Why Insingo??

mantzao · May 10, 2012

Hello folks,

I was wondering, why did CR started producing the Insingo version?
I mean, was it just an aesthetical thing or was the blade shape meant for specific tasks?

thanks

moonwilson · May 10, 2012

Folks have been pestering CRK for years to produce the Sebenza with a wharncliffe/ modified wharncliffe blade for years. I believe the Insingo started out as a SFO (special factory order) for a particular vendor, and it has become quite popular. They're into at least the second run already.

I find the Insingo shape to be better for slicing than the regular classic/ 21 profile. It's less "pointy". I like the Insingo a lot, and own both the large and small versions. The small is in my pocket right now, it's just about perfect for an EDC knife.

mantzao · May 10, 2012

moonwilson said:
Folks have been pestering CRK for years to produce the Sebenza with a wharncliffe/ modified wharncliffe blade for years. I believe the Insingo started out as a SFO (special factory order) for a particular vendor, and it has become quite popular. They're into at least the second run already.

I find the Insingo shape to be better for slicing than the regular classic/ 21 profile. It's less "pointy". I like the Insingo a lot, and own both the large and small versions. The small is in my pocket right now, it's just about perfect for an EDC knife.

i have the small one in my pocket as well

i love the blade shape and much prefer it to any other sebenza blade shape!
i will try to find me a large one also

thanks

JustinFournier · May 10, 2012

I'm pretty new to this, but isn't a Wharncliffe blade always a straight edge with a curved dull back ending in a point? Differentiated by the sheeps foot which has a straight dull back with a curved dull point ending at the cutting edge? Can the Insingo qualify as a Wharncliffe with a belly?

Jan I · May 10, 2012

The Insingo began as an exclusive for Knife Art in 2010. There is a few comments about the design of the Insingo on their site.

NvG79 · May 10, 2012

Why insingo??

Because the blade shape offers you a very large cutting edge packed into a small blade! I very much prefer it above a 'normal' blade shape. Same goes for my kitchen knives...... Prefer the eastern blades like the santoku etc above the normal kitchenknives because of the same fact!

I received my small insingo last week, and it hasnt left my side since!!

So, if you can....... Get yourself one, and be amazed

Grtzz,
Niels

kreole · May 10, 2012

NvG79 said:
Why insingo??

Because the blade shape offers you a very large cutting edge packed into a small blade!

Grtzz,
Niels

Actually because it has less belly than the standard 21 profile and the same blade length, it has a smaller edge length. The Small Insingo has a full .5cm less edge length than the standard Small 21.

DBH · May 10, 2012

I think the blade shape makes for a great utility blade shape. I keep an insingo in my daily edc rotation and it will stay there for the foreseeable future.

Fferrell1 · May 10, 2012

I prefer the regular blade shape myself. It chops food fine, cleans fish better, and has a pointer tip for times when I need a tiny hole in something ( like a straw hole in my kids juice box, or putting another hole in my leather belt). The drop point blade works a lot better for these type things.

HOWEVER, I still want a large insingo micarta so bad I can taste it.

pilote · May 10, 2012

Fferrell1 said:
I prefer the regular blade shape myself. It chops food fine, cleans fish better, and has a pointer tip for times when I need a tiny hole in something ( like a straw hole in my kids juice box, or putting another hole in my leather belt). The drop point blade works a lot better for these type things.

HOWEVER, I still want a large insingo micarta so bad I can taste it.

...yep, i've used mine to gut trout; the insingo ain't the best shape for that LOL...the "reeves sheepsfoot" is definitely nice for all utility tasking but the regular shape covers all...