Pros: Blade Sharpness, Sheath/Scabbard, Overall Quality, Finish
Cons: Blade Material, None
Nicely made but has (IMO) two inherent flaws
>> I bought this knife over a year ago and back then the Roamer 300 had a high, flat saber grind. The KC web page for the Roamer 300 now says it has a hollow grind, I don’t know if SW changed the grind or if it’s still a flat grind but I’m basing my review on it having a flat grind. << This knife was obviously made for bushcraft/survival with an eye towards chopping/battoning wood. I’m not one of those who believes knives should not be used for chopping wood. If you want a knife for chopping wood just design it properly and use the right materials. The Roamer 300 is a beefy knife with a wide, thick blade. The blade is made of D2 steel, it’s 1 1/2” wide; blade thickness is 0.2” (a little over 3/16”); blade length is 6 1/8”; overall knife length is 12 1/8” and has a full, tapered tang hidden in the handle; knife weight is 10.75 oz., sheath weight is 4.6 oz. so together almost a pound. Despite having a flat grind, because the blade is so wide and the grind so high, the lower half of the blade is thin enough that it can get a pretty good, sharp edge on it and the factory edge IS sharp. The sheath is nicely done Kydex, it comes in two pieces, you have to bolt the belt loop onto the sheath with the (included) screws. A good bushcraft knife has to be strong and tough and resistant to breaking and that brings me to what I consider are the two flaws in this knife: flaw #1- the steel. D2 is a very high (1.5%) Carbon, high (12%) Chromium steel. It has a large amount of (Chromium) carbides which makes the steel very hard and very wear resistant but that also reduces the toughness of the steel. D2 is low on the toughness scale for knife steels. D2 is good for doing a lot of cutting/slicing before you have to sharpen the knife. Because of it’s low toughness I think it’s not very good for chopping wood. Why did they use D2?…probably because this knife was made in China (for Steel Will) and D2 is cheap and plentiful in China right now. flaw #2- the grind. A flat grind is good for chopping but not so good for cutting/slicing because the blade just above the edge is thicker than a hollow ground blade is. So they used a steel that’s better suited for cutting/slicing but not tough enough for chopping and they used a grind that’s better suited for chopping but not so good for cutting. I’ve already seen one review (on shmamazon) where someone got a broken blade (picture included) from chopping with this knife. I like Steel Will knives and I admire their commitment to quality but knife makers/companies need to think these things out before they commit to and make a knife. They should have used CPM-154(CM) for a stainless steel or, for maximum toughness, they should have used…what?…that’s right…CPM-3V. I blame myself for not knowing enough about knife steel and knife design when I bought this knife, I bought it because I liked the way it looked. I’ll still give this knife 3 stars because it seems well made, fells good in the hand and handles nicely. I’ll have to find some use for it but I will not chop or batton with it.