Comparison Mora Robust vs Mora 546

Profile of the main blade used in a knife.

The profile describes the overall shape of the blade; Its purpose and the features of using the knife depend on this. Among the most popular profiles nowadays are drop-point, clip-point, normal blade (classic), bowie, tanto ; however, there are many other varieties such as dagger, wharncliffe, etc. It is worth noting that the difference between some options is quite arbitrary; the same actual shape from different manufacturers (and even from different sellers) may formally refer to different types of profile. So here we will look at the classic, most characteristic features of the different options. They are:

— Normal blade (classic). The traditional profile of the blade, in our area known, in particular, from Finnish knives (finks). The butt of the “classic” is strictly straight (this is the main difference from the drop point), while the blade has a straight shape in the back and middle parts, and in the front it is rounded upward and forms a pronounced tip. This shape makes the blade easy to manufacture and at the same time universal; it works equally well for cutting and piercing, allows the knife to be used for planing, etc.

— Drop-point....The profile is in many ways similar to the normal one described above and differs primarily in the shape of the butt - it is not straight, but somewhat bent downward in an arc closer to the tip. It is also universal, while the proximity of the tip to the load axis contributes to higher efficiency when working on a puncture (although in general such blades are not considered as a serious piercing tool). Thanks to this, as well as ease of production, low cost and reliability, drop points are extremely popular in modern knives.

— Clip-point. Another universal profile, similar in shape to a drop-point, but differing in one characteristic detail: the front part of the butt, going down to the tip, is made not in the form of an arc, but in the form of a straight bevel at a relatively small angle. This further increases the effectiveness of the piercing effect; clip points are considered more "aggressive" than drops, and better suited for use as a weapon. However, such knives are still primarily tools and also perform well in this role, and in a fairly wide variety of tasks.

— Bowie. A profile originally created for combat and hunting knives. The shape of the blade itself is similar to the options described above - it is straight in the back and middle parts and smoothly curved to the tip in the front. But in terms of the shape of the butt, the “bowie” is a kind of opposite of the “drop point”: the front part of the butt is made not convex, but concave, as a result, the tip turns out to be “snub-nosed”, slightly raised up. Many value such blades primarily for their characteristic external style, but they also have very practical advantages: a center of gravity shifted back (which is especially noticeable on large, heavy knives) and high efficiency both when cutting and when piercing, which is enhanced in some models the presence of sharpening on the concave part of the butt.

- Tanto. Originally, a tanto is a traditional Japanese dagger; however, modern knives most often use not the classic shape, but the so-called “American tanto”, with a characteristic angular blade shape. Actually, the blade in such knives is straight or slightly curved (convex) along almost the entire length, but closer to the tip it sharply bends upward, forming a clearly defined angle (Japanese tantos do not have such a break and the blade bends smoothly). The American tanto is distinguished not only by its stylish, “aggressive” appearance, but also by its excellent stability when piercing (as well as efficiency when cutting), which is what determined its wide popularity.

— Spay-point. A type of profile similar in shape to the clip-point described above, but having a larger bevel angle. As a result, the angle of the tip where the butt and blade meet is more blunt, which reduces the effectiveness of deep piercing blows, but makes the blade more durable and resistant to various loads. The latter can be very useful for various chores; in particular, spay-point is quite popular among skinners - hunting knives used for skinning prey.

— Spear-point. A type of profile inspired by the tip of a spear. A full-fledged spear point has symmetrical outlines, sharpening on both sides and is used mainly in combat and hunting knives; the shape of such a blade is designed primarily for efficiency in stabbing strikes. However, there is also a simplified, more “peaceful” version of this profile: its shape is similar to the drop point (see above), but on the front of the butt, in front of the tip, there is an additional descent that forms a false blade or even a full-fledged additional blade. Such “spear points” have mainly economic purposes.

— Dagger. The profile shape derived from daggers: a double-edged blade, usually long and narrow, strictly symmetrical in shape, with a clearly defined tip. In many ways similar to a spear point, however, it is designed not only for piercing, but also for cutting; some models may even have different sharpening on different sides of the blade (smooth on one side and serrated on the other).

- Сhisel. This name translates as “chisel”, and it quite clearly describes this type of profile. Such blades have a rectangular or similar shape, there is practically no point in them, and on the front side of the blade there is an additional cutting edge located perpendicular to the main blade. In general, chisel is a rather highly specialized and therefore poorly widespread type of profile: it is convenient for some specific work, but in terms of overall functionality and practicality it is inferior to many of the options described above.

— Clearer blade. A profile similar in shape to the blade of a kitchen hatchet: wide, massive (however, holes are often made in the blade to reduce weight), with a straight or slightly rounded blade shape and often without a pronounced tip - the front part of the blade in such cases looks perpendicular or almost perpendicular cut. Many of these models are similar to the chisel blades described above, but the leading edge in the “jibs” is not sharpened. There are, however, other variants of the shape - for example, with a blade clearly rounded upward and a bevel of the butt, reminiscent of a shortened and thickened version of a clip-point or bowie (see above). However, in any case, cleaver-type blades are designed mainly for cutting and sometimes chopping, and are poorly suited for thrusting or not at all.

- Sheepsfoot (“sheep’s hoof/sheep’s leg”). A profile that is a kind of opposite to the “classic” described above: the blade in such blades is made straight or almost straight, and the butt in the front part is rounded down towards the blade. As a result, the tip turns out to be as non-aggressive as possible, practically incapable of piercing. Due to this, the “sheep’s leg”, among other things, is considered an ideal option for a rescue tool: with such a knife you can, for example, cut a seat belt that fits tightly to the body without fear of injuring a person.

— Wharncliffe. A profile reminiscent of the sheepsfoot described above; sometimes these two options are even combined into one type. However, there is still a difference: in the Wharncliffe, the butt in the front part descends to the tip along a gentler arc than the sheepsfoot, and this arc begins noticeably closer to the handle. The advantages of this profile are considered to be high cutting accuracy (due to the straight blade along the entire length), as well as good suitability for planing and scraping (for the same reason). In addition, the tip also turns out to be quite functional; it can, for example, accurately cut out a shallow contour of a complex shape. However, in general, this profile is not as versatile as the same “classic” or “drop point”; It initially gained popularity in “gentleman’s knives” - small pocket folding models of the EDC category. It is also worth noting that there are several other variants of the “wharncliffe” on the market - with a slightly curved upward rather than straight blade.

- Skinner A profile found exclusively in hunting knives and having a rather narrow specialization - “skinner”, as the name hints, is intended for skinning hunting trophies. Accordingly, the shape of the knife is optimized for maximum convenience during such work. The blade is made quite wide, often also quite short. In shape it is somewhat reminiscent of a drop point (see above), however, “skinners” have an extension closer to the tip, and the tip itself may not be provided at all - knives of this type are not designed for piercing action. Because of these features, “skinners” are practically unsuitable for use for any purpose other than their primary purpose; It makes sense to buy such a knife in addition to a universal hunting knife (or an “arsenal” of several knives).

- Gut-hook. Modification of the drop-point profile (see above), found in hunting knives. On the butt of such a blade, at the very tip, a special hook is made with a sharpened inner edge; This type of hook is convenient for skinning and butchering prey. At the same time, the knife turns out to be almost as universal as the original drop-point - thanks to the similar outline of the blade; The only thing is that the gut-hook is not well suited for strong stabbing blows, since the presence of the hook somewhat reduces the strength of the blade. We also note that almost all such knives are made non-folding - this design for “gut-hooks” is considered optimal, taking into account the profile features.

— Persian-point. A profile somewhat similar to the bowie described above and differing primarily in the shape and size of the concave part of the tip: it occupies most of the butt, and sometimes the entire butt is made concave. We also note that the degree of curvature of the butt can be different - from an almost straight shape, slightly different from the “classic”, to a pronounced arc of a bizarre shape, with a variable bending radius. Persian-point is one of the “historical” profiles used since ancient times; it allows you to use the knife with equal efficiency both as a weapon (including for stabbing) and as a tool for various household tasks. However, the features of application greatly depend on the specific shape of the blade.

—Hawkbill A downward curved sickle-shaped blade, reminiscent in shape of the beak of a bird of prey. The tip of such a blade is obtained noticeably below the center line, and sharpening is carried out along the inner, concave side of the blade. Classic representatives of “hawkbills” are karambits - knives originally created for a rather specific application; See "Type" for details.

- Recurved blade. A profile suggesting an S-shaped blade - slightly tapering from the base to the first third, noticeably widening towards the second third and with a clearly defined tip; the butt shape is usually similar to the drop-point profile (see above). Many consider the stylish and aggressive appearance to be one of the main advantages of this profile. As for functionality, the recurved blade is intended mainly for chopping, rough cutting and ripping; For piercing effects, as well as precise cutting, such knives are poorly suitable.

- Latin. Traditional, the most common type of profile among machetes; originally appeared in Latin America, hence the name. The latin blade has some expansion closer to the tip, most of the blade, starting from the handle, is flat, but closer to the end of the blade the blade rises in a steep arc towards the tip. The butt is straight or slightly concave; in some models it may be equipped with a serrator or even a full-fledged saw. Like all machetes, “Latin” blades are intended primarily for chopping, which is facilitated, in particular, by the blade’s center of gravity shifted to the tip; For more information on the use of such tools, see “Type”.

- Golock. Blade profile originating from Malaysia; found exclusively in machetes. Initially, the “golok” is a heavier, thicker and at the same time shorter profile than the traditional “Latin”; it provides for a noticeable expansion towards the end and a cutting edge rising steeply towards the tip, which gives the blade a distinct teardrop shape. However, nowadays, under the designation golock, blades are produced that are very far from the original configuration and resemble drop-point, or even sheepsfoot (see above).

— Parang. Another type of machete comes from Malaysia: a large and heavy blade of a curved shape, with a convex (curved upwards to the tip) cutting edge and a noticeable expansion from the handle to the end (more pronounced than in classic Latin-type machetes). The tip itself is most often located at the line of the blade, but it can also be located higher, in the area of the butt line. We also note that the “parang” profile also includes requirements for the handle: it must be curved downwards and have a thickening at the end for a secure hold in the hand. Thus, the overall shape of such a machete is S-shaped. Due to their shape and heavy weight, parangs allow you to chop effectively with a small swing.

— Kukri. Profile used in knives of the same name; In our catalog, such knives are classified as machetes, but initially “kukri” is a separate type of heavy knife, whose homeland is Nepal. This profile is difficult to confuse with something else: the long (several tens of centimeters) blade is curved downwards, noticeably widened near the tip and sharpened along the inner, concave side. This shape, combined with a forward center of gravity, makes the kukri extremely effective for chopping. Such knives are also used as combat knives, but in general they are very versatile tools, suitable for peaceful use in tourism, agriculture, etc.

- Bolo. The blade profile of the machete is also known as “Filipino” - based on its place of origin. The peculiarity of such a blade is that starting from the second third (when viewed from the handle), it expands in both directions - both towards the blade and towards the butt - and then converges to the tip, located almost on the center line of the knife (usually slightly above or a little lower). The blade itself can be either convex or S-shaped, like a recurved blade (see above). Initially, the “bolo” was an agricultural tool; its original purpose was to cut down bushes and small trees.

The thickness of the knife blade at its thickest point (usually at the butt). According to this parameter, one can to some extent evaluate the strength of the blade for transverse loads: a large thickness gives an appropriate margin of safety. At the same time, one should not forget that the “endurance” of a knife as a whole depends on many other features of its design, and only blades made of materials similar in properties can be compared in thickness. But what this indicator directly affects is the weight of the product.

Also, legal issues can be associated with the thickness of the blade, which determine whether a particular knife belongs to a cold weapon and the corresponding rules for buying, wearing and storing. The relevant rules may state, for example, that blades with a thickness of more than a certain value cannot be classified as melee weapons, regardless of other features.

The material from which the knife handle is made. For models with handles with overlays, in this case, it is usually the material of the overlays that is indicated.

The list of the most popular modern materials includes plastic, micarta, rubber, fiberglass, CFRP, wood, metal, in particular aluminium, steel, titanium, brass . There are other, more specific options, such as animal bone or horn.Here are the main features of different materials:

— Plastic. Plastic is often associated with cheap products, but in the case of knives, things are ambiguous. The fact is that there are many varieties of this material on the market, including very high quality, and the real properties of the plastic handle depend primarily on the price category of the knife. At the same time, some features are common to all variants. On the one hand, plastic in general is quite inexpensive, while being easy to process, it can easily take on complex shapes and almost any colour shade. In addition, it is relatively light, resistant to water and...quite durable. Among the disadvantages: most types of plastic are inferior to metals in reliability and can crack from a strong impact, and this material scratches much easier.

— Fiberglass. Most often, this term does not mean pure fiberglass (it is not suitable for making handles), but fibre-reinforced plastic — a composite material that combines glass fiber and a binder polymer. This material is lightweight, resistant to water and temperature changes and very durable — its most advanced varieties are not inferior to steel. Like ordinary plastic, it is well suited for creating complex shapes. Another advantage of fiberglass is low thermal conductivity — in other words, such a handle does not “cool” the hand much in the cold. However the price of all these advantages is quite high.

— Wood. This material has been used for knife handles for a long time, but does not lose popularity today. Many appreciate wood for its pleasant and stylish appearance, but its advantages are not limited to this: wooden handles are relatively light, pleasant to the touch, including and in cold weather, and also do not slip out of the hand. On the other hand, a wood that does not receive a special treatment tends to accumulate moisture, which leads to loss of "presentation" and even damage; in addition, this material is quite sensitive to cracks and scratches. It is worth saying that different types of wood can be used in knife handles, including those that are devoid of the shortcomings described above — but they usually weigh a lot and are very expensive. Relatively simple options can be quite expensive.

— Rubber. Classical rubber is well suited for kitchen knives, but is poorly suitable for camping and other similar models due to softness, and therefore is rare. Specific types of rubber are more commonly used; their properties are usually largely similar to the plastic described above.

— Steel. One of the most popular materials for multi-tools, where the handles are subjected to significant stress; however, it is also found in knives. The key advantages of steel are high strength and reliability. It has a rather large weight, but massiveness often also turns out to be a virtue — in particular, it creates an additional impression of strength and reliability. Among the unequivocal disadvantages of steel, one can note the tendency to “cool” fingers and slip out of wet hands; however, the first moment is noticeable only in cold weather without gloves, and the second is often compensated by a relief notch, which provides additional security in holding. It is also worth considering that different grades of steel may have different resistance to corrosion, some varieties may require additional care.

— Aluminium. Another material that is quite popular among multitools, but also used in knives. In many respects it is similar to steel, however, on the one hand, it weighs less and is more resistant to corrosion, on the other hand, it costs more.

— Mikarta. Material from the family of textolites; A “layered” composite that combines a fibrous material (such as paper, fabric, or fiberglass) with a polymeric filler. The specific composition of micarta may vary, but high-pressure sintering is a mandatory feature of production. Thanks to this, the material is very dense, durable and reliable, it is suitable even for top-class knives, and the low-cost allows the use of micarta in low-cost models. On the practical side, micarta is quite pleasant to the touch, absolutely insensitive to water and temperature changes, does not cool the hand and does not conduct electricity. In addition, micarta handles also look good: for example, many of them have characteristic patterns that mimic the texture of wood.

— Titanium. Titanium-based alloys can be classified as premium materials. In addition to a solid appearance, they have low weight combined with high strength. In addition, titanium handles are well suited for use at low temperatures due to their low thermal conductivity. The main disadvantage, traditionally for such materials, is the high cost.

— CFRP. Composite material combining carbon fiber threads (carbon) and a plastic base. The main advantage of this material is its high strength, comparable to that of steel — despite the fact that it weighs much less, besides, it is absolutely not subject to corrosion. On the other hand, carbon fiber does not tolerate point impacts well — cracks can appear from this; and the cost of such handles is very high.

— Animal horn. Natural horn (for example, deer or bull) is one of the traditional materials used for knife handles for a long time. The main advantages of this material are an aesthetic appearance with a characteristic pattern, as well as a relief texture that makes it easier to hold the knife in your hand. In addition, low thermal conductivity contributes to the comfort of holding, due to which the handle does not cool the hand. On the other hand, the horn is less durable than the same steel or fiberglass. Therefore, nowadays, this material is used mainly for aesthetic reasons — to give the knife a characteristic style.

— Bone. Another "traditional" material, in many respects similar to the horn described above — in particular, the bone is pleasant to the touch and looks stylish in "hunting" knives, but in terms of strength it is somewhat inferior to more modern materials. The main difference from the horn is that bone handles have more variations in texture and colour, and their surfaces are usually smooth; the latter can be both a disadvantage and an advantage, depending on the preferences of the user.

— Leather. Leather overlays on the handle not only give the knife a stylish appearance, but also provide quite practical advantages: such a surface is reliable when held both with bare hands and with gloves, it does not cool hands and is pleasant to the touch. On the other hand, such a design is quite expensive and does not have clear advantages over simpler materials. Therefore, leather is used mainly as an element of external design, and not for practical reasons.

— Bronze. An alloy based on copper, usually with tin, having a peculiar colour (reddish or golden). In terms of basic properties, it is similar to steel (see above), on the practical side it differs only in its original appearance and higher cost. Therefore, bronze is rarely used, mainly to give the knife an original appearance.

— Brass. An alloy based on copper and zinc, with a characteristic golden colour. It is similar in characteristics and application to the bronze described above, it is used more for aesthetic rather than practical reasons.

— Metal. This option is indicated for models in which the manufacturer, for one reason or another, did not specify the specific composition of the metal used for the handle (steel, aluminium, bronze, etc.), as well as for handles consisting of unusual alloys that are not related to any one of the options above. The specific properties of the "metal" may be different, it is easiest to evaluate them by the price category of the knife.

The total weight of the knife. It is worth evaluating this indicator depending on the type (see above) and purpose: for example, for a compact hiking model, light weight is usually a virtue, among hunting and fishing it all depends on specialization, and a machete, by definition, must be weighty — otherwise, cut with such a blade it will just be uncomfortable.