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Right, but the shape of it does seem make easier to cut onions, round food, and opening a fish, not much because of the type of knive but the grip of it, and hey if its used for self defense which meand cutting another human, then animal flesh should be pretty much easy, I heard something on animal planet that sharks don't like to eat humans,because our muscle are to tight and dolphins are more chewable
But now if we're talking about your mom owning a farm that often deals with preparing meats a bonesaw and one of those devices that grind meat would be most useful.
It's a manual one though. Lots of turning a handle before it ever does anything.
1. "A real life karambit fade". Don't buy those cheap knives made of chinesium just because it looks 'tacticool'. Bad heat treatment and low quality steel are going to make the edge dull after less than a dozen uses. A knife's cutting ability depends on the steel, grind, blade width, and edge angle.
2. The curve of karambit-style blades makes it a lot harder to sharpen.
3. It'd be pretty difficult to explain to a police officer that you're using a karambit for utility purposes.
4. The utility of a karambit is pretty limited. Concave blades make cutting sheet materials only possible with the tip; the thin tip will break easily when cutting on wooden surfaces if not handled with painstaking care.
5. Unless you've been practicing reverse-grip knife combatives for your whole life - or at least a couple of years - you probably should just hold it like a regular knife. Reach is one of the most important factors in street defense when weapons are involved. Quick tip : Practice your edge alignment. A knife will not cut if you smack something with the side of the blade.
If you're just starting with knives, I'd recommend some from personal experience:
Kershaw Cryo (budget assisted-opening folding knife. 8cr13mov steel. ~$30)
any Morakniv (dirt cheap fixed bushcraft knives; razor sharp out of the box and easy to sharpen because scandi grind. carbon/stainless ~$15)
Cold Steel tuff lite mini (tiny little folding knife for around $20. AUS8 steel)
I just use sandpaper (500,1000, 2000 grit) for sharpening.
You got me with all 5 numbers,one for each figer of my hand...not buying it
https://www.youtube.com/watch?v=AqY56HwJBIE
Other than that. Anyone who works in a kitchen will surely appreciate proper kitchen knifes. They're the tool for the right purpose.
And they are ugly as hell !
Get you mom a real knife.
Kukri [www.coldsteel.com] or go home.