Another nice blade steel surprise was the announcement of the Tenacious Lightweight with S35VN blade steel. Available in plain or combo edge and coming in at just under $100, it's a pretty compelling choice, especially if you would rather have it in blue. The Tenacious is a consistent bestseller, and if you ask me the lightweight FRN scales are an improvement over the flat G10 scales on the original. S35VN is a serious upgrade over the usual 8Cr13MoV blade steel, so this upcoming Tenacious is definitely worth saving up for!
The Spyderco Pattadese is Sal Glesser's take on the resolza, the signature folding knife of the city of Pattada, Sardinia. It's a smaller version of the now-discontinued Pattada, and, like that knife, is made in Italy.The Pattadese is my personal pick of the new knives-I have a Pattada in my collection and while I do use and enjoy it, it's a little too long and pointy for its own good sometimes. I suspect the smaller Pattadese will handle a little better, and the upgrade to M390 blade steel is another plus. Smooth G10 scales and a wire pocket clip make for easy carry.
The Sage and the Chaparral are designs that have already seen a lot of variants. The Sage features different locking mechanisms, while the Chaparral showcases different handle materials. This time around, the Sage is actually repeating itself a little: this latest version will have a liner lock like Sage 1, but will have cool grey G10 scales and Maxamet blade steel. It should be a great alternative to the USA-made Para 3 with Maxamet, which can be hard to come by between production runs. The new Chaparral has the same bones as the other knives in the line-backlock, 2.8” blade, ultra-thin CTS-XHP steel, wire clip-dressed up in Birdseye Maple scales, a beautiful natural wood with mesmerizing grain.
This week's roundup of great new knives includes a little something for everyone: balisong trainers that flip like the real thing, a “Swiss Army” knife upgraded with M390 blade steel, a new line of professional hunting knives from Buck, and a high-end art knife from an unexpected source. Read on and let's take a look!
The first couple of knives on this list aren't technically new, but are so rarely in stock that I think they're worth mentioning: the Nautilus (top) and Triton (bottom) balisong trainers from Squid Industries.
Squid Industries got their start making balisong trainers, and are every bit as passionate about them as they are live-blade balis. Their trainer-first approach has allowed them to deliver great products across a wide range of price points, and the Triton and Nautilus are two of the most top-shelf flippers they make.
The Triton, with its heavier solid aluminum handles, feels a little slower to flip-not necessarily a bad thing-and makes incredible noises as it click-clacks around. I could see this dlubling as a percussion instrument after a little practice.
The Nautilus, on the other hand, is lighter, longer, faster, and easier to manipulate (in my opinion). The G10 scales add some reassuring grip, making it easier to catch and hold on to. In addition to the extra grip, fit, and finish, the extra money you spend on the Nautilus also gets you nicely chamfered edges on the blade spine and a “bite handle” feature that nips at your fingers when your technique gets sloppy. It's a nice feature when practicing, letting you feel your mistakes without actually cutting you.
Nautilus trainers are extremely limited and may sell out before you've even read this far, but if you act fast you may still catch a Triton in one of a few colors in stock now.
The Maniago Knife Makers Malga is a Swiss Army-style slipjoint that ticks off a wish list of upgrades to the classic formula. The essentials are still all here: a simple, comfortable cigar-shaped handle, a bulbous spear point slipjoint blade, and an assortment of supplemental tools to round out its capabilities. The first big upgrade is the blade steel, and it's not just a step up; it's a quantum leap all the way to M390! The second big upgrade is the handle scales, which are made from nicely polished Micarta, and can be removed and replaced easily since they're attached via threaded fasteners.
Oh, and it also has a fork! Between that, the corkscrew, and the M390 blade, the MKM Malga might just be the ultimate picnic knife!
Introducing the Buck Pursuit Pro line: S35VN steel in a fixed or folding form factor to take your next hunting kit to the next level! Coming in at a competitive price point starting at just $89.99, the Pursuit Pro line is a deal for delivering top-shelf performance at a great price.
Buck is known for their careful heat treatments. Developed by Paul Bos to wring every bit of performance out of the alloy, the heat treatment helps the S35VN on the Pursuit Pro line to be strong, stainless, and relatively easy to sharpen. As compared to the 420HC steel on the standard Pursuit models, S35VN is a significant step up in edge retention, too.
No matter what kind of knife you need to equip, the Pursuit has you covered: it's available in large or small, fixed blade or lockback, and with or without a gut hook. Rounded, yet grippy overmolded handles keep things secure in slippery conditions, and are highly visible thanks to the orange-and-black color scheme.
The Buck Pursuit Pro line is made in the USA and available for pre-order now!
The high-end CRKT Hirin is an otherworldly titanium linerlock flipper that has been shaped, skeletonized, and anodized to showcase its single-edge dagger-ground M390 blade. CRKT has made a number of top-shelf limited edition knives before, but the Hirin is arguably the most impressive one yet. The design, from Japanese knifemaker Dew Hara, is an over-the-top homage to the imaginative prop design from shows like Star Trek, and was definitely a conversation starter around the KnifeCenter office. Made in Italy by LionSteel to their usual impeccable standard, it comes wrapped in an impressive leather presentation pouch and leaves quite a nice first impression. Limited to just 500 pieces, we can see this becoming quite the collector's item!
This week we have a link to the past with an iconic knife pattern from Becker Knife & Tool, an American classic from Estwing, a new folder from Ontario, and more. Keep reading below.
KA-BAR Becker BK62 Kephart Knife
The Berus from Viper is a compact fixed blade that is not short on power. With M390 steel and your choice of drop point or sheepsfoot profiles, these are great compliments to a larger fixed blade when you head out on adventures. When you get back home you can throw it in your pocket or around your neck and have a fantastic utility blade for any scenario.
Ontario Shikra Flipper Knives
Ontario's new Shikra has been a hit since its introduction and is now available with two color options for its Micarta handle. The versatile “bird-and-trout-style” blade flips open easily and is ready to whittle, open a bag of trail mix, cut string, or any other small camp task, not to mention everyday slicing. Pick on up and find out why this is the best folder OKC has produced since their famous RAT Series.
Condor Crotalus Survival Fixed Blade
The Crotalus is a genus of pit viper and this namesake fixed blade is just as formidable. Featuring a robust 1075 carbon steel blade and durable Micarta handles it can stand up to most things you will ever throw at it, even splitting through wood if you need to get a fire going. It comes with a sturdy Kydex sheath for positive retention when traipsing the wilderness. Basically, this Condor has everything needed to be your main survival knife, all without breaking the bank.

Double bevel knives
Gyuto: Somewhat similar to the Western chef's knife, it has a thinner blade with a sharper edge, which makes it versatile and helps give precise cuts. You can mince, slice and chop vegetables, meat, fish and fruits with it.
Santoku: You can call this multipurpose knife a cross between a Gyuto and Nakiri, which can be used to cut fish, meat, fish, fruits and vegetables.
Sujihiki: This slicing knife has a sharper and thinner edge than its Western counterparts. Thanks to its long blade, you can use it for slicing patés and terrines, fine carving of cooked meats, or even for slicing raw fish (by replacing yanagi which is normally used).
Nakiri: With a straight, thin blade and a large spine tapering to a blunt, square tip, it looks like a cleaver and is used for recurring chopping of vegetables.
Bread knife: With its serrated edge, you can cut through bread cleanly.
Paring: Also called a petty knife, this small sized multipurpose knife is used to cut, peel and de-seed fruits and vegetables. It's an essential apparatus for bartenders who have to provide fresh fruit garnishes with their beverages.
Single bevel knives
Yanagi-ba/Yanagi: With a long, sharp and thin blade, this knife is designed to slice raw fish as well as seafood cleanly using a slight force. Since this knife gives clean cuts with no rough surfaces or bruises, it's a vital apparatus for Japanese sushi chefs. Apart from raw fish, you can use this knife to slice vegetables in thin pieces, carve roast beef, or to cut portions of patés and terrines.
Takohiki/Takobiki: With similarities to the yanagi, this too is a fish slicing knife but it comes with a squared head that helps in scooping up sashimi slices neatly. With its long, sharp blade, you can make clean slices of raw seafood and fish with a solitary pull and forget about cuts that cause rough or bruised surfaces.
Deba: With a thick durable blade that has weight and sharpness ideal for filleting and gutting fish. You can even cut through fish ribs, fish heads and poultry with this knife. Deba is available in various styles. Funayuki and Mioroshi Deba can act both as a yanagi and deba. With Yo-Deba (where the words mean “Western deba” in the literal sense) that comes with a double-bevel edge for heavy duty cutting, you can cut through crab shells and lobster.
Usuba: With an exceptionally thin and sharp edge, it is ideal for cutting paper thin slices of vegetables. It's also used for dicing as well as making brunoise and julienne cuts.
Kiritsuke: This multipurpose knife is a cross between a usuba and yanagi that's ideal for cutting fish, fruits, meat and vegetables.
Honesuki: Traditionally, this single bevel knife is used for cutting poultry, but you can also use it to break down other types of meats.
The Miyabi knives are designed to give exceptional cutting performance. Since the blade of each Miyabi knife is hand-honed in accordance with traditional Japanese sharpening techniques, their sharpness is similar to a scalpel. Equipped with ergonomically designed handles, these knives can glide through food smoothly. Three types of steel are used to forge Miyabi blades:
Microcarbide powder steel with hardness of 63 on the Rockwell scale (which used for knives of the Artisan series meant for experienced Japanese knife users)
Cobalt molybdenum vanadium steel with hardness of 60 on the Rockwell scale (which used for knives of the Miyabi Kaizen, Miyabi Fusion and Miyabi Pro series meant for users who have used Japanese knives before and have experience in handling them)
Special formula steel (German composition having chromium and carbon for corrosion resistance and hardness respectively) and with hardness of 57 on the Rockwell scale (which used for knives of the Miyabi Red series meant for users with no, little or some experience of handling Japanese knifves)
Blending expert craftsmanship with impressive looks, the Miyabi knives are ideal for getting thin slices, fine edges and precision cuts. From a novice home cook and a slightly experienced chef to a pro chef, the different series of Miyabi knives have something or the other to suit every need and experience level.
Wusthof Grand prix II
Grand Prix II knives of Wusthof use Precision Edge Technology for sharper blades with better edge retention than other similar knives available in the market. The blades are laser-measured and computerized calculations are used for determining the exact angle required for sharpening the blades. A precision robot sharpens the blade accordingly on a whetstone, after which a special disc is sued to polish the blade. The Santoku knife with a hollow edge of the Grand Prix II series combines conventional Japanese style with German craftsmanship to ensure you get exceptional performance for precision tasks such as making paper thin slices and mincing. Since the blade crafted using high-carbon steel (and thus corrosion- and stain-resistant) comes with shallow depressions shaped like oval, you won't have to worry about foods sticking to your blade or encountering friction while making cuts. With its tang running deep into the pebbled polypropylene handle, this Santoku knife offers a secure grip with outstanding control and durability.
Messermeister San Moritz Elite
The 7-inch Santoku knife is completely molded from a lone piece of premium German steel alloy. It comes with a thin taper that gives optimum accuracy when slicing fish, vegetables and meat together with cutting and separating slices of cheese. With its bolsterless heel, this knife lets you use the full blade – from tip to heel, which in turn simplifies your cutting, honing and sharpening duties. With its handle and blade being compatible in weight and width, this knife is a well-balanced, versatile tool similar to a traditional chef's knife. The blade of this knife reads 57 to 58 on the Rockwell scale. The Elité edge, which is hand polished on a cloth wheel, gives the Santoku exemplary sharpness. With features like resistance to stain and corrosion, durability, toughness, edge retention, and the ability to get re-sharpened to bring back a razor-sharp edge, this Messermeister San Moritz Elite can become a statement tool in your kitchen. To make sure you continue using this knife for long, you should avoid using cleaners with citrus extracts or bleach for cleaning it. Don't put it in the dishwasher either. Simply use a mild detergent and warm water to hand-wash it and then dry immediately.
Conclusion
Japanese knives are perhaps the most diverse in terms of their aesthetics, materials and designs compared to any other knives in the world. From the multipurpose designs such as santokus and gyutos that can be adapted to handle various tasks, to highly specialized designs that you find in the debas or yanagi-bas, everyone will have something or the other to use – no matter what experience or skills they have in handling Japanese kitchen knives. When it comes to production techniques, they vary from many Western knives that are mass produced. These rustic Japanese knives are handcrafted to blend functionality with excellent aesthetics. Usually, Japanese knives are made of extremely high quality steels that are often heat treated to achieve hardness levels higher than that of their western varieties. As a result, you will find Japanese knives having precision edges at acute bevel angles, unlike their western peers, which helps them offer superior performance. Yet, these knives are often more delicate, which makes it important to take proper care of them. So, if you are a cutlery enthusiast, assess your skills and experience as well as your requirements to shop for the most appropriate Japanese kitchen knives this season. Whether you are a home-based chef or a professional user, the wide variety of Japanese knives are sure to make your kitchen work more efficient and seamless.