CPM 154 Trailing Point

[Big Chris]

Specs:
.096" CPM 154
8.78" OAL
4.28" Blade
Hollow Ground on 12" Wheel
VERY THIN Cutting Edge
Effortless Cutting
Black G10 Scales
Blue G10 Liners
Stainless Pins and Tube
Black Kydex Sheath
Large Tek-Lok Compatible

Asking $ SOLD


Price includes shipping via USPS Priority Mail to all 50 states with delivery confirmation, others can contact for additional shipping charges
I accept Paypal, money order, or check. Paypal preferred to bigchriscustomknives@gmail.com.


First, "I'll take it," gets it.

Feel free to email any questions/comments to bigchriscustomknives@gmail.com.

Thanks for looking!
Big Chris

 

[Lycosa]

My bag, buddy.
I love that handle.

 

[Big Chris]

My bag, buddy.
I love that handle.

Thanks

 

[ma tumba]

Whats the best/intended use of a blade like this?

 

[Big Chris]

Whats the best/intended use of a blade like this?

Hunting, Skinning, slicing cuts, fine tip detail work.
I have used a knife like this for food prep, wood carving, game cleaning, boning duties, and general utility.
The uses this knife can perform are really no different than a similar knife with a drop point. The big difference is generally sharper point with that point being in a different location.

 

[ma tumba]

Thanks Chris, this is a very interesting blade shape for me as I am looking for a knife in between a steak knife and a small universal kitchen knife. You also offered a larger one from time to time, right?

 

[Big Chris]

ma tumba, This knife would be very much at home in a kitchen. Whether cutting veggies or meat (raw or cooked) it will greatly excel due to the very thin geometry.
I could not imagine that you would be disappointed with it.

 

[ma tumba]

Chris, I am sorry for using this thread for discussion but for some reason I am unable to PM you.

I am aware that you are not taking custom orders but I wonder if could make this knife of a different steel? I think that I'd prefer to have a harder blade, since in my case a blade would be in a frequent contact with ceramic plates (when used as a steak knife or when I'd cut something on a plate rather than a board) so I am keeping an eye on steels like S110V or 10V @RC64+. Plus I'd prefer an even thinner blade for ultimate slicing and a little bit longer, closer to 5".

Thanks,
Anton

 

[Big Chris]

Chris, I am sorry for using this thread for discussion but for some reason I am unable to PM you.

I am aware that you are not taking custom orders but I wonder if could make this knife of a different steel? I think that I'd prefer to have a harder blade, since in my case a blade would be in a frequent contact with ceramic plates (when used as a steak knife or when I'd cut something on a plate rather than a board) so I am keeping an eye on steels like S110V or 10V @RC64+. Plus I'd prefer an even thinner blade for ultimate slicing and a little bit longer, closer to 5".

Thanks,
Anton

Anton,
Shoot me an email to BigChrisCustomKnives@Gmail.Com
I can answer your questions and help you out.

Chris