All About Pocket Knives

Here is some thing I do not see every day....

Looks to me like a Japan made knife with a pattern rights for USA.

I am sure I have this WRONG....

it's funny
by the way, moki knives are excellents

I carried a Lakota Falcon for about 20 years. It was one made by the earlier company. I believe the company has been revived in the last few years. I am not knowledgeable about the patent rights but I found it to be an excellent carry knife when I had to wear slacks and such, plus, it was a very good knife. A little hard to sharpen but held the edge well.

That knife is made with AUS-8, which is a Japanese steel comparable to 440B in makeup. Looks like it was made by Moki in Japan, (quality knives, as stated above, IMO), for Lakota. I'll guess the patent is for the overall handle shape, particularly the bolster.

http://www.lakotaknife.com/index.htm

Ken, you're right so often it's amazing!

Lobo

Many folks have beome fans of AUS 8. It has a moderate amount of carbon. When the Vanadium is near .25% and the steel has been cryo-tempered with liquid nitrogen it is more like 440C. Well let me get a website I have bokmarked, it can explain AUS 8 far better than I. I think you will be surprised when they compare AUS 8 with VG 10 and D2.

http://www.cutleryscience.com/reviews/b ... ml#S_AUS8A

If you like to keep track of the steels used in knives this is a good reference site.

I have a few blades in AUS 8 and they perform quite well.

i agree with hukk : AUS8 with appropriate treatment is a good steel.

I have seen blades hardened to 60 Rc as tested, yet they showed no sign of being brittle and I was surprised to find that they were fairly easy to sharpen.

Hukk wrote:I have seen blades hardened to 60 Rc as tested, yet they showed no sign of being brittle and I was surprised to find that they were fairly easy to sharpen.

Hey Hukk,

It's been my experience - for what that's worth - AUS8 is a terrific steel for kitchen cutlery. Holds an edge moderately well, and refreshes the edge with crock sticks. Hardly any cooks that I've met enjoy re-sharpening their knives - they'd rather be cooking.

For my money, it's comparable to 440C in that application, and the very few that I've used that were cryo-treated, were better. (Disclaimer - I've never used a 440 knife with cryogenic treatment.)

Later,
JR

OK,

You guys are the knife makers, and I was just going by my experiences, and approximate Carbon content.....

AUS-8 .70-.75----------440B .75-.95

AUS-10 .95-1.15----------440C .95-1.20

I was in no way analyzing any steel (well OK, 420J2 ) as being good/bad.

I do have 2 knives by Ty Montell that are triple cryo treated 440C, and they are superb, and stay sharp for a looooooong time.

Now back to our regular programming.

Bill

EDITED: I forgot...
I agree about the AUS series and 440C in the kitchen.