Dawson Kozuka Knife
Product Description
Thanks to Knives.com for review.
Edited by Dawson Knives due to space constraints
Kozuka, designed by Knives.com
Every knife starts in someone's mind as a response to a perceived requirement. This knife was designed to do only one thing, cut meat. It is a modern day Kozuka, the samurai steak knife/utility.
For those not interested in matching it with a sword Barry designed a simple but elegant Kydex sheath which can be adapted to any number of carry options. The sheath is such that it would be easy to sew into clothing or lash to a belt or backpack. Its also comfortable stuffed in a boot because of the slim cross section.
The blade is chisel ground but unlike most chisel ground blades the flat side has a hollow grind in it to make sharpening easier.
The knife handles differently from a symmetrically ground blade. It needs to be rotated a few degrees to cut predictably because of the chisel grind. It has plenty of cutting edge for slicing veggies and meat though it is not a large knife.
Because of the hollow grind and thin edge the cut is very aggressive and care is required for safe guidance. It is a slicer of the first order yet is not suited to chopping as the chisel grind coupled with a flatside hollow make guidance less than intuitive.
This is a lot of Dawson edge in a small light elegant package The knife has no stress risers and transitions are so gradual that the knife is as sturdy as 1/8" steel gets.
Edited by Dawson Knives due to space constraints
Kozuka, designed by Knives.com
Every knife starts in someone's mind as a response to a perceived requirement. This knife was designed to do only one thing, cut meat. It is a modern day Kozuka, the samurai steak knife/utility.
For those not interested in matching it with a sword Barry designed a simple but elegant Kydex sheath which can be adapted to any number of carry options. The sheath is such that it would be easy to sew into clothing or lash to a belt or backpack. Its also comfortable stuffed in a boot because of the slim cross section.
The blade is chisel ground but unlike most chisel ground blades the flat side has a hollow grind in it to make sharpening easier.
The knife handles differently from a symmetrically ground blade. It needs to be rotated a few degrees to cut predictably because of the chisel grind. It has plenty of cutting edge for slicing veggies and meat though it is not a large knife.
Because of the hollow grind and thin edge the cut is very aggressive and care is required for safe guidance. It is a slicer of the first order yet is not suited to chopping as the chisel grind coupled with a flatside hollow make guidance less than intuitive.
This is a lot of Dawson edge in a small light elegant package The knife has no stress risers and transitions are so gradual that the knife is as sturdy as 1/8" steel gets.
