Not sure which knife?
Answer a few questions and we'll shortlist knives from our shelf that actually suit the job. No blade-steel knowledge needed.
What will you mostly use it for?
How big do you want it?
Will it get wet?
Will it take a beating?
How do you feel about sharpening?
What's your budget?
Any interest in limited editions?
What is blade steel, and why does it change the price?
Every blade balances four things: how well it resists rust, how long it stays sharp, how easily you can sharpen it again, and how well it resists chipping. No steel is best at all four, which is why we stock a range instead of one "best" knife.
Cheaper steels sharpen in a few strokes on a basic stone but need touching up more often. Premium powder steels hold an edge for weeks of hard use, but when they do go dull you'll want a diamond stone — and many of them chip sooner if you hit something hard.
Rust resistance is separate again. A knife that lives in your pocket can get away with almost anything. A knife that goes to the coast, on a boat, or into game needs a steel built for it, or you'll see staining within days.
One honest caveat: heat treatment and how thinly a blade is ground often matter more than the steel name on the box. Treat these ratings as a guide, not a guarantee — and come handle a few in the showroom if you can.
Still stuck? Mail info@jtoutfitters.co.za or come see us at the Kempton Park showroom — you can handle them before you buy.