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- Jan 13, 2013
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Given that forgies have gone crazy on the bay I was looking around for other "old dirty carbon" knives and came across a KA-BAR 8" chef at a reasonable price. I know they are well known for combat knives but couldn't find much about their kitchen knives, Does anyone know something about these knives?
(The knife needed some work but I was quite pleased with how it sharpened up and the geometry and edge retention ain't bad either. Seems to be around 57HRC.)
(The knife needed some work but I was quite pleased with how it sharpened up and the geometry and edge retention ain't bad either. Seems to be around 57HRC.)