Mistwalker
Gold Member
- Joined
- Dec 22, 2007
- Messages
- 18,984
Back in June a friend told me about a knife maker named Todd Hunt, a member here on this forum http://www.bladeforums.com/forums/forumdisplay.php/889-T-M-Hunt-Custom-Knives , and that he had recently seen one of mister Hunt's knives in action. He said the knife design looked like it was just up my alley, and that he was pretty impressed with how the knife had done in tests performed by a group of guys that were there at the time. After seeing photos of the knife mentioned I saw that the size and specific features of the design were indeed right up my alley for my styles of knife use in the field. I contacted Mr. Hunt and discussed the details and specs of the knife, and told him it looked like exactly what I had been looking for. After a round of questions, in which I learned that he has been making knives for fifteen years, he really surprised me by letting me actually borrow his own prototype of the design to check out in person. After putting that knife through a few tests I found the knife to be very well made, to have great ergonomics, to be very aesthetically pleasing, and to have a great heat treat, so I ordered one of my own. The knife is his Yuma model.
The T.M. Hunt Yuma
The specs are:
Blade Steel:.................................................O-1 Tool Steel,
Steel Thickness:..........................................3/16-inch/4.8mm, (RC 58)
Blade Width:...............................................1 ¼-inches/3.2cm
Handle Material:...........................................G-10
Overall Length:............................................9-inches/23cm
Blade Length:..............................................4 ¼-inches/10.8cm
Grind:.........................................................Full Flat
Blade Profile:...............................................Drop Point
I love to cook, so for me the Yuma design is as near a perfect mix of kitchen-meets-bushcraft-meets-survival as I have run across yet. I like that the bird's beak pommel, that enhances grip in pull cuts, push cuts in hardwood, and light chopping does not prevent the full length of the edge from coming in contact with a cutting board. I have used it to cut up the meats and vegetables for a few pots of soup, and I have used it to slice cheese and summer sausage for snacks. To illustrate this I should probably take and edit in some pics of using the knife in food prep. In my kitchen, but I have also used it to cut open passion fruit for snacks when out, and did take pics of that.
I like how the knife has enough belly in the sweep to serve in any skinning of large game I would need to perform, but also gives me enough point to serve well in any detailed work I want to do. I tend to like my knives a little on the pointy side.
The knife came to me with a very sharp edge.
The bird's beak makes for a really secure rearward grip and using snap cuts the small knife easily handles chopping through the tangling brier vines we have in my area.
I have used it for fire prep under various conditions. The knife made quick work of splitting a pitch wood knot, whittling shavings for tinder, and splitting down some small sticks for kindling to start a fire under very wet conditions.
.
The T.M. Hunt Yuma
The specs are:
Blade Steel:.................................................O-1 Tool Steel,
Steel Thickness:..........................................3/16-inch/4.8mm, (RC 58)
Blade Width:...............................................1 ¼-inches/3.2cm
Handle Material:...........................................G-10
Overall Length:............................................9-inches/23cm
Blade Length:..............................................4 ¼-inches/10.8cm
Grind:.........................................................Full Flat
Blade Profile:...............................................Drop Point
I love to cook, so for me the Yuma design is as near a perfect mix of kitchen-meets-bushcraft-meets-survival as I have run across yet. I like that the bird's beak pommel, that enhances grip in pull cuts, push cuts in hardwood, and light chopping does not prevent the full length of the edge from coming in contact with a cutting board. I have used it to cut up the meats and vegetables for a few pots of soup, and I have used it to slice cheese and summer sausage for snacks. To illustrate this I should probably take and edit in some pics of using the knife in food prep. In my kitchen, but I have also used it to cut open passion fruit for snacks when out, and did take pics of that.
I like how the knife has enough belly in the sweep to serve in any skinning of large game I would need to perform, but also gives me enough point to serve well in any detailed work I want to do. I tend to like my knives a little on the pointy side.
The knife came to me with a very sharp edge.
The bird's beak makes for a really secure rearward grip and using snap cuts the small knife easily handles chopping through the tangling brier vines we have in my area.
I have used it for fire prep under various conditions. The knife made quick work of splitting a pitch wood knot, whittling shavings for tinder, and splitting down some small sticks for kindling to start a fire under very wet conditions.
.
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