Nyala Blade Finish

Kalsu

Kalsu

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I was looking at picking up a Nyala Insingo to use camping and in the woods. It would supplement the Falkniven F1 that accompanies me currently. Looking at the pictures on Knife Art the blade looks coated? If you look at knivesshipfree.com the blade looks polished? Knife Art says the blade has a fine stone wash finish.
So is it just the pictures or is the Knife Art blade finished differently (like an exclusive thing for them)?
 
There are basically two Nyala finishes: Stonewash and PVD coated. They started with a more sparkly stonewash, then went to PVD a couple years ago, then went back to stonewash, but with the new finer, more satin finish.

They are all stainless. The coating is just asthetic on the PVD ones.
 
kidcongo said:
There are basically two Nyala finishes: Stonewash and PVD coated. They started with a more sparkly stonewash, then went to PVD a couple years ago, then went back to stonewash, but with the new finer, more satin finish.

They are all stainless. The coating is just asthetic on the PVD ones.
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Thanks! I knew that the coating is aesthetic. I kind of like the PVD coating a little more. Definitely not a deal breaker by any means. So all the new knives would have the fine stone wash finish then.
 
Make sure you ask your seller before purchase. There are a lot of stock Nyala photos out there, and when they first went to PVD, and then when they went back, there was some confused and perhaps disappointed customers who got the opposite to the photo they saw. If you like the PVD I'd jump on it as that style is discontinued.
 
I will email them and check. Honestly either one would work just fine. I have good luck with both companies so we will see.
I am excited to get this knife. We are suppose to go camping in a couple weeks. I can put it through the paces then.
 
I'd love a stonewashed Insingo. I want to try it in the kitchen. My only fear is how crud might get under the Micarta.
 
Corytr said:
I'd love a stonewashed Insingo. I want to try it in the kitchen. My only fear is how crud might get under the Micarta.
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I wouldnt think getting stuff under the micarta would be a huge issue, that's just me. It looks like you could remove the scales to clean under them if you had to?
 
Corytr said:
I'd love a stonewashed Insingo. I want to try it in the kitchen. My only fear is how crud might get under the Micarta.
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The scales are glued on, I don't think you will get anything stuck under there. And good luck ever getting them off.

Edit: Insingo didn't translate very will IMO, not sure why. Works much better on the Sebenza.
 
JustinFournier said:
The scales are glued on, I don't think you will get anything stuck under there. And good luck ever getting them off.

Edit: Insingo didn't translate very will IMO, not sure why. Works much better on the Sebenza.
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I didn't know that they are glued on. Is is glue or the same "tape" that they use on the inlays?
Are you saying that you don't like the insingo blade shape on the Nyala? If so how come, if you wouldn't mind sharing?
 
JustinFournier said:
The scales are glued on, I don't think you will get anything stuck under there. And good luck ever getting them off.

Edit: Insingo didn't translate very will IMO, not sure why. Works much better on the Sebenza.
Click to expand...

The only reason I'd like the nyala in the Insingo shape is for kitchen tasks. Otherwise, I too personally prefer the clip point
 
Kalsu said:
I didn't know that they are glued on. Is is glue or the same "tape" that they use on the inlays?
Are you saying that you don't like the insingo blade shape on the Nyala? If so how come, if you wouldn't mind sharing?
Click to expand...

It's possible that it's tape. I have not been willing to risk destroying the scales prying them off to see.

The profile just didn't translate well, we used it as a general camp knife. My wife didn't like it at all. I can see it working a little better in the kitchen, but still too small for my preference. Still really thick.

The insingo is not the right profile for a camp knife IMO, and the Nyala is too thick to be a good slicer, like our normal kictchen knives. Chef's knife is better for it's application, Santoku is better than a Nyala for it's uses.

The one we kept is a drop point, I am 99% sure. The wife loves it and has made it her general camp and food prep knife.
 
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