What's the best full tang, tanto bladed knife under $100 street price?

[Hombre Secreto]

I used to have a Cold Steel tanto back in '91 when they offered a basic version of the Master Tanto in, I believe, 440x stainless. It took me about 2 weeks with a Lansky to reprofile the blade to 50 deg. inclusive, and after that it was a razor.

Unfortunately, I left in the dorm kitchen after cutting up a chicken, and someone snagged it.

I keep toying with the idea of getting a Master Tanto to replace it, because that knife was solid. I paid something like $50 for it, and wish I Cold Steel still offered a "budget version" of the Magnum Tanto. Just a simple AUS-8A blade for around $100 MSRP would be great.

So, in this case, my personal preference would be the Magnum Tanto, but would be more likely to but the recon tanto based on price. I've held the recon tanto, and it's a nice knife. My biggest complaint about the design is the grip. It's all kraton, including the guard. The magnum at least has a steel guard, which I much prefer.

If you're thinking about it and unsure, I'd say get the least expensive model, use it to form your opinion, and go from there. Worst case is you're out a bit a cash, or end up with a couple of knives.

 

[hardheart]

someone just put a magnum on the exchange

 

[Folderguy]

Thanks for the heads-up.

 

[SSonnentag]

Cold Steel Recon - $60

 

[kershaw22]

Have you tried a Ka-Bar tanto?

 

[Folderguy]

Have you tried a Ka-Bar tanto?

Actually, I hadn't tried any fixed blade tantos, and thus the reason for the thread. Do you recommend the Ka-Bar over the Cold Steel Magnum Tanto?

 

[shot3gun]

CS GI tanto. Noss did a descruction test on this knife. Held up pretty well. Pretty cheap too (definitely under $30 if i'm not mistaken)

 

[Folderguy]

I used to have a Cold Steel tanto back in '91 when they offered a basic version of the Master Tanto in, I believe, 440x stainless. It took me about 2 weeks with a Lansky to reprofile the blade to 50 deg. inclusive, and after that it was a razor.

Unfortunately, I left in the dorm kitchen after cutting up a chicken, and someone snagged it.

I keep toying with the idea of getting a Master Tanto to replace it, because that knife was solid. I paid something like $50 for it, and wish I Cold Steel still offered a "budget version" of the Magnum Tanto. Just a simple AUS-8A blade for around $100 MSRP would be great.

So, in this case, my personal preference would be the Magnum Tanto, but would be more likely to but the recon tanto based on price. I've held the recon tanto, and it's a nice knife. My biggest complaint about the design is the grip. It's all kraton, including the guard. The magnum at least has a steel guard, which I much prefer.

If you're thinking about it and unsure, I'd say get the least expensive model, use it to form your opinion, and go from there. Worst case is you're out a bit a cash, or end up with a couple of knives.

I bought a Cold Steel Magnum Tanto IX... wow, what a blade... San Mai III steel, s c a r y sharp...

Thanks for the recommendation.

 

[somber]

I bought a Cold Steel Magnum Tanto IX... wow, what a blade... San Mai III steel, s c a r y sharp...

Thanks for the recommendation.

San Mai (three layer in Japanese) is the construction of the knife, not the steel - which for the Magnum Tanto is listed as a VG-1 laminated with maybe SK-5 as the center. I wouldn't know the specific steels, I just know that there isn't something called San Mai III steel, that's just what they named their process.

 

[Folderguy]

San Mai (three layer in Japanese) is the construction of the knife, not the steel - which for the Magnum Tanto is listed as a VG-1 laminated with maybe SK-5 as the center. I wouldn't know the specific steels, I just know that there isn't something called San Mai III steel, that's just what they named their process.

Yes, San Mai is probably their name to push the stuff, but VG-1 is a specific steel, right? Here's info on it: http://en.wikipedia.org/wiki/VG-1(steel)

From the CS website, one may read the following: http://www.coldsteel.com/faqs.html#VG1 stainless

"Q: What is VG-1 Stainless Steel?
When considering a new material for a performance upgrade for the Cold Steel® Tanto, we tested seven different grades of steel including Shiro 2, V-SP-2, 10A, 440C, VG-10, ATS 34, and VG-1. Physical testing for sharpness, edge retention, point strength, shock, and ultimate blade strength showed that while many of the steels had increased performance in one or two testing categories, only one, VG-1, showed the greatest performance increases in the most critical categories. With an outstanding ability to retain an edge and proven strength in point and blade tests, VG-1 will provide Cold Steel® customers with superior performance previously unavailable in a stainless steel blade."



Obviously, they are hawking their product. I'm interested in knowing what others have found in their own uses of knives with San Mai III steel blades...

Also, one thing is a particular steel. Another is the heat treatment that is given to it. This whole area is quite a mystery to me. Theoretically, I suppose, an "inferior" steel, whatever that is, may end up being a "better" choice than a "superior" steel, depending on the heat treatment... Right? or Wrong?