This knife was an experiment with using compound grinds to improve food release, and it had great results using Kielbasa sausage as the medium. The knife measures 11” overall length, edge is just over 5” from tip to heel, blade width is 1 3/4” from spine to heel, handle is just over 5” long, and it weighs 3.9 oz. Blade steel is 80CRV2, the handle is fiddle back Maple, the bolster is canvas Micarta.
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