Different Izula steel ?

T

technician1

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Nov 25, 2009
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Just woundering does anyone think RC will ever make the Izula in any different blades steels? Yes/no and either way what blade steel would you like to see it in. Better yet how thick would you like this blade steel of choice to be?
 
I'd love a thinner Izula or a similar knife in 440C or something like that because 1095 would probably snap if a lot thinner. I'd like it to be more of a razor. It's great as it is, but it's also kind of clumsy when it's so thick. Mine is razor sharp, but the large angle of the edge doesn't make it such a good slicer, compared to a number of my other blades of the same size or even larger.
 
1095 is not a brittle steel. For instance, the edge on a knife made of 1095 is more likely to roll than chip. In fact, it is more likely that a thin stainless knife would break in the way you describe. In any case, such a small knife is in no danger of such a failure unless grossly mistreated.

Stoffi, if you are not fond of the grind on your Izula, or its cutting performance, you can always re-profile it and strip the coating. Many Pat Pack members have done so to theirs. I find my Izula takes a mean edge, slices with the best of them, and I have even shaved with it a few times.
 
maybe they can make it out of thinner 440, but not do the cutout in the grip and then put on the scales!!! that would make a damn near indestructible, beautiful knife.
 
While the Izula's slicing power isn't as great as my other knives, it is what it is. Izula, the bullet ant of the knife world. A lil 1095 brute that can handle whatever it comes across.:thumbup:
 
My Izula slices tomatoes at a straight angle very well. I've honed it on my japanese waterstones so I can shave with it. So, regarding my previous post: I'm talking about slicing at an angle. I come from Sweden. Here we are used to scandinavian ground blades which are possibly the very best carvers/slicers there are. Yes, they chip n' break, but their geometry allows for superior slicing (especially wood). Having said that, a 20 degree edge is a sturdy, long lived one. It is very well suited for a survival blade and it will stay sharp much longer than a scandi. However, a thinner grind with a 20 degree edge will cut better than a thicker ground blade with the same edge angle. I mentioned breaking. I know that carbon steel should be softer and more durable, but i dropped a carbon folder on the street once and the blade broke straight off. It was an EKA (Sweden) and ever since I've been suspicious of the durability of the material. It's not for nothing that pretty much all survival blades made out of carbon steel seem to have a thicker spine than their stainless counterparts. I don't know — I may just be guessing, but that was the reason for suggesting a 440C instead of 1095 on a hypothetically thinner blade.

@Bolt-action bultema:
Yeah, the reprofiling of the blade is a good solution and I might do that at some point, but for now I'm waiting for it to get dull (testing the longevity). After that I'm going to sharpen it at about 18 degrees and see what that does. Thx for the tip though.
 
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If Jeff wants to make Izulas out of other materials that is cool with me. I have come to the point that I don't need anything else but 1095. If I were in a fishery or something with contant wet...maybe. For me it holds an edge well, can take a beating well, sharpens up easy, and can do everything I need it to do, and somethings I likely don't. It is such an all around solid performer and is one of the more econmical steels on the market. Most steels may have a better attribute here and there, but are not the all around performer for the price. Others might be better in many catagories, but the cost is many times more for a degree of better that most of us could never quantify. Anyway, I am pleased as punch if Rat never makes a knife out of anything other then 1095.
 
I know they have some sort of SS (440C) project in the works, for summertime 2010. Not sure WHICH model they are doing, or if it will be a totally new design. I am very happy with the RAT's I have so far, but I may grab a SS blade for when I am around the water a lot.
 
@ Agent Iron:

Sure, I'm happy too; but, the topic was regarding what steel and blade thickness one would like to see for the Izula in the future.
 
1095 is hard to beat as an all around user friendly steel. But there is a whole market of folks that work in or around salt water and chemical environments where a stainless would come in handy. From Military to research to fishing to tourists....there is a pretty good market and need there so we may really do this at some point. Mike
 
MikePerrin said:
1095 is hard to beat as an all around user friendly steel. But there is a whole market of folks that work in or around salt water and chemical environments where a stainless would come in handy. From Military to research to fishing to tourists....there is a pretty good market and need there so we may really do this at some point. Mike
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154cm or 440c would be cool but I'd hate to see the thickness changed any. Some people might also appreciate serrations around the water.
 
I would buy one in stainless,as I live not to far from the ocean.Would'nt have to worry as much around salt water.That said,I still take my carbon RATs around the water with no problems.Just have to wipe them down at the end of the day with an oil rag.If RAT does make some in stainless,I would like to see them come (blades) uncoated.
 
idk ive always trusted carbon steels over stainless. you just gota take care of them is all. although stainless is way pretty!
 
I prefer RATs 1095. If it came in Stainless, I would likely get it.. but I would still use the 1095 more. It is just personal preference.
 
I love Rat Knives (also) because they are not stainless.
There are plenty of Stainless Steel knives but none got the good "try and true" value of old carbon steel with a strong coating to minimize maintenance.
You should try more stainless knives before to really enjoy and understand a good old 1095 blade.
I bought my Izula because it was thick and made of 1095. Both details are clever choices made by clever knife designers for clever knives users aren't they ?
Stainless were made because users did not know how to take care of their tool n the first place.
I would love to see a Rowen 1095 on a Izula folder and I don't think a thinner 440C Izula would be indestructible.... It would be much more fragile as 440C is more brittle than 1095.
Now an Izula in VG10... Would be made in Japan. So forget it !

cheers
Nemo
 
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I would like to see the Izula in a D2 steel and a touch thicker maybe .175 SS I would like to see in a 154cm, cpms90v, zdp198. just my .02
 
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Nemo said:
I love Rat Knives (also) because they are not stainless.
There are plenty of Stainless Steel knives but none got the good "try and true" value of old carbon steel with a strong coating to minimize maintenance.
You should try more stainless knives before to really enjoy and understand a good old 1095 blade.
I bought my Izula because it was thick and made of 1095. Both details are clever choices made by clever knife designers for clever knives users aren't they ?
Stainless were made because users did not know how to take care of their tool n the first place.
I would love to see a Rowen 1095 on a Izula folder and I don't think a thinner 440C Izula would be indestructible.... It would be much more fragile as 440C is more brittle than 1095.
Now an Izula in VG10... Would be made in Japan. So forget it !

cheers
Nemo
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I understand the Izula. It's a sturdy little survival blade. I get it. What I'd like however, is a thinner Izula for serious carving/slicing tasks. It's not a great carver/slicer because it's thick. I have the current Izula and I'm happy with it, but not ecstatic. It's well thought out and it does exactly what it is intended to do but I'd much prefer it if it was my little razor than my little survival blade. I wouldn't abuse a knife with a skeleton handle anyway.
Actually, I think it would be great as a Scandi. I might just have to make one one day. :D
 
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