Exploring The Different Shapes Of Kershaw Fixed Blade Knives: The Pros, Cons, And Uses Of Each Shape

Fixed blade knives are one of the more popular shapes in knife ownership. They are relatively stable, easy to discern the layers of a food or drink item, and they are hard to change up unless you add on a grind or serration.

Because of this, fixed blade knives are very popular among knife enthusiasts. There are several different types of fixed blade knives, each with its own unique benefits and challenges. Whether you are looking for a utility knife or a showcase piece, there is a perfect match for you.

There are two main types of fixed blade knives: standalone and serrated. Both have their benefits, but if you were planning on changing out the knife’s blades, then it matters what type you choose.

Spear point

The Spear point is a unique shape created by Kershaw. It is a short, fat knife with a long, thin blade that extends outwards at the back.

This shape allows for more reach than a normal point, making it more efficient in cutting. Again, because of the longer blade, this knife can also be more active than a shorter point.

The Spear point is not an officially licensed Kershaw feature; it was only added to the line to attract new customers. However, this feature does make an appearance on some Spear points: On some models, the length of the blade can be extended through a simple process of filework.

Sheep’s nose

The sheep’s nose is one of the most popular shapes for fixed blade knives. Because of this, this shape has a range of benefits!

Sheep’s nose knives are easy to handle and use. They are versatile knives that can be used for everything from bread to butter cream cakes! Because they are so easy to use, people tend to carry more of them.

Sheep’s nose knives also look good on display. If you have a more prominent sheep’s nose knife at your company, you can make a nice sale next season by selling or giving away these easy to use and take-apart knives.

Sheep’s nose blades are also pretty durable.

Short tang

The short tang is one of the most popular shapes for Kershaw knives. These blades are very thin, usually only about 4 to 5 layers, and resistant material is placed in the thicker tang to create the knife.

The short tang has been more widely available due to high demand for it. This shape is very versatile as it can be used for a number of cutting applications. Some people prefer this shape because it can be more easily concealed when held at eye level.

The thin nature of the short tang makes it susceptible to fly-jays and other sharp objects getting stuck in it.

Long tang

The long tang is one of the most popular shapes for Fixed Blade knives. There are many reasons to choose this shape, such as being able to put a thicker grip on the knife, and extend the blade at your disposal.

The long tang allows for more flexibility in how a knife owner uses their Kershaw. You can put a small pocket clip on the side, or add a handleguards to round out your options. Add in some Jiandempty filler and you have yourself a complete knife!

Like all shapes, not every long tang gets the job done equally.

Double edged

While not an uncommon shape, the double edge is one of the more unique shapes in the knife industry. There are few sizes, and they are usually only single or triple digit length blades.

Double edges have a sharper, more precise edge. They can be useful for cutting, but not very well. The end of the blade is rounded instead of sharp.

These knives can be useful for some, but only as a last resort. If you were planning on winter sports or outdoor fun this year, you would want to get into the safety and confidence stage with these knives!

Most double edges have a convex back that gives some comfort when holding onto it. These knives are also easy to put away due to their shorter length making it easier to conceal.

Serrated edge

When looking at the pictures of traditional chef’s knives, you will see a long, straight blade with a slight curve toward the tip. This is called a diy-cut or straight-cut.

This is what makes the chef’s knife such a famous and recognizable shape. However, there is another shape to look into: the cut-edge or serrated blade.

The cut-edge has a slightlyrounded tip, making it look like it has eyes or a sharp edge. This makes interesting contrasts when holding and slicing!

There are many styles of cut-edge knives, but here are some basic ones to help you learn more about them: classic, butterfly, pocket-knife, and utility.

Blade material

choosing a knife is all about the blade material. There are several different blade materials, each with their own pros and cons. Carbon steel is the most common material used in knives, although there are some stainless steel models as well.

Carbon steel has a higher carbon content, which creates a more hard and strong blade. This creates more resistance when cutting, as the carbon expands when heated.

Stainless steel has no carbon content, which makes it extremely soft and Dexterity Based Challenging (DBC) style cutlery. This can make it difficult to say whether you have a sharpened or nonsharpened edge on your knife.


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