- Joined
- May 17, 2018
- Messages
- 969
The Kumar Karda was one of the first blades that caught my eye as I perused the HI online store. It took me a while but I finally have one.
10.75" Length
Sandan wood handle (full tang & pinned)
Made by Ram Kumar
Others have recommended the Kumar Karda as a good camp knife. To me a camp knife is a knife that does well both processing food and doing light to medium duty wood work. As a good test for food processing I cut meat and veggies for stir-fry.
About to slice chicken, beef, and pork as thin as I can. (I'm by no means a chef)
The chicken sliced very thin.
So did the beef
And the pork
Meat is all processed. It is starting to get a patina already.
About to cut some veggies
Some HI knifes shoot carrots across the room when you cut them. I think it is because of the thickness and extreme convex edge. This knife did really well with carrots.
More patina building up on the blade.
Broccoli guy (KK chopped him up too)
Done with veggies!
Picture just in case you wanted to see the finished stir-fry
I was surprised how well it peeled an apple. The edge bevel close to the handle is nearly a flat grind and was super sharp out of the box. The edge becomes more convex at the chopping sweet spot.
Snacks. My kids never stop eating
Spine
Another picture in the hand.
I love this knife. I have yet to use it on wood but it is better than expected at cutting food. The chiruwa style handle feels great in the hand. Feels very stout. The curve of the edge of the blade near the tip was very helpful as a pivot point when using a like a chef knife. It hangs on the belt just fine without pulling your pants down. I removed the snapping handle strap off of the sheath because I like it better that way. These are my first thoughts on the knife for food prep. I will update this when I get a chance to use it on some wood.
Don't wait any longer. Buy a Kumar Karda now!
10.75" Length
Sandan wood handle (full tang & pinned)
Made by Ram Kumar
Others have recommended the Kumar Karda as a good camp knife. To me a camp knife is a knife that does well both processing food and doing light to medium duty wood work. As a good test for food processing I cut meat and veggies for stir-fry.
About to slice chicken, beef, and pork as thin as I can. (I'm by no means a chef)
The chicken sliced very thin.
So did the beef
And the pork
Meat is all processed. It is starting to get a patina already.
About to cut some veggies
Some HI knifes shoot carrots across the room when you cut them. I think it is because of the thickness and extreme convex edge. This knife did really well with carrots.
More patina building up on the blade.
Broccoli guy (KK chopped him up too)
Done with veggies!
Picture just in case you wanted to see the finished stir-fry
I was surprised how well it peeled an apple. The edge bevel close to the handle is nearly a flat grind and was super sharp out of the box. The edge becomes more convex at the chopping sweet spot.
Snacks. My kids never stop eating
Spine
Another picture in the hand.
I love this knife. I have yet to use it on wood but it is better than expected at cutting food. The chiruwa style handle feels great in the hand. Feels very stout. The curve of the edge of the blade near the tip was very helpful as a pivot point when using a like a chef knife. It hangs on the belt just fine without pulling your pants down. I removed the snapping handle strap off of the sheath because I like it better that way. These are my first thoughts on the knife for food prep. I will update this when I get a chance to use it on some wood.
Don't wait any longer. Buy a Kumar Karda now!
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