Question for y'all who have HIKK's?

[Yvsa]

I had sorta forgotten about this style knife until Fausto posted a pic of his.

I was just wondering how the hardness runs on the edges of these?
The HIKK is double edge isn't it?

The question may have been addressed before but I don't recall it. And since the HIS(s)SB, for want of a better term right now, is in fact double edged along the clip I am wondering what kind of job the kamis can do on double edges.
But I'm betting it's up to their usual high standards!!!!

I really don't mind if the clip is hardened at a slightly lower rate than the main edge is, but I would still like it to be up in the higher Rc's if possible, say around 56-58 Rc.
And I would like the full edge to be around 58-60. And preferably a tad on the low side of that for people who want to chop and twist.
The blade and edge may be just as strong as any khukuri blade, but the point and back a ways is quite a bit thinner than the average khukuri.
The Bowie is definitely a big knife, but may not fall into the realm of the sharpened prybar.
It's gonna have a pretty thin convex edge!!!!!!!

 

[Bill Martino]

"It's gonna have a pretty thin convex edge!!!!!!!"

We hope!!!!!!!!!!!!!!!!!

 

[Yvsa]

Originally posted by Bill Martino
"It's gonna have a pretty thin convex edge!!!!!!!"

We hope!!!!!!!!!!!!!!!!!

Yeah.

 

[Bobwhite]

I wish I could give you a Cliff Stamp evaluation but I will just have to say that the hardness seems fine in the one I have. The back edge is only sharpened halfway down the spine and takes a nice razor edge. the belly on the front does too. The tip in front of the belly on mine does not, it is a bit to convex. Overall the edge profile is convex and beefy, more like an axe. Thin does not describe my particular one.

 

[Bill Martino]

Thanks for info, Bob.