SOG's new Kiku XR is a vicious pocket bulldog with bite to back up its bark! The stout recurved tanto blade, carved Micarta or G10 handle, and unique lanyard hole won't be for everyone, but it's perfect for those who want a seriously sturdy small tactical knife. CTS-XHP blade steel should provide excellent edge retention, and the ambidextrous XR Lock is strong, snappy, and satisfying to use. The new Nightstick from Gayle Bradley is highly refined with all the details in order. Slim and smooth G10 handles mean it won't be a nuisance to carry and the G-Clip equipped sheath holds the knife securely with no rattle that will give you away. And of course, the single-edged dagger profile is perfectly symmetrical and razor-sharp - everything we've come to expect from Spyderco! The Justice offers a great combination of features. This duty-ready knife features a versatile shape so it is just as good at opening boxes as it is at more daunting tasks. It also features a glass-breaker and surprisingly good flipping action on durable washers that aren't as prone to grit as bearings can be. Plus, being part of Kizer's Vanguard tier of products, you can get all of this capability without breaking your budget. The centerpiece of Justin Gingrich's titanium folder is his signature Delta Lock, which is one of the most solid locking mechanisms we have ever seen. The innovative multi-directional locking interface distributes force in five different directions, plus the V-shaped tang acts as a glassbreaker when the knife is closed. Combined with a versatile blade and attractive dimpled finish on the titanium handle, this is a premium knife with a heart of iron. We even have a few versions that were anodized by Justin himself, so be sure to check out this awesome design. Maserin has introduced a pair of new designs from Alessandro Zanin that are perfect for self-defense and CQC. Don't let the wild shape scare you off - the fixed Badger and folding Ghost are highly specialized designs are agile in the hand, fearsome to behold, and built to last with a flair only the Italians can manage! Designed by the renowned Jesper Voxnaes and constructed from a single slab of high-toughness SK5 carbon steel, Boker's impressive T-Hawk is functional, versatile, and nigh indestructible. The broad head is powder coated to keep rust away and is shaped for a blend of swinging power and precision for smaller jobs. G10 handles provide just enough grip, but for those who want to minimize weight, they can be removed and lengths of both olive and orange paracord are included to wrap the tang however you wish. Kershaw's USA-made Blur is one of Ken Onion‘s best-loved designs thanks to its ergonomic handle, swift SpeedSafe deployment, and affordable price point. Available in a huge variety of handle colors, blade finishes, blade shapes, and edge types, you can add one to your arsenal in a configuration that works for you. The latest addition to the KnifeCenter-exclusive lineup is the CJRB Crag, one of the best folding cleavers on the market at any price. Let's take a closer look at this shockingly affordable knife, the upgrades exclusive to this version, and why you should consider adding a folding cleaver to your collection. CJRB is the budget subsidiary brand of Artisan Cutlery, and they make some of the best value knives on the market, period. Here's what you get for the Crag's retail price of $44.95: a stonewashed 3.4-inch D2 blade, contoured burlap Micarta handle scales, red anodized aluminum pivot collar, ceramic ball bearings in the pivot, a ceramic detent, skeletonized stainless steel liners, and a deep carry pocket clip. Truly, we're in a golden age of budget blades-it wasn't long ago that knives with these kind of specs would cost you three-to-four-times as much, but CJRB is dedicated to making premium performance attainable. All that said, there's more to knife design than checking off a list of features. The reason we worked with CJRB to bring you this exclusive version is that we think the Crag is one of the best folding cleavers available at any price. What is Burlap Micarta? The Crag is a large knife but not a huge one. Thanks to its contoured burlap Micarta scales the Crag is a little on the thicker side, but it works on a such wide and burly-looking design. Plus, it adds a measure of comfort you just don't get with the standard flat-sided versions. Burlap Micarta is made from sheets of natural burlap fabric, pressed together and sealed in resin to make a uniquely beautiful, yet tough-looking handle material. If you've never handled Burlap Micarta before, the texture is a little more variegated than the typical canvas or linen stuff, offering a bit more grip without feeling rough. It won't warp or crack even if it gets wet, and it's easy on your pocket (my poor frayed jeans are grateful!). It matches the hard-working character of the Crag, and it's tough enough to handle anything you can throw at it. Cleaver Blades and Cutting Power So, let's talk about folding cleavers. You can tell just by looking at them that a cleaver-style blade isn't going to excel at piercing cuts-it's just too wide at the point. Where a quality pocket cleaver pulls ahead, however, is in push cuts. The broad blade gives a nice gradual approach to the edge for shearing power, and the sheepsfoot-esque edge profile has a subtle curve that doesn't easily slip out of a cut when you're bearing down. As a result, the Crag is a cardboard slicing monster, with more than enough meat behind the tip to handle a little torque. With D2 blade steel providing exceptional edge retention for the price, this knife is ready to get some serious work done. We answer a lot of questions about knives here at the KnifeCenter, and we think it's about time to start sharing our answers publicly for the whole internet to see. Today, we're talking about Phillips screwdrivers on multitool knives, a frequently requested (and extremely useful) feature that can be hard to find. What are the best knives with Phillips screwdrivers? Read on to find out! Victorinox Cadet The main challenge with finding a good Phillips screwdriver on a pocketknife is the thickness required. That X-shaped Phillips bit just doesn't play well with a skinny folding knife form factor, but the first entry on this list has found a sneaky way around that limitation. If you want a lightweight, minimal multitool with a Phillips screwdriver without a lot of bulk, the Victorinox Cadet is the way to go. If you take a quick glance at the Cadet, you'll notice there's no obvious Phillips driver to be seen. However, the engineers at Victorinox have a couple tricks up their sleeve: they've actually shaped the pointy tip of the file to fit small Phillips screws, and the flat tip of the can opener to fit some larger Phillips screws. Since the tools are flat, you won't be able to exert a whole lot of torque, but it works great in a pinch and it's certainly better than nothing! In exchange for the compromised screwdriving power of the Victorinox Cadet, you get a tool that is affordable, ultra-slim, and ultra-light, making it easy to carry just about anywhere. Gerber Armbar Drive Stepping up to a tool with a truly dedicated Phillips screwdriver, the Gerber Armbar Drive is new to the market this year and built with heavier use in mind. In addition to a one-handed locking main blade, awl, hammer, bottle opener, and scissors, the Gerber Armbar Drive has a fold-out screwdriver that accepts common ?” bits. Like the popular Gerber Center Drive, the screwdriver on the Gerber Armbar Drive is engineered to keep the tool dead-center, making it feel and work more like a dedicated screwdriver than just about any other multitool out there-no awkward, lopsided twisting here, just unfold the driver and go! Plus, since you're using a replaceable bit rather than an integral tool, there's no need to worry about damaging the driver, and you can swap it out to fit the task at hand. Leatherman FREE K2 Stepping up from a budget-friendly import to a more premium USA-made option, the new Leatherman FREE K2 offers a nice step up in quality and usability. All tools, including the main blade, lock open and are accessible with one hand via Leatherman's magnetic FREE system. It also features a deep carry pocket clip, which makes this a true pocketknife replacement, if that's what you're looking for. Leatherman has been leading the multitool market since their first innovative products hit the market in the 1980s, and their legendary warranty has you covered should anything ever go awry. As an added bonus, the K2 is available in a selection of attractive colors including Evergreen, Navy Blue, and Crimson Red. EOS Screw Blaster If you'd rather not compromise your everyday carry knife with a bulky Phillips screwdriver, consider the EOS Screw Blaster, a dedicated bit driver meant to stay out of the way on your keychain. Precision-made in the USA from anodized aluminum and very affordable at just $13.95, the Screw Blaster is an elegant solution for anyone who wants the ability to drive Phillips screws-or any other screw, for that matter-without lugging around the whole toolbox!
We have to revisit Spyderco briefly because we can't talk about their Lightweights without mentioning the Para 3 LW. It has the same great characteristics as the Dragonfly 2 from earlier - bi-directional FRN handles, wire clip, finger choil, and great slicing geometry - only in a larger size and featuring Spyderco's Compression Lock, adding up to 2.4 ounces in the pocket. The Compression lock is operated similarly to a liner lock, but it is disengaged from the spine side of the knife rather than the belly side. Because of this it retains the flickability and the finger clearance as the crossbar lock models that we just looked at. The blade on the Para 3 is a hair under 3 inches, and made from BD1N stainless steel. While not offering as long lasting an edge as something like S30V, it is a definite step up from the AUS-8 and 8Cr models we've looked at - still very easy to maintain but with more edge retention. More than perhaps anything else in Spyderco's lineup, or on this whole list for that matter, this is THE small knife to get if you like the feel of a bigger knife thanks to the size of its handle, which truly offers a hand-filling grip. Sometimes though, you actually do need a bigger blade, and that is where the next two knives come in. For a big and still lightweight knife, the American-made 0707 from Zero Tolerance brings a lot to the table by featuring a 3.5-inch blade with a titanium frame lock. Tipping the scales at just 2.3 ounces, they keep the weight down by going with a slender profile and carbon fiber on the front side of the knife. This makes for a nice look in a “gentlemanly” setting, but it is also made with ZT's typical rugged build quality so it is tough enough to work very hard The blade is made with CPM-20CV steel, an American equivalent to M390, and features some edge curvature at the heel of the blade before coming to a very fine tip in a shape reminiscent of the Pattada style of Sardinian knives from that region in Italy. This profile has a good amount of power and a lot of precision in the same package which makes it a compelling option for a large EDC knife. It rockets out with a press on the flipper tab too,-partly due to the KVT bearings in the pivot, but also due to the Tuned Detent System. WIth a lot of framelocks, if you put too much pressure on the lockbar it can actually make it harder to engage the flipper. ZT gets around this by placing the detent on the carbon fiber side of the knife, rather than being part of the lockbar itself. This means you can put a good amount of pressure on the bar itself without impeding the action. Rounding out the knife is a reversible deep carry clip mounted from the inside of the knife. This keeps the outside looking clean with no exposed screwholes and they've kept the clip itself minimal and sleek so it really blends in when clipped to your pocket. Offering even more reach than the ZT is another framelock, the Brad Zinker-designed Urban Trapper Grand from Boker Plus. This knife offers nearly four-inches of blade length in a titanium frame that has been heavily drilled to remove weight, getting it down to just 2.43 ounces. If you don't need quite so much length there are 3.5” and 2.75” versions too, the lightest of which is a mere 1.1 ounces. The blade on this knife flippers open easily, and it has a very refined feel for such a large knife, offering mechanical precision rather than brute force. VG10 stainless steel is on board here, which joins BD1N as one of the best steels you can get before making the jump upwards to powder metallurgy alloys like S30V. Premium touches go a long way to helping this knife stand out from the crowd. The pivot itself looks great while the blade itself includes horizontal satin finish that mimics a hand-rubbed custom finish, and a crowned spine for comfort and visual interest. Despite all the capability this knife offers, it is actually incredibly easy to carry. The deep carry clip holds the whole package nice and deep, the narrow profile takes up virtually no space side to side, and the thin construction lays nice and flat inside your pocket. If our shelves this year are any indication, non-locking knives are making a serious comeback. But in an age of easy one-handed opening, secure locking mechanisms, and convenient pocket clips, what's behind the renewed interest in knives without some (or all) of these features? Let's take a closer look. The G-Slip is a non-locking slipjoint knife, designed by Polish knifemaker Ostap Hel and manufactured by Real Steel in China. This KnifeCenter-exclusive version features grippy Micarta scales, a deep carry wire pocket clip, a three-and-a-half inch VG-10 steel blade, and comes in at just under $64. The design is refreshingly simple, with a straightforward, accommodating handle design and utilitarian drop point blade. The Micarta here is really nice: grippy without being aggressive, with a natural warmth and character that will age gracefully. For opening, the G-Slip uses a long fuller instead of a traditional nail nick, which makes it easy to pull open the blade from just about anywhere you can grab it. The backspring provides sturdy—but not stiff—resistance, and there's a clear “stop” in the blade travel about 1/3 of the way closed that adds a measure of safety and allows you to confidently close the knife one-handed. No Lock, No Problem The G-Slip rides the line between modern and traditional knives, sharing elements of both. It takes two hands to open, like a classic Swiss Army Knife, but it has a modern stainless steel, like a Spyderco. It doesn't lock open, but it has a pocket clip. I know that some people will look at the more old fashioned elements of the G-Slip and see them as drawbacks, but the truth is that although locks and one-handed opening make a knife faster and easier to access from your pocket, they also make them impossible to access in the first place for many people, whether by law or circumstance. Besides, there's a lot to love about traditional knives that many modern knives could stand to remember. For example, cutting geometry. The blade stock on the G-Slip starts thin and gets thinner, terminating in a keen edge that makes it an excellent choice for impromptu food prep, and helps it continue to cut well even after its initial hair-popping sharpness has dulled. And since it's using modern VG-10 blade steel, you're going to see a nice bump in edge retention compared to the simple carbon or stainless steels found on most vintage slipjoints. The pocket clip is definitely another welcome modern addition. I tend to avoid letting knives loose in my pocket-they always seem to twist around and get tangled up with whatever else I'm carrying—and the discreet deep carry wire pocket clip on the G-Slip keeps the knife firmly put wherever you stow it. It's slim and light enough that I could even see carrying it clipped to a shirt pocket.
Sushi has had an interesting journey - from artistic Japanese expression to something so prevalent not only in Michelin-star restaurants, but also food art and food culture across the world. Today, any 20-something year old can appreciate the subtleties that go into making this premium delicacy, thanks in part to “Sushi artists” across major social media platforms. However, if you're a true Sushi connoisseur, you know that everything comes down to how it's cut. Knife etiquette is all about precision and finesse, a craft that takes a Sushi Chef at least 5 years to master. The right cutting techniques, shapes, and visuals, all contribute to the taste and texture. We put together this list of basic knife know-hows so you can start working towards your Itamae dreams: Becoming a Sushi Chef! 1.Stay sharp and organized: Sharpened knives are the foundation for preserving all the flavors in Sushi, since there are so many fresh ingredients. A dull knife can alter the taste of food at the cellular level, which is why ace Japanese chefs religiously sharpen their knives to a razor's edge every day. Sharp knives are much safer too, as blunt knives slip on food. Assuming you are adept to do this yourself, here are some sharpening tools to choose from: rabbitfantasy. Always stay organized and keep your tools clean. 2. Sashimi Rollin' Use a conventional Sashimi knife like the Messerermeister Yanagiba to cut fish slices and rolls with absolute precision. The “pulling away” action is more important to master than using power to push this knife through. It has a longer blade than handle, and has the sharpest edge due to carbon steel. This knife requires more attention when cleaning, drying, and storing since it rusts easily. 3. Cut to the chase, get to the bones: A traditional Deba knife resembles a cleaver, and should be used to cut through bones, and cut off any extra fillet from the cartilage. As you may have guessed, it is built for hard, heavy duty movements. 4. Cutting edge slicing, dicing, chopping: If you're a home cook, you would use a Nakiri knife like The The Chroma Haiku Kurouchi 6.75” and if you're a professional chef, the Usuba may sound more familiar. Both serve the same purpose: to use on make clean, rhythmic cuts (or peels) on vegetables and herbs without crushing them too much. The flat, rectangular shape makes it easy to scoop lots of food at once, and also the safest knife to use. 5. The All-Star knife: We chose to list the Santoku style at the end, because the word translates to “three uses”, therefore making it a well-rounded knife. Although not suited for slicing fish due to its short blade length, it is ideal for chopping and cutting fruits and vegetables. The Santoku is also lightweight and easy to handle, and is perfect for an amateur chef! Japanese kitchen knives are crafted to varying degrees in accordance with the traditional blacksmithing processes of Japan. These knives come with four common types of characteristics namely handles, blade grind, steel and construction. Sakai, located in Osaka, is the originating point of most of the top-quality Japanese cutlery. In Sakai, the manufacture of steel knives began in the 16th century, when the Portuguese introduced tobacco to Japan and to craft knives for chopping tobacco. During the ‘Tokugawa shogunate', the knives industry of Sakai experienced a substantial boost, which accorded a unique seal of approval and increased its repute for quality. Another popular center for knifesmiths is the Miki city. It's well renowned throughout the country for its knife making traditions. The knives and tools produced in Miki help recall the honor of Japanese steelmaking. Most of the Miki producers are small businesses run by families where craftsmanship is given more importance compared to volume and they typically manufacture fewer numbers of knives a day. Seki, Gifu is considered as the abode of modern Japanese cutlery. Here, state-of-the-art technology and manufacturing has upgraded ancient forging dexterities to manufacture world-class ranges of laminated and stainless steel kitchen knives that have received fame across the world. Some other prominent knife manufacturing centers of Japan are: Types of steels used to make Japanese knives Stainless steels Stainless steel has been defined as a steel alloy that has 10.5% minimum Chromium content by mass. One major benefit of stainless steel is high corrosion resistance that makes it fairly easy to maintain compared to the Carbon steel variety, which may rust quite easily, if not appropriately cared for. Stainless steel knives are especially useful for people who deal with wet or moist foods, acidic foods like fruits, or salty foods. Another benefit of these types of knives is that as long as any other alloying element isn't blended in significant volume, Chromium develops bonds with some amount of carbon which leads to production of Chromium Chloride – a very robust ceramic compound that enhances the edge retention characteristics of knives. Some key types of stainless steels used in the production of Japanese knives include: Stainless steel: Comes with a carbon content of below 0.5% and poor edge retention capacity. This is very difficult to sharpen and re-sharpening is required almost after every use. High carbon stainless steel: Contains less than 0.8% of carbon content with good retention quality. Sharpening is moderately easy and re-sharpening is needed every 4 to 6 weeks. Stainless steel with Molybdenum Vanadium: Comes with less than 0.5% of carbon content and adequate edge retention capacity. Sharpening is an uphill task for this type and re-sharpening is required almost every week. Carbon steels This is an alloy of carbon and iron, in which the fundamental alloying component is carbon. These can rust easily compared to their stainless steel peers. Carbon steels react with different acidic foods and onions and begin to develop a blue-gray, dull color. However, this patina is forcibly developed by some people by using different kinds of methods including controlled exposure and use of acidic paste, among others. Managing carbon steel includes wiping it with wet cloth each time when switching ingredients and rinsing it very well in warm water once you're done with your cutting. The knives can also be scoured with detergent and Scotch-Brite instead of the earlier process, which is perhaps a good idea when working with meat of any type. Here's a list of the most commonly used carbon steels in Japanese knives trade: High carbon steel (AUS 8, AUS 10 and MBS 26): Contains more than 0.8% of carbon content and provides good edge retention quality. Sharpening is quite easy and may need to be re-sharpened every 2 to 3 months. High carbon steel (Yasuki Steel, Aogami No 1 and No 2 Blue VG10): Comes with more than 1% carbon content and has very good edge retention quality. Sharpening is absolutely easy and re-sharpening is required every 2 to 3 months. Powdered steels Powdered steels are the newest and most advanced kind of steels in the realm of knife steel technology. Knife makers throughout the world always keep searching for the next superior level metal that can be put into use. Powder steel is perhaps the best answer to this search because of its edge retention and corrosion resistance ability. It's an absolutely fine material that empowers knife makers to produce knives with beautiful, sharp edge. This isn't the type of steel produced by old knifesmiths who simply sprinkle metal powders around. Instead, this is a specialist chemistry performed under extremely stringent conditions in the chemistry lab to manufacture the absolutely flawless amalgamation of steel possible in present technologies and times. This is a precision component and must be treated with intense care. Knives made with powdered steels may chip over time but that's a small thing considering your investment to benefit from its unique performance. The following powder steels are being used in the kitchen knives' industry: Stainless powder steel (SG2 / SGPS): Its good distribution of components and fine structure empowers it to add more alloy components compared to ordinary stainless steel. That enhances its cutting and hardness characteristics. Stainless powder steel (D2 / SKD11): More alloy elements can be added to this kind of steel compared to regular stainless steel. Though these are slightly firmer than SG2 / SGPS steel, they provide less rust resistance because of their lower chrome content. Stainless powder steel (MC66 / ZDP-189): Perhaps it's the hardest stainless powder steel available in the market. It comes with the highest content of different alloy elements amongst all powder steel kinds.
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18.12.2020 07:01
