Wood Handle Knives

It depends on the job. For the kitchen, a chef knife with a pakka wood or rosewood handle. For the field, a hunting or skinning knife with a full tang and a rosewood or hardwood handle. Our wood handle knives cover both, in Damascus and plain steel.

A dense hardwood that takes oil and holds a full tang: rosewood, walnut and olive wood are all used here. Pakka wood and stabilized wood are resin treated and resist moisture better. Whichever you choose, wipe the handle dry and keep it out of the dishwasher.

The blade and the leather sheath or guard can be engraved as a paid option, but the wood handle itself takes no engraving, and a set's knife roll is not engraved. Put the name or date on the steel or the sheath instead, and the wood stays as it is.

Wipe it dry after use, keep it out of the dishwasher and away from long soaking, and rub on a little food safe oil or wax now and then. Heat dries wood and can crack it, so do not leave the knife on a dashboard or radiator.

Yes. Fixed blades come with a Crownridge char leather belt sheath or blade guard, pocket knives with a belt slip, and kitchen sets with one leather knife roll, all at no extra cost. Most of the wood handle knives are full tang.