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Cold Steel Long Hunter
- Thread starter udtjim
- Start date
- Joined
- Sep 10, 2007
- Messages
- 2,518
I have one, I figured for the price I couldn’t really go wrong.
The sheath sucks but that’s actually about the only thing that I don’t like about the knife. The steel isn’t great but its not bad, I think its 4116 kruup. I’ve been able to put a very good edge on it with very little effort. Its light weight, thin and makes a great slier. While mine is used in the kitchen I can see tossing it in the pack to be used as a light weight backup blade.
The sheath sucks but that’s actually about the only thing that I don’t like about the knife. The steel isn’t great but its not bad, I think its 4116 kruup. I’ve been able to put a very good edge on it with very little effort. Its light weight, thin and makes a great slier. While mine is used in the kitchen I can see tossing it in the pack to be used as a light weight backup blade.
James; here's a link to my recent review of the Long Hunter... http://www.bladeforums.com/forums/showthread.php?t=626949
I love mine. I got it primarily for use in the kitchen, and it's been great for that. Long enough to cut pizzas, and the full flat grind is my favorite. It came very sharp, and so far it's held up well. The steel is very stainless, which is a good thing in our kitchen, you might find a knife soaking for a few hours in a bowl...