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Inspection - Each KA-BAR knife is subject to a multiple step inspection process before being released for shipping.
KA-BAR Knives has used precision machinery in knife manufacturing for over a century.
Each of the knives manufactured by KA-BAR is either stamped or etched with the manufactures identification.
Heat treating the steel, also known as tempering strengthens the steel to its designated HRC rating.
The sudden chage of temperature, heating to minus freezing helps in tempering the metal.
The full tempering process of the knife baldes is approximately a seven hour process.
Once the blades have been tempered its time to create a cutting edge to the blade.
Once the blades have been sharpened to a precision edge handles are created and mounted to the blades.
Each fixed blade knife manufactured has a metal pin pressure driven through the butt cap to hold the handle tight to the tang.
Quality control is an important part of each step of the process to ensure a quality end result.
© 1999-2002 KA-BAR Knives Inc. All Rights Reserved
How KA-BAR Knives Are Made
Making a quality KA-BAR product requires the talent of experienced craftspeople performing dozens of processes with precision and skill.
Each knife undergoes specific manufacturing processes to ensure corrosion resistance, strength, edge holding ability, and an out-of-the-box razor sharp cutting edge.
Some of these manufacturing processes are highlighted here below.

Blanking - Using a 100 ton blanking press KA-BAR can blank out nearly 9,000 blades in one full day of operation.
Tang Stamping - Tang Stamping is often used to identify a product's manufacturer, the country in which the product was made, and an item number.
Heat Treating -Belt Oven - In order to begin the three step heat treat process of stainless steel blades, KA-BAR first runs the blades through a 70 foot conveyor oven that takes approximately 1 hour to cycle.

Cryogenic Quenching - The second step in a three phrase heat-treat process, KA-BAR cryogenically freezes its stainless steel blades to -120° F to optimize blade performance.

Tempering - Tempering stainless steel blades for approximately 7 hours in a walk-in oven enhances steel toughness. KA-BAR is well-know for it's three phase heat-treat process in which tempering is the last step.
Grinding - KA-BAR knives feature flat or hollow ground blades. Flat grinds are best for  jobs with which there will be great lateral stress. Hollow grinds provide a fine, extremely sharp edge perfect for more delicate tasks.

Leather Handle Compression - KA-BAR's famous oval-shaped leather hand         construction is accomplished by compressing leather washers on to the tang, shaping and coloring them, and then fastening them on with a pinned-on butt cap.
Cap/Pin Assembly -The butt cap or pommel is attached to the handle of a knife with a steel pin. The pin is inserted into the butt cap, driven part way though the tang, then ground off and painted.
Historical KA-BAR KNIVES INC is legendary for thier workmanship and quality products since 1898..
KA-BAR KNIVES Inc. is an American Based Company in Olean, New York, U.S.A.
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