Customer Reviews

Samurai II Black Skeletal Handle Hunter Lockback Knife

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When shopping knives, stay away from those labeled simply "stainless steel" blade. There are many types of stainless on the market: ATS-34, which is good; BG-2, which is a little better; S30V, with high carbon content; and 420 and 440 grades. Most "stainless" knives in this price fall into the last two categories. The 420 is soft and doesn't hold an edge very well; the 440 has two or three grades, the worst of them is the worst of all stainless steel. It's often called "surgical stainless" by manufacturers hoping to make it sound sharp as a surgeon's scalpal. Well, it might be, but ask surgeons why they throw away their scalpals after they use them. One of the major reasons is because they're cheaply made, cheaply bought and when they're thrown away, they don't have to be heat sterilized.

They're the steel version of the wood you get on a Popsicle.

So don't buy a knife if you don't know what kind of steel you're getting. Some brands, like Cold Steel and Spyderco you don't have to worry about. Your steel will be top notch, just like the old Japanese guys in the movies who live in an apartment down an obscure ally and have been hand forging and finishing their steel all their lives.