Insingo time...

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LonnyRS

Joined
Jan 21, 2013
Messages
475
It seems the CRK bug has bitten me again, and it's time to get another. I only have a 25, but I've had a 21, and another 25, so I'm not new to them. The 25 has caused me to save a lot of money actually, as I haven't dropped a single dime on another knife since. And for good reason. But, now I think I want an Insingo. TO USE, not sit and look pretty. That being said, I am kinda partial to carbon fiber, so I'm asking any of you that own, carry, and use either the KnifeArt version, or the BHQ CF inlaid version - how is the CF holding up? Does it resist scratches very well? How does it feel in the hand? Any kind of info here I would greatly appresciate! And I would sure love to see some pics (as everyone else I'm sure!)
I am also contemplating just a plain Insingo (Large, not small). For those of you who have a plain and one of the above mentioned CF versions, how do they compare to you? I don't have the luxury of holding any of these in my own hands to make any type of decisions, so I'll have to just use the input here.. Thanks guys!
 
Lonny. . . I have a small Plain Jane Insingo. I absolutely love it--it is my favorite knife.

I also have the small Insingo carbon fiber inlaid version from BHQ--I have only held it in my hand a moment or two, but the CF is very nicely done. It has a personality of its own, meaning that is has little peaks, valleys, spots, etc. The paperwork that comes with them states that these marks are normal and just part of the nature of the CF. As far as it feels in the hand--it fills out the hand a little more, but I have never used it so I can't speak much more to it than that.
 
Lonny, I'm glad you've posted about this as I'm in a similar situation. I too am looking for my next knife and wanting a large insingo in either plane jane or carbon fiber inlay (I'd also like a large regular, but same principle).

I too have experience with various sizes and currently own a small insingo micarta that I absolutely love. I've also used a large carbon fiber (KnifeArt) version when they were first interested (standard drop point blade). I personally felt it was a little lop-sided regarding weight distribution and didn't feel as good I'm the hand, but that's a personal thing. YMMV

I would also like to know if anyone has had experience using the large insingo for kitchen prep as well? I'm getting into using my knives for more than just opening letters/packages. Therefore, would a plane jane version be better or as good as the inlaid cf version? I guess I worry about sanitary measures when working around food and the potential for things to build up around the inlay, as well as constant cleaning.
 
LonnyRS I have several CRKs. I carry my large Insingo the most. When I wear dress clothes I carry my small micarta Insingo. The Insingo has quickly become my favorite blade shape and my favorite knife now.
 
I gotta say I truly love my plain-jane Large Insingo, especially as a food prep blade. I think I eat healthier when I EDC this knife as the Oranges, Apples, and Pears are slayed by the dozen. It's fantastic. I have a large Micarta 21 as well, but with the Large Insingo blade I think I prefer the plain. Makes for a little less knife width in pocket, and there is something about the plain handles that draws attention to the gorgeous stone-wash on that large Insigno blade. Truly a masterpiece of CRK manufacturing. Highly recommended knife by me, especially for food prep. There's something so satisfying about halving an apple, in one swipe, with that big hollow ground blade.

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I haven't owned a CF Insingo nor the inlaid CF models but I have owned a CF 21 with a standard blade. It was a very nice knife and I'm sure that the CF would hold up nicely to use but there's just something better to me in the all Ti non inlaid handle. It's thinner in your pocket than an inlay and oh so easy to clean; plus it can be refurbed if you ever want it "new" again, not sure if the full CF scale can be.

I have both the large and small Insingo with plain handles, they are both great EDC knives( my favorite ), and work very well as a food prep knife. I've made many meals for the family with my set, I've even posted threads here showing some food prep ( as well as ice breaking ).
You can't go wrong with any if the 3 but if you're really hoping to get it filthy with some food I'd trim my choices to the full CF scale or the plain Ti if I were you. I'd also recommend settling on the Ti, CRK works the surface to a truly flat slab and leaves no pits or voids anywhere for the goop to build up in and Ti resists the build up of nasty critters quit well ( or so I've read ). Though my full CF scale had no voids or pits I have seen them on the inlays, that possibility alone would make me skip it as a food prep knife- doubt it'd happen on a full CF scale but with the Ti you're positive that it won't happen and it can be refurbed down the road.

Just my worthless opinion, hope I didn't make it harder for you to decide.
 
1AbominAble1 said:
I haven't owned a CF Insingo nor the inlaid CF models but I have owned a CF 21 with a standard blade. It was a very nice knife and I'm sure that the CF would hold up nicely to use but there's just something better to me in the all Ti non inlaid handle. It's thinner in your pocket than an inlay and oh so easy to clean; plus it can be refurbed if you ever want it "new" again, not sure if the full CF scale can be.

I have both the large and small Insingo with plain handles, they are both great EDC knives( my favorite ), and work very well as a food prep knife. I've made many meals for the family with my set, I've even posted threads here showing some food prep ( as well as ice breaking ).
You can't go wrong with any if the 3 but if you're really hoping to get it filthy with some food I'd trim my choices to the full CF scale or the plain Ti if I were you. I'd also recommend settling on the Ti, CRK works the surface to a truly flat slab and leaves no pits or voids anywhere for the goop to build up in and Ti resists the build up of nasty critters quit well ( or so I've read ). Though my full CF scale had no voids or pits I have seen them on the inlays, that possibility alone would make me skip it as a food prep knife- doubt it'd happen on a full CF scale but with the Ti you're positive that it won't happen and it can be refurbed down the road.

Just my worthless opinion, hope I didn't make it harder for you to decide.
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A lot less 'worthless' than a picture of my Insingo stuck in a tree. Great insights Abonimable! Well written, and I would say we agree that the plain Jane is a superb knife. Also, I gotta say, isn't that bead-blasted TI just so velvety smooth? Its an awesome finish, and feels great in the hand. Looks a tad boring, but feels like a million bucks.
 
Thanks kidcongo and 1AbominAble1!!! That's the information I was looking for and extremely informative (I always love pictures as well of any type with a sebenza involved)! It sounds like my best option will be the plain ti slabs, but let's be completely honest....I'll probably end up with the cf inlays as well somewhere down the road. Thanks again for your help!

Also, I apologize to Lonny if I detracted from your thread any. Just thought I would bring up a couple other questions I had in regards to this topic.
 
No you did not detract from this thread at all! I'm happy everyone chimed in to help us both. I think for me it's down to the plain and cf model. For now, the inlaid version is out. While very stunning to admire, I think it will feel slimmer in the pocket, as was mentioned by Abel. So I will wait it out and try and snag one up when I see one for sale here on the exchange. I will more than likely purchase both at some point. Thank you guys for your input!
 
I love the insingo, and I own 4. ! carbon fiber inlay, 2 micarta inlay, and 1 plain jane. My favorite utility knife, hands down. I have one 100 % of the time I can carry a knife. I love the slicing capability and works great in the field or in the kitchen. Every CRK owner needs at least one:D
 
I really, really like the Insingos. I bought four (two large, two small). That said, for goodness sake people, buy a kitchen knife for the kitchen! :) A nice old Thiers-Issard Sabatier Nogent for about $100-$150 is a much better food prep knife...
 
I wouldn't use mine in the kitchen, I have an eight inch Shun chef knife that never seems to get dull! But I think that those that are using them for food prep are doing so outside the kitchen. Most, anyway. I personally find a 3.5 inch blade too small for my kitchen needs..
 
LonnyRS said:
I wouldn't use mine in the kitchen, I have an eight inch Shun chef knife that never seems to get dull! But I think that those that are using them for food prep are doing so outside the kitchen. Most, anyway. I personally find a 3.5 inch blade too small for my kitchen needs..
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I use my insingo for food mainly at work for cutting up fruit etc, but also sometimes in the kitchen......not because it makes sense, or because its the worlds best kitchen knife, just because its totally fun, and sometimes a challenge. Same reason I gut a trout with it.......not the ideal blade, but fun to see it handle different roles.
 
This thread is been very useful for me. I've been looking for a folding flipper that I can use in my kitchen work. I tend to prefer four-inch sticking knives that are somewhat between a paring knife and a utility blade.

I've narrowed my choices down to a Shirogorov F3 and a CRK Insingo. The Insingo looks to be a good choice and easier to get.
 
Oh, I have no issue with using whatever you feel is appropriate or convenient for chopping up food if you're not in the kitchen. But if you are - a folder? Messy! What's more, a terrible wasted opportunity for acquiring another knife, one more appropriate for the job. ;)
 
I own a small insingo, a 25, and last week just picked up the CF large insingo from knifeart. The Cf insingo is awesome. It is so light and has all the quality you expect from a crk. You won't be disappointed. I did a lot of research on the durability of the CF and heard nothing but praise. Plus I've carried other cf handle knives that have seen hard use and had no problems. If you get cf you have to get a large so you can appreciate the weight difference. And I look at it this way, if you don't like it or you damage the cf, send it in and request a ti scale replacement if your not happy with it.
 
Very god comments.
I own a large with plain Ti-scale and got a lg with the CF-scale.
I absolutely love the ti version and wanted to experience the lighter weight of the CF scale.
Since I used a Ti Sebie for quite some time I haven't put the CF one to use yet.
While it is light, it feels so different and the scale looks so pretty - I can't get myself to use it.
The all Ti one is a super knife which I'm not afraid to use and it serves me well.
Only recently it has to share pocket time with the 25. :)

red mag
 
I've caught myself eyeing the cf slabbed insingo wayyyy too many times lately on the website. I may splurge a bit with my tax return, but I'm also torn between the 25.
 
I have a collection of Japanese knives for kitchen use but I do use my Insingo for one thing and that is cutting open touch squash. Slide the blade in and with a rocking motion it flies through the squash. I'm sure my laser gyutos would cut through also but this method works well without risk of damaging the kitchen knives or cutting my fingers off.
 
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