kamagong
Gold Member
- Joined
- Jan 13, 2001
- Messages
- 10,937
Here's one I thought my fellow forumites might like, a Cudeman. Cudeman doesn't have a name for this knife, simply the model number 408. On their website it is categorized as an "estilete," the Spanish word for stiletto. Makes sense, this looks to be nothing more than a Spanish-made Corsican vendetta.
She's a fair size at 11 cm closed, 20 cm OAL. Fit and finish isn't perfect, but it is pretty good, especially for the price. That's no indictment, this is a working knife from peasant origins.
I got this for a few reasons. First, I've long had my eye on the Corsican Vendetta. Just a beautiful, elegant design. I never pulled the trigger because most I've seen had the Testa di Moro stamped or etched on the blade. I couldn't get past it. I don't know if an elephant is any better, but you can't have it all. Second, I've recently been feeling the new knife itch. You guys know what I'm talking about, that feeling that has you surfing eBay, checking the GEC New Releases page, or stalking the local flea markets and antique shops. This knife scratched the itch at a low cost. Third and most importantly, I needed a new wine and cheese knife. I live an hour away from one of the world's great winemaking regions, California's Napa Valley. My wife loves to visit the vineyards there, and when we do it's a good idea to have a sharp knife for cheese, bread, and assorted charcuterie. The last few jaunts I just used the knife in my pocket, but always ended up wishing my knife was a tad bit longer. This one fits the bill nicely.
Finish is uneven. The blade-to-spring transition is smooth and flush, but the bolster-to-cover transition less so. There was a noticeable gap between wood and metal that was filled in at the factory.
Bolster contouring could use some improvement too. I would have contoured the ventral part of the bolster first so it could have been better blended with the profile, but what do I know? I'm a knife user, not a knife maker.
Even with the imperfections this is still a very nice knife. Solidly built with stainless steel furniture, there is no blade play at all. On a scale of 1-10, the pull is a reassuring six and easily pinched open. Walk and talk is smooth, the result of the polished cam tang. I've already flushed the joint of black gunk and added a couple coats of oil to the olivewood covers. With a little more massaging she'll soon be ready for our next trip to Napa.
She's a fair size at 11 cm closed, 20 cm OAL. Fit and finish isn't perfect, but it is pretty good, especially for the price. That's no indictment, this is a working knife from peasant origins.
I got this for a few reasons. First, I've long had my eye on the Corsican Vendetta. Just a beautiful, elegant design. I never pulled the trigger because most I've seen had the Testa di Moro stamped or etched on the blade. I couldn't get past it. I don't know if an elephant is any better, but you can't have it all. Second, I've recently been feeling the new knife itch. You guys know what I'm talking about, that feeling that has you surfing eBay, checking the GEC New Releases page, or stalking the local flea markets and antique shops. This knife scratched the itch at a low cost. Third and most importantly, I needed a new wine and cheese knife. I live an hour away from one of the world's great winemaking regions, California's Napa Valley. My wife loves to visit the vineyards there, and when we do it's a good idea to have a sharp knife for cheese, bread, and assorted charcuterie. The last few jaunts I just used the knife in my pocket, but always ended up wishing my knife was a tad bit longer. This one fits the bill nicely.
Finish is uneven. The blade-to-spring transition is smooth and flush, but the bolster-to-cover transition less so. There was a noticeable gap between wood and metal that was filled in at the factory.
Bolster contouring could use some improvement too. I would have contoured the ventral part of the bolster first so it could have been better blended with the profile, but what do I know? I'm a knife user, not a knife maker.
Even with the imperfections this is still a very nice knife. Solidly built with stainless steel furniture, there is no blade play at all. On a scale of 1-10, the pull is a reassuring six and easily pinched open. Walk and talk is smooth, the result of the polished cam tang. I've already flushed the joint of black gunk and added a couple coats of oil to the olivewood covers. With a little more massaging she'll soon be ready for our next trip to Napa.
Crusty bread, some decent cheeses, dried meats, fruits and wine always demands a good slicer.
