CFK USA Custom Handmade D2 US ARMY RANGER Tactical Combat Fighter Bowie Knife

What this gorgeous model's features are and what the gifted knife maker includes.


--- ONE OF A KIND ---




------- SPECIFICATIONS -------

Lightweight 1/8" D2 Tool Steel Full Tang Blade
Vacuum Hardened to 59HRC
13-7/8" Overall
7-5/8" Razor Sharp Cutting Edge
8-1/2" Overall Blade
1-7/16" Wide Blade
5-1/4" Long Useable-Grip Handle
Brass Finger Guard
Brass Tube Lanyard Hole
Just Over 1/8" Thick at the Spine of Blade
Knife Weight: 13.0 Ounces
Sheath Weight: 5.9 Ounces
Double Stitched Handcrafted Buffalo Leather Belt Sheath
Certificate of Authenticity - Logo Sticker - Business Card Included

Knife Locks & Blade Grinds

1) LOCKING LINER - this particular locking system was refined by knifemaker Michael Walker. The actual locking mechanism is incorporated in the liner of the handle, hence the name. If there is a metal sheet inside the handle material, it is called a liner. With a locking liner, opening the blade will allow this metal will flex over and butt against the base of the blade inside the handle, locking it open. Moving this liner aside will release this lock allowing the blade to close. Disengagement of the lock is performed with the thumb, allowing for one handed, hassle free action. Locking liners are commonly found on tactical folders, both production and custom.
2) LOCKBACK - this style of lock has a spring-loaded locking bar with a tooth at the end. The tooth falls into the notch cut into the blade tang and is held there under the spring tension. A cut out in the handle spine houses the release for the lock. These locks generally require 2 hands to unlock and close.
3) Axis lock - A patented Benchmade exclusive, AXIS has been turning heads and winning fans ever since its introduction. A 100-percent ambidextrous design, AXIS gets its function from a small, hardened steel bar which rides forward and back in a slot machined into both steel liners. The bar extends to both sides of the knife, spanning the liners and positioned over the rear of the blade. It engages a ramped, tang portion of the knife blade when it is opened. Two omega style springs, one on each liner, give the locking bar it’s inertia to engage the knife tang, and as a result the tang is wedged solidly between a sizable stop pin and the AXIS bar itself.
4) Frame lock - Similar to a liner lock, but a part of the actual handle flexes over to lock the blade in place.


the most common grind, found on the majority of custom and production pieces. Hollow ground blades have a thin edge that continues upwards, and is the grind is produced on both sides of the blade. Since the cutting edge is relatively thin, there is very little drag when cutting. Examples of knives with hollow ground blades: Spyderco Howard Viele C42 and Kershaw Ti-ATS-34.
Flat grinds are characterized by the tapering of the blade from the spine down to the cutting edge. This style of grind is also referred to as a "V" grind, since the cross section of this grind resembles that letter. The chisel grind, a popular style for tactical blades, is a variation of the flat grind. On a chisel round blade, it is ground on one side, and on the other it is not. These blades are easier to sharpen, because you sharpen one side only. Example of a knife with a chisel ground blade would be the Benchmade 970 Ernest Emerson CQC7. Examples of knives with a flat grind are the Benchmade Mel Pardue 850 and Spyderco's C36 Military model.
Similar to the flat grind in that the blade tapers from the spine to the cutting edge, except the taper lines are arcs instead of straight lines.
Similar to the flat grind in that the blade tapers from the spine to the cutting edge, except the taper lines are arcs extending outward instead of inward as in the convex grind above or straight lines. If you picture a pumpkin seed, you will get a good idea of what the cross sectional view of this grind is like. Noted custom knife maker Bill Moran is credited for bringing the convex grind into the focus of knife making.
see also

Knife Handle Materials

derived from naturally shed deer antlers. When exposed to open flame, stag takes on that slightly burnt look. Very elegant material for pocketknives.
derived from naturally deceased animals. Bone is usually given a surface texture, most commonly in the forms of pickbone and jigged bone. Bone can be dyed to achieve bright colors (e.g. green, blue, and black). This is the most common handle material for pocketknives.
a fiberglass based laminate. Layers of fiberglass cloth are soaked in resin and are compressed and baked. The resulting material is very hard, lightweight, and strong. Surface texture is added in the form of checkering. G-10 is an ideal material for tactical folders because of its ruggedness and lightweight. It is usually available in black.
the most common form is linen micarta. Similar construction as G-10. The layers of linen cloths are soaked in a phoenolic resin. The end product is a material that is lightweight, strong, as well as having a touch of class (thus dressier than G-10). Micarta has no surface texture, it is extremely smooth to the touch. It is a material that requires hand labor, which translates into a higher priced knife. Micarta is a relatively soft material that can be scratched if not treated properly.
composed of thin strands of carbon, tightly woven in a weave pattern, that are set in resin. It is a highly futuristic looking material with a definite "ahhhh" factor. Of all the lightweight synthetic handle materials, carbon fiber is perhaps the strongest. The main visual attraction of this material is the ability of the carbon strands to reflect light, making the weave pattern highly visible. Carbon fiber is also a labor-intensive material that results in a rather pricey knife.
Du Pont developed this thermoplastic material. Of all synthetic materials, ZYTEL® is the least expensive to produce, which explains the abundance of work knives that have this material. It is unbreakable: resists impact and abrasions. ZYTEL® has a slight surface texture, but knife companies using this material will add additional, more aggressive surface texture to augment this slight texture.
a nonferrous metal alloy, the most common form of titanium is 6AL/4V: 6% aluminum, 4% vanadium, and 90% pure titanium. This is a lightweight metal alloy that offers unsurpassed corrosion resistance of any metal. It has a warm "grip you back" feel and can be finished either by anodizing or bead blasting. Aside from handles, titanium is also used as liner materials for locking liner knives for it is a rather "springy" metal.
just like titanium, aluminum is also a nonferrous metal. Commonly used as handles, aluminum gives the knife a solid feel, without the extra weight. The most common form of aluminum is T6-6061, a heat treatable grade. The most common finishing process for aluminum is anodizing.
an electrochemical process which adds color to titanium, which is especially conducive to this coloring process. Depending on the voltage used, colors can vary (high voltage = dark color, low voltage = light color).
a process by which steel, aluminum, and titanium are finished. Bead blasting is commonly found on tactical folders and fixed blades, for it provides a 100% subdued, non-glare finish.

11" Meat Cleaver

For kitchen prep work, most home and restaurant chefs will tell you that a cleaver is a necessity. Cleavers serve so many chopping purposes. One that is razor sharp and made of a higher quality steel is ideal (due to no corrosion buildup or not having to sharpen often). The grip of the cleaver pictured is exceptional and comfortable for hands.

Specifications of This Cleaver:

6.5" 440 Stainless Steel Blade Butcher knife.
11" Overall Weight 1 lb 3 oz
Triple Compression Rivets, Very Heavy Duty. Perfect for Home, Camping, Fishing, Hunting. Dishwasher Safe.

photos by eBayer kyknives

Steel Specifics

Knife Blade Materials

Steel is essentially a combination of iron and carbon. All steels contain certain other elements in small controlled amounts, like Manganese, Sulfur, Silicon, and Phosphorus. If nothing else is present, the steel is referred to as plain carbon steel. Steels used for knife blades are enhanced with additional elements and are called alloy steels. It is these additions that give different types of steel their special properties. Alloy steels that have additions to make them corrosion-resistant are labeled stainless steels, and these are the steels most frequently used in making knife blades.
The making of stainless steel begins by melting steel in a furnace. Alloying elements are added to the melt, and the molten steel is poured into molds called ingots. Once the ingots have solidified, they are processed in a mill to make usable shapes and sizes (plates, coils, etc.). Buck Knives uses plates and coils, depending on the type of steel and its thickness. Plates are turned into knife components by laser cutting and coils are shaped into components using a fine blanking press.

Properties of Steel

The selection of steel for specific applications is based on the properties of the steel and other factors like manufacturability—if the steel is difficult to fabricate, then it is not practical for use in a manufacturing environment. These properties are established by the alloys added to steel and by the methods used in its manufacture. Some of the important properties of blade steel are:
  • Hardness : A measure of the steel's ability to resist permanent deformation (measured on a Rockwell Scale)
  • Hardenability : The ability of a steel to be hardened (through the heat-treating process)
  • Strength : The steel’s ability to resist applied forces
  • Ductility : The steel's ability to flex or bend without fracturing
  • Toughness : The steel’s ability to absorb energy prior to fracturing
  • Initial Sharpness : The sharpness of the blade "out of the box"
  • Edge Retention : The ability of the steel blade to hold an edge without frequent resharpening
  • Corrosion Resistance: The ability of the steel to resist deterioration as a result of reaction with its environment
  • Wear Resistance: The ability to resist wear and abrasion during use
  • Manufacturability : The ease with which steel can be machined, blanked, ground, and heat-treated (made into a blade)
Since no single material is superior in all property categories, Buck Knives selects materials that offer the optimum properties for the purpose intended.

Steel Nomenclature

The nomenclature used to describe the types of steel and their properties is often derived from the internal structure of metals. As steel is heated and cooled, its internal structure undergoes changes. The structures formed during these changes are given names like Austenite and Martensite. Martensite is a very hard structure that can be formed by rapidly cooling certain types of steel during heat-treating. Steels that are capable of forming Martensite are called martensitic steels, and it is this type of steel that is of most interest to the cutlery industry. S30V, BG-42, 154CM, 420HC and 420J2 are all martensitic stainless steels.

Alloy Additions

The properties of steel can be altered by the addition of certain elements to the steel during the melting process. The alloying elements that are important to knife-making are listed with a brief description of how they affect the steel's properties.
Carbon - is not an alloying element since it is present in plain carbon steels. Nonetheless, increasing carbon increases hardness.
Chromium - improves hardenability, wear resistance, and corrosion resistance. It is a major element in martensitic stainless steels, which are most commonly used for sports cutlery applications.
Molybdenum - improves hardenability, tensile strength, and corrosion resistance, particularly pitting.
Nickel - improves toughness, hardenability and corrosion resistance. Nickel is a major element in Austenitic stainless steel that is sometimes used for dive knives.
Vanadium - improves hardenability and promotes fine grains. Grain structure in steels is another important factor in wear resistance and strength. Generally, fine grain structures are desirable.

Types of Steel

Steel makers follow a precise recipe to ensure that each time they make a particular alloy it has correct properties. The recipes are known as Specifications, and they specify the amount of each alloy. Each alloy recipe or type is named according to a number convention. Martensitic stainless steels, for example, have numbers like Types 410, 420, and 425.

Blade Steels used (courtesy of Buck Knives)

S30V - Developed primarily for the cutlery industry by Crucible Steel, S30V contains noticeably higher amounts of Carbon and Vanadium than does BG-42. This increase in Carbon and Vanadium provides superior edge-holding and abrasion resistance. S30V is the best blade steel available today.
  • Superior edge holding
  • Improved ductility
  • Good hardness- ideal range Rc 59.5-61
  • Good corrosion resistance
  • Very high amounts of Carbon and Vanadium

BG-42 - A proprietary alloy of Timken Latrobe Steel, BG-42 is a high-performance, bearing-grade martensitic stainless steel used in the aerospace industry. Because of its high strength and ability to reach high Rockwell hardness (Rc 61-62), BG-42 is well suited for blades that are subjected to extreme use.

  • Very good edge holding ability
  • High strength
  • Rockwell Rc 61-62
  • Fair corrosion resistance
  • Contains Vanadium, improving hardenability and a fine grain structure
1.15.313.50 - 14.504.01.20

154CM – 154CM is a very high carbon stainless steel with the addition of Molybdenum. Because 154CM provides better edge retention than standard cutlery (stainless) steels, it is a good choice for blades that require heavier cutting applications.

  • Very good edge holding ability
  • Rockwell Rc 60-61
  • Good toughness when double tempered
  • Fair corrosion resistance
  • Less expensive than BG-42 and S30V
1.05.3513.50 - 14.004.0

420HC - A higher carbon version of standard Type 420 martensitic stainless steel. The Carbon content, combined with the high Chromium content, provides good abrasion resistance and edge-holding. This steel is not to be confused with standard 420 stainless steel. 420HC is an excellent general purpose knife steel when heat-treated with our proprietary Paul Bos heat-treat process.

  • Good edge holding ability
  • Resharpens well
  • Rockwell Rc 58
  • Good toughness
  • Very good corrosion resistance
  • Excellent standard knife steel
12.00 - 14.001.0

420J2 - A lower carbon content, general-purpose stainless steel. 420J2 has fair hardness and corrosion resistance and high ease of resharpening. 420J2 is suited for knife blades with light to medium use and routine applications.
  • Resharpens well
  • Rockwell Rc 56-58
  • Good manufacturability
  • Good corrosion resistance
  • Fine-blankable
12.00 - 14.000.80

17-7 PH - A Chromium/Nickel/Aluminum, precipitation-hardening, stainless steel. The alloy is used for high-strength applications requiring resistance to salt-water corrosion. 17-7PH offers a good compromise between Martensitic stainless steels (heat-treatable) and Austenitic (300 series) stainless steels (non heat-treatable). This is due to the high Chromium/Nickel/Aluminum content.
  • Moderate edge holding
  • Very good toughness
  • Excellent corrosion resistance
  • Rockwell Rc 54-56
Steel TypeEdge RetentionEase of ResharpeningCorrosion Reisitance

OTHER BLADE STEELS (courtesy of Cold Steel, INC)

AUS-8 (also referred to as 8A) (some text courtesy of Cold Steel, Inc.)- The words "stainless steel" are misleading, because, in fact all steel will stain or show discoloration if left in adverse conditions for a sufficient time. Steel is made "stainless" by adding Chromium and reducing its Carbon content during the smelting process. Some authorities claim that there is a serious performance trade off with stainless steel: As the Chrome increases and the Carbon decreases, the steel be comes more "stainless". But it also becomes more and more difficult to sharpen and, some claim, the edge-holding potential is seriously impaired. We have found that most stainless steel blades are as sharp as other material blades and hold the edge longer. AUS 8A is a high carbon, low chromium stainless steel that has proven, over time, to be a very good compromise between toughness, strength, edge holding and resistance to corrosion.
ATS-34 - premium grade of stainless steel used by most custom knifemakers and upper echelon factory knives. It is Japanese steel, owned by Hitachi Steels. The American made equivalent of ATS-34 is 154CM, a steel popularized by renowned maker Bob Loveless.
GIN-1 (formerly known as G2) - another low cost steel, but slightly softer than AUS-8.
CPM-T440V - sometimes touted as the "super steel", it outlasts all stainless steels on the market today. It is, however, harder to resharpen (due to its unprecedented edge retention). But the tradeoff is that you do not have to sharpen as frequently. CPM-T440V is widely used by custom knifemakers and is slowly finding its way into high-end factory knives.
420J2 - (text courtesy of Cold Steel, Inc.) Due to its low carbon high chromium content this steel is an excellent choice for making tough (bends instead of breaking), shock absorbing knife blades with excel lent resistance to corrosion and moderate edge holding ability. It is an ideal candidate for knife blades that will be subject to a wide variety of environmental conditions including high temperature, humidity, and airborne corrosives such as salt in a marine environment. This extreme resistance to corrosion via its high chrome content also makes it a perfect choice for knife blades which are carried close to the body or in a pocket and blades which will receive little or no care or maintenance
San Mai III® (Cold Steel products)
San Mai means "three layers". It's the term given to the traditional laminated blades used by the Japanese for swords and daggers. Laminated construction is important because it allows different grades of steel to be combined in a single blade. A simple way to think of this type of construction is to imagine a sandwich: The meat center is hard, high carbon steel and the pieces of bread on either side are the lower-carbon, tough side panels. The edge of the blade should be hard to maximize edge holding ability, but if the entire blade was hard it could be damaged during the rigors of battle. For ultimate toughness the body of the blade must be able to withstand impact and lateral stresses. Toughness is generally associated with "softness" and "flexibility" in steel, so that, surprisingly, if a blade is made "tough" the edge won't be hard enough to offer superior edge holding. San Mai III® provides a blade with hard (higher carbon) steel in the middle for a keen, long lasting edge and tougher (lower-carbon) steel along the sides for flexibility.

VG-1 Stainless Steel (Cold Steel products)
Physical testing for sharpness, edge retention, point strength, shock, and ultimate blade strength showed that VG-1, showed the greatest performance increases in ability to retain an edge and proven strength in point and blade tests, VG-1 will provide Cold Steel® customers with superior performance previously unavailable in a stainless steel blade.
4116 Krupp Stainless Steel (Cold Steel products)
4116 is a fine grained, stainless steel made by ThyssenKrupp in Germany and is used for hygienic applications (medical devices and the pharmaceutical industry) and food processing which make it a superb material for kitchen cutlery. The balance of carbon and chromium content give it a high degree of corrosion resistance and also impressive physical characteristics of strength and edge holding. Edge retention in actual cutting tests exceeded blades made of the 420 and 440 series of stainless steels. Other alloying elements contribute to grain refinement which increase blade strength and edge toughness and also allow for a finer, sharper edge.
1055 Carbon Steel (Cold Steel products)
1055 steel is right on the border between a medium and a high carbon steel, with a carbon content between 0.50%-0.60% and with manganese between 0.60%-0.90% as the only other component. The carbon content and lean alloy make this a shallow hardening steel with a quenched hardness between Rc 60-64 depending on exact carbon content. These combination of factors make this one of the toughest steels available because, when quenched, it produces a near saturated lathe martensite with no excess carbides, avoiding the brittleness of higher carbon materials. This steel is particularly suited to applications where strength and impact resistance is valued above all other considerations and will produce blades of almost legendary toughness.
SK-5 High Carbon Steel (Cold Steel products)
SK-5 is the Japanese equivalent of American 1080, a high carbon steel with carbon between 0.75%-0.85% and 0.60%-0.90% manganese. As quenched, it has a hardness near Rc 65 and produces a mixture of carbon rich martensite with some small un-dissolved carbides. The excess carbide increases abrasion resistance and allows the steel to achieve an ideal balance of very good blade toughness with superior edge holding ability. Due to these characteristics, this grade of steel has been used traditionally for making a variety of hand tools, including chisels and woodcutting saws, and has stood the test of time and use over many years in many countries.

8" TAC FORCE GREY/BLUE Spring Assisted Open TACTICAL Blade Folding Pocket Knife

Great fan-like handle with vented appearance. This Tac-Force model is an astounding continuation of their never ending line. Complete with a sleek, partially serrated blade edge, the glass breaker and seat belt cutter are always favorites of knife fanciers being necessary, first response tools. The belt clip provides easy carry convenience in addition.

Silver 440 stainless steel half-serrated blade
Grey aluminum handle with blue lining
Liner locking system
Fast and smooth opening
Pocket clip, seat belt cutter, and glass breaker
Handle Length: 4.75"
Closed Blade Length: 3.25"

photo by sportinggearunlimited via eBay

CFK USA Custom Handmade D2 Companion Camel Bone Small Bushcraft Hunting Knife

Exotic Imported Light-Gray Dyed Camel Bone Handles
3/16" Thick D2 Tool Steel Full Tang Blade

Vacuum Hardened to 59HRC
Razor Sharp Blade

7-1/8" Overall
3-3/8" Cutting Edge

3-3/4" Overall Hollow Grind Blade Edges
1-1/4" Wide Blade

3-1/8" Long Useable-Grip Handle
Black Fiber Handle Liners

Brass Tube Lanyard / Brass Spacers
Lightweight Aluminum Rod Pins

Thumb Gimping on Spine
90 Degree Top Spine Edge for Striking Ferro Sticks
Knife Weight: 5.7 Ounces
Sheath Weight: 1.2 Ounces

by cfk-cutlery-company

CFK USA Custom Handmade Damascus Blue Denim Micarta Fighter Bowie Hunting Knife

Premium Blue Jean Denim Micarta Handle Scales
Full Tang 512 Layer Twist Damascus Blade
Triple Oil Tempered to 58-60HRC
Razor Sharp Blade Edge
12-7/8" Overall
7-3/8" Cutting Edge
5-1/4" Reverse Rounded Top Edge
7-5/8" Overall Blade
1-7/8" Wide Blade
3/16" Thick at the Spine
5-1/8" Long Usable Handle Grips
High Polished Nickel Silver Finger Guard
Large Mosaic Pins / Brass Pins
Vine File Work on Spine of Handle
Knife Weight: 14.4 Ounces
Handcrafted Premium Leather Vertical Belt Sheath
Will Fit Belts up to 4"

by cfk-sample-knives

Hampton Forge Essencut Argentum Chef Knife with Clear Blade Guard, 8-Inch, HMC0.

The weighted handle of this chef's knife is impressive. When testing the feel of various chef knives at a local store's kitchen section, the Hampton Forge Argentum was the only one with a weighted handle. The feel is incredible.

Additional Specifications:

Finger guards for hand protection
Counter-balanced handles for comfort and control
German stainless steel, fine edge blades
Hand wash recommended
25-Year Warranty
Brand: Hampton Forge Essencut
Color: Stainless Steel
Item DimensionsHeight: 0.50 inches
Length: 16.00 inches
Width: 6.00 inches
Weight: 0.70 pounds
Manufacturer: Hampton Forge
Material type: Stainless Steel
Model: HMC01A415CN
Publisher: Hampton Forge

CFK USA Custom Handmade D2 Scimitar Bone Bowie Tactical Skinning Hunting Knife

D2 Tool Steel Rat Tail Tang Blade - Razor Sharp - Vacuum Hardened to 59HRC
Exotic Imported Dyed Blue Turquoise-Green Emerald Marble Camel Bone / Brown-Blue Micarta Spacer Handles
Buffalo Hide Logo Embossed Handcrafted Leather Belt Sheath

11-1/4"  Overall
4-1/8" Cutting Edge
5-3/4" Overall Blade
1-3/8" Wide Blade
5-1/4" Long Useable-Grip Handle
Brass Finger guard
Nickel Silver Pommel Cap
Just Under 3/16" Thick at the Spine
Weight: 10.3 Ounces

by cfk-cutlery-company

A Terrific Series of Blades: The "Imperial" by Schrade

From 1 to 3 blades expertly fastened to either a cracked ice pearl or abalone swirl inlay, the Imperial by Schrade offers a simple yet awesome pocketknife. The Imperial series is for collecting, conversations and marveling over. Their beauty varies from even black/amber swirl celluloid handles to extravagantly contoured blades.

This post shares some of the most attractive Imperial knives courtesy of eBay seller's kyknives's photography. Highly recommended.

Imperial Schrade Amber Swirl 3-1/2" Medium Stockman Pocket Knife IMP15S zix

This high quality pocket knife from Schrade Features: Beautiful Smooth Amber Swirl Handles, STOCKMAN, Razor Sharp 440C Mirror Polished Stainless Blades, Nickel Silver Bolsters With Inlay, Shield Brass Pins and Liners, measures 3.5" Closed, 3 Blade, # IMP15S, IMPERIAL SCHRADE.

Imperial Schrade Cracked Ice Pearl 4" Large Trapper Pocket Knife IMP13L zix

  • Imperial Schrade: Large Trapper
  • 4" closed.
  • 440 Stainless blades.  (2 Blades)
  • Cracked ice celluloid handles with nickel silver bolsters
  • Imperial inlay shield.
  • Folding Knife Type: Trapper
  • Handle Material: Celluloid

Imperial Schrade Abalone Swirl 2-3/4" Small Stockman Pocket Knife IMP19PRS zix.

  • This high quality pocket knife from Schrade Features:
  • Beautiful Smooth Abalone SWIRL Celluloid Handles
  • Mini Stockman
  • Razor Sharp 440C Mirror Polished Stainless Blades
  • Nickel Silver Bolsters With Inlay Shield
  • Brass Pins and Liners
  • 2 3/4" Closed
  • 2 Blade
  • # IMP19PRS

Imperial Schrade Congress 3-1/2" Pocket Knife Swirl - NEW IMP16CON zix

  • Imperial Schrade Congress
  • 3-1/2" closed.
  • Stainless clip, spey and sheep foot blades.
  • Cracked ice celluloid handles with nickel silver bolsters
  • Imperial inlay shield.
  • Folding Knife Type: Congress
  • Handle Material: Celluloid

Imperial Schrade Black Swirl 3-1/4" Medium Stockman Pocket Knife IMP17S zix

  • Beautiful Smooth Black SWIRL Celluloid Handles
  • Razor Sharp 440C Mirror Polished Stainless Blades
  • Nickel Silver Bolsters With Inlay Shield
  • Brass Pins and Liners
  • 3.5" Closed
  • 2 Blade
  • # IMP17S

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Types of Knives (from Wikipedia):

Knives as weapons:

As a weapon, the knife is universally adopted as an essential tool. It is the essential element of a knife fight. For example:

Ballistic knife: A specialized combat knife with a detachable gas or spring-propelled blade that can be fired to a distance of several feet or meters by pressing a trigger or switch on the handle.

Bayonet: A knife-shaped close-quarters fighting weapon designed to attach to the muzzle of a rifle or similar weapon.

Combat knife: Any knife intended to be used by soldiers in the field, as a general-use tool, but also for fighting.

Dagger: A double-edged combat knife with a central spine and edges sharpened their full length, used primarily for stabbing. Variations include the Stiletto and Push dagger.

Fighting knife: A knife with a blade designed to inflict a lethal injury in a physical confrontation between two or more individuals at very short range (grappling distance). Well known examples include the Bowie knife and the Fairbairn-Sykes Fighting Knife.

Rampuri: An Indian gravity knife of formidable reputation having a single edged blade roughly 9 to 12 inches long.

Shiv: A crudely made homemade knife out of everyday materials, especially prevalent in prisons among inmates. An alternate name in some prisons is Shank.

Trench knife: Purpose-made or improvised knives, intended for close-quarter fighting, particularly in trench warfare, some having a d-shaped integral hand guard.

Butterfly knife: A folding pocket knife also known as a "balisong" or "batangas" with two counter-rotating handles where the blade is concealed within grooves in the handles.

Knives as sports equipment:

Throwing knife: A knife designed and weighted for throwing

Knives as utensils:

A primary aspect of the knife as a tool includes dining, used either in food preparation or as cutlery. Examples of this include:

Bread knife: A knife with a serrated blade for cutting bread.

Boning knife: A knife used for removing the bones of poultry, meat, and fish.

Carving knife: A knife for carving large cooked meats such as poultry, roasts, hams, etc.

Chef's knife: Also known as a French knife, a cutting tool used in preparing food.

Cleaver: A large knife that varies in its shape but usually resembles a rectangular-bladed hatchet. It is used mostly for hacking through bones as a kitchen knife or butcher knife, and can also be used for crushing via its broad side, typically garlic.

Butcher's Knife: A knife designed and used primarily for the butchering and/or dressing of animals.

Electric knife: An electrical device consisting of two serrated blades that are clipped together, providing a sawing action when powered on.

Kitchen knife: Any knife, including the chef's knife, that is intended to be used in food preparation.

Oyster knife: Has a short, thick blade for prying open oyster shells.

Paring or Coring Knife: A knife with a small but sharp blade used for cutting out the cores from fruit.

Rocker knife: A knife that cuts with a rocking motion, which is primarily used by people whose disabilities prevent them from using a fork and knife simultaneously.

Table knife or Case knife: A piece of cutlery, either a butter knife, steak knife, or both, that is part of a table setting, accompanying the fork and spoon.

Ulu: An Inuit woman's all-purpose knife.

Knives as tools:

As a utility tool the knife can take many forms, including:

Balisong: A folding knife also known as a "butterfly knife" or "batangas", with two handles counter-rotating around the tang such that, when closed, the blade is hidden within the handles.

Bowie knife: Commonly, any large sheath knife, or a specific style of large knife popularized by Jim Bowie.

Crooked knife: Sometimes referred to as a "curved knife", "carving knife" or in the Algonquian language the "mocotaugan" is a utilitarian knife used for carving.

Diver's knife: A knife adapted for use in diving and water sports and a necessary part of standard diving dress.

Electrician's knife: A short-bladed knife used to cut electrical insulation.

Hunting knife: A knife used to dress large game.

Kiridashi: A small Japanese knife having a chisel grind and a sharp point, used as a general-purpose utility knife.

Linoleum knife: is a small knife that has a short, stiff blade with a curved point and a handle and is used to cut linoleum or other sheet materials.

Machete: A large heavy knife used to cut through thick vegetation such as sugar cane or jungle undergrowth; it may be used as an offensive weapon.

Palette knife: A knife, or frosting spatula, lacking a cutting edge, used by artists for tasks such as mixing and applying paint and in cooking for spreading icing.

Paper knife: Or a "letter opener" it is a knife made of metal or plastic, used for opening mail.

Pocket knife: a folding knife designed to be carried in a pants pocket. Subtypes include:

-Lockback knife: a folding knife with a mechanism that locks the blade into the open position, preventing accidental closure while in use.

-Multi-tool and Swiss Army knife, which combine a folding knife blade with other tools and implements, such as pliers, scissors, or screwdrivers.

Produce knife: A knife with a rectangular profile and a blunt front edge used by grocers to cut produce.

Rigging knife: A knife used to cut rigging in sailing vessels.

Scalpel: A medical knife, used to perform surgery.

Straight razor: A reusable knife blade used for shaving hair.

Survival knife: A sturdy knife, sometimes with a hollow handle filled with survival equipment.

Switchblade: A knife with a folding blade that springs out of the grip when a button or lever on the grip is pressed.

Utility knife: A short knife with a replaceable triangular blade, used for cutting sheet materials including card stock, paperboard, and corrugated fiberboard.

Wood carving knife and whittling knives: Knives used to shape wood in the arts of wood carving and whittling, often with short, thin replaceable blades for better control.

X-Acto knife: A scalpel-like knife with a long handle and a replaceable pointed blade, used for precise, clean cutting in arts and crafts.

Knives as a traditional or religious implement:

Athame: A typically black-handled and double-edged ritual knife used in Wicca and other derivative forms of Neopagan witchcraft.

Kirpan: A ceremonial knife that all baptised Sikhs must wear as one of the five visible symbols of the Sikh faith (Kakars).

Kilaya: A dagger used in Tibetan Buddhism.

Kris: A dagger used in Indo-Malay cultures, often by royalty and sometimes in religious rituals.

Kukri: A Nepalese knife used as both tool and weapon.

Puukko: A traditional Finnish or Scandinavian style woodcraft belt-knife used as a tool rather than a weapon.

Seax: A Germanic single-edged knife, used primarily as a tool, but may have been a weapon.

Sgian Dubh: A small dagger traditionally worn with highland dress.