BLADE Show West 2022 Was A Smashing Success In Its New Home Of Salt Lake City.
So you’re having BLADE Show West in Salt Lake City,” the man began, interjecting a pregnant pause before continuing. “In Utah? Isn’t that kind of a gamble?”
Of course, any change in a knife show venue is a gamble, and so it was with the switch of BLADE Show West from Long Beach, California, in 2021 to Salt Lake City this past October. But the gamble paid off as BLADE Show West ’22 in the plush Salt Palace Convention Center met with banner reviews.
Makers Loved BLADE Show West
Grant (left) and Gavin (right) Hawk of Hawk Knives were two of the many makers displaying their knives in Salt Lake City.
The main concerns of any knife show—attendance, the venue and easy accessibility both to it and to the surrounding hotels and restaurants, and, most importantly, the number of knife buyers and how many knives they bought—were all addressed in fine fashion. The fact that the weather was sunny and in the 70s on a beautiful fall weekend didn’t hurt, either.
“The show surpassed our expectations,” observed Spyderco’s Joyce Laituri. “Not knowing what to expect in Salt Lake City, we were amazed.”
“The crowd was way more than I expected,” echoed BLADE Magazine Cutlery Hall-Of-Fame® member Bill Ruple. “I’d say it was close to BLADE Show Texas this past March in terms of attendance.” And those numbers were very good.
“It was extremely busy,” wrote knifemaker Mike Tyre. “Both days were non-stop people.” Chimed in knifemaker Duane Dwyer, “The show was full for both days and that’s all we as exhibitors can possibly ask for. I had a great show and met a good group of new people.”
“Numbers seemed good for the venue size,” wrote knifemaker Princeton Wong. “The traffic stopping by [our] table was more consistent than even at the BLADE Show in Atlanta.”
Not only knives but bodaciously long swords had show-goers agog in Utah.
As for the all-important issue of knife sales, a goodly number of makers came away very pleased.
“Sales were great. I sold all my high-end fixed blades and several folders,” wrote Tyre. “There were a lot of serious buyers at the show.”
“Most everyone I talked to had really good sales,” Ruple stated. “I saw a lot of the same buyers but also sold to some local folks. I took 10 knives and sold all of them.”
Knifemaker Tim Robertson said he brought seven knives and sold six. “We brought 11 knives,” ABS master smith Steven Koster wrote. “I only sold four but they were in the medium price range, and took two orders: one fixed blade and one folder.”
Wong indicated there seemed to be plenty of buyers for the custom folder and balisong markets, and he did a healthy business with some knife purveyors in attendance. “I had dealers requesting between five and 100 pieces,” he observed, “and had approximately 10 buyers from the show waiting on book spots.”
The Salt Palace Was A Star
The factory booth section was a beehive of activity.
As for the venue and the accessibility to it and nearby hotels and restaurants, the Salt Palace Convention Center met with high marks from almost everyone.
“The venue was excellent. My hotel was really upscale with great parking and a free breakfast that was good,” Tyre noted. “The show was a short walk across the street. The convention center was a great place.”
“The venue was good, we liked it and the city was good, also,” Koster observed. “The hotel and food were very convenient and easy to get to.” Added Wong, “The show venue was nice and easy to access. It’s relatively close to hotels and the weather was good for the short walk. We had surprisingly great meals.”
Awards & Seminars
In the seminar Let the Pros Critique Your Knife, from left, Steve Schwarzer, Lucas Burnley, Bill Ruple, Enrique Pena, and Will Stelter explained to show attendees what they did and did not like about attendees’ knives submitted for their inspection, and how to improve them.
Some outstanding knives won awards in both the factory and custom knife judging competitions*. Highlights in the custom category included Trevor Morgan winning both Best in Show and Best Kitchen Knife for his damascus chef’s knife and Shayne Carter taking home Best Hunter and Best Bowie.
WE Knives was the big winner in the factory judging, capturing Best Folder and Best in Show for the Peter Carey Nitro Mini and Best EDC for the Shakan. All of the winners were announced and presented trophies at the show’s After Party sponsored by Black Rifle Coffee at the company’s facility Friday night.
The show hosted a state-of-the-art slate of seminars, among others including 3D Printing for Canister Patterns conducted by ABS master smith Steve Schwarzer and Ron Hardman, Let the Pros Critique Your Knife with Schwarzer, Enrique Pena, Bill Ruple, Will Stelter and Lucas Burnley, and the 3rd Annual West Coast Flipping Championships hosted by Squid Industries.
BLADE Show West 2023
Next year’s show will return to the Salt Palace Convention Center Oct. 13-14. Plan to attend now. Many already have. “We’re in for the next two years,” Spyderco’s Joyce Laituri wrote, “and our employees are already arguing over who gets to work the show next year.”
For more information on BLADE Show West ’23, visit bladeshowwest.com or email [email protected]. For more on BLADE Show Texas ’23, visit bladeshowtexas.com, and for more on BLADE Show ’23 visit bladeshow.com.
The New Tellus ATK From SOG Is Easy To Use And As Rugged As Can Be, And It Won’t Hit You Hard In The Wallet
Looking for an assisted-opening knife that won’t melt your wallet? SOG Knives might have you covered with its 2023 release–the Tellus ATK. The folder is marketed as an outdoor knife, making it a versatile EDC option.
Interestingly, the Tellus is now the most affordable assisted-open knife SOG now offers. Previously, the Flare held this distinction–a button lock clip point that, at the time of writing, was pulled from the SOG assisted-open page.
Tellus ATK Blade
The blade on the Tellus ATK is made from Cryogenically treated 440C stainless steel. The cryogenic process brings the steel to its optimal hardness to resist wear to the corrosion-resistant steel. Overall, what has become a popular economy knife steel should prove hard enough to stand up to the abuses of outdoor and fairly impervious moisture.
The clip-point blade comes in a stonewashed finish (a black oxide finish on the Squid Ink varietal), which–besides looking clean–hides scratches and nicks. The spine is thick at the handle and tapers to a fine tip. The small swedge adds to the taper. Furthermore, the blade features jimping on the spine to provide added grip, aiding in certain cutting tasks.
Add in a wide belly and a 3.5-inch length, and you get a multi-dimensional blade, strong enough to attack most jobs demanded of an EDC knife.
Additional Features
SOG Tellus ATK Squid Ink & Yellow
The knife comes in three colorways. The black & blaze orange is seen atop this article, and you can also purchase versions in olive drab & blaze orange as well as squid ink & yellow. All versions of the Tellus ATK feature a glass-reinforced nylon handle that is impact resistant and stable at high temperatures.
The one-handed nature of the knife is made even easier thanks to the assisted-opening mechanism that fires the blade open in a flash and keeps it securely in place. The Tellus ATK has two deployment options: a kick opener and a thumb stud. Both make it easy to open the knife in myriad situations and get to using it quickly. A frame lock keeps everything securely in place.
At 4.5 ounces in weight, the piece isn’t too heavy, and it’s easy to carry in either pocket thanks to the reversible low-carry pocket clip. However, the real star of the show is the price with the knife boasting an MSRP of $40.
High-Quality Folder Or Cheap Piece Of Metal? The Beagle From Oknife Gets Put Through Its Paces To Figure It Out.
The Beagle linerlock folder from Oknife feels good in the hand and rides quite well in a pants pocket. Action is very smooth with a positive lockup. When you close the knife, the detent ball grabs the harpoon-pattern blade securely. Balance is excellent. As for cutting performance, let’s see.
Edge Test
The Beagle whacked 22 times into the bone before breaking it. Afterward, the author detected a very small nick in the edge. Not bad at all!
First up: a check of the factory edge with a slice of 20-pound bond copy paper. Via a pull cut, the Beagle sliced very clean with no snagging. Cuts were controllable and smooth.
Double-walled cardboard provided the next test medium. The blade cut neat and fluidly with a minimum of grab by the cardboard. The Beagle worked better using a push rather than a pull cut. I felt no snagging in the process. Control was a tad wobbly as more pressure was needed to part the thick cardboard.
Heavy-Duty Cutting With The Oknife Beagle
The folder made very fine slices and emitted a nice crunching sound during the skiving. The author used the blade belly mostly to keep the leather together instead of in a pile of pieces.
Plastic board was next. The Beagle cut effortlessly with hardly any wobble. The folder was controllable during the test with only a few zigs in the plastic board. I exerted medium pressure with a push cut.
I used quick, short push cuts in a strip of 8-ounce leather. The Beagle made extremely fine slices and emitted a nice crunching sound. It was very manageable during the skiving. I skived with the belly of the blade mostly to keep the leather together instead of in a pile of pieces.
Beagle Takes On Wood And Sisal Rope
Working on 3/8-inch sisal rope for the final medium, the edge made it to 98 clean crunching cuts. The author suffered no hotspots or pinches of his hand during all 98 cuts.
Grabbing some pine leftover from my fencing, I commenced to whittle. The 154CM stainless steel blade made some very nice curly-cues. It was controllable for the thin curly-cues and for the deeper bites, too.
The handle felt good in my hand with no pinch spots during the heavier cuts. The Beagle finished four fire sticks with no issues. Whittling with it was a pleasure.
Next, the edge made it to 98 clean crunching cuts in 3/8-inch sisal rope. After that, the edge slowed down and crunching was not achieved throughout the full cut. My hand suffered no hotspots or pinches during all 98 cuts. The Beagle exhibits outstanding handle contouring.
Oknife Beagle Vs Bone
The 154CM stainless steel blade was manageable for the thin curly-cues and the deeper bites, too
For a possible destructive test, I clamped a piece of cow bone in the vise and slammed the edge into it repeatedly. The Beagle whacked 22 times into the bone before breaking it. I detected a very small nick by running a fingernail along the edge. Not bad at all!
Recommendations
I know that for production purposes the liners extend past the handle material. I prefer them to be flush. (Editor’s note: The action is very smooth and fast upon closing—so fast, in fact, take care when closing the blade one-handed that the edge does not nick the skin just below your thumbnail.)
Final Assessment Of The Oknife Beagle
The Beagle is a nice mid-size linerlock with a great handle and excellent edge retention. I would put this one in my pocket for daily carry anytime.
Oknife Beagle Knife Specs
BLADE LENGTH: 3.25 inches BLADE STEEL: 154CM stainless BLADE PATTERN: Harpoon HANDLE: G-10 LOCK: Linerlock LINERS: Stainless steel WEIGHT: 3.25 ounces CLOSED LENGTH: 4 ⅜ inches EXTRAS: Includes a pouch w/fabric closure that contains a collector coin in a small pocket MSRP: $79.95
The Kershaw Heist Offers A Righty/Lefty-Friendly Option, Built Tough For Optimal EDC
Southpaws and righties can both rejoice! Kershaw has you covered with one of its newest additions to its extensive EDC lineup. Shake hands with the Heist.
While every knife—save examples like a traditional Nakiri—are ambidextrous sheerly by being a knife, Kershaw has tweaked the Heist to make it a bit more appealing to sinistral users. In particular, the knife’s bar lock with a release situated on both sides of the handle makes it a smidgen more user-friendly no matter the dominant hand.
Added to this, Kershaw has outfitted the Heist with a reversible deep-carry pocket clip, allowing for safe tip-up carry in any pants pocket, thus keeping it right at hand—left or right. Slightly protruding over the handle, the clip also puts the knife deep undercover when not in use, yet facilitates quick retrieval thanks to a flared end.
Kershaw Heist Blade
As to the makeup of the Kershaw Heist, the Oregon-based company appears to have put together a serious work tool. Sporting a 3.2-inch D2 steel blade, the knife should have respectable edge retention and excellent toughness—especially for a knife at its affordable price point.
Furthermore, for tool steel, D2 has decent corrosion resistance, nice since Kershaw seems to aim it as a utilitarian option meant for hard use. But it’s still carbon steel at heart, thus requires maintenance to keep it in good shape and absolutely corrosion free.
The blade has a clip-point profile with a long, wide belly, excellent for long slices. On this, the folder is outfitted with a decent-sized thumb stud. Little surprise here, as Kershaw has stayed true to the opening method, even as flippers have become more popular. And the company has applied a stonewash finish, which gives it a flat, blue-collar look that hides minor dings it’s sure to endure.
Other Heist Features
The Heist boasts a glass-filled nylon handle, made to withstand a beating. Its Duralock opening system is outfitted with a brass washer, which aids in the knife’s fast and smooth opening. And if you need to tether the Heist to something or want to add a quick-retrieval lanyard, the handle comes with a lanyard hole.
Perhaps the Kershaw Heist’s most attractive asset is its price. With an MSRP $85, the knife falls within almost every buyer’s budget. And at this price point, it just begs for hard everyday use, without worrying about shedding tears if you happen to bust it up.
Are these the best American knives? Maybe, maybe not. One thing is for sure, these are some of the blades folk most associated most closely with the good ol’ USA.
If the knife isn’t man’s oldest tool, it’s probably a close second. It has been around in some form since time began. Styles, looks, form and function have steadily evolved, and even though the basics of a particular type may have originated somewhere else, there are those that are associated most closely with the good ol’ USA.
These are knife styles that the buying public, the collector, the factory, and the custom maker would probably associate with the United States more closely than any other country.
“You have to start with the time period when knives actually became ‘American,’” explained BLADE Magazine Cutlery Hall of Fame® member Bruce Voyles. “From the first settlers, the Spanish in Florida or the Vikings, every knife they brought to this country was made and came from somewhere else.”
American Designs Come Into Their Own
Voyles points to the truly American knife and says that the history of the country allows for a nod to the J. Russell Green River Works in the 1830s—the mountain man period when skinning knives were pretty much an enhanced version of the butcher knife—the epic sandbar fight that brought the bowie knife to the forefront, George Schrade and the introduction of the switchblade, and other examples of knives that are associated with America.
“Everything changed, and the cutlery world was turned on its ear when Jim Bowie got into a duel and that turned into a melee in 1827,” Voyles commented. “This happened across the river from Natchez, Mississippi, and you didn’t have good roads in those days. The rivers were the highways and when this happens, soon the story is heard in other river cities—New Orleans, Memphis, St. Louis and Cincinnati. Everybody hears this amazing story. Everybody wants a knife like Jim Bowie used, Bowie’s knife and then the bowie knife.”
Voyles related the story of George Schrade and the New York City patent office. “A guy comes in with something that looks like an automatic,” Bruce smiled. “George Schrade tinkers with it and invents the switchblade knife. He is the one that made it a production knife that people could afford. There were others around, but he got the patent on that style knife. Schrade kept tinkering with it, and he brought his brothers in and started Schrade Cutlery Company to produce George Schrade’s switchblades. So, now the modern American switchblade is truly an American knife, though the government banned it in 1958.”
In addition to his participating in the famous Sandbar Fight after which his knife became a sensation on both sides of the Atlantic, Jim Bowie also fought and died in the Battle of the Alamo.
There is, of course, with every innovation in cutlery or other endeavors, a ripple effect. And Schrade Cutlery is a great example as its knife production expanded and the brand became one of the most recognized in the world.
While folding hunters have been out there seemingly forever, Voyles categorically asserts that the Buck 110, which took the knife world by storm almost 60 years ago, is an American knife that deserves to be categorized all by itself.
“Nothing else looked like that knife when Al Buck made it,” Voyles reasoned. “The other lockback folding hunters looked like pocketknives, but I defy you to show me a look like the Buck 110 that existed any earlier. It’s an American style of its own because everybody copied it. The Buck 110 had different construction and sturdiness, and it was so distinctly different that everybody else copied it. The design was so different, and that is attested to by the number of people who copied it.”
According to Bruce Voyles, when Al Buck made the Buck 110 in the mid-1960s, nothing else looked quite like it.
Cutlery Hall-Of-Famer Dan Delavan of plazacutlery.com adds, “Americans have introduced a lot of different blades in the past, including the bowie, KA-BAR combat knife, the hollow-handle survival knife, as well as the basic Boy Scout knife. Each knife served a very basic function, from war to camp and basic scouting activities.
“I think the Spyderco hole is all American,” Delavan opined. “Sal and Gail Glesser came into my shop [the old Plaza Cutlery retail knife store in Costa Mesa, California] back at the very beginning with their folder with the pocket clip and the hole in the blade. They were doing county fairs at that time with their sharpener and introducing their knives. We bought on the spot and have been a lifelong dealer ever since. That has led to a lot of different openings for folders and remains a mainstay in the industry.”
While many may think serrations when they think Spyderco—and they would be correct—the most significant Spyderco innovations are the hole in the blade and the pocket clip. The Worker was the first Spyderco knife with those features, and it was reproduced in 2017 as seen here in one of the company’s sprint production runs.
Quintessential American Knives
Bowie
Historical or modern, vintage or recent, knives with that American flair are identifiable and recognized at home and abroad. Cutlery Hall-Of-Famer Goldie Russell of A.G. Russell Knives sees the bowie as iconic.
“The bowie knife is the quintessential American knife,” she noted. “It is believed that the first was made for Jim Bowie in the blacksmith shop of James Black* in south Arkansas. [Bowie knives] became so popular that they were manufactured by Sheffield cutlery factories for the American market.”
Fixed Blade Hunting Knives
Russell goes on to raise the work of Cutlery Hall-Of-Famer Bob Loveless and his fixed-blade hunting knives to the top as well. “Bob Loveless forever changed the style of the hunting knife with his drop-point, semi-skinner and utility blade shapes, with the drop-point hunter being the most popular,” she continued. “The influence these knives have had on the world knife market includes not just the blade shapes, but also the shaping of the handles to better fit the hand. These models have clearly influenced the shapes, look and feel of knives made by generations of knifemakers, and will continue to do so for decades to come.”
Bill Moran’s Mark
Bill Moran’s statuesque ST-24 not only paved the way for knives of carbon damascus in the 1970s and beyond, but subsequent models in mosaic and stainless damascus as well. (Dave Ellis image)
Also influencing generations of knifemakers were the many camp knives, bowies, fighters and other fixed blades forged from the damascus steel reintroduced by Cutlery Hall-Of-Famer Bill Moran in the early 1970s. Moran’s damascus knives set the stage not only for a plethora of standard carbon damascus knives but also later for stainless damascus and mosaic damascus knives.
Multi-Tool
Tim Leatherman holds the multi-tool that started it all: the original Leatherman tool, the PST (Pocket Survival Tool).
Then, there are the variations on a theme. The multi-tool, for some a knife and for others something totally separate, has nonetheless influenced the cutlery market and is among those chiefly American styles.
“Tim Leatherman’s inspiration in the design of the first Leatherman tool created an entire category in the world of knives,” Goldie Russell explained, “but also in the tool industry. Most construction workers, farmers, carpenters, forestry workers and many other segments of our society carry a multi-tool every day. Those who are not carrying one will usually have one in their toolbox.”
American Knife Innovation
Linerlock
Inventiveness, in itself, is not uniquely American. However, at times the original has the potential for improvement, and just as Schrade improved the switchblade, Cutlery Hall-Of-Famer Michael Walker revolutionized what would become the linerlock.
Cattaraugus made a pocketknife with a brass spring/lever that helped prop the blade in the open position. “Walker changed the design so that when the lever locked it kept the long, clean lines of the knife,” Voyles observed. “The bottom side of the blade is blocked, and the big bump there has got something to hold onto. Walker’s lock does not block the bottom of the blade. It blocks the butt end of the tang. Michael didn’t patent it†, and every major manufacturer in the world has knocked it off. Nobody thought it would have such an impact. However, any knife with a locking liner is an American knife because it was an American innovation that did it.”
Russell echoes the sentiment that Walker’s linerlock was revolutionary and an American innovation. “Michael Walker’s genius of replacing the slip-joint spring with the ball detent spawned the entire generation of modern EDC knives,” she added. “His innovation allowed a portion of the liner to be utilized as a locking device. The idea caught on quickly with handmade knifemakers and has now become an integral part of the manufacturing process for almost every manufacturer of knives. This method of creating a locking folder has made knifemaking much simpler, with much less skill necessary to make an excellent functioning knife.”
Tactical Folder
One result of Kit Carson’s popularization of the flipper folder is his long-running series of M16 flipper folders for CRKT. Among the latest iterations is the M16-02DB. In addition to being a flipper folder, the original M16 also was among the earlier top factory tactical folders.
The tactical folder took the world of knives by storm in the mid-to-late 1990s, offering a one-hand folder—usually black—with a non-glare stainless steel blade, a synthetic handle, a linerlock and a pocket clip. While some called it more a marketing approach than a knife, the fact that the folder dominated the market for at least a decade if not longer cannot be denied.
Flipper Folder
Searching her memory and experience, Goldie Russell also identifies the flipper folder popularized by Cutlery Hall-Of-Famer Kit Carson and the SpeedSafe assisted opener by Cutlery Hall-Of-Famer Ken Onion as innovative, influential styles that the world associates with the United States. “When combined with the Walker linerlock, the Carson flipper adds the ability to open the knife as fast, or faster, than a switchblade knife,” she remarked. “It’s a clear improvement over the stud or hole in the blade for the purpose of one-hand opening. The use of the flipper as an opening device has become prevalent throughout knifemaking across the world.
“Then, Ken Onion’s addition of a spring to launch the blade open** is another American innovation that has changed the landscape of the knife industry,” she concluded. “Nearly every American brand utilizes some variation of Ken’s way of using a spring to open a blade quickly. The genius was the bias toward closure that kept a folder from being deemed an automatic.”
Rambo’s Influence
Jimmy Lile’s Rambo knives started the hollow-handle-survival-knife craze that dominated the 1980s and beyond. (from the Randy Rousseau collection)
As the Rambo film franchise grew in popularity during the 1980s, the work of Cutlery Hall-Of-Famers Jimmy Lile and later Gil Hibben made the knives in those motion pictures stars in themselves, rivaling Sylvester Stallone for worldwide acclaim. Voyles insists that the Rambo knife is an American phenomenon that still impacts the knife market today.
“The Rambo knife is uniquely American for two reasons,” Bruce said. “Jimmy Lile designed it and made the knives for the first two movies, and it ignited a boom in survival knives that exists today. Then, the other historical tie-in is that in the 1980s every boy who could walk had a survival knife with a big, round compass on the end and a hollow handle. Even today, those boys are adults and they love the nostalgia of that handmade Rambo knife. Indirectly, Jimmy Lile created all this, and the Rambo knife is uniquely American in that regard.”
Final Cut
Considering the knives closely associated with the United States, their impact is obvious. Those styles associated with the good ol’ USA still resonate across the market and in the inventive minds of those who brought them into being.
*Editor’s note: While many do indeed believe that James Black made a knife for Jim Bowie in Black’s shop, such a knife has never been definitively proved to be as such because Black did not mark his knives.
†Though unable to obtain a patent on the linerlock, Walker was able to obtain a trademark on the name linerlock, a trademark that has since elapsed.
**Cutlery Hall-Of-Famer Blackie Collins also made one of the first versions of an assisted opener.
Have vegetables that need knocked down to size? Get chopping with the Nakiri.
The Japanese people have historically produced excellent knives specialized for dedicated tasks. The culture of the region did not put a heavy emphasis on speed and slop, but rather precision and the utmost perfection of a given craft. Following this ethos came a specialized knife dedicated to culinary artistry.
The Nakiri (also Nakiri Bōchō) was developed specially for cutting vegetable and not much of anything else. The blades on these knives are thin, sharp and, surprisingly, not as ancient as we understand many Japanese blades.
In this article, we’ll explore the history of this dedicated tool, its modern uses and look as some of the best nakiri available. So, chop, chop… let’s get cooking.
History Of The Nakiri
Many blade styles we associate with Feudal Japan came into use after Western contact was established. The Nakiri was one such product and it came at a time of significant modernization in the country.
Traditional feudal culture in Japan would come to an end over the course of the 1800s, culminating in a tremendous shift from a medieval society to a completely industrialized nation. These culinary tools became a feature of Japanese blade makers, and eventually, they arrived at a point of heavy specialization.
The Nakiri is a vegetable knife, plain and simple, in fact, the name translates to ‘knife for cutting greens’. It was made over time to excel at this one task. As a result, it isn’t ideal for much else.
Despite its round, tipless shape it is not a cleaver. The blades on these knives are very thin, sometimes to the point of being fragile. They should not be used against bone or even used on meat for the most part. The entire concept is that the Nakiri makes clean cuts in veggies, as opposed to the more coarse, crushing cuts found on chef knives.
Nakiri Vs Western Chef’s Knife
Looking at the Nakiri next to common Western chef knives isn’t exactly a fair comparison. The chef knife is meant as a multipurpose blade that cuts virtually anything in a kitchen without missing a beat.
Most Western chef knives are derived from our own historical camp knives, seax blades, and Central European ‘messer’ knives. These are structurally far more robust and usually taper down to a fine tip with a thicker spine at the handle. Not so with the Nakiri.
Its shape is slim and has a straight edge, meaning in one motion it can be made flat against the cutting board. The height of the blade from the spine to the edge is also greater, enabling the hand to come to rest above the cutting surface. Contrast this to the Western chef knife, which works in a back-and-forth rocking motion. The Western chef knife is in theory not as efficient for motion, but how much this matters is subjective to the user.
The Nakiri Edge
While the knife is commonly available on the commercial market with a standard, double-beveled edge, many traditional Nakiri boast a chisel-beveled. In short, as previously mentioned, one side of the blade is completely flat. Depending on if you are right- or left-handed determines which side your blade is beveled. Advanced users can take advantage of this feature for enhanced cosmetic presentation of food, such as spiral peeling, ornamental julienned strips, and more.
Advantages Of The Nakiri
Honestly, one-on-one against a standard chef knife in your own kitchen you may not notice the difference at of an Nakiri. The exception being, in the overall style of your food presentation. Furthermore, if cooking is part of your livelihood, you will like the shape, style, and ease of use of the Nakiri. It is a tool that can be used to step up the cosmetic end of delicacies
In short, if you spend time with this knife style in a professional setting, where aesthetics are equal to edibility, you might find the Nakiri an excellent companion. Home chef’s, on the other hand, might discover there cuisine doesn’t gain much with one at hand.
Disadvantages Of The Nakiri
The elephant in the room, you need more knives to accomplish a given task if you use a Nakiri for its intended role. This doesn’t jib with many pro or amateur chefs in the west.
Most Western cooks appreciate the flexibility and ease of the Western-style chef’s knife, a dedicated vegetable chopper seems redundant. In turn, it’s a great leap to investing in a specialized tool such as a Nakiri.
Best Nakiri Options At Every Price Point
Toshu Hammer Finished
Made in Japan, the Toshu knife is made to work without compromise. The knife is not traditionally constructed, rather it is made of all stainless steel and is dishwasher safe. This is an important consideration for the home chef short on time. The knife features the beveled “Edo-Togi” grind, meaning that it isn’t double-beveled like most Western knives. It is very easy to keep clean, and sharp choice for everyday vegetable chopping vegetables duty.
MSRP: $213
Hinokuni Shirogami #1 Tall
A custom Nakiri from a smaller maker, the Tall Nakiri might be the perfect large-format vegetable knife. If you are making salads, working on squash or melons, or trying to dice up a large quantity of veggies, this knife will knock them down to size. The knife is a labor of love, the maker of this brand is a young blacksmith that is well-versed in traditional methods. Interestingly, the knife is made of an uncommon (in America) type of carbon steel, Shirogami #1. This is a blade steel favored by the best Japanese smiths. However, neglected it can easily corrode. Like many traditional items, regular care is necessary to maintained it, but do so and the blade should last a lifetime.
MSRP: $180
Shun Cutlery Classic
This Japanese knife is popular, well-constructed, and made in… China? No surprise, the broad Western market sees just about everything made in China these days. While not exactly up to the quality or authenticity of a true Japanese Nakiri, Shun Cutlery does a great job with this knife for the price. Chef among these assets includs using a novel layering method. The blade itself is not entirely Damascus, rather it is a stainless core sandwiched in layer of Damascus. It is a great starting point for getting into Nakiri but is priced in such a way that it may be your only one for years.
MSRP: $170
Kai Seki Magoroku Watakake
This Kai knife is a genuine Japanese-made Nakiri, fully sized in every way but price. Retailing at under $20, this is a great knife to add to your drawer if you want the function of a Nakiri but don’t do enough dedicated veggie chopping to warrant a several hundred-dollar in expense. Many people are just casual cooks and can certainly appreciate the utility a Nakiri brings, though just not enough to make a hobby of fleshing out an entire Japanese kitchen set. This knife is not of the same quality as the others on this list in terms of the overall construction but is certainly capable of most uses. Considering chopping veggies are the end use, you should do just fine, except perhaps in some of the most advanced techniques that require the features of a custom knife.
MSRP: $20
Shun Cutlery Dual Core
Another great product from Shun, the Dual Core Nakiri is a dull Damascus blade of 72 layers of VG10 and VG2 steels. As far as production Nakiri knives go, this is probably as good as it gets before you start to look at custom options. The knife here is priced higher, more than double that of the other Shun listing in this article. The manufacturing process results in a blade holds its edge longer and remain in service for extended periods of time, especially in a high-production restaurant setting. As a production knife, this product is great for showy use in a hibachi, but also easily replaced should it become damaged. The styling on this knife isn’t quite traditional Japanese, though patrons and guests will likely not notice that minor detail.
MSRP: $330
Masamoto FH Japanese
Masamoto’s product is a reasonably priced, high-performance traditional Nakiri made in Japan. This knife is just about as good as it gets from the standpoint of function and traditional appearance. Made of modern steel and reasonably corrosion-resistant, it’s a forgiving knife. But you still need to care for it after every use. The handle is made in traditional style out of buffalo horn and magnolia wood, both of which add to its already incredible appearance. It is not the most costly Nakiri here by far, though when combined with the extra maintenance needed to keep it ship-shape, isn’t for someone who will just throw it in the dishwasher.
MSRP: $229
Yoshihiro Hayate
Last on this list is certainly not the least. The Yoshihiro Hayate is a handcrafted, high-end Nakiri that is for use by the most discerning culinary aficionado. The knife is made of extremely hard and difficult-to-work with ZDP-189 steel. Not only is it beautiful, but the knife is also NSF-approved for use in commercial kitchens, making it one of the most expensive single-use products in a restaurant. However, thanks to its superior steel and impressive edge retention, the knife will ultimately save the chef effort on high-volume cutting and other laborious tasks. This Nakiri is made with excellent materials in the handle as well, including premium ebony with a sterling silver ring. Completing this knife is a lacquered cover for storage. Of note, this knife is double-beveled, making it great for use with both hands as opposed to specializing to left or right. If you decided to spend the money on something like this, you will never need to seek out a replacement. Short of a completely custom knife made to your hand and style of cutting, this is as good as it gets.
Harking back to American military glory and post-war prosperity, antique switchblades from the 1940s and 1950 have enduring appeal.
From its first patent in 1884, the switchblade was an important addition to most early U.S. cutlery companies.
According to Mark Erickson, author of Antique American Switchblades, between 35-to-40 companies made and/or sold switchblades, including almost all of whose names long-time collectors recognize: Aerial, Camillus, Case, Challenge, Colonial, George Schrade, KA-BAR, L.L. Bean, Novel Shapleigh Hardware, Queen, Remington, Schrade Cutlery Co., Utica, Wade and Butcher, and Shapleigh Hardware, to list a few.
These two switchblades with the Presto stamping by George Schrade Knife Co., are among those that played an important part in the success of American paratroopers during World War II.
Because of the collectibility of the named companies and the significant variety of styles, sizes and handle materials associated with them, switchblades have become a serious endeavor for many collectors of antique knives.
Invention Of The Switchblade
As a serious cutlery collector, my downfall has been fingernails that bend backward with even the smoothest opening blades. The switchblade innovators had fingernails in mind when they produced a knife that could be opened without using a nail. In fact, some of the best switchblades are found in women’s old sewing baskets.
In fact, early switchblade ads tout the folder’s ability to be used by people with weak fingernails. “These knives will be a wonder for those who have difficulty opening a traditional knife” stated one such ad.
Celluloid was a very popular handle material on antique switchblades. Celluloid types, from top: a George Schrade in imitation tortoise, another George Schrade model in candy stripe, and one from Flylock Knife Co., in blue, pink and black swirl.
For many other occupations, the switchblade and its ability to be opened with one hand has proven immensely important. Mechanics, fishermen, ranchers, soldiers, veterinarians and even Boy Scouts were frequent users of the pocketknives. With a wiggling fish in one hand, it is easy to see how a switchblade could be a valuable asset to most fishermen when cutting a line.
Moreover, most switchblades have a lock/safety that keeps the blade from opening accidentally and the open blade from closing on the hand. An early Flylock Knife Co. ad touted, “The ideal knife for all outdoors and sports use. One hand only required to open or close, leaving the other hand free to grip a rod or gun.”
World War II Switchblades
World War II brought with it the necessity of supporting soldiers who parachuted behind enemy lines. Switchblades procured for the U.S. military were designed to cut the parachute suspension lines that became entangled during landing. The knives were carried in what has been described as “neck pockets’ in jump uniforms.
Military switchblades designated “MC1” included models in orange handles for heightened visibility. They were made by Schrade until 1960, when Camillus took over the contract. The knives have a master blade opened by a push button and a manual shroud cutter.
There are continuing discussions about the knives specifically made for and used by the U.S. military during the war. The discussions center around whether switchblades issued to troops all had jigged bone handles or jigged metal sides. Another discussion is whether all switchblades used by paratroopers had a bail—known in the military as a “lanyard staple”—or whether knives without bails also were used.
Units that used the knives included paratroopers in the 82nd Airborne and 101st Airborne Divisions, which included the 505th, 507th and 508th parachute infantry regiments. The 505th Infantry Regiment website shows switchblades made by Schrade Cutlery Co. stamped “Presto” with jigged bone handles and metal handles made to look like jigged bone painted black. Knives both with and without bails are included in the photographs. Switchblades made for World War II paratroopers also include those stamped Schrade-Walden and Schrade Cut. Co.
The book, 4 Stars of Valor: The History of the 505th Parachute Infantry, describes the equipment carried by paratroopers. In addition to main and reserve chutes, full uniform and helmet, the paratroopers carried over 70 pounds of equipment, including an M-1 carbine with ammo, Mae West life jacket, switchblade, water-filled canteen, trench knife, fragmentation and smoke grenades, mess kits, three days of K rations, escape map and compass, gas masks, toiletry items, 30 feet of rope, blanket, half a shelter and first-aid kit.
Post-War Military Switchblades
After World War II, several companies made switchblades for military personnel. According to one website, the first such knife was produced for the armed forces by Schrade Cutlery Co., designated as MC-1, an airman’s paratrooper knife, in 1957. Sometimes the knives are referred to as aircrew survival knives.
Three jigged bone switchblades, from top: Schrade Cutlery Co., George Schrade Knife Co. and one of the rarest of antique models, one stamped “Keen Kutter,” a trademark of Shapleigh Hardware. Schrade made the knife.
The first contract was awarded to Schrade Cutlery followed by a second contract to Camillus, and a third to Logan-Smyth. The orange-handle switchblades had two blades: one a master spear pattern opened by depressing the button, and a second blade shaped like a hook to cut parachute suspension lines. In my estimation, the hooked blade is not sharp enough to easily cut parachute lines and must be resharpened.
Civilian Switchblades
The early 1950s brought a renewed interest in cheap, colorful switchblades, with thousands of knives made by Imperial in its Jack-O-Matic Texas toothpick model, and Colonial, which used the Shur-Sharp stamp on its colorful models. The fishtail jackknives and the Texas toothpick styles were by far the favorite examples produced by the two companies.
The George Schrade Knife Co. continued to produce popular switchblades with celluloid handles stamped Presto. The knives were made with a single blade, double blades (the latter with a push button for each blade) and even a letter opener with a push button in one end.
Celluloid Handles On Antique Switchblades: Why?
The handle material for most of the inexpensive switchblades was celluloid. Thin sheets of the versatile plastic-like substance were molded around the knife’s metal sides. The most popular celluloid style was candy stripe. The knives also can be found in a wide variety of swirled celluloid handles in a myriad of different color combos, some with such recognizable celluloids as cracked ice and imitation tortoise.
Because the knives were inexpensively priced, they were extremely popular with boys in the 1950s. Because of the knives’ widespread use, some advertisers saw an opportunity to emboss various ads on them, giving them away as a novel company promotion gimmick.
Allure Of Antique Switchblades
Because of their connection with the heroic actions of airborne troops during World War II, antique switchblades have continued to be a popular cutlery collecting niche. Moreover, since almost three dozen companies, each producing a vast array of sizes and handle materials, made the knives, the collecting field is wide open.
Even in the 1950s cheap construction, made more evident by the continuous opening and closing of the blades, the knives remain popular collectibles. No doubt one reason for the popularity is that antique switchblades remind many of the Golden Age of the 1950s and ’60s when kids played outside all day, shot their BB guns, and hit the corner gas station for a cold soda and a candy bar.
