stainless kuk?

H

hoghead

Joined
Dec 17, 2001
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Noticed in the new AG Russell flyer that they list a stainless kukri(sic). Maybe this is not new but is the first time I've seen a stainless (kukri) listed by anyone. I used the other spelling because it fits in this case. Thing looks similar to a Khukuri but no cho, sowrd of shiva or any of the craftsmanship that the Kamis put into the "real thing". While it is a tribute to the viability and increasing popularity of the Khuk, like the other imitaions it appears to fall short of the mark. As I looked at the picture I had my 18" sirupati handy and even though the blade is stained I wouldn't trade it for the imitator no matter what!
 
Josh, you might as well ask why our society consumes so much fast food, or why there's so much single use, disposable, stuff in our stores. Stainless steel has lots of fans, if you wonder why just look around you.

Sarge
 
Surely n2s will correct me if I'm mistaken, but that really looks more like a Bolo to me. I think it takes more than a big belly and a recurve to make a khuk.

Can't see why anyone would want one of those when they could get a real khuk from HI. Or those other manufacturers in Nepal, for that matter.
 
Originally posted by Sylvrfalcn
Stainless steel has lots of fans, if you wonder why just look around you.

Sarge
Click to expand...

I've got a few stainless knives I'm quite fond of and I feel they have thier place, but nothing will ever replace good old high carbon steel properly hardened for me. :D

The Spanish Army Issue Knife was the 1st stainless knife I ever had that was decent and that would take, keep and hold its edge.
I tried to mangle it on some Blackjack Oak and it surprised me by coming out the winner. Dayumed good knife, just not too practical with its sawtooth back.:rolleyes:
 
Well it is a pretty thing, but one of the main chores for any of my HI products is to pry. Like most people of my generation, I'm lazy. I'd much rather chop deeply into something and then use the Khuks heft to rip it in two. I'd be very, very, very reserved to use any stainless steel as a pry bar....Especially if the knife costs $155! I've broken many a blade that way. Besides, i could get 2 UBDOTDs for that price:D!
 
The only knife I tolerate in stainless is my SAK. I can't find one that will rust. I like pots and pans that rust, too. Helps me get my iron supply.
 
AitorOsoNegro.jpg

AitorSafaribolo.jpg

AitorMontaniero.jpg

BlackjackBrute.jpg

OntarioSpecPlus11bolo.jpg


Yup, its a bolo knife.

Stainless is OK. Depending on the heat treatment the knife can perform quite well. But, none of these knives come close to matching the monster knives made by HI. Someday we are going to see a stainless knife that is every bit as good as the Hi khukuries. But that knife is going to have to be hand forged from a 1/2 inch thick piece of stainless, and tempered by someone who has 30 years of experience making them that way.

n2s

edited to add: The knives shown are the Aitor Oso Negro, the Aitor Safari Bolo, The Aitor Montaniero, An original Blackjack Becker Brute, and an Ontario Spec Plus -11 bolo.
 
I don't reckon I'll worry about the stainless Khuk. By the time some one has 30 years experience making them by hand the way HI's are made, I doubt that I will be around to use one. In the mean time I am very satisfied with real good carbon steel, with a cho. :)
 
Cold Steel, I think Blackjack and AG Russell make or once upon a time made these. The advantages/disadvantages of stainless steel are well known.

The bottom line is carbon steel cuts and sharpens the best. Stainless is hard to rust but not nearly as good in cutting/chopping/sharpening.
 
The reason is very simple: Truck Springs don't come in stainless steel.

I bet if the kamis had an endless supply of stainless for cheap (or free) they'd put it to use immediately. ;)

The reason that khuk/bolo comes in stainless is that it is not handmade, but a production knife: stamped, not forged.

If it was forged (in America/Canada) it would be tremendously expensive. Even worse, if it was hammered, patterned damascus - you'd be looking at about $700 just for the blade. :eek:

Steve - I thought you had a stainless one in the works...:confused:
 
Originally posted by Chris Keller
The bottom line is carbon steel cuts and sharpens the best. Stainless is hard to rust but not nearly as good in cutting/chopping/sharpening.
Click to expand...

This is no longer as true with 440C and ATS-34.

But that AGR khuk is made of 440B...:p
 
Josh Feltman :

Why would you want to make a big chopper out of stainless steel?
Click to expand...

Because it sells. It is a common perception that stainless steel is directly better than "non-stainless" steel.

That Khukuri isn't going to be suitable for the really heavy work that HI khukuris get used for, but knowing A.G. Russell and edge geometry, I would bet that it would perform well on the fineer cutting tasks.

It is also made out of one of the better choices for stainless steels in such blades, keep the alloy content and hardness down.

-Cliff
 
I own one of the Aitor knives, the "Cuchillo De Monte". It's an excellent combat blade. Looks just like the first picture. Very interesting and effective sawback and quite tough.
 
but i always thought stainless steel was the finest steel you could get and made exceedingly fine weapons ???. and was to be prefered to ordinary carbon steel.

so lets say you had a stainless steel knive,sword, and an ordinary carbon steel knive,sword. which would be the more durable, as in strength of blade ???.
ie in battle ,clashing blades, stress,chipping.
obviously the stainless would wheather better in the elements.

is there such a thing as stainless spring steel ???? :)
 
I cut stainless steel with my khuk, no damage. Looks like Hi-Carbon wins the hardness test.

Stainless steel has chromium, often vanadium. These make the steel stainles, but weaken it (making it want to bend) and make it near impossible to temper.

Keith
 
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