Nice knife in search of a need
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Written by BingQin
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Written by BingQin
This is advertised as a folding kitchen camp knife, and that's pretty much what it is. The question is, do you need a separate, special knife just for cooking around the campfire?
Personally, I don't think so. My partner and I carry multiple knives already when we're out in the woods, for fishing, foraging, photography, etc., and almost any of those knives work perfectly well for whatever cooking we need to do. In those situations, you want multi-taskers, not special-purpose tools.
It's huge (10 inches long fully extended, 5.5 inches closed) and heavy enough that I might think twice about adding it to an already-full pack. It's VG10, the Japanese cutlery stainless, which tends to need less frequent sharpening than many other stainless steels.
Minor issue: A "liner lock" knife should let you press the lock button to make the blade swing freely until you lock it in place; this enables you to open and close the knife one-handed. Pressing the lock on this knife simply releases it from full extension.
Fully extended, the knife is shaped like a fat-bellied chef's knife, with just enough curve in the edge to allow you to rock the blade for easier slicing. The ergonomic handle is nice, and the G10 in the handle gives you a good grip and the timping on top might improve that grip a tad, or at least help you index the blade in your hand.
I likely would not use this in my kitchen, not because it's a bad knife but because a folder is inconvenient when you need to do a fast chop with a good, strong knife. And my partner is a knife-maker, so I have plenty of better chef's knives available.
Still, if you plan to do a lot of outdoor cooking--say, you're running a chuck wagon or have an outdoor kitchen and don't want to cart your good knives outside--this might be a good choice.
Personally, I don't think so. My partner and I carry multiple knives already when we're out in the woods, for fishing, foraging, photography, etc., and almost any of those knives work perfectly well for whatever cooking we need to do. In those situations, you want multi-taskers, not special-purpose tools.
It's huge (10 inches long fully extended, 5.5 inches closed) and heavy enough that I might think twice about adding it to an already-full pack. It's VG10, the Japanese cutlery stainless, which tends to need less frequent sharpening than many other stainless steels.
Minor issue: A "liner lock" knife should let you press the lock button to make the blade swing freely until you lock it in place; this enables you to open and close the knife one-handed. Pressing the lock on this knife simply releases it from full extension.
Fully extended, the knife is shaped like a fat-bellied chef's knife, with just enough curve in the edge to allow you to rock the blade for easier slicing. The ergonomic handle is nice, and the G10 in the handle gives you a good grip and the timping on top might improve that grip a tad, or at least help you index the blade in your hand.
I likely would not use this in my kitchen, not because it's a bad knife but because a folder is inconvenient when you need to do a fast chop with a good, strong knife. And my partner is a knife-maker, so I have plenty of better chef's knives available.
Still, if you plan to do a lot of outdoor cooking--say, you're running a chuck wagon or have an outdoor kitchen and don't want to cart your good knives outside--this might be a good choice.
