Everyday Users

[Brian_T]

Do the Nepalese who use a khukri every day the way many villagers in the jungles use a machete (i.e. for everything) or do they have other blades they'd use on a daily basis with the khukri reserved for chopping and/or more "martial" roles?

I'm trying to use my M43 to do a little food prep tonight and find it to be darned thick for a slicer. Even choking up with a pinch grip near the tip it's still probably 5/16" thick at the spine.

Are there thinner stock khukris available from HI or do the villagers use the same models with greater familiarity?

Am I barking up the wrong tree? Does a khukri lose ability when the blade stock goes down to say 5/32" thick or is that just never done?

As my mind wanders I hope I'm not re-inventing a square wheel here.

Thanks,

Brian

 

[Cpl Punishment]

There are thinner kukris for sure, but I think you've stumbled upon the reason they have the karda (small knife) in the sheath.

 

[IRON HEAD]

The karda is a much needed knife but is there a style of khukuri used by butchers or for meat cutting.

 

[seaice]

I've got a really villager sort of "villager" (blade 12.7", weight 22oz) with blacksmithing marks unpolished on the sides.... good chopper, its blade profile is noticeably straight compared to most of the kukris which are sold in Britain or the USA, and it has a flint-striker and an impressively sharp utility knife with the same disregard for cosmetics -- that's got a 5.9" blade, 3.5" handle and maximum spine thickness of 0.2".
A very practical combination.