Mistwalker
Gold Member
- Joined
- Dec 22, 2007
- Messages
- 19,017
I've heard many times that people don't like coatings on carbon steel blades, so I thought I show a little something different from TOPS Knives, The Dragonfly bushcraft knife designed by Caleb Musgrave

The specs from TOPS' website
O/A Length: 9 ¾
Blade Length: 4 1/2
Thickness: 1/8
Steel: 1095 High Carbon Steel
Handle: Black Canvas Micarta
Blade color: Beed Blast Finish
Sheath: Ballistic Nylon
Designer: Caleb Musgrave
The sheath is one of the common designs by TOPS, a flap cover nylon sheath with hard liner. The flap is removable for a more traditional style sheath



The fit and finish are the usual high quality.



It is a full size knife



It came with a nice sharp edge, nothing new there either.















What you may notice as being new for TOPS, is the un-coated Hi-carbon 1095 steel blade.



One thing I really like about it is the higher-than-normal scandi grind. One of my complaints with a lot of scandi grinds is that they don't work all that well with food prep and making thin slices. This hybrid grind doesn't have that issue and thin slices of cheese and summer sausage for snacks were easily done. I can slice cheddar cheese thin enough to see through.





All in all I think Caleb's design works very well. Definitely one of my favorite production bushcraft knives to date, especially in this price range.
.

The specs from TOPS' website
O/A Length: 9 ¾
Blade Length: 4 1/2
Thickness: 1/8
Steel: 1095 High Carbon Steel
Handle: Black Canvas Micarta
Blade color: Beed Blast Finish
Sheath: Ballistic Nylon
Designer: Caleb Musgrave
The sheath is one of the common designs by TOPS, a flap cover nylon sheath with hard liner. The flap is removable for a more traditional style sheath



The fit and finish are the usual high quality.



It is a full size knife



It came with a nice sharp edge, nothing new there either.















What you may notice as being new for TOPS, is the un-coated Hi-carbon 1095 steel blade.



One thing I really like about it is the higher-than-normal scandi grind. One of my complaints with a lot of scandi grinds is that they don't work all that well with food prep and making thin slices. This hybrid grind doesn't have that issue and thin slices of cheese and summer sausage for snacks were easily done. I can slice cheddar cheese thin enough to see through.





All in all I think Caleb's design works very well. Definitely one of my favorite production bushcraft knives to date, especially in this price range.
.