Review: Cold Steel Kudu

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Nov 1, 2004
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This is the Cold Steel Kudu, model number 20K. It's based off of the South African Okapi, a folding knife that locks with a ring that you must pull to release the lock. Here's the review:

Specifications and Impressions The Kudu is 4.8" closed. The handle is Zytel, and has a wood grain feel to it because of the texture. There is a stainless kudu horn fastened to the left side of the handle. The blade is 4.25" long, and is a clip point. No serrations on this one. The left side of the blade has the Kudu logo, while the right side has the Cold Steel logo above the word "CHINA". There are two Torx (T-8) screws, one on each side of the blade pivot, for tension adjustment. The blade locks open via a ring, which in this case, is a standard 1" keyring. You pull the keyring back, and then close the knife while holding it back. The lock is pretty stiff, and takes a little bit of getting used to. I say this after being very familiar with the Opakis, so it's a bit tough.
The blade is made from Cold Steel's 4116 Krupp stainless steel, and is hardened to 56-57 Rc. From my experience, the Krupp steel is just a fancier name for 420 steel. It came out of the box shaving sharp, but had a few grain marks on the edge. A minute on a ceramic and strop cleaned them up. The Krupp stuff is a little tough to sharpen, but not too terrible. It also has five notches on the tang, so you can close the blade gradually while getting used to the lock and without cutting yourself.
The knife locks open very firm, and stays there until you really want it closed. If you're not familiar with the locking mechansim, Cold Steel gives you a sheet of paper with instructions. It's important not to close the knife too fast, or you'll cut yourself.

All in all, this is a good knife. It's not the carbon steel that I like in a Okapi, but it's good. I paid $5.50 for it. This will most likely be a working knife. I may be done with Cold Steel's Krupp line though, as it seems like I can get a really good carbon steel knife for the same price. Opinels and Sodbusters are at a very close price, as is a Mercator or Mora. For $5.50, I might (or might not) buy one more of these for use in the tacklebox.
 
Update:

After using the Kudu for a few days, I figured I'd give an update as far as the steel goes.
The 4116 Krupp is now called 4116 Crap by me. It took a good, sharp edge, but lost it quickly. I cut some string and paper, then some rope and cardboard. After a few (less than 50) cuts on the cardboard, the blade was very dull. Couldn't even cut a sheet of notebook paper without tearing it. Then came resharpening. It took a while, and for me, that's really bad. I can usually get a knife this dull, made of AUS-8 or 440A, back to a razor edge in about 8 minutes or so. This thing took me half an hour just to get a semi-sharp edge. Razor-sharp took me around 45 minutes. The steel is far worse than AUS-8, or even the AUS-6 or 4 that CRKT uses. It's just a tad better than the 420 that Camco uses. But Camco's 420 retains an edge better.

I think I'll keep this thing as sharp as I can, then use it for a trade or something. I have no use for a knife that dulls quickly and then requires a resharpening period of 45 minutes. The original Okapis take an edge better and hold it better, so how is this an improvement, as Cold Steel claims? Just because of a Zytel handle? I don't think so.
 
OK, so it is not just my subjective judgment about the Krupp steel. I also did a review of the Kudu and have the same bottom line: it's worth five bucks but not a heck of a lot more. I've tried several different choices of sharpening stones and while I can get it to cut paper cleanly, it won't shave my arm and it does go dull quicker than I'd expect when working with tougher stuff, like cardboard.

Despite all the negative aspects, I've found this knife to be like a boomerang: I just can't get rid of it. This will be my first choice to take along for those social camping trips I do every so often. While not as rugged as some other choices, it is a cheap knife, so if it gets lost, it's not that big a deal.
 
4116 clearly isn't classy steel. However, it's perfectly functional. Not to offend, but if it takes 45 minutes to sharpen (not grind out any nicks or such, just sharpening), you're probably not doing something right. I find 4116 fairly easy to sharpen. Burrs easily, but takes an edge well.

One criticism I have of the knife is that despite the full flat grind, the edge bevel is still thick. I convexed the shoulder out which works better for slicing.

All in all, I find the Kudu a pretty decent user. I may try some more aggressive cutting this weekend to see how the edge holds up.
 
4116 clearly isn't classy steel. However, it's perfectly functional. Not to offend, but if it takes 45 minutes to sharpen (not grind out any nicks or such, just sharpening), you're probably not doing something right...

No offense taken. But the thing is, I have sharpened a lot of steels... 440A, 440C, AUS-4, AUS-6, AUS-8, VG-10, V-10, 420HC, S30V, carbon steel, ATS-35, etc. and every single one has been better than this steel. Even the 420 that Mossberg uses on their knives is better than this, and I spent $7 on two of their knives. From my experience in sharpening, I'm doing the right things. I can put a razor edge on just about any knife. Like I said earlier, I can take a knife that was this dull, made of 440 or AUS-8, and get it shaving sharp in just a few minutes. So I don't think it's a matter of technique.

Maybe I just got a bad Kudu? I also got some of the Cold Steel Canadian Belt Knives, and they're really good. Same steel as the Kudu, but worlds easier to resharpen.
 
No offense taken. But the thing is, I have sharpened a lot of steels... 440A, 440C, AUS-4, AUS-6, AUS-8, VG-10, V-10, 420HC, S30V, carbon steel, ATS-35, etc. and every single one has been better than this steel. Even the 420 that Mossberg uses on their knives is better than this, and I spent $7 on two of their knives. From my experience in sharpening, I'm doing the right things. I can put a razor edge on just about any knife. Like I said earlier, I can take a knife that was this dull, made of 440 or AUS-8, and get it shaving sharp in just a few minutes. So I don't think it's a matter of technique.

Maybe I just got a bad Kudu? I also got some of the Cold Steel Canadian Belt Knives, and they're really good. Same steel as the Kudu, but worlds easier to resharpen.
Maybe Hop-Sing (remember?, from "Bonanza") did a bad HT on that lot of 1,000 or so. :D
 
I also got a Kudu, and i think the same as most of you. I find the lock reliable and convenient, the plastic handle and stainless blade handfull to clean, but about the sharpness... In fact, it's certainly not the steel, cause i also have a 4116 Krupp steel CS Roach Belly i am very happy of. But i think the grind is lot too thick to cut well, and this is also the reason why it takes so much time to resharpen. And i use the Fällkniven DC4!

Anyway, i bought it precisely cause it was cheap (crap?) and easy to clean... so i think i will soon put it on the backstand and make the grind thinner. Or just give it to a friend for a hicking trip torture test (ahah, batonning the Kudu!). I still have a french made knive of this kind (coutellerie Au Sabot, "vendetta" model), with olive wood handle and much more styled blade shape.
 
Bonjour Madnumforce,
Your English is better than my French.
In this usage, "Crap" means "déchets" or "matière fécale" (Begging your pardon) so as to imply "not useful".
regards,
Knarf
 
Update:

After getting a Kudu from a friend for free, I decided to re-evaluate the knife. This one was easier to sharpen, and retained an edge for a bit longer. I'm guessing the first one missed a heat treat, or something? Anyway, it's still a good knife for about $6, but not much more than that.
 
No offense taken. But the thing is, I have sharpened a lot of steels... 440A, 440C, AUS-4, AUS-6, AUS-8, VG-10, V-10, 420HC, S30V, carbon steel, ATS-35, etc. and every single one has been better than this steel. Even the 420 that Mossberg uses on their knives is better than this, and I spent $7 on two of their knives. From my experience in sharpening, I'm doing the right things. I can put a razor edge on just about any knife. Like I said earlier, I can take a knife that was this dull, made of 440 or AUS-8, and get it shaving sharp in just a few minutes. So I don't think it's a matter of technique.

Maybe I just got a bad Kudu? I also got some of the Cold Steel Canadian Belt Knives, and they're really good. Same steel as the Kudu, but worlds easier to resharpen.

yeah dude, you should make sure you didnt get a bad one. after all, 5 bucks, made in china isnt going to get much attention to perfect quality like a $300 custom series folder like my black sable ( yes a teen ager with a cold steel black sable) i kinda wanted a 4116 knife to try out the " grain refinement allowing for a finer, sharper edge" cuz thats what im all about. shaving without irritation, Montanan sharp.
 
please note that Cold steel does not have the worlds best edge retention, and they dont claim to. Buck however claims to hold an edge, but the brittleness of hard steel trades off so theyre not the strongest knives easier, or the sharpest because a sharper edge is weaker and can be lost quickly therefore, bad edge retention.
 
Regarding sharpening the Kudu . . .

I mentioned previously that for me, this is knife is like a boomerang. I put it away and it keeps coming back. I also complained about the edge it would take. Well, I found a thread somewhere else that was debating the merits of Sharp Edge is Leading edge vs Sharp Edge is Trailing Edge. Don't ask me where, it was late at night and some time ago.

Anyway . . . I am usually a Sharp Edge is Leading Edge sharpener. I figured I had nothing to loose on this, so I reversed my stroking pattern (no crude jokes, please) and BINGO! Sharp edge that seemed to stay!

In retrospect, I don't know if my blade had tempering problems on the edge and I've now ground past that or the new technique did the trick. Whatever is was, I'm now happier than I was before. I'm not going to tell this is now my all time favorite knife, but it has risen it little in my view. yeah, all said and done, it is still a cheap knife, but it is now a cheap useful knife. It is still going to be my choice for when I don't want to risk losing and expensive knife . . . if it is up to the task at hand, i.e pumpkin carving, fish bait cutting or being a camping kitchen knife.
 
Below you will find verbatim an email i sent to Cold Steel customer service about the Kudu and some of the quality control we have brought up here...i like the knife a lot an care enough to bother sending an email so check out the email exactly as i got it from CS...what a way to make friends and take care of your customers...notice that what i bring up is ignored. I the ELU though i might get a poorly ground knife since i don't know that a CS knife comes SHARP must not know what I'm taking about. And the lock is brought up though i didn't even mention it...

Yes, it's a cheap knife but that doesn't have to mean bad...many companies do cheap and good quality...Opinel, Spyderco Byrd, etc...perhaps he should mark the cheap knives "don't expect quality control"

Hello,
I like my Kudu a lot...in fact i have a hand full but i've noticed inconsistency in blade geometry and ability to sharpen and hold an edge. I realize it's cheap and made in China but the CS straight knives i have in the Krupp steel do fine and they are mostly made in Taiwan...Does a different outfit do the heat treat for the made in Taiwan? Spyderco does quite well with their Byrd line made in China with consistent quality and a low price. Have you considered using the same steel and supplier? I would LOVE! my Kudu if it had the same...

yours as a dedicated CS customer and fan, Evan P.


Hello Evan,

Thank you for your interest in Cold Steel. The Kudu is an $8 retail knife that comes sharp.

The lock holds 60 pounds which is more than most custom knife makers knives.

I'm sorry but you're being unreasonable in your expectations of an $8 knife.

Best regards,

Lynn C. Thompson
Cold Steel, Inc.
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