Horn Dog, you used to own a very expensive Killa Zilla Test Team (KZTT). How does the 1311 compare? If you could have both and cost was not an issue, which one would you USE? Would you find tasks for both? If so, which would you prefer to use the most?

Also see this post:

http://www.scrapyardknives.com/ubbthread...ge=0#Post671926

Kookery, you might also ask Jroden. He has a 1311 and a KZ that he convexed.

I found his post that compares them. It just makes me want both <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

I sold the KZ. It was very heavy. It made a great chopper and splitter, but way too heavy to swing all day in the bush (at least for this old man). For all around, the 1311 is just about perfect for my uses. It is basically a short machete made with high quality steel.

Well, the master has spoken. Thank you. I wonder what place the kukri has when challenged by the finest machetes?

When in heavy tropical vegetation, I find a kukri much less useful. There simply isn't enough woody-stuff to stand up to it. But I have razor grass that grows 2 inches per day. They're just night and day.

I think you mean to say the 1311 is better for your razor grass? Is the 1311 better than an old fashioned machete, in that case?

I would love to see a blade that's curved for more "bite" in the cut where it makes contact with the target. I'd also want it in a bigger size, and maybe also in this same size too, for a set of 2. 13 to 14 inches and 18 to 20 inches.

Granted, most branches and stems of things to be cut are already round, but even a very slight curve would still probably give improved cutting ability over a straight edge.

I'm sure something like that has already been thought up, but maybe it's not that big of a deal for most people's uses of these?

Agreed, standard thickness traditional kuks are usually to thick and to short to be very effective at grasses. The 1311 is a real nice compromise between a thick chopper and thin machete.

Exactly. It's a great compromise. And as Horn Dog said, the 1311 is some nice steel.

So far as a long, curved blade is concerned, that sounds like a cane knife. Also, the panga has a big, up-swept hook on the end that adds mass. Sharpen that hook and you get what is used here to cut vines and sugar cane. The swing doesn't have to be precise and the vine doesn't move out of the way.

When you get into large curved blades its hard to keep a good performance
To price ratio

Are the curved blades more expensive to make? It wouldn't have to have much curve to it. Even a slight amount will make a big difference in ease of cutting over a straight edge. I would love to see something like that from Busse kin, with their nice steel and heat treatments.