Making quality Ka-Bar knives requires the talent of experienced craftspeople performing dozens of processes with precision and skill. Each Ka-Bar knife undergoes specific manufacturing processes to ensure corrosion resistance, strength, edge holding ability, and an out-of-the-box razor sharp cutting edge.

Using a 100 ton blanking press Ka-Bar Knives can blank out nearly 9,000 blades in one full day of operation.

In order to begin the three step heat treat process of stainless steel blades, Ka-Bar Knives first runs the blades through a 70 foot conveyor oven

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

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.

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.

Each Ka-Bar knife is subject to a multiple step inspection process before being released for shipping.