I have owned scores of them, and they're what I EDC over 99% of the time (when I have a knife on me.)
I've only drawn blood twice, and each injury was extremely minor.
Neither time was caused by the knife opening or closing.
I just accidentally knicked myself once and poked myself the other time.
I consider myself very lucky.
EDIT:
Actually, I drew blood one other time, but not by the razor sharp blade.
My most recent purchase was a dud.
It was surprisingly difficult to open the knife by pushing on the flipper, and where I was pressing was jagged, so I chewed up my finger and bled a little bit.
Not many of my blades tasted blood. Think this one, maybe my go,comma/PF (just scratches; don’t recall actually drawing blood, though), and my old Sanremu.
Worst or at least most annoying cut was from an Xacto blade. Was opening a coconut(!) and it slipped and went like halfway in the fleshy part between thumb and forefinger.
Wouldn’t stop reopening (and rebleeding) with the slightest flexing, so actually filled the gap with stoopit-gloo to seal it shut. Eventually, the little wedge of glue just slid out on its own, quite effortlessly (and when I saw just how deep the blade went in), and I had a little “mouth” in that part of my hand for quite a while.
Can’t help thinking of this scene, and that if I had one of my knives and did that at the end, I’d probably bleed out right then and there.
I picked up the new Sencut Snap with Cuibourtia wood scales. I’m impressed for the $45 this cost on Amazon. Between the gorgeous scales, skeletonized liners, sweet action, solid lock-up, and great blade steel; this is on par with much more expensive knives. The Sencut knives use the same 9Cr18Mov as the Civivi knives with WE’s heat treatment. Effectively, it’ll out-cut any other 9Cr18Mov and a lot of the Chinese D2 out there.
I wasn’t sure if the handle would be comfortable based on the pictures but it is. Just know that the stonewashed blade looks a little more gray IRL.
the seller description says it is real d2, since D2 steel is cheap and common in china maybe it is
but the carbon handle is realy nice with the blue anodise parts
This is my EDC knife. It still looks just like it did the day I got it. Totally beautiful minimalist flawless performing knife. So glad I picked this up and Justin gave me excellent customer service (replaced my 1st one that had some blade play in it).
The short answer is yes, they perform ok. And when I say ok, I’m comparing that exact knife of which I have 3 to mach more expensive cooks knives from Henkle, Trident, Felix, F-Dick that cost a lot more and come out of Solingen Germany. They come very sharp but lack the weight of the German/Japanese cooking knives. But for $35bux well they are ok. I bought a flipper Twosun knife two off eBay that I’m very impressed with. Very well made, great precision. I wouldn’t pay hundreds of dollars for a twosun knife but the metals on their outdoor knives I believe have been tested so they apparently are what they vkaim them to be.
Thanks for your frank observation about this Two Sun knife. So if it’s about worth $35, then I’ll pass. I thought it might be a sleeper value. I am smitten by Japanese cutlery, but the entry cost for the real authentic quality grade pieces is rather steep. I’m not in a hurry, as I have some decent knives I’m used to periodically honing.
Ever heard of Cutco? I first learned about them through their sheers (The Super Sheers model). Amazing cutting power. So damned solid. And with the warranty, it’s like a lifetime piece. They honor it even if you weren’t the original owner (I wasn’t—bought it as lightly tested overstock). Well, I eventually got around to picking up one of their carving knives (saber design) lightly used for a steal price. That thing is amazing. Glides through beef with ease. Rarely have to hone it. But its shape doesn’t lend itself to rapid chopping & kitchen utility duty.
These are definitely worth it. I’m an amateur in the kitchen but I have used more expensive knives. I’ve owned Cutco knives for almost twenty years. I’ve only had the TwoSun kitchen knives for a short time but the quality seems to be excellent. As far as weight, I like the balance on the four models I’ve tried. I don’t remember which one is which, but there are differences in weight, blade thickness, handle size and shape, etc.
One thing to consider is that these use 14C28N. This steel has a fine grain structure and an excellent balance of properties. Lots of kitchen knives, including expensive ones, still use X50CrMoV15 or 440A. (Cutco supposedly uses the latter.) You should get noticeably better edge retention from 14C28N. It has better corrosion resistance than either. (Yes, 14C28N is more stainless than 440A.) It is one of the toughest stainless blade steels, just behind AEB-L and LC200N. It is also relatively easy to sharpen.
The best place to find these is stalking auctions on eBay.
