Anza knives anybody ?

W

whetrock

Joined
Nov 13, 2010
Messages
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I was kinda curious if there are a few individuals here that have some experience with any knives from this particular brand. From what I understand they feature more simplistic blade steel seeing as they are made from files. With that being said as far as the blade steel is concerned I've heard that it could be 1095, W1 or even 1084. I can't seem to find a definite answer. All in all I've seen them featured in the catalogs and Magazines for quite some time. However they seem to be sleepers in the forum world. Regardless they have been around for a day or two so they must sell enough to keep the lights on. I really like some of their Murray Carter-esque blade profiles as well:thumbup:. The price seems to be pretty reasonable given the materials and construction so they aren't pricing themselves out of the market by any stretch. Still I can't quite see why there is a certain lapse of popularity on the web.
 
Good blades, well done. Lots of different styles, inexpensive to collect and own.

Yeah, they've been around a day or two....

One could certainly do worse.

However, since they are so patently "file" knives, this seems to be a turn off for some folk. Different strokes....
 
I'm not particularly attracted to file knives either. I could really care less as to one way or the other. They do seem to be fairly popular at the local level. With that being said in my area people tend to gravitate towards more traditionally patterned fixed blades, these include knives made from file blades, and even rasps. They look like a solid deal, but not a steal IMHO. A solid value nonetheless. I know some aren't too crazy about the pakkawood handles and find them to be an eyesore I can't say I disagree, but for a field knife I'd imagine they'd be more than serviceable.
 
Saw their booth at an OC gun show, had a good chat with the Daughter of the owners and the Head of Advertising, probably still have his card stashed around here. I'm just not a fan of cleaning out the grooves after using the knife for messy foods etc. Otherwise I'd get one in a heartbeat.
 
I have a number of them, and they are very solid. One of the ones I have I use as a chefs knife in the kitchen, and it isn't a "raw" file knife. I like them.
 
Some time later I finally got my first Anza and certainly not my last. I'm really digging this companies products, Charlie Davis puts out an excellent product. It's developing a bit of a natural patina already, and has pretty decent, edge retention. I've been EDCing this one nearly every day now. This particular blade profile works splendidly for general use on a day to day basis.
 
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