Taiwan Bucks?

Guyon

Guyon

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On a whim, I picked up a Buck Diamondback at Sierra Trading Post, noting that it was from Taiwan before I ordered. I figured I'd give it a shot, remembering that some pretty good Columbia River knives come out of Taiwan.

It's actually a nice small to medium fixed blade that feels good in the hand. It has a decent grind, and the 420HC takes a good edge. I'm going to tuck it in my tool box as a back-up blade for hunting/camping. At that price, I really couldn't go wrong.

Just curious if Buck knives are still coming out of Taiwan. Here's why. I went to Academy last night to pick up some fishing supplies. Found a remarkably similar knife (nearly identical) clam-packed under a different name. This one was from China.
 
I have 2 Diamondbacks that are stamped Taiwan, but they are both about 2 years old.

All the ones I have seen recently new in retail stores are now marked China.

From what I have seen in stores, the blades have been redesigned and they are now teh "Diamondback Outfitter" for the larger one, and the "Diamondback Guide" for the small one, and they have a larger gut hook one now.

The Diamondbacks to me are an unsung hero so to speak, they are great knives, with one of the best "no slip" handles out there.
 
My 3.25" Diamondback was one of my favorite knives ever. Sent it to Iraq.
Real handy, sharp as h*ck, out of the box. Cost $15 at Walmart.
The new Diamondbacks don't look that great.
 
I see more and more bucks coming out of china these days. Really sad. But they are usually still pretty decent. The diamondbacks in particular are very stout knives for a very good price.
 
Hmmm... makes me think I might pick up the smaller DB from Taiwan/Sierra as well.
 
The diamondback is a really nice knife...one word of advice...don't put it in the dishwasher as it may start rusting around where the rubber handle meets the blade.

I use it for kitchen work and it's awesome. Cuts onions and tomatoes with precision and is amazing with meat as well. I was a little dissapointed at first that this was a non american knife, but it really is perfect.

The new diamondbacks have a different blade design and are more rounded at the tip. I'm not as big a fan because the old design is better for chopping in my opinion.
 
From what I've seen, including Spyderco, Benchmade, as well as Bucks' Chinese made knives, is that...it depends.

If the company if closely watching what they get from China (I know Benchmade & Spyderco are, I'm assuming Buck is, too), you'll get a good knife. However, I do not believe the heat treating's going to be even close. I've heard that 440c out of China is nothing compared to U.S. or others 440c.

The Taiwan knives (& I've had/have a number of them), aren't bad at all. Not American made, but not bad. If you can pick-up some more Taiwanese made Bucks, I'd recommend that you do, especially if it's at a very good price.

Just an opinion, of course.

Over the course of time, China will produce superior products. Look at Japan a number of years ago & now look at them. Seki City made knives are excellent. However, it's going to take some time for China to catch up quality wise as they don't have the high quality production infrastructure up yet. But they will, probably sooner than everyone's expected.
 
The blade for the Diamondbacks were indeed redesigned; the company that we worked with to produce the Diamondacks has moved most/all of its produciton from Taiwan to China for economic reasons; Taiwan is not as economical as it was several years ago and many Taiwanese businesses are moving to China to remain competitive. Buck still tighlty controls the design, manufacture and thus quality of every product from China; and of course they all have our forever warranty.
Bill Keys
Director, Lean Manufacturing & Engineering
Buck Knives
 
CL01 said:
From what I've seen, including Spyderco, Benchmade, as well as Bucks' Chinese made knives, is that...it depends.

If the company if closely watching what they get from China (I know Benchmade & Spyderco are, I'm assuming Buck is, too), you'll get a good knife. However, I do not believe the heat treating's going to be even close. I've heard that 440c out of China is nothing compared to U.S. or others 440c.
Click to expand...

I have one of the China Bucks, a "Colleague". Stated as 440A. No hardness range provided, but I measured mine at HRC 58. Sounds like a good enough heat treat to me. Takes a wicked edge. Holds it like a good piece of 440A. OK, it ain't 440C, but it ain't junk either.

I'd be willing to try a Buck with Chinese 440C.
add:
Pretty please with sugar on top?
 
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