Khukuri blade steel question

I have seldom if ever seen an HI edge less than 57 - 58 Rc, just barely able to scratch with a new quality file and most of my HI edges are around 59 - 60 Rc, new quality file simply slides over the edge with no *grabbing* at all. True the harder ones can chip a bit if on the hard side if the edge is on the thin side but with a properly convexed edge I have never had a problem.
And even if I did get minuscule chips the first time out the subsequent touch up would cure it once and for all.
 
All I know is a blade that can cut through a pressure treated 4x4 liked a crazed steroid abusing bever without damaging the edge or even dulling the blade considerability has got something going for it.
Latest greatest super duper steel or not.

If the Khukuri was not "all that" it would not have lasted the test of time.
They were used as primary weapons before firearms were invented.
They're still used today as tools and backup weapons.
Pretty incredible if you ask me.
The fact you can buy from the very best companies who use the best Kamis for a very reasonable price is even more incredible.
It's like owning a piece of history for less than the price of a piece of mass produced junk.

Long live Himalayan Imports !
Knives with soul.
 
John79 said:
I myself have never owned one of HI's khuks, but what SlamFire said seems to kinda go against what I have heard, not to be rude at all, but I think that HI khuks are better than "pretty good." From what I've heard, they are pretty much the best you can buy without going custom...........right? Also, does that "zone hardening" that HI does produce a visible hamon? (I think thats what it called.)
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They are custom.
If American knife makers hand forged a khukuri it would cost many times more than what HI is charging.
I've seen custom American made Khukuris and they cost far more and were NOT nearly as good.
I own and only buy customs at this point.
I've been into knives and swords over 30 years.
If something is made by hand one at a time it's custom.
Particularly something hand forged.
 
Don't they have little "punches" one can use to guage steel hardness? I believe such a device was used on a production knife I bought many years ago to demonstrate that it was at the desired hardness.
 
SlamFire said:
I can recall Bill Martino selling Khukuri's on this site, and making statements that they were XX Rockwell, or YY Rockwell. Statements similiar to what Yvas just posted.

Ok, Guys, how are you determing the Rockwell hardness? Does everyone own their own Rockwell tester?

Is there a table top model that I can get real cheap?
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When you are a machinist for 35 years you can pretty well tell within a couple points around the 60 Rc scale or less.;)
A 60 Rc hardness or more a new quality file will skate across the surface, at 58 Rc it will barely cut.
 
file test or not....I have taken several kukris to a rockwell tester to determine hardness.

It is actually quite difficult to do, because the spot has to be perfectly parallel to get a good reading.

Anyway...suffice it to say that the in 2 places I was able to successfully test, I got readings of 58 HRC on a properly calibrated machine.



Something interesting:

The quench method used by the kamis is quite unique (especially by our standards).

I have "tinkered" with such a quench when making my Ulu blades...and have indeed produced a visible quench line (no etch needed). Here's a pic:

Ulu2.jpg


No clay was used...just an edge quench into water...over a forged finish. What you are looking at is not a tradition hamon. However, it IS a differential quench line (separate hardness zones).


Because 5160 is a *medium* carbon steel, the "shock" to the steel is not enough to damage it with a water quench.


Most knifemakers use oil...very few use water...I don't really ever use water...yes, it's kinda risky.


But I've only been making knives for a few years....a bonified kami has got at least 20-30 years under his belt and probably thousands of knives have passed through his hands.

It really is an amazing craft. It CAN be duplicated here...but why? The beauty of the kukri is the craft as much as the knife itself.



mete = got any opinion on the water-quench method used by the kamis?
 
Dan, I presume the fact that kami use boiling water helps reduce the failure rate massivly compared to cold water? But thats just an assumption.

But they certanly watch the blade carefully as they do it.

Spiral
 
Yes, hot water reduces shock to the steel. Do they add anything to the water?

Some katana makers here use "brine" = salt water.
 
Salam,
This is my first msg to this group. I've been reading your postings whole day. FYI, I'm getting an 18" kuk by next week. Then I can have a feel on what you guys talking about. :)

Salam is arabic for peace.
 
sab said:
Salam,
This is my first msg to this group. I've been reading your postings whole day. FYI, I'm getting an 18" kuk by next week. Then I can have a feel on what you guys talking about. :)

Salam is arabic for peace.
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Welcome, Sab:)
I hope you enjoy your new khuk. They are fantastic tools. What model are you getting? With HI, you really can't go wrong...and you'll probably end up with more than one anyway;) Let us know what you think about your khuk when you get it. Oh, and, please read the safety sticky thread at the top of the forum:D
 
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