BRISA Kephart 115
Varastossa
- SKU
- 5200
Kuvaus / BRISA Kephart 115
|
Blade length: |
115 mm |
| Blade width: | 25 mm |
| Blade thickness: | 3.2 mm |
| Total: | 225 mm |
| Steel: | 80 CrV2 (HRC 58-59) |
| Holes | 2x4.55 1x6.3 mm |
Horace Sowers Kephart (September 8, 1862 – April 2, 1931) was an American travel writer and librarian, best known as the author of Our Southern Highlanders about his life in the Great Smoky mountains of western North Carolina and the classic outdoors guide Camping and woodcraft.
Kephart knife offers utility with a blade adequate for carving wood, skinning deer and cooking. The thin, full, flat grind allows a fine cutting edge, and the spear-point profile is excellent for removing the hide from a deer or elk without puncturing meat plenty of belly for processing game in the field and the camp kitchen. A small guard prevents the forefinger to slide forward onto the cutting edge.
Classic, simple, tradition and history.
See Henkes review of the Kephart knife at www.bushcraft.nl/brisa-kephart-115
Lisätietoja
| Valmistettu | Suomi |
|---|---|
| Hionta | Tasahio |
| Kara | Täysruoto |
| Vahvuus (mm) | 3.2mm |
| leveys (mm) | 24mm |
| Teräksen tyyppi | Hiiliteräs |
| Teräs | 80CrV2 |
Asiakkaiden arvostelut
I have to disagree with the previous reviewer (David) about the blade thickness. I think the blade thickness is just right and I was delighted to see how thin the edge is. After little bit of resharpening and polishing of the edge it makes absolutely insane whittler!
There is enough "hard use" (read: useless) survival knives out there so I am happy that at least someone has the guts to make something actually practical. I don't know if this knife is for batoning or "hard use" because I use axe for that job.
Also I don't understand what is supposed to be "heavy" about this knife's tang? With scales attached this knife makes a very pleasantly balanced knife.
Only gripe I had was the slight sharpening ridge next to the ricasso that I had to remove. I added my small sharpening choil and straightened the edge to make it easier to sharpen in the future.