is this knife good?

Wellllll,.... The only thing I can sugest out thouse to have a tanto blade would be the CS tanto.

Let me look around a bit
 
oh I do not mind if its a tanto point or not as long as its very effective in cutting and wont break if i put some stress on it.
 
I suppose I can get past a the thought of a tanto survival knife, though that would not be my first choice as a survival knife blade shape. But he also wants:
He wants an "easily concealable" 7-inch blade knife that is very strong.

I think he should rethink his want list. Perhaps he should wander over to the survival forum and read up there for a spell. Then ask again. Here is a link to the survival skills forum:

http://www.bladeforums.com/forums/forumdisplay.php?f=692
 
ok, 6-7 inch blade, Full tang, Flat grind if possible.

Does stainless or carbon matter? And what price range?

Ill meet you over their kevshin, start a thread over their.
 
price range is what I always like to start with. You can get anything made if you have the cash, so it's the major limiting factor when you don't have it. :D
 
This knife is intended for the rec diver only. For the occasional use of cutting some erant rope or fishing line or to clean kill that fish you just speared. I would not try to pry with this blade.
I am a diver and dive in warm water in the subtropics in Florida and the Bahamas. I have a very similar ti knife to this one. I bought it mainly for the ease of maintenance. I have a couple of stainless steel dive knives, but no matter what I do to maintain them, they rust. If you intend to use it as a rec dive knife then it should be just fine.
 
Ka-bar #1276, 1085 carbon steel, flat ground, 7" blade nearly 1/4" thick and under $50.00. Model 1277 same but with a 9" blade.
The CS bushman is tough and inexpensive but needs, (IMO) a lot of work on the handle IE: cord wrapped and epoxy, and more importantly a high retention sheath.
 
kevshin21 said:
Something that can cut ropes and tough branches but delicate enough to prepare food.
Click to expand...


A flat ground 5 - 6 inch blade, the thinner the better. A swedge ground tanto point will not fit the cutting duties of food preparation as well as a simple drop point, not will it chop as well because of the heavy grind.

A lot of times we buy something a lot more cool than useful. Got a drawer full. The more modern knives get, the more old patterns prove better.
 
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