The story behind the Deer Knife
“I approached the knife masters at Flint and Flame, who make all my chef knives, and asked if this was a project they could support – and they did…
As a professional Chef and hunter, Knives are my main tool both in and out of the kitchen, and I could not understand why all the hunting knives on the market today seem to work poorly.
It seemed like most of them were designed to look cool, but blade shapes are not quite right, handles and guards are unwieldy, and steel is often too hard, preventing resharpening.
14 prototypes over 2 years have helped the development of this tool – the finished prototype then dressed over 400 deer, went through the dishwasher every time, is still razor sharp, and feels like an old friend.
This knife truly works!
Our Deer Knife is currently being rigorously field tested by hardened professionals all over the world, from North America to New Zealand to Africa. The universal feedback is: No failures, no breakages, and here we have a knife for life…”
The materials used
The blade is Sandvik 12 C 27. This steel was settled on after much arguing because of its perfect balance of properties.
Made in Sweden, the steel is hard enough to take and hold a good edge, but has sufficient carbon to resharpen easily. 3mm thick, the blade is rigid and very strong.
It is stainless enough to resist the corrosive elements of blood, and puts up with going through the dishwasher repeatedly. It is very expensive however – but good things are worth paying for.
The handle is made from G10, a woven fibreglass style compound that is resistant to almost everything you can throw at it. The shotgun style checkering and vertical grooves give amazing grip, even when skinning a fatty Wild Boar.
The slim Brass bolster is aesthetically pleasing and helps you find the knife if you put it down in the grass or on the ground.
The signature cartridge in the Butt of the knife is a British .303 by Hornady. This great calibre is an important part of my heritage and of course is a rimmed round, so it grips the tab of the sheath to secure the knife.
It also opens bottles!
As with the knife, the sheaths (you get 2) are carefully designed to be pleasing and functional. One leather, the other ballistic nylon.
The signature tab grips over the .303 and hold the knife securely.
The Knife in Use
The Robinson Deer Knife is expressly designed to facilitate the neat, clean dressing of deer. The first element of dressing a deer is always the Bleed.
The drop pointed, sharp tip cleanly penetrates the skin and will effortlessly slide in to reach the aorta and major blood vessels.
On a big animal, the tapered guard will allow you to push the knife in as far as necessary to reach the blood vessels.
Next step is cutting out the reproductive organs and cutting around the anal sphincter.
This the knife does with ease, the ergonomic handle indexes the blade – indeed a veterinary friend told me that it was like using a scalpel!
Next the gutting stroke with a reversed blade. The drop point and lack of guard allows very precise cutting so no guts are punctured.
If no saw is available the blade is thin and strong enough to cut through a sternum with some effort and skill!
Removal of legs and head is easy – the curve of the blade nearest the guard keys into the joints and does the job really well.
Lastly the curved shape of the front of the blade makes for an amazing skinning tool.