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Blades, Bows and Tools Discussion of non-firearm weapons and camping/survival tools.

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  #3641  
Old 11-10-2022, 7:04 PM
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  #3642  
Old 11-12-2022, 3:22 PM
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K'roo Wharnie


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  #3643  
Old 11-19-2022, 12:23 PM
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Classic Ratweiler and BB Kydex
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  #3644  
Old 11-21-2022, 1:51 PM
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Those elusive SYKCO bowie variants... found a 511

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  #3645  
Old 11-22-2022, 1:38 PM
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Stone washed BUSSE TGULB - Team Gemini Ultra Light Brigade and Spec-Ops Combat Master sheath, fresh from BUSSE... had the sheath waiting

Stone washed finish is MEH... this or a coating would be a toss up in my opinion, but the knife is awesome. COMP finish or double cut is better.

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  #3646  
Old 11-23-2022, 10:34 AM
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A couple from my Busse family:

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  #3647  
Old 11-26-2022, 9:24 AM
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Off-Grid Knives Enforcer XL Folding Knife w. 154CM Blade Steel, Tungsten Carbide Tip, Ceramic Bearings, Grippy G10, Oversized Handle, Deep Pocket Carry.

Awesome knife. Superior quality, par with knives costing many times their price (like everything I've seen from Off Grid).


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  #3648  
Old 11-26-2022, 5:04 PM
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Giant Mouse Ace Grand in M390 with red micarta scales.
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  #3649  
Old 11-26-2022, 6:03 PM
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GEC pattern 43's... just got the micarta one
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  #3650  
Old 12-01-2022, 3:00 PM
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DEMKO AD20.5 Shark Foot
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  #3651  
Old 12-01-2022, 3:02 PM
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KIZER Drop Bear
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  #3652  
Old 12-01-2022, 3:04 PM
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KIZER Critical Mini Thumbhole
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  #3653  
Old 12-01-2022, 3:48 PM
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Default Buck Kalinga

Latest knife purchase was a Buck Kalinga made in 1993 mint in box . Been wanting one for years .
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  #3654  
Old 12-01-2022, 7:02 PM
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Default Yoshikane Hammer Finished Santoku, Traditional (180mm)

Yoshikane Hammer Finished Santoku, Traditional (180mm)


Blade: San mai blade forged from SKD stainless steel surrounded by soft SUS-405 stainless steel, Hrc 64

Handle: Ho wood with buffalo horn ferrule

Description: The santoku is the traditional Japanese chef's knife. This comfortable design is a fantastic multipurpose chopper. The Santoku style has quickly become the new favorite for chefs in the West.
The blade is forged using the san mai technique - a hard steel forms the cutting edge and is sandwiched between softer layers of steel. This results in a strong knife with very long edge holding. The core steel is rust resistant SKD die steel, originally designed for cutting metal. It was heat treated to Hrc 64 (very hard!) This is clad with soft SUS-405 stainless steel.
The maker, Mr. Tsuneo Yoshida, is proud of the hand hammered surface and distal taper. The distal taper results in a perfect balance. The hand hammered surface reduces the likelihood of food sticking to the side of the knife while chopping.
The right-handed 'D' shape handle fits comfortably and securely in the hand and is best used by a right-handed user. It is formed from ho wood, the traditional wood for Japanese handles. This wood, which is a relative of magnolia, holds up extremely well in the harsh environment of the kitchen. A buffalo horn ferrule adds nice contrast.






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  #3655  
Old 12-01-2022, 7:30 PM
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Buck 112 to replace the one I just lost, (I lose one about every decade), and a 50th anniversary Buck 112.
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  #3656  
Old 12-01-2022, 10:23 PM
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Quote:
Originally Posted by COINTELPRO View Post
Yoshikane Hammer Finished Santoku, Traditional (180mm)


Blade: San mai blade forged from SKD stainless steel surrounded by soft SUS-405 stainless steel, Hrc 64

Handle: Ho wood with buffalo horn ferrule

Description: The santoku is the traditional Japanese chef's knife. This comfortable design is a fantastic multipurpose chopper. The Santoku style has quickly become the new favorite for chefs in the West.
The blade is forged using the san mai technique - a hard steel forms the cutting edge and is sandwiched between softer layers of steel. This results in a strong knife with very long edge holding. The core steel is rust resistant SKD die steel, originally designed for cutting metal. It was heat treated to Hrc 64 (very hard!) This is clad with soft SUS-405 stainless steel.
The maker, Mr. Tsuneo Yoshida, is proud of the hand hammered surface and distal taper. The distal taper results in a perfect balance. The hand hammered surface reduces the likelihood of food sticking to the side of the knife while chopping.
The right-handed 'D' shape handle fits comfortably and securely in the hand and is best used by a right-handed user. It is formed from ho wood, the traditional wood for Japanese handles. This wood, which is a relative of magnolia, holds up extremely well in the harsh environment of the kitchen. A buffalo horn ferrule adds nice contrast.






That is a beautiful blade.

I switched to using a 210 Kiritsuke (sp?) And a 180 Bunka last year, and I love them.
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  #3657  
Old 12-04-2022, 11:09 AM
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Hogue Deka Magnacut
IMG_20221204_110721.jpg
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