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Kershaw Knives was started in Portland, Oregon in 1974 when knife salesman Pete Kershaw left Gerber Legendary Blades to form his own cutlery company based on his own designs. [2] [3] [4] Early manufacturing was primarily done in Japan by Ichiro Hattori in Seki. [citation needed] In 1977, Kershaw became a wholly owned subsidiary of the KAI Group ...
His knives are especially known for their fine Damascus steel patterns and exotic wood handles [8] [2] and "heirloom quality" polishing and finishing. [5] Chef Christopher Kimball has called a Kramer chef's knife his "most prized tool". [9] Kramer made a custom steel and meteorite knife for celebrity chef, Anthony Bourdain. The knife realized ...
Ontario sold many of its military models for civilian use, and also produced a number of sporting/outdoor knives designed explicitly for the civilian market. In addition to these, Ontario Knife Company produced a range of other cutlery and tools including Old Hickory kitchen cutlery, industrial and agricultural products, and sci-med scientific ...
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Benchmade receives a significant amount of revenue from selling restricted-sales knives to the military and law enforcement. [10] They produce a diverse selection of "auto", or switchblade knives, along with a range of hunting, fishing, utility and miscellaneous knives, though balisongs remain a core product. In recent years most balisongs have ...
The first ZT knives were produced in 2006 alongside Kai USA's longstanding, Kershaw Knives brand. [2] The original line of ZT knives included collaborations between custom knifemaker Ken Onion and Strider Knives. [3] [4] Early products were combat knives, but Zero Tolerance later expanded its market to include more general use knives. [5]
CRKT was founded in 1994 by Paul Gillespi and Rod Bremer. Both individuals were formerly employed with Kershaw Knives. The company did not truly take off until the 1997 Shot Show when the K.I.S.S (Keep It Super Simple) knife was introduced. The small folder, designed by Ed Halligan, was a success.
a single grind or chisel edge — resulting in a 'handed' knife, in most cases ground for right-handed cooks — typical in Japanese knives, termed kataba, but rare in European ones. [4] In order to improve the chef's knife's multi-purpose abilities, some users employ differential sharpening along the length of the blade. The fine tip, used for ...