New becker knives

[lsutigers1010]

this is the onlyplace i could find all of them
http://www.knifecenter.com/kc_new/store_store.html?ttl=Ka%20Bar%20Becker%20Knife%20a nd%20Tools&srch=eqCATE%20CODEdatarq%3DKA%26eqKEYWORDdatarq=be cker

[shmoopiebear]

I think Ka Bar has a new necker made with San Mai 3 out too. Very pricey. I would rather go with Cold Steel if I am getting San Mai 3 anything.

[thombrogan]

There's the expensive necker and the $36 necker. Given that the san mai one isn't much harder than the affordable one, I don't see the justification beyond it looking pretty.

[Noss]

They all look the same as before. The new steel should be much better or at least much tougher. The Bk-9 I tested was way to brittle for me.

[Macgregor]

I think Ka Bar has a new necker made with San Mai 3 out too. Very pricey. I would rather go with Cold Steel if I am getting San Mai 3 anything.

Its not san mai 3, its white steel in between a 420 type steel.

Just a note, cold steal did not invent san mai as much as they would like everyone to believe it.

[shmoopiebear]

Agreed that Cold Steel did not invent San Mai 3. They sure popularized it though.

[G. Scott H.]

There's the expensive necker and the $36 necker. Given that the san mai one isn't much harder than the affordable one, I don't see the justification beyond it looking pretty.


According to a couple websites: "Carbon San Mai has a carbon steel core of Hitachi White Steel 2 sandwiched between two layers of 410 stainless steel." So, I'm assuming the standard model is one piece of 1095CV, while the San Mai is one piece of 410 with a small "bit" of Hitachi White sandwiched in to make up the edge? Am I mistaken? If not, I think I'd rather pay $35 for the former rather than $85 for the latter. :confused:

[ktomes_340]

you might also check at yourcornerstore.com for the new beckers. their prices are also very reasonable on beckers as well as other knives:thumb:

[thombrogan]

Its not san mai 3, its white steel in between a 420 type steel.

San Mai is Japanese for "three layers." I don't think Cold Steel ever claimed its invention.

According to a couple websites: "Carbon San Mai has a carbon steel core of Hitachi White Steel 2 sandwiched between two layers of 410 stainless steel." So, I'm assuming the standard model is one piece of 1095CV, while the San Mai is one piece of 410 with a small "bit" of Hitachi White sandwiched in to make up the edge? Am I mistaken? If not, I think I'd rather pay $35 for the former rather than $85 for the latter. :confused:

The white steel is only needed at the edge and, since it can be on the brittle side, not needed anywhere else. Sort of like those laminated moras and puukkos with a tasty, high-carbon center. Only much more expensive....

[Macgregor]

I like blue and white steel, I have only sharpened afew kitchen knives of the guy that live across the streets made out of them but I am planing to get one of these.
http://www.japaneseknifedirect.com/KanetsueneAsobi.html
They sharpened up really easely on ceramic.

[G. Scott H.]

Sort of like those laminated moras and puukkos with a tasty, high-carbon center. Only much more expensive.... Speaking of which, I have one of the little laminated carbon Mora SL-134s from Ragnars that I planned to use in the same capacity as these Beckers. I just need to press some kydex for it. It's a hard little knife to beat for $16. :thumb: I just wish I could get a Mora laminate with a funky "hamon" like the Becker San Mai. THAT would be cool. :rockon: