Looking for some learned opinions.
After looking at some Byrd knives in a bass pro shop and putting them back cause they are made in china, I decided to do a little research on them as I found them to be pretty well made knives for such a cheap price. In my search I came across and ordered a Mcusta Katana with a VG 10 clad San Mai tanto blade. I have been wanting a new Knife for a while now, but wanted something more snazzy looking than just another hard user and it had to be a plain edge as most of my blades are combi's. When I saw the Katana I thought man that is a neat looking little knife. It has dual colored anodized aluminium slab handles a liner lock with integral pocket clip and the San Mai blade has a really nice looking hamon in the picture. I found the best price $99.99 for it at knifesupply.com. I did about 2 hours research on it before I ordered and found nothing but good things on Mcusta. My questions to you my fellow knife knutz. Does anyone own a Katana or other Mcusta ? What is your overall opinion of the knife ? and how do you properly care for San Mai steel blade to keep them looking as close to factory perfect as possible ?
Thank's for your input.
After looking at some Byrd knives in a bass pro shop and putting them back cause they are made in china, I decided to do a little research on them as I found them to be pretty well made knives for such a cheap price. In my search I came across and ordered a Mcusta Katana with a VG 10 clad San Mai tanto blade. I have been wanting a new Knife for a while now, but wanted something more snazzy looking than just another hard user and it had to be a plain edge as most of my blades are combi's. When I saw the Katana I thought man that is a neat looking little knife. It has dual colored anodized aluminium slab handles a liner lock with integral pocket clip and the San Mai blade has a really nice looking hamon in the picture. I found the best price $99.99 for it at knifesupply.com. I did about 2 hours research on it before I ordered and found nothing but good things on Mcusta. My questions to you my fellow knife knutz. Does anyone own a Katana or other Mcusta ? What is your overall opinion of the knife ? and how do you properly care for San Mai steel blade to keep them looking as close to factory perfect as possible ?
Thank's for your input.