Mcusta fixed blade

Wow! Looks great. Reminds me a bit of the Chris Reeve Inyoni.

The steel is great, as I've had experience with it in both folders, and fixed blade kitchen knives.

I'll definitely be looking for more info on these. I'd also like to hear if there are any state-side dealers with these in stock.

Daniel
 
Get it. I just handled an Mcusta folder with the same steel. :thumbup:
- Haven't used one, but they are very good quality.
 
I'm just sort of concered about the Micarta slabs peeling off after time, I had this happen with another knife, one of those Fury things, the side slabs werent Micarta though....
 
Well that figures. From this point on remember that the "Fury" brand of knives is synonymous with trash. Don't worry about the handles on the Mcusta, they won't fail you.
 
Thanks guys, I think I will get it here pretty soon, after I get my khukuri of course.
 
Hi there, I have one of these, although mine has the Turquoise scales. It has a solid feel about it, the scales dont feel spongy or loose at all. The steel takes a really fine edge, and holds it well. I have had mine for about 6 months now and it gets used a fair amount, mostly for opening boxes and cartons and while it is no longer razor sharp, still has a good functional edge. Really is a good knife and i cant recommend it enough.
 
Just wondering, how thick is the damascus on either side of the VG-10 core?
Click to expand...

Dunno if it pertains, but one of the things I noticed with my Mcusta folder was that it was hollow ground and didn't seem to slice really great due to the abrupt enlargement in thickness at the spine.

The damascus is sorta layered on. It makes ridges. I prefer a smooth blade.

:confused:
 
To anyone that has one, would this knife be suitable for food prep? Are the handle slabs stuck sealed on? It would be a perfect steak knife to take to the restaurants and maybe as a EDC kitchen knife. I wouldnt want meat juices getting where I wouldnt be able to clean them off...

Also is there a way to get a kydex sheath for this knife? Is it that hard to make my own?
 
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