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R. Murphy Skinning Knife 4-1/4" 1095 Carbon Steel Blade, Zebrawood Handle - RMSKINNER

Customer Reviews 4.667 Read 6 reviewsWrite a Review
Part Number: RMSKINNER
Manufacturer: R. Murphy Knives
Retail Price: $44.95
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$33.95
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Description
RMSKINNER: R. Murphy Skinning Knife: 4-1/2" 1095 Carbon Blade, Zebrawood Handle
R. Murphy Knives
 
Skinning Knife with 12 gauge (2.8 mm) 4-1/2" blade made from 1095 high carbon steel available in a variety of richly grained exotic hardwoods. These scales are oiled Zebrawood and attached with three brass rivets. Top grain leather sheath included. Made in the U.S.A.
Specifications
  • Blade Length: 4-1/2"
  • Blade Steel: 1095 Carbon Steel
  • Overall Length: 8-1/2"
  • Handle Material: Zebrawood
  • Made in the USA

UPC Code: 000000168991

Leather Sheath
Leather Sheath
Leather is known for its durability and traditional appeal. When compared to Kydex it is preferred for its silence when bumped against other objects, as well as blade retention.
1095 Carbon Steel
1095 Carbon Steel
An excellent hard use steel, 1095 is a primary choice for camping and larger fixed blade knives for its extreme toughness and ability to hold an edge. Corrosion resistance is very limited with this steel (it will rust) and most blades come with a coating to prevent premature rusting.
Made in USA
Made in USA
This product is USA born and raised.
Wood Handles
Wood Handles
Provides a traditional, natural look and feel to a modern tool. Wood absorbs shock well and is popular in axe handles.
4.667 (6 reviews)
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4 out of 5
Wes
A Location
Dec 26, 2016
Pros: Blade Material, Materials, Handle Material, Weight, Blade Sharpness, Overall Quality, None
Cons: Sheath/Scabbard
A little variance in tempers
I have owned several of these. The last two were bought in 2014, and 2015 (after I left on eon a riverbank). They seemed to have two slightly different tempers. The first one held an edge for five months with almost no retouch of any kind, including butchering several small game. It was hard to sharpen, and did not dull easily. Was about 61 Rockwell. The second fared a little worse. I had to sharpen it three times butchering a deer that autumn. Was closer to 57 Rockwell. I agree with everyone else's reviews. This is a fantastic knife. I may have gotten a dud. I think I did, in fact. So be aware that there are duds out there, and put yours through a thorough testing as soon as you get it to make sure it is hard enough to serve you in the wilderness. Merry Christmas, God Bless
5 out of 5
Frank
DBNF
Sep 23, 2015
Pros: Materials, Handle Material, Blade Material, Finish, Weight, Overall Quality, Blade Sharpness
Cons: Sheath/Scabbard, None
Good food cutter
This really is the best all around kitchen knife I own. There isn't anything I can do with it, and it stays sharp enough for kitchen work for a couple weeks before I need to strop it. It slices roast beef into sandwich meat every bit as well as a filet knife, even though it's an eighth inch thick. I did use it to cut up the meat from an entire doe to put in the pressure canner, and we only stropped it once, but still we could've finished the job just fine without stropping. Glad to see this knife getting good reviews.
5 out of 5
Kent
Louisiana
Jun 29, 2015
Pros: Blade Material, Blade Sharpness, Handle Material, Weight, Overall Quality, None
Cons: Sheath/Scabbard
Sharp like silk
Last autumn, my Murphy skinner cleaned 20 squirrels in one sitting without doing a thing to the edge. Then I stropped it on my ceramic and cleaned an armadillo that evening, and some of the blade still would shave. I'm buying one for all of my kids. The wife keeps borrowing mine. Guess she gets one too. Oh yes. On the blade: it will get very rusty after the first use. This is good. Let it rust on purpose for three days. Then, take it to the sink, and using a steel scrubber with plain dish soap under cold water, scrub the rust until the blade is grey with no trace of red rust. This will put a protective coating on the blade that will last the life of the knife.
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