Morakniv Companion Heavy Duty Fixed Blade Knife – Item of the Day
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Special Notice – I am bringing this knife around again today because it is a great deal and on sale today. At 15 dollars you could not even buy the materials to make a knife this good. At the list price of 25.00 this knife is an amazing deal, at 15 bucks the price is low enough to call it “stupid cheap”.
Every day I bring you an item on Amazon that I personally use or has been purchased by many members of the audience and I have researched enough to recommend.
Today’s TSP Amazon Item of the day is the Morakniv Companion Heavy Duty Fixed Blade Knife. This knife is one of the most popular bush crafting and outdoors knives in the world, for two reasons, it is damn good and it is stupid cheap.
I generally am of the school of thought that you can have great quality or a cheap price but not both, this knife is an exception to that well proven general rule. There is a lot to love about this little knife but lets start with the price tag of $24.95, yep under 25 bucks. I have talked to more than one knife maker who has said, “I can’t buy the material to make a knife that good for 25 bucks”.
Now don’t get me wrong this is not a Patrick Roehrman custom by a long shot but for 25 dollars I feel you are getting a knife that could easily sell in the 40-60 dollar price range and no one would complain. This knife a thick, 1/8-inch (3.2mm) carbon steel blade with a slightly blunter 27 Degree edge angle for high load capacity and maximum sharpness resistance.
The Companion HD has an extra large ergonomic handle with a soft high-friction grip. The classic scandi grind combined with high quality carbon steel makes the knife easy to resharpen. Mora knives made from high carbon steel achieve high hardness, sharpen easily and are exceptionally tough.
High carbon steels are preferred in applications that demand durability and can be easily re-sharpened when needed. The back of this bade also throws an awesome shed of sparks off a ferro rod!
This knife is basically the beefed up version of the Mora Companion MG which sells for $14.25 and while this knife is a good value as well, I definitely recommend spending 10 more bucks and stepping up to the Companion Heavy Duty.
BUT RIGHT NOW YOU DON’T HAVE TO BECAUSE IT IS ON SALE FOR ABOUT THE SAME PRICE AS THE CHEAPER ONE!
While the two look very similar to the eye the Companion Heavy Duty is suitable for tasks like breaking bone and batoning wood where I feel you are asking to much if you do these things with the lighter version.
So check out this knife today. I feel everyone should have a few Mora knives in their collection and this one is at the top of my list of recommended ones.
Remember you can always find all of our reviews at TspAz.com
P.S. – If you read the very few negative reviews of Mora knives including this one most involve the knife rusting. These knives are made of CARBON STEEL and if you let it get wet without cleaning, drying and oiling it, yea it will rust. I actually see little value in a shinny blade for a working knife so I accelerate the patina process on mine with vinegar, in today’s show segment on the item of the day I will tell you how to easily do that and why you would want to.
Does anyone have any suggestions for a chicken butchering knife? I used this exact knife a couple days ago to slaughter a very mean rooster, and it did not go well. The knife was brand new with a factory edge on it, but it was not even close to sharp enough for the task. I unfortunately had to use a sawing motion to cut the sides of the chicken’s neck.
Obviously this was very much not ideal, and although it was done within a couple seconds, it was not as humane as I would have liked, and would like to get something much sharper, so I’m guessing I need a narrower bevel?
Whatch’all recommend?
Honestly? Learn to sharpen knives, you can’t rely on a factory edge for things like this and even when you can, you can’t for long. Even a 400 dollar knife that will split a hair from Patrick Roehrman will get dull and need to be sharpened.
Oh, thanks Jack! I was under the impression that the “factory grind,” especially on a $70 Mora knife (same thing you posted just with a sharpener and fire starter, but it was half off on a Lightning Deal: https://www.amazon.com/Morakniv-Bushcraft-Carbon-Survival-Starter/dp/B00BFI8TOA/ref=sr_1_1?ie=UTF8&qid=1498267651&sr=8-1&keywords=Morakniv+Bushcraft+Carbon+Steel+Survival+Knife+with+Fire+Starter+and+Sheath%2C+Black) was the best you could do.
I actually thought that I would “ruin” the knife if I changed the angle or made it sharper than the factory edge, and that I would need to get a different Mora knife with a different default angle.
I might pick up this Mora then to work on sharpening so I’m not ruining a more expensive knife.
I wouldn’t suppose you know of those $2 “Mora knockoffs” you talk about occasionally, do you? I would much rather ruin a $2 knife than a $20.
Oh, one other thing to add to people thinking about this knife… It is a VERY thick, very heavy duty knife. I would highly recommend it for people that don’t need scalpel sharp, but do need something that they can drop, or cut some sticks, or hit and not worry about breaking. This is a tank of a knife, and will definitely last for a hundred years no doubt.
Get 6-12 and keep them in a cheap knife drawer http://www.budk.com/Wahoo-Killer-Knife-1038
Thanks for the link Jack, I bought 5! Now I can get to learning how to sharpen knives!
Eric, I usually have 2 knives when slaughtering chickens; a basic pocketknife and something with a longer blade. The long (very sharp) blade gives you a long draw to get the cut done in one quick pull. The short blade is for everything else.
Everyone needs a knife in the kitchen for all those things that could ruin a good knife. I have this knife in my kitchen for tough to open packages and the like. Mine is the bright orange so it stands out in all the clutter and mayhem that tends to dwell in my drawers.
http://amzn.to/2BlfEBw
I use this knife for almost all my butchering, nice thin blade but good and stiff holds an edge very well… and yea, learn how to sharpen a knife
I just finished this episode while mowing. Anyway, yesterday I made the lemon pepper marinade and used 1/2 tsp of dried mustard seed instead of a squirt of mustard. It worked awesome!!! Thanks Chef!!!
Later,
Steve.
I have EDCed my Mora Companion for 7 years, the same knife and I have 3 or 4 of them as back ups but the first one is still going strong…Great knife
This is a very cool knife!
I bought this the first time Jack recommended it and it has been my daily carry since. I don’t worry about the blade, except to try to remember to sanitize it before cutting food. The best feature is the handle. You have a solid grip whether blood, water, mud, etc.
Opinel carbon folders are also very good. Those blades take a crazy sharp edge and the handles can be modified to suit different environments. Another thing is that they are surprising light weight to carry. They’re aesthetically pleasing to carry and use.