- Joined
- Dec 2, 2005
- Messages
- 69,928
Like many of you here, I have a fondness for good honest working patterns, simple knives which punch above their weight, the kind of knife that might have been carried by someone who could only afford the one, inexpensive, but capable of getting most jobs done. For me, such knives are kind of democratic.
Most of the knives which fit into this category have wooden handles and carbon-steel blades, the money goes into the steel rather than any fripperies. Machetes, pangas, and parangs would all fit into this category, but I dont have use for too many of those out in the Yorkshire jungle these days. Still there are many pocketable knives, from all over the world, which are also good honest working knives.
My pal Thom (ScruffUK) has a similar appreciation of simple carbon steel folders, and a couple of months ago he had the very good foresight to order a couple of knives from the Spanish company, Aitor, and the generosity to gift one of the two knives to yours truly.
The knife in question is the Aitor Castor, which comes in three models, the smallest, naturally, being called simply the Pequena, and I was lucky enough to be gifted one with bubinga wood covers.
The Castor is a traditional Spanish design, with a flat-ground leaf-shaped blade, which in the case of the Pequena is just under 3 in length. Its a slip-joint, with a positive half-stop, and a very positive lock-up. Theres no nail-nick, but the blade is easily gripped and opened. The blade on mine is a little off-centre, but otherwise fit and finish are very good.
I thought the shape of the blade looked kind of odd when I first saw the Castor, but Ive been using it a lot, and have found it works great. The shape of the handle is very comfortable, and as you might imagine, the knife is a great little slicer.
Aitor dont divulge exactly what the steel is, but theyve built their reputation on its quality. I find it pretty good. It sharpens up easily and will take a very good edge, but I also find I need to sharpen it quite regularly. Maybe Im being over-zealous, or maybe I just havent got my edge right yet, but it does seem to go from very sharp to a little bit less than very sharp quite quickly. Thom also gave me a small pocket steel, and a lot of the time Ive been touching the Castor up on that as needed.
Ive used the knife in the kitchen a lot, where it has really excelled. Its taken on a dark patina and the slightly cheesey blade etch has long been covered.
I really like this knife, and if I was travelling, I think I could get by with just this in my pocket. I often find myself cooking at the homes of friends and relatives when Im visiting, and take a sharp knife with me since they invariably dont own one. In future, I think Ill take the Pequena.
Thanks again to Thom for giving me the opportunity to try this great little knife. Muchas gracias mi amigo. Salud!
