- Joined
- Oct 24, 2011
- Messages
- 2,589
Anybody got tang pics of the khuk?
I believe it's a stick tang that connects the handle by the tube that makes that lanyard hole. It should look just the Warthog tang shown in this thread.
The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details:
https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is $300 $250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
Anybody got tang pics of the khuk?
I believe it's a stick tang that connects the handle by the tube that makes that lanyard hole. It should look just the Warthog tang shown in this thread.
Doesn't that kind of tang not stand up well to heavy chopping, especially with such a forward heavy blade like the kukri? What keeps the blade from flying right off the handle with it being that small?
Doesn't that kind of tang not stand up well to heavy chopping, especially with such a forward heavy blade like the kukri? What keeps the blade from flying right off the handle with it being that small?
What keeps the blade from flying right off the handle with it being that small?
You WILL BE a fan if you try this one. Guyon speaks the truth. HUGE sweet spot & is a Chopin mo-sheen !!!Get you one !!!
I've never owned a kukri, the largest blade I have is my bk9. How would it compare to that. in chopping?
In my opinion, it's much better due to the extra length and most importantly, the design and shape of the blade. I'm no expert, but iirc, chopping is what a kukri is meant to do. The BK9 is a great chopper but it has a more general use design and will be better suited at a lot of tasks over the kukri, but if you just compare chopping ability, the kukri takes the prize.
Eta: went back to check on those differences and aside from the shape and length, the kukri is much heavier and is also thinner, so that has a lot do with chopping performance as well.
I would love to have one of these but am looking for alternatives; why, oh why, did you have to start making some of your knives in China?
It's made in Taiwan under the same QC standards as all of Ka-Bar's knives. If you don't like them outsourcing jobs, I can understand that; but it's just as high quality as anything Ka-Bar makes in the US.