Slashing hanging rubber hose and the water bottle were a piece of cake. The belly, good balance and fine edge combined to make slicing meat and vegetables a pleasure. After the chopping the blade was still sharp enough for camp kitchen work. We took down a tree with a 6-inch-thick truck just because we could. We cut through 3-to-4-inch-thick saplings with two strokes. Its forward weight and blade design promote efficient chopping. Its forward weight and terrific blade design promote efficient chopping. Lee Ermey, the unforgettable Gunny who serves as the knife’s namesake, spent some time in jungles because this combination chopper/slicer’s performance is on par with village-forged bolos I’ve used in Southeast Asia, and that’s a high compliment. The KA-BAR Gunny is a hybrid design that resembles a bolo. MSRP: $229 The El Gigante also proved its mettle after chopping wood by slicing a tomato nice and thin. It cleaved 2-inch pine saplings in one stroke. A tree branch succumbs to the reflective blade of the Boker Arbolito El Gigante. Like all well-designed and crafted bowies, this is a versatile all-around knife. We slashed rubber hose and the water bottles with ease. The quarter-inch-thick spine was brought down to a well-supported edge fine enough to slice tomatoes, and slice meat thin enough to see light through the slices. It cleaved 2-inch pine saplings with one stroke. Construction is top quality so is performance. Balance is excellent, all very much in the bowie tradition. The Boker Arbolito El Gigante is a handsome classic bowie with a stonewashed blade, comfortable handle and nice leather sheath. LONG, TALL & HANDSOME: Boker Arbolito El Gigante We also, just because, cut hanging rubber hose and slashed through water-filled plastic bottles. We chopped and split wood and sliced meat and tomatoes. We reviewed the test knives with that standard in mind. The advantage of the big blade was illustrated to me one day when I was working alongside a villager who, with his bolo and its 14-inch blade, cut wood for a fire, bamboo poles for a cooking rack, lopped off a banana leaf on which he filleted two large fish and sliced them thin as a sushi chef-all in the time it took me to bring down a few stalks of bamboo with my hair-shaving-sharp Randall Model 1. They use them for everything from rough work such as cutting poles and opening coconuts, to dressing out pigs and game, to delicate work such as slicing mangoes. I’ve lived and worked with indigenous peoples in Latin America and Southeast Asia and found that wherever folks live close to the earth, they use big knives-machetes, parangs, goloks, bolos and the like. Little knives are convenient to carry but, if you have a lot of work to do, big knives are it. We fossick for intriguing and symbolic woods for our handles, such as Gidgee from the Simpson Desert which we think pays great homage to the Australian 'Big Red' outback.Wherever folks live close to the earth, they use big knives Our wood handles are sourced from the length and breadth of Australia. Practically, this creates a non-stick surface to help glide through vegetables without sticking. From the beaches in Bondi to the dunes on Birdsville, we stand on a sandy country. Sandblasting the top section of the blade seemed fitting for an Australian knife. The high carbon content core ensures a razor-sharp cutting edge, clad with stainless steel for protection. VG10 high carbon Japanese steel construction with sandblast finish. The images attached are for guiding purposes, so wood grain and resin will vary between individual knives (not the same as the one in the picture). *Please Note: Handles are made using Australian wood burl (roots) so each knife is unique. Select your handle colour, and (optional) engraving. Great for small chopping, garnishes, and in-hand cutting. Smaller than the Wombat, the Koala chews through eucalyptus leaves all day.
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