One of the first styles of knife mass-produced for use in North America, the Hudson Bay Camp Knife truly does it all. With the chopping power of a small hatchet, the butchering qualities of a cleaver, and a broad, curved edge for skinning and fleshing, the camp knife was an instant hit among fur trappers, frontiersmen and women, and buffalo hunters further west.
This interpretation is a large, solid blade, hand forged from 5160 spring steel. The edge is fully convex and will chop through wood, bone and meat with ease. The continuous radial curve enhances its slicing capabilities, and it can be used much like a thick Santoku in the camp kitchen. Another interesting feature is that the blade has been distally tapered both towards the tip and handle, giving it excellent balance. The blade has also been given a moderate patina that will develop over time.
The handle is a nod to the Canadian origins of this knife. Made from moose antler, and home-roasted maple.
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