CS Long Hunter?

SpookyPistolero

SpookyPistolero

Joined
Dec 13, 2005
Messages
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Anyone have one of these? It's one of the few non-hollow ground blades that I've seen from CS, looks like it might be a neat user blade. 1/8" thick.

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I'm wondering if it lacks the fortitude to do anything other than food prep though. I've not been overly impressed with the stuff from CS that I've handled, but I'm always open to new, inexpensive users.

So who's got one?
 
i think it has potential...

i have read a review before of a CS knife in the same steel compared to a stainless mora, and the CS didn't do so hot...that was with the factory edge though, which i understand is not very polished, which means it could chip out easily.

for the price, i suppose it wouldn't cost too much to get one and play around with it...
 
Yeah, I've heard lots of stories about the Krupps stuff, and stainless usually isn't my bag. But I'm a sucker for certain clean designs.
 
if the blade has a bit of thickness to it, i think it would make a good chopper. the handles dont look very comfortable though
 
The blade shape and flat grind are right up my alley. The handle, though looks like it would be uncomfortable and slippery when covered with liquid (and perhaps a bit short) If a person could come up with a suitable handle covering like golf club wrap or even cloth medical tape, it seems like it woud be a decent, inexpensive general purpose beater. JMHO -Matt-
 
That's Cold Steel's take on the Russell Green River camp knife. See it here (blade only). Russell has been making these since the 19th Century. It's a time proven design.
 
cold steel seems to be biting off alot more traditional designs they've got an opinel version an okap version etc etc....the problem I see is that there versions are not really improvements over the original an okapi ringlock with a plastic handle and a low grade stainless doesn't trump the same blade in carbon IMO..same for the opinel or the roach belly or anything else...I've got no problem with cold steel...I have some of there knives..just think the originals are better..A real russell green river knife with a nice carbon blade is probably a better deal...whnther they make it Still THat I don't know
 
IMO, the CS Kudu is quite an improvement over the Okapi. Krupp 4116 steel is perfectly suitable for knife blades. Opening, closing locking are all smoother. Cosmetically, they're flawless. The only complaint I had was a thick, not very sharp edge.

The Long Hunter might be a better chopper if it were heavier. I view it as sort of a kitchen/utility/camp knife.
 
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