Add a Comment

KnifeMaker Comment by Glenn "Oz" Osborne on January 30, 2018 at 10:09

 Thanks for the comment dead_left_knife_guy. 

It is oil quench 1095 with 3 rounds of 2 hour tempering at 400 deg. 3/16" spine flat grind.,7 1/2 " blade and a 4 1/2 " handle. It will hold it's own as a camp knife. It's  well balanced and razor sharp. Works great in the kitchen or outside around camp. This one is stock removal but I have been pounding some out.

Featured Comment by dead_left_knife_guy on January 24, 2018 at 20:03

I love that.  What's the heat treatment?  How thick is it?  Forged or stock removal?  How long is the handle?  How long is the blade?  Is it made solely for the kitchen, or for heavier work outside the kitchen too?

Sorry for all the questions, but I have a thing for knives that can cross over from kitchen to camp, & I really like blades that are chef/drop-point hybrids...

If you couldn't tell, I really like that knife.  I saw the other knife photos you posted today & was planning to comment a little later on how awesome they looked, but with this one I couldn't wait to comment...  It's just awesome.