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How is Kerhaw's 440A?
- Thread starter Ritt
- Start date
I believe its 440a they use on the scallion and leek, I have experience with two scallions and a leek and they were both extremely sharp out of the box. More so then a number of much more expensive knives with "better" steel that I have purchased. The 440a should be very easy to resharpen as well, though I have not done so on any of these knives. I will check my roomates leek tonight, she's used it for edc for the past 7 months or so and the last time I used it the edge was still excellent.
- Joined
- Apr 20, 2001
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I may be the lone dissenter on this one, but my experience with my Scallion was not that good. I was very sharp out of the box, but lost it's edge quickly and I had a lot of trouble with the blade trying to "spot" rust especially around the thumbstuds. Overall the blade just seemed kinda "soft" to me compared to other knives.
- Joined
- Sep 15, 2003
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- 77
No problems with my blackout either. I'd say it's had moderate use. I've only steeled it once and it got incredibly sharp again. But it's about due for another steeling.
But then again I'm trying to justify to myself upgrading to the avalanche.
But then again I'm trying to justify to myself upgrading to the avalanche.
I can field this one. I have six 440A Kershaws. Two chives, Two Scallions, a Leek and a Blackout.
Background: I am a soldier, so my knifes get a fair amount of use. Cutting cardboard, rope, opening MREs and the like. I have an M9 bayonet for heavy chores, and a BM 9053SBT that I hope I never have to use (fighting). Both the Blackout and leek have seen tours of duty in Iraq, and preformed WELL beyond all expectations.
I'll start by say these knives don't hold an edge to the degree of premium steel blades, but are quite tough. This is true of most 440A steel. The Scallions, chives, and I would assume bump, boa, etc do better with their concave curved blades, but are a bit harder to sharpen because of this. The leek and blackouts are both very easy to sharpen. They all take a scary sharp edge, even if they don't hang onto it. I really enjoy sharpening them, so this is not an issue. I would rather have the break-resistance and a good price for these knives.
Having said that, there are two Kershaw-Onions that I would like to have, if only they didn't have the boron or TiNi coatings. These are the Avalanche and Random Leek. The Random Leek has a modified tanto blade and S30V steel. It's available from Chesapeake Knife and Tool. The Avalanche has S60V steel and is available widely. Both knives come at a premium price. Perhaps a bit TOO premium. (based on current $130 for either)
Kershaw 440As are great knives for the price. Novel in design and decently put together. I recommend them for most EDC.
-- Moved from front of post because I got carried away telling a story --
I first encountered a chive 120 miles south of Dead Horse, AK. It's pretty remote there, so when I came across two cars pulled along side the road, I stopped to see if they were all right. Turns out, it was a Green Peace type that had stopped and was attempting to slashing the tires of an SUV that she most likely thought belonged to a hunter that had hiked out from the road. I pointing out that it was not elk season, and that the car might belong to a game enforcement agent, or another environmentalist. I had noted the unique shape of blade, and asked to see it. She refused, but she did tell me it was a onion-something. She put the knife up, hopped in her car and barreled off towards Lake Toolik. I went about my business and didn't think anything of it.
A couple months later, I was getting ready to go on a field excercise. I had been pretty harsh on my buck folder the last time out, and thought I'd go shopping for a new one. Not finding anything eye catching in the PX, I went on the internet and looked up "onion knife". That led me to Ken Onions forum, where I leardned about kershaw onions. I had over looked them at the PX. Turns out they had quite a few. I bought my first scallion for $17.99. And THAT's how I got hooked.
Background: I am a soldier, so my knifes get a fair amount of use. Cutting cardboard, rope, opening MREs and the like. I have an M9 bayonet for heavy chores, and a BM 9053SBT that I hope I never have to use (fighting). Both the Blackout and leek have seen tours of duty in Iraq, and preformed WELL beyond all expectations.
I'll start by say these knives don't hold an edge to the degree of premium steel blades, but are quite tough. This is true of most 440A steel. The Scallions, chives, and I would assume bump, boa, etc do better with their concave curved blades, but are a bit harder to sharpen because of this. The leek and blackouts are both very easy to sharpen. They all take a scary sharp edge, even if they don't hang onto it. I really enjoy sharpening them, so this is not an issue. I would rather have the break-resistance and a good price for these knives.
Having said that, there are two Kershaw-Onions that I would like to have, if only they didn't have the boron or TiNi coatings. These are the Avalanche and Random Leek. The Random Leek has a modified tanto blade and S30V steel. It's available from Chesapeake Knife and Tool. The Avalanche has S60V steel and is available widely. Both knives come at a premium price. Perhaps a bit TOO premium. (based on current $130 for either)
Kershaw 440As are great knives for the price. Novel in design and decently put together. I recommend them for most EDC.
-- Moved from front of post because I got carried away telling a story --
I first encountered a chive 120 miles south of Dead Horse, AK. It's pretty remote there, so when I came across two cars pulled along side the road, I stopped to see if they were all right. Turns out, it was a Green Peace type that had stopped and was attempting to slashing the tires of an SUV that she most likely thought belonged to a hunter that had hiked out from the road. I pointing out that it was not elk season, and that the car might belong to a game enforcement agent, or another environmentalist. I had noted the unique shape of blade, and asked to see it. She refused, but she did tell me it was a onion-something. She put the knife up, hopped in her car and barreled off towards Lake Toolik. I went about my business and didn't think anything of it.
A couple months later, I was getting ready to go on a field excercise. I had been pretty harsh on my buck folder the last time out, and thought I'd go shopping for a new one. Not finding anything eye catching in the PX, I went on the internet and looked up "onion knife". That led me to Ken Onions forum, where I leardned about kershaw onions. I had over looked them at the PX. Turns out they had quite a few. I bought my first scallion for $17.99. And THAT's how I got hooked.
- Joined
- Sep 15, 2003
- Messages
- 77
I'm pretty sure the bump and boa have the same steel as the Avalanche.
Also, look on Ebay for a seller called "razorsharpknives". I've bought some knives from him and the prices were unbeatable. I'm just waiting til he restocks avalanches...
Also, look on Ebay for a seller called "razorsharpknives". I've bought some knives from him and the prices were unbeatable. I'm just waiting til he restocks avalanches...
jemelby said:
Thank you so much for that wonderful post.
It's hard to beat actual practical experience and real use.
I EDC at home a Kershaw Leek and it works fine for my use - also I have EDC'd (out of the house) a Victorinox SAK - with its not-so-exotic, nor in-any-shape-or-form-premium
steel for over 23 years and it has done well for my EDC usage. (please see this reference thread: EDC - What's in Your Pocket(s)?? )440A is in the same league of not so fancy - but practical for general purpose knife blade steel.
WA-AY too much emphasis is placed on the actual steel over the geometry and design of the knife blade.
Even the much maligned 420HC is actaully very usable and practical -
it's just that lots of nasty cheap knives are made with 420, and sometimes poorly heat treated (even that's now starting to be less frequent) - so that 420HC gets a bad rep as a steel - as opposed to the real culprits the nasty cheap knives -
which would still be nasty even if they used a premium steel.....
premium steel does NOT always = good knife.
Of course if I were cutting carpet or cardboard all day -
I wouldn't want to use 440A or my SAK steel -
or any knife with any "superior" steel -
I'd use a replaceble blade utility knife........
--
Vincent
http://UnknownVT2005.cjb.net
http://UnknownVT.cjb.net
http://UnknownVincent.cjb.net
Ritt said:Thanks for all the detailed, rapid replys folks. Ahh, the power of the forums.
Actually if truth be known.....
probably less than a couple of years ago -
440 (unqualified - but most likely the cheapest = 440A)
would have been labelled here as -
"junk steel"
and a lot of forumites wouldn't be caught dead having "440"
- as a lot of the nasty cheap knives were stamped "440" -
But see what happens when some more reputable manufacturers start using the steel and have proper heat treat -
but much more importantly -
much better geometry and blade design?
Then the so-called "junk steel" becomes acceptable
and eventually actually "respectable"........
--
Vincent
http://UnknownVT2005.cjb.net
http://UnknownVT.cjb.net
http://UnknownVincent.cjb.net
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edgetrip said:
i think they use 420hc on the scallions
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as of 2004, i believe this is so. the 2005 catalog lists both the Scallion and the Chive as using 420HC.HazardousAddictions said:
i bought 3 or 4 Scallions in the past, and they were all 440a.
abe
allyourblood said:
I have a Kershaw 2001-2002 catalog that that I got in early June/2001 at the Blade Show-
and in there all the Chives and Scallions were spec'd as 420 high carbon -
as far as I can tell, this was the first appearance of the Chives and Scallions in a Kershaw catalog
Shortly after that I got a press release from Kershaw about their Ken Onion Black Chive (in mid-June/2001) - below are parts of it.
QUOTE:
Kershaws new Black Chive was selected as The Blade Magazines 2001
American-Made Knife of the Year.
The Black Chive (Model 1600BLK) is one of the newest entries in
Kershaws line of Ken Onion knives with Speed-Safe assisted opening.
It has a 1 15/16-inch blade in 420HC stainless steel and is 2
7/8-inches closed, weight 1.9 ounces.
The Black Chive has a boron carbide finish.
UNQUOTE
So this was before the "Black" Chive was even in production......
--
Vincent
http://UnknownVT2005.cjb.net
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welp, color me embarassed. 420HC, then. i'm so ashamed!! 
abe
abe
allyourblood said:welp, color me embarassed. 420HC, then. i'm so ashamed!!
Don't be...
It only goes to show that in spite having a very bad rep - 420HC
can serve well on a well designed and good geometry knife -
so what, if it isn't a (slightly/marginally) superior 440A?
--
Vincent
http://UnknownVT2005.cjb.net
http://UnknownVT.cjb.net
http://UnknownVincent.cjb.net
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i just meant i was embarassed for spreading incorrect information. i don't have anything against 420HC... takes an edge just fine.UnknownVT said:
abe