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The Camillus 7.5" Inflame carbonitride titanium folding knife is one of Camillus' champions of versatility. The true versatility of the Inflame lies within the integrated fire starter and whistle within the handle. You're sure to love how it features a pocket clip for security and comfort when not in use. The Inflame will make for an essential element to any survival kit.


Since 1876, Camillus Cutlery has been supplying the world with reliable, innovative and quality-made knives that have survived the true test of time, over 140 years! As one of the oldest knife manufacturers, Camillus Cutlery has always answered the call for quality and will continue to do so with our hunting, fishing, sporting and tactical knives. Camillus products are made of Carbonitried Titanium cutlery-grade steel and are through-hardened to hold an edge. Camillus knives withstand the impossible task and continue delivering over extended use.

Features

  • Made with 440 Steel blade - balance between hardness and corrosion resistance.
  • Blade's steel is also bonded with Carbonitride Titanium - provides an added layer of resistance to rust and corrosion while making it up to 10x harder that untreated steel & also affords exceptional edge retention across countless cuts
  • Integrated fire starter within the handle - this knife is a survival kit essential
  • Pocket clip feature - security and comfort when not in use
  • Lifetime Warranty - Life long investment, use for years to come

Details

  • Product Specs: 440 Stainless Steel Carbonitride Titanium blade, smooth edge, hollow blade grind, drop point blade style, 3.25" blade, pocket clip, fire starter integrated into handle, whistle, ABS handle, left and right hand orientation, liner lock,
  • Brand: Camillus
  • Assembly Required: No
  • Assembly Tools Included: No
  • Battery Included: No
  • Length: 18in.
  • Indoor/Outdoor: Outdoor Only
  • Material Content: 440 Stainless Steel
  • Country of Origin: China

Vendor Warranty Terms: Lifetime WarrantyIf your Camillus product fails to perform due to defects in materials or workmanship, we will replace it regardless of age. Normal wear, sharpening, industrial use or abuse, misuse or neglect is not covered. Defective products will be repaired, replaced or substituted with the same product or one of equal value. Send the product in its original package with proof of purchase along with an explanation of the defect. Other consumer rights may vary from state to state. Replacement blades are excluded from the lifetime warranty. customerservice@acmeunited.com

Product Disclaimer

CutleryCuttingBoards    

Types of Knives
Many different types of knives exist. How many you need and which you should buy depend largely upon personal preference, but even the most infrequent cook will find use for at least two or three inexpensive kitchen knives (one of which should be serrated). Here are descriptions of the more common cutlery pieces to help you choose knives for your own kitchen habits.

Boning Knife: This knife has a short, thin, very flexible blade that is used for cutting meat. Its original purpose was to remove the main bone from a piece of meat such as a ham or a beef roast, but it can also be useful for more delicate slicing.

Carving Knife: Some manufacturers call this a slicing knife. It is a large, often curved knife with a blade that can range from 8-15 inches in length. This knife is usually used for cutting large pieces of meat, such as roasted turkey or prime rib. Carving knives are often paired with a two-pronged meat fork.

Chef's Knife: Also called the cook's knife, this is the classic, all-purpose kitchen knife that can be used for slicing, chopping, dicing and mincing. The blades are usually fairly thick and rigid, and they can vary in length from 6-12 inches.

Cleaver: This knife has a large blade that is heavy, thick and rigid. A cleaver has many uses, including chopping, shredding and pounding. It is made for the really heavy kitchen work; there is no better knife for chopping a mountain of vegetables for a stew. The flat of the broad blade can be used to pulverize meat or to crush seeds or garlic, and some cleavers can even cut right through bones.

Filet Knife: This is like a larger version of a boning knife with a flexible blade that is typically 6-11 inches long. As its name implies, this knife is excellent for filleting fish.

Kitchen Shears: Many cutlery sets also include a pair of heavy scissors or shears. These can be very handy for opening packages of meat, snipping cooking ties and much more.

Paring Knife: This is a small, easy-to-handle knife with a thin blade that is usually only three or four inches in length. This type of knife works well for peeling, coring and slicing smaller foods.

Serrated Knife: This knife features a 5-10 inch blade with many saw-like notches. This knife works great for slicing softer foods such as tomatoes, and is especially useful for bread. In fact, many people simply refer to this kind of knife as a bread knife.

Utility Knife: This is a smaller, lighter-weight version of a chef's knife. Blades are usually four to seven inches long and are very stiff. This is a handy knife for lots of miscellaneous cutting, such as slicing fruit and cheese.

Blades
Most knife blades are manufactured in one of two ways: stamped or forged. Stamped blades are made by running a single large sheet of steel through a machine that punches out multiple blades, which are then ground and honed into a finished product. Forged blades are made in the more traditional way of super heating steel and then hammering it into shape. Forging is a more expensive process, and many people believe it produces a higher-quality knife.

The sharpness of a knife blade depends on the amount of carbon in the steel. The higher the steel's carbon content, the sharper the edge.

Another type of blade is known as the "never needs sharpening" blade. These knives are very handy and virtually maintenance free. Their main advantage, of course, is that they can be used over and over for many different purposes without any sharpening required. These knives do have a couple of drawbacks, however. Their cuts tend to be a little rougher than traditional straight-edge knives, which many cooks find unacceptable. Also, these knives will eventually lose their sharpness over a long period of time and, when that happens, the only option is to replace them.

Knife handles can be made from wood, plastic, steel or just about any hard material. Comfort and durability are the most important factors in a knife handle, and each type of construction material has its own advantages and disadvantages in these areas.

Wood is a popular choice for knife handles because it is strong and easily shaped into a comfortable grip, but wood can warp or crack over time and can harbor bacteria.

Plastic handles are also very common because they are strong, easy to clean and sanitize, and are inexpensive to manufacture. Plastic can become brittle with time, and it can also melt if left too close to a source of high heat (such as a stove burner).

Steel handles are also a popular choice for kitchen knives because they are easy to clean and almost indestructible. These types of handles can become slippery, so some also include small pieces of soft rubber to allow for a better grip.

Balance
A knife's blade and handle work together to achieve a feeling of balance. Balance is probably the single most important factor in a knife because it relates directly to how comfortable the knife is to use, and good comfort means higher safety.

The portion of a knife's blade that extends down into the handle is called the tang. Quality knives will have a large tang, sometimes extending the full length of the handle, which helps balance the knife by adding extra weight to the grip area.