Kershaw Knives has a long history that dates back to 1974 when Pete Kershaw left his job at Gerber to form his own company. More than 40 years later, the Oregon-based company continues to flex its muscle and show why it remains one of the best knife companies around.
The company has evolved over the years with popular and revolutionary knife models coming and going, but we wanted to take a look at the best knives currently in production at Kershaw.
Onion designed a really solid run of small slicers for Kershaw a while back, all of which feature Kershaw’s Onion-designed SpeedSafe Assisted Open system. I don’t really care about assisted open, but I really don’t feel like copy/pasting that in the details for the next 5 knives on this list, so I’m saying it here and you can just kind of mull it over as you read.
These knives have the kind of compact design that’s more finesse than power, but comes in handy for most of what you do, provided what you’re doing doesn’t require a blade over 4 inches, because all of these pretty much just dance around the 3 inch mark. I like all these designs well enough. If there’s a legitimate criticism to be made, it’s that after a while they all start looking the same. If you actually handle a few of them, though, you’ll see there are small degrees of difference, mostly in the blade shape, that justifies each design being on its own.
Leek
I’m kicking off the list with the most iconic Kershaw knife ever made: the Leek. This Ken Onion design has always been lumped in with the historically important knives (it made our own list of most iconic knives) and for good reason.
The Leek is simple, effective, and is a gold standard for EDC knives. The knife features a 3-inch modified Wharncliffe blade made from quality 142C28N steel, a stainless steel handle with a frame lock, and the SpeedSafe assisted-opening mechanism.
Because the Leek is a staple of Kershaw, it’s available in tons of varieties and colors. For example, you can pick it up with an orange handle or with a composite D2/142C28N steel blade. In my estimation, the best Leek is the newer carbon fiber Leek.
Blur
A couple things I like about the Blur:
1. It’s the longest Kershaw knife on this list with about a 3-and-a-half-inch blade, and overall just under 8 inches. Normally that wouldn’t be a big consideration for me, but the Ken Onion options under the Kershaw label get small quick, and I don’t need that many 2 inch blades.
2. The slight recurve of the blade. Maybe it will complicate sharpening a little, but that little bit of wave on the edge can add so much cutting ability when the blade is made well.
You can also get it serrated, which seems like a neat idea, but for me kind of ruins the look and flow of the blade’s slicing. But I also rarely regret having a serrated edge, and this is one of the few with a blade long enough to fit a useful serration in the first place, so it’s a tricky field.
Lucha
Unfortunately, we had to knock off the Knockout from this list to add the new Kershaw Lucha. This inexpensive balisong is high quality and made in the United States. It’s well-designed and a perfect intro to butterfly knives.
The Knockout is still available in limited quantities of the olive drab version if you’re still interested.
Blackout
If the Blur isn’t quite your style, the Blackout is a good alternative. It’s just about the same size but with a GFN handle (which also makes it a little cheaper), and a straighter edge. It has a little more of a tactical look, which is neat, I guess. If I’m being honest, the name and all black, straight-edge aesthetic of the knife seems like it’s trying too hard to look scary and cool in an urban carry kind of way, but there’s no denying it’s a solid build. And I actually like GFN handles in general as a vastly underappreciated, low-cost material that’s easily more durable than most people really need.
Any of our winning options are quality knives that will serve you well, but selecting the perfect one is about your preferences and ideal price point.Want more recommendations for the best kitchen knives and cutlery to complete your knife set? Check out our guides to the yier Kershaw knife.
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This is why it is difficult to distinguish between genuine and fake Damascus steel.Method of manufacturing Damascus steel knivesForged Woods Steel-Wootz steel is mainly made by smelting steel and other materials including sand and glass.
Following these steps results in a longer layer of concentrated sediment passing through the steel, which gives the blade a well-known wavy pattern (ie Damascus folds).
Although the blades naturally exhibit Damascus folds, they are subtle and less prominent.
Therefore, Damascus knives made of Uzi steel are considered authentic Damascus steel.Pattern welding-Pattern welding is a modern technique that involves layering multiple steel plates and performing excessive heat treatment through repeated forging.
The blade is finished with acid etching after polishing, making the Damascus folds more visible-making the famous wave and twisting patterns more prominent.Although pattern-welded Damascus blades have a carbon content of less than 1%, they are superior to historic Woods steel blades because they contain much less impurities and are made of a homogeneous layer.
This mode of welding procedure is the main method of modern manufacturing Damascus steel knives.Exclusive acid etching-We have seen pattern welding and forging Uzi steel apply acid etching on Damascus blades to bring out water and distortion patterns.
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