Best Uses by Blade Shape: Standard vs Insingo

SaddleSC

SaddleSC

Joined
Dec 10, 2012
Messages
384
Hi guys (and gals),

I have always chosen different blade shapes based purely on aesthetics. I do not have a job or lifestyle that necessitates the need for a knife on a frequent basis. The hardest use one of my knives sees is an apple, a UPS package or a stack of mail. I simply enjoy the hobby and love collecting them.

When it came time to choose my first CRK, I bought the small Sebenza with the Insingo blade, because I absolutely loved the way the blade looked (very unique) and I read that it was a great shape for EDC tasks. After using it for a couple weeks, I tend to agree. It is a great little knife around the house and has handled everything I have thrown at it.

I am now ready to purchase my second CRK and I will most likely be buying a Large Sebenza with Micarta inlays. I am drawn again to the Insingo blade shape, but just wanted to ask a question first...

What types of tasks is the Insingo blade NOT a good choice for? What types of activities (or intended uses) would cause a person to prefer the Standard blade shape (leaving aesthetic concerns aside)?

Thanks :)
 
I too prefer the insingo.
It's considered to be a good slicer and more handy in the kitchen.
Some people prefer the regular blade shape because they claim it has more of a tip and better stabbing ability.
However, I've never had a problem with the tip on my Lg Micarta Insingo.
The insingo just has more character and attitude IMO.
 
I've been tempted by the Insingo but I've been put off that the blade doesn't disappear into the handle like the standard blade shape does. I know the difference is minor and probably not noticeable but it seems like a move in the wrong direction to me.
 
I also love my small Insingo. I believe the standard blade shape would have an advantage in skinning / field dressing, if you wanted to use a folder for that ;)
 
I don't hunt as much as I once did, but still keep that in mind when I make a purchase. I have a couple of warncliffe slipjoints, but in general I prefer blades with a good bit of belly.
 
When i had a large Insingo, i found it was harder to cut cardboard with it than a large drop point sebenza. It would get hard often when the cardboard reached the last quarter of the blade where the belly is at; especially when the knife was starting to dull. I just felt like i could get more cutting power with the drop point. With the small insingo there was no issues though, because it is smaller you get more leverage on it and it works great on cardboard. The best way i can explain it is like picture pushing a big tomato can on the floor with the end of a 4 foot stick, it would be kind of hard, then if you were to do the same thing with a 2 foot stick, it would be a little easier because you would have more leverage.

The large insingo is great for food prep since it is kind of like a santoku blade, but for most other tasks i like the drop point blade. For the small sebenza i really do love the insingo blade though, i think looks wise the small drop point looks prettier than the small insingo though, but i like how the small insingo feels in the hand closed, it feels like a little more knife since the blade sticks out a little more on the handle.

That is just my experience, the large insingo is a great knife, i'm not putting it down or anything, i'm just stating my preference for the drop point.
 
I went through this as well. I did a little experiment where I EDC'ed both a small 21 and a small insingo and used them both for every task. The results weren't as drastically different as I might have imagined. I slightly preferred the insingo in food prep, both were about even for cardboard, and drop point for everything else. But again the differences were very slight. I greatly prefer the look and design of the standard blade so all my sebenzas are now standard. I would say get the one you think looks better. They will both perform well in any situation.
 
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