Inspection - Each KA-BAR knife is subject to a multiple step inspection process before being released for shipping.
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.