If someone says, “fighting knife,” at least in the US, there’s a good chance that the classic KA-BAR Marine combat knife pops into your head. That doesn’t mean there isn’t room to innovate a trusty classic. The KA-BAR has ridden on the hips of countless servicemen for nearly 80 years. It still soldiers on to this day. Olean, New York-based KA-BAR Knives continues to update its designs and materials, giving end users at the tip of the spear even more options to use what suits them best. The latest example of that is the KA-BAR 1266 Modified Tanto.
‘Modified Tanto’
So what is the 1266, and what makes it different from other KA-BARs? The 1266 is actually based upon KA-BAR’s other tanto design: the 1245. Unlike the classic clip point KA-BAR, the 1245 uses an 8-inch blade (as opposed to 7 inches) and an angled “American tanto” style point. KA-BAR calls the 1266 a “Modified Tanto” for two reasons. First, it’s built off the same blade blanks as the 1245. Second, its blade profile is like a historical Japanese tanto, which is much less abrupt and angular than the 1245’s Americanized style.
The 1266’s blade is 0.165 inch-thick 1095 Cro-Van steel, a classic and proven carbon steel (also used in KA-BAR’s other military grade knives). The steel is treated to a 56-58 Rockwell and has a flat grind with a long, false swedge that tapers to a keen point. KA-BAR fits the 1266 with a synthetic Kraton G handle that mimics the style and handling of its stacked leather handles, but is much more resistant to the elements. It has a through tang design, a pinned steel pommel, and a straight, steel double cross guard.
Diese Geschichte stammt aus der July-August 2020-Ausgabe von Knives Illustrated.
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Diese Geschichte stammt aus der July-August 2020-Ausgabe von Knives Illustrated.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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TIP TALK
UNDERSTANDING THE DIFFERENCES BETWEEN BLADE TIP SHAPES AND WHY IT MATTERS
HOLDING FIRM
GETTING A GRIP ON KNIFE HANDLE BENEFITS, MATERIALS, AND FUNCTIONALITY
EDGE UP
TIPS, TRICKS, AND TECHNIQUES TO SHARP WHEN ADVENTURING FAR FROM HOME
THE COMBAT KITCHEN
SLICE, DICE, CHOP, AND CUT: FOOD PREP WITH BLADES FROM POPULAR TACTICAL KNIFE COMPANIES
MORAKNIV Classics
THESE TIMELESS BUSHCRAFT KNIVES HAVE BEEN UPDATED AND ARE BETTER THAN EVER
ONE FOR THE ROAD
CHOOSING AN “EVERYWHERE KNIFE” CAN BE DIFFICULT DUE TO COMPLICATED KNIFE LAWS
TRAVELING LIGHT
SOMETIMES, INEXPENSIVE UTILITY BLADES YOU PICK UP AT YOUR DESTINATION CAN GET THE JOB DONE
MATCHED PAIR
JB KNIFE WORKS LAYMAN KNIFE AND GAMBIT HATCHET COMBO: ONE PICKS UP WHERE THE OTHER LEAVES OFF
WHEN BIGGER IS BETTER
THE CAS IBERIA CHOP HOUSE IS A MACHETE THAT PROVIDES BIG BLADE CUTTING POWER
KITCHEN KNIVES DON'T HAVE TO BE DULL
I have a confession to make. See if this sounds familiar. I take meticulous care of the knives I use for everyday carry, hunting, and general woods wandering. I wipe them down with an oily cloth after use and I never let them get too dull. Seldom do I have to restore a damaged edge. Most of the time I simply touch up the edges of my pocketknives with a few careful strokes across the rough bottom of a ceramic coffee cup. That’s usually all that’s needed. I don’t use my knives as screwdrivers or pry bars. As a matter of fact, I still have the very first knife I ever owned, an old Boy Scout knife that was handed down from my older brother. The blades have a deep patina that comes with using carbon steel over the years, but the knife is very usable still.
