Hi guys,
As some of you might recall, because of the of the less-than-clear rules that my National Post employs (read: "you just never know" - this applies to several countries in Western Europe from my research), I didn't want to risk having my blade seized on grounds of being a weapon. So I asked Yangdu to ship in to Chicago, the plan being I was going to pick it up from there come 2015, and bring it to Europe myself, legally.
However, in the mean time I had someone coming from there and after one month of waiting, having a little back-and-forth with the USPS and having traveled roughly 14333 miles, my blade is here.
I'm not that good with photography, so this will have to do:
It may not be the most polished and fancy kukri out there (I can take care of that if I ever feel the need) but oh man, does it feel solid! Indeed "workhorse" is what describes it best. It's like a little stout, standard working bulldog, that may not be the swiftest or aesthetically pleasing animal to look at on the farm but once it gets going, it will put all its mass in action and bite deep (and some folks, like me, love their looks
).
I am very happy with both the blade style I chose and the overall weight (29 oz); the handle is the perfect girth for me. I was expecting to feel somewhat awkward moving it around at first, had no idea what to expect this being described as a "forward-balanced" knife (and me being a noob), but the movement seems surprisingly natural. I'm of a medium build, not in the ultimate shape, but I could swing this for quite some time. The "snappy" chopping technique was something I instinctively felt when I picked it up and tried to "chop some air".
Came field-sharp. Some circumstances prevent me from testing it in the field these days, but I have no doubt it will bite through anything put in front of it. The Karda, along with the kitchen knives, might just be the first ones I'll try the mouse pad sharpening technique on.
As some of you might recall, because of the of the less-than-clear rules that my National Post employs (read: "you just never know" - this applies to several countries in Western Europe from my research), I didn't want to risk having my blade seized on grounds of being a weapon. So I asked Yangdu to ship in to Chicago, the plan being I was going to pick it up from there come 2015, and bring it to Europe myself, legally.
However, in the mean time I had someone coming from there and after one month of waiting, having a little back-and-forth with the USPS and having traveled roughly 14333 miles, my blade is here.
I'm not that good with photography, so this will have to do:
It may not be the most polished and fancy kukri out there (I can take care of that if I ever feel the need) but oh man, does it feel solid! Indeed "workhorse" is what describes it best. It's like a little stout, standard working bulldog, that may not be the swiftest or aesthetically pleasing animal to look at on the farm but once it gets going, it will put all its mass in action and bite deep (and some folks, like me, love their looks
). I am very happy with both the blade style I chose and the overall weight (29 oz); the handle is the perfect girth for me. I was expecting to feel somewhat awkward moving it around at first, had no idea what to expect this being described as a "forward-balanced" knife (and me being a noob), but the movement seems surprisingly natural. I'm of a medium build, not in the ultimate shape, but I could swing this for quite some time. The "snappy" chopping technique was something I instinctively felt when I picked it up and tried to "chop some air".
Came field-sharp. Some circumstances prevent me from testing it in the field these days, but I have no doubt it will bite through anything put in front of it. The Karda, along with the kitchen knives
, might just be the first ones I'll try the mouse pad sharpening technique on.
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