Ka-Bar Adventure Potbelly Knife

Ka-Bar Adventure Potbelly Knife
4.3 out of 5 stars
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Blade length 7 inch Overall length 12.625 inch Blade thickness steel .25 inch 1095 cro-van steel Hollow ground, 0.25 thick 1095 crow-van blade, HRC 56-58 Powder-coated for corrosion resistance Multi-position handle with Adventure grip Sheath with stuff sack 8 of Adventure cord

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Do you know what is the superiority of this Ka-Bar Adventure Potbelly Knife?


The Potbelly — the workhorse Adventure blade — borrows its strength from legendary big blades like the kukri and the machete for amazing chopping power. This is a perfectly turned knife, with weight-forward balance for heavy cutting and multi-position handle that allows for delicate work. The handle is texture with our proprietary Adventure grip so you re always in control, even when things get messy. The blade is precision crafted from 0.25 1095 crow-van steel, hollow ground to a razor s edge and powder coated for corrosion resistance.

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Customer reviews

teugene: Heavy-duty and worth every cent

I love big knives. Actually, I love knives in general and have for as long as I can remember , but it s the big, strong blades that I like the best. This Ka-Bar certainly meets my expectations and then some. It has a blade thickness of 1 4 of an inch 6 mm and is about 7 1 4 inches long with about 6 1 4 inches sharpened. It probably is not as indestructible as a BK2 because the blade is more narrow where the tang begins, whereas the BK2 is wider and heavier. But this is obviously a very tough knife. The textured handles are a lot better than grivory If you want a knife that will chop like a hatchet and still be able to slice at the camp fire, this one will not disappoint. But let me say something about putting an edge on this thing. As I said, I like the big knives and I have other Ka-Bars, Condors, Ontarios, Schrades, Bucks, and Cold Steel knives, a couple of dozen of em. Once in a while, a new knife will arrive and already be sharp enough to suit me. Usually, though, I have to put my own edge on them before I can say, That s the way a knife should cut. Laugh if you want, but what works best in my opinion and experience is an AccuSharp and a Rada. Ordinarily, the Rada alone will do the job. Sometimes the AccuSharp is needed to set the edge and then the Rada will finish the job. Okay, so I get this Potbelly and it isn t nearly sharp enough to meet my standards. No problem, I am thinking, and get the two sharpeners out to work it over. They not only didn t work it over, they didn t work at all I get nothing from them I get out my rarely used diamond hones--no good. I get out my Gatco system with the clamp and plastic guides to be able to keep a consistent angle--no good. So after a couple of hours of getting nowhere, I m thinking, What the hell I still can t cut paper I ve never failed to get a nice edge before, and never had to work as hard. I thought I may have gotten a knife with an uneven grind, but they looked okay from both sides. Getting to the end of this story, I went back to the Rada and pulled it through the wheels literally hundreds of times. Those hardened steel wheels slowly removed steel from the blade, leaving behind an impressive pile of 1095 carbon steel dust. But the Potbelly is sharp enough to suit me now, and I really like it. Professional sharpeners probably could have fixed the edge in just a few minutes. But the things I use cost about 10 apiece and work just fine almost all the time. By the way, the sheath is a heavy canvas type of material, strongly constructed although some rivets would have been nice to see--there aren t any , and would appear to be able to last a long time. This is a heavy-duty survival knife that is well worth the money.

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