Utica Catskill Trapper 3-7/8" Jigged Bone Handles - 11-22979BB


Retail Price: $48.95 | You Save: $12.00 (25%)
Part #: UT22979BB | Utica Knives
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UT22979BB: Catskill Series | 3-7/8” Trapper
Utica Cutlery Company | Makers of Kutmaster Knives & Tools

Mirror polished, taper ground, 1095 high carbon steel blades are featured on our line of Catskill pocket cutlery. Rich hand polished brown tones highlight this fine line of jigged bone knives. Bolsters are dropped out of solid nickel silver sheets and tempered to exacting hardness.

  • 11-22979BB
  • 3-7/8” Trapper
  • Made in USA

UPC Code: 076771229780

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.
Bone Handles
Bone Handles
One of the most common natural materials used in knife making, bone handles are usually textured to provide grip and can be dyed almost any color.
Made in USA
Made in USA
This product is USA born and raised.
4.750 (4 reviews)
4.8 out of 5 stars
5 star
4 star
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1 star
5 out of 5
North Pole, Alaska
Jun 10, 2014
Pros: Blade Material, Overall Quality, Handle Feel, Weight, Handle Material, Blade Sharpness
Cons: None
Nice knife
Great little American made trapper!
5 out of 5
Northern WI
Oct 09, 2013
Pros: Handle Material, Overall Quality, Handle Feel, Weight, Ease of Opening, Blade Sharpness
Cons: None
American Made
Nicely constructed and beautiful knife. I like the traditional 1095 Carbon Steel. This was questioned by another purchaser. My blades have a beautiful grey patina common to 1095 after use. No doubt in my mind of the steel. I like this knife a lot and has a great price.
4 out of 5
Bill M.
Feb 06, 2013
Pros: Handle Material, Overall Quality, Handle Feel, Weight, Ease of Opening, None
Cons: Blade Material, Blade Sharpness
Nice knife, but not carbon steel
This knife is well made, but I had to sharpen it because of the dull edge. I do not think that the blades are carbon steel. I put the point of the blade into a tomato and let it sit for about 3 hours. When I pulled it out, there was no discoloration. I did the same thing with a knife that I know is carbon, and the tip of the blade was black. The reason I purchased the knife is because the manufacturer specified that it was carbon steel. I was able to get a good edge on the blades.
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