes, you can absolutely get an entire knife block for $40, but they’re going to be less than stellar.
You don’t need to spend a fortune on cooking gear, but there are some places where you definitely get what you pay for. With this knife from Mercer Culinary, you’re getting a solid knife that will last for years, without breaking the bank. This is about as cheap as I’d go, personally, but it’s no less effective for that.
The Genesis Forged Santoku has a 7-inch blade made of X50CRMOV15 high-carbon stainless.
MAC Professional Santoku Knife
This is another staple of professional kitchens and a great option for passionate home cooks, as well. MAC’s Professional line is a great option for foodies and pros, and their Santoku is no exception.
I actually think I like the handle on this knife the most of any on this list, but that’s down mostly to personal preference. The blade has a 15-degree edge that slices like a dream. The high-carbon alloy is sub-zero tempered to increase hardness and wear resistance.
The handle is made of a very lightweight wood laminate that is very tough and grippy in the hand. The blade is 6.5 inches long and is made from MAC’s Sub-Zero alloy steel.
Miyabi Birchwood Santoku
If you’re looking for something that really reflects the Japanese heritage of the Santoku, a knife that has an aesthetic as nice as its cutting performance, this Santoku from Miyabi’s Birchwood line is a great option.
With a blade made from powdered high-carbon steel that’s been folded over a hundred times and a handle made of a beautiful Karelian birch (the only wood to ever be used in a Fabergé egg), this knife is a serious showpiece that you’ll want on display somewhere.
It also cuts like Wolverine’s claws.
Seriously, if you want a beautiful gift to give that special chef in your life, or you just want a super high-end knife that looks great and slices even better, this is a great option.
The Miyabi Birchwood Santoku has a 7-inch hand-honed blade made of G2 micro-carbide powdered steel in a folded, flower pattern Damascus.
J.A. Henckels Zwilling Hollow Edge Santoku Knife at Amazon
Our last two knives are from the same manufacturer, J.A. Henckels, possibly the biggest name in kitchen knives (with good reason).
The Zwilling Signature series is one of its higher-end options, featuring a hollow-ground edge and a very comfortable handle with a very minimal bolster. This is a good cross between a traditional Santoku handle and a more modern Santoku handle design.
The 7-inch blade is made of an ice-hardened (Friodur) steel that is proprietary to J.A. Henckels that lasts for a very, very long time in between sharpenings. For a bonus, you can get it custom-engraved for basically nothing since J.A. Henckels does everything in-house.
J.A. Henckels Zwilling Pro 7 Hollow Edge Rocking Santoku Knife
Lastly, we have a very similar knife to the one above, but with a more Western-style edge profile geared more towards the familiar rocking motion most of us know already. It still has a relatively flat edge, so you do get all of that Santoku performance, but with a little more versatility when it comes to a rocking chop.
Like the model above, it features a very comfortable handle, but the Pro series features a more pronounced, Western-style bolster, ideal for the pinch grip that we use here in the West.
It has a 7-inch blade made of proprietary high-carbon SIGMAFORGE steel (I don’t know what SIGMAFORGE means either, you’ll have to ask Henckels about it).
Ernest Emerson to debut Emerson Whiskey Co. and the Whiskey Knife at BLADE Show ’23.
A perennial favorite at the BLADE Show, Ernest Emerson of Emerson Knives, Inc., has chosen this year’s event to introduce the Emerson Whiskey Co., along with two limited-edition commemorative knives to celebrate the launch.
Ernest said he chose BLADE Show ’23 for the new-company-and-knife premiere partly due to the many fond memories of sipping adult beverages with friends, customers and associates at shows in general. And what bigger and better knife show for the debut than the world’s biggest and best, the BLADE Show?
Ernest Emerson in his shop.
“I have shared many whiskey toasts and shots with my friends in the knife community over the years,” he notes. “In fact, at many shows it seemed like I spent more time talking about whiskey than about knives.”
Emerson Whiskey is a straight bourbon whiskey, which Ernest said must meet stricter standards than other types of whiskey. One of the requirements is that to be called straight bourbon it must be aged at least two years in virgin, charred, white oak barrels. “The best bourbon sweet spot for aging is four to five years,” he explains, “which produces the best combination of smooth flavor, mellow color and unique taste. Older-aged bourbons can—and many times do—pick up more of the tannins from the barrels and, as a result, sometimes require an additional charcoal filtering process to settle down the taste. When it is bottled, it cannot be less than 80 proof.
The custom editions of the Whiskey Knife are handmade by Ernest Emerson in his shop. They include special touches such as gold anodized liners, pivot screw, elongated one-piece back spacer and thumb disc.
“The best and most unique tastes are from what is called a ‘single barrel’ run, where the finished bottled bourbon or whiskey comes from a single barrel [cask] and is not blended with any other barrels. Our bourbon is one which we handpicked and tasted out of dozens of barrels before we all agreed that we had found the one that we deemed the best.” As Percy Sledge sings in Take Time To Know Her, “It’s not an overnight thing.”
Emerson and his family spent over two years bringing the effort to fruition. “I must say, this involved a lot of dead-ends and quite a number of not-so-good whiskeys—and then, finally the stars aligned and it was all truly worth the effort. We found it,” Ernest recalls. “This Kentucky straight bourbon is distilled at a legacy distillery located in the heart of bourbon country—Owensboro, Kentucky. Aged for four years in new, white oak, charred barrels, this whiskey has all the delectable tastes and charm so sought after by all bourbon enthusiasts.” The first offering will be a single barrel run with each bottle individually hand signed and serialized by Ernest.
Special-Edition Emerson Whiskey Knife
At the BLADE Show, Emerson also will release two limited-edition versions of an all-new design he has dubbed “the Whiskey Knife.” There will be a custom edition, handmade by Ernest in his custom shop, limited to only 20 pieces. There also will be a production version in a limited run of 80 units. The knives will be serial numbered 001-100 starting with the custom versions and continuing through the production run.
The Whiskey Knife custom edition features long single backspacers. They are color keyed in gold anodizing to match the liners, pivot screw and thumb disc.
The linerlock design of the Whiskey Knife is instantly recognizable as an Emerson with many of the design traits he developed for his tactical knives over the years. Fully extended the knife is 8.4 inches with 3.5 inches of the total in a blade of 154CM stainless steel with a classic clip-point bowie look.
“The design needed to be a workingman’s knife suitable for a variety of tasks, and the bowie-style-blade design ties it back to the roots of historical American culture. After all,” Ernest grins, “what could be more American than Kentucky bourbon and a bowie knife?” The folder’s handle reinforces the theme. “The scales are made from the charred oak barrel staves, which have been fully stabilized,” he notes. “On the custom knives, the titanium liners and backspacers are hand polished and anodized to a beautiful golden hue, along with the titanium pivot screw and thumb disc. The front handle scale features ‘The Emerson Whiskey Co.’ brand burned into its surface.”
All 100 issues of the Whiskey Knife are serialized on the blade just below the thumb stud, and correspond with the special copper tags on both the bottle and knife.
The production version is the same model and same size as the first 20 custom knives. “The key difference is that the blades are not hand ground and the liners not highly polished,” Ernest qualifies. “The specs for the production knife are the same as the custom knife, except that they do not have the solid titanium backspacer and the .09-inch-thick titanium on the lock side.”
Blade ‘N Bourbon Package
Emerson will offer two special packages featuring a bottle and knife—one with the custom model and the other the production version. “The custom package is a matched set limited to only 20 offerings serialized 001-020,” Ernest explains. “It consists of the handmade edition of the Whiskey Knife paired with a serialized, matched bottle of Emerson Kentucky Straight Bourbon Whiskey. The handles are handcrafted white oak, fully stabilized and made from the origin barrel of the Emerson whiskey. Both knife and whiskey come with engraved copper plaques hand stamped by me to memorialize this beautiful and stunning pairing of fine cutlery and superb Kentucky Straight Bourbon.” Price for the custom package is $1,375.
Everything ties together in the Emerson Whiskey production package, from the copper tags to the serial number on the blade, and Ernest’s signature and issue number on the bottle.
There will be 80 production packages available, serialized 021-100. “Each of these knives is also hand signed by me, making it a true signature series to match the hand signed bottle that it is partnered with,” Ernest says. “They also feature the copper engraved and hand stamped tag certifying its unique pairing to the corresponding knife model.” The price for the production package is $499.
The BLADE Show always has a few twists. Is there an Emerson Whiskey on the rocks with a twist of lime.
Machine Assisted Custom Knives (M.A.C.K.) are at the cutting-edge of custom knife manufacturing.
For many, a knife resides in one of two manufacturing categories—handmade or machine-made. In the world of custom knives, historically there hasn’t been a lot of middle ground between the two and occasional animosity. Understandable, especially for the folks ringing an anvil to wrought a dazzling creation from sweat and steel. However, times are changing.
To that end, Machine Assisted Custom Knives (M.A.C.K.) have grown in popularity from a number of intrepid pioneers who—for lack of a better description—utilize the best of both worlds. Quite simply, knives in this category aren’t completely handmade, nor are they 100-percent machine creations. Combining the two disciplines of the same craft has proven a boon for the knife industry, creating a diverse and wonderful center course—one BLADE® Magazine and BLADE Show celebrate.
Starting at the 2023 BLADE Show Texas, the event expanded its Custom Knife Awards to include M.A.C.K.’s. And again, the Custom Knife Of The Year Awards at the June 2-4 BLADE Show at the Cobb County Convention Center will include this burgeoning category—most likely in all its glory. So, what exactly does it take to qualify a knife in the M.A.C.K. class? Certainly more than taking a production knife and scratching a design on its scale by hand.
We explained the category thusly in custom knife competition rules:
“The knife must be of the folding/locking, non-slip-joint, EDC variety that is first and foremost a cutting tool. It must be functional, beautiful and have great ergonomics, yet still have practical applications and uses. It must consist of both at least one handmade feature—such as hand-ground blades, hand-contoured scales, manually machined parts, etc.—and of automated features such as waterjet-cut liners/scales, CNC’d handles, etc. … The blade should open and close easily and smoothly, and lock open properly and securely. All aspects of quality folder design—line and flow, blade centering and clearance, proper fit and finish, a comfortable handle, etc.—apply as well.”
Of course, given the skill of the craftsmen who enter the competition, it’s potentially difficult for the judges—almost all Master Bladesmiths themselves, mind you—to tell the machined parts from the handmade. Thus, there’s a bit of a twist found in this category, as compared to others.
“Each entry must be accompanied by an informative, to-the-point description of which part/parts is/are handmade and how. For example, “I did the filework by hand with such-and-such type of file.” The description must be 100 words or less so the winner will be judged on the knife and not on his/her writing skills. The judges will assume that the knife’s parts that are not handmade are made through a machine-aided process.”
Already, in one show competition, the entrees have been stunning. At the 2023 Texas show Keanison Knives took home the hardware in the category with a stellar flipper in what proved a competitive field. We expect the pow-wow in Atlanta will produce an equally as hot, if not hotter competition in this class.
If you’re an exhibitor at BLADE Show, and you have a knife that falls in this category, you should bring the best of kinetics, aesthetics and handcraft to the custom knife competition. If you’re a knife aficionado and look to keep your collection at the cutting edge of the industry, keep your eyes peeled for M.A.C.K.’s when you’re walking the floor. The style of the knife is certainly progressing what’s possible in the knife world.
With A Background In Being A Farrier, Jim Poor Makes Knives Just As Tough As His Horseshoes And His Slip Joint Folding Hunter Is No Exception
Jim Poor provides two modes of EDC in one with his slip-joint folding hunter—carry it the traditional way in your pocket or, for a change of pace, on your belt in a leather pancake sheath.
Jim made the knife and he and his son Tyler collaborated on the sheath. Tyler did the leather tooling, cut it out and laser engraved it, and Jim glued and sewed it together. The knife features milled liners of 416 stainless steel, with the liners and bolsters all one piece.
A blacksmith by trade, the 63-year-old Poor has been making knives about eight years, starting with fixed blades before going to pocketknives four years ago. He forges damascus, including the Riptide pattern on his folding hunter, and also sells his damascus, including to a number of his slip-joint making friends in the South Texas Slipjoint Cartel.
Flatland Forge
Along with making custom knives, both fixed blades along with slip joints and some feather damascus folders, Jim and his wife Kathleen forge horseshoes and farrier tools of all types. They’ve been working together for decades and today, the shop makes more than two dozen different types of hammers and other tools.
You can take a tour through Flatland Forge, led by Jim, in the video below.
Knife: Slip-joint folding hunter Maker: Jim Poor Blade length: 3-⅜ inches Blade material: Riptide damascus of 1084 carbon and 15N20 nickel-alloy steels Handle: Jigged cow bone dyed red Bolsters and frame: 416 stainless steel Bolster engraving: By Tyler Poor Backspring: CPM 154 stainless Closed length: 4.5 inches Sheath: Leather pancake model tooled and laser engraved by Tyler Poor Maker’s price for a similar knife and sheath: $850
The Work Sharp Professional Precision Adjust Knife Sharpener is upgraded to ensure the utmost consistancy and sharpness.
No doubt, if you take keeping your knives sharp you’ve caught wind of Work Sharp. The purveyors of precision sharping systems, the company has opened razor-sharp edges to the everyman—not just those who’ve mastered the whetstone. Recently, the company has taken its honing system a step further.
Shake hands with the Professional Precision Adjust Knife Sharpener.
The sharpener takes what most are familiar with in a Work Sharp system and enhances it in nearly every conceivable way to live up to its ‘professional’ moniker. Its design is very reminiscent of the Work Sharp Precision Adjust Knife Sharpener, however, the upgrades of the Profession command a much steeper price than the earlier iteration. At present, the company list’s an MSRP of $299.95—not cheap, for sure. But Work Sharp gives serious knife aficionados plenty of reasons to pony up the cash.
First and foremost is the Professional Precision Adjust Knife Sharpener’s all-metal construction. While perhaps one of the less flashy aspects of the adjustable sharpener, it forms a solid foundation to ensure the utmost precision and repeatability in applying an edge to a knife. And honestly, compared to other metal-frame sharpening systems, the Professional Precision Adjust Knife Sharpener actually comes in as a deal. To this, Work Sharp adds a V-Block Clamp that quickly, securely and repeatably secures your knife during the sharpening process. Furthermore, a weighted base provides a safe and stable platform that allows rotating the knife without removing the knife or clamp.
From there, Work Sharp has included a digital angle indicator, which many DIYers will heave a sigh of relief. Not that the old manually adjustable scales on the frame aren’t usable, but bringing angle adjustment into the digital age makes for much quicker corrections and more consistent blade to blade. The system allows for adjustments from 15 to 30 degrees, which covers a major swath of steel most knife owners are likely to encounter. Adding to this, the system comes with a full assortment of honing plats, including 220, 320, 400, 600 and 800 grit diamond, a ceramic honing plate and a leather strop. Essentially, it’s equipped to go from reapplying an edge to taking it to a mirrored polish. A note, if you sharpen a lot and often, don’t worry about if you wear the grit down on the plates. These are user-replaceable, so the integrity of the system itself is safeguarded for a lifetime of use.
Of other notables of the Professional Precision Adjust Knife Sharpener, it comes with a small knife attachment and includes a 3-year warranty. The device is certainly angled at knife pros—sharpening services, makers and shops. But for a serious knife owner who never wants to lose his edge, the system might be a dream come true.
