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ABOUT ANZA KNIVES

 

ABOUT ANZA KNIVES

Built for the Collector, Priced for the Sportsman. Handmade in the U.S.A.

Since our start, Anza has been commited to providing top handmade affordable knives for the sportsman and collector. Charlie Davis, owner of Anza Knives, has over 50 years experience making knives and founded ANZA in 1980.

Our knives are so sharp and hold an edge so well, they have become a favorite among guides and outfitters, hunters, backpackers, and fishermen. They are also widely used as a utility knife by the "workingman". All Anza Knives are handmade in the USA, each one is different in its own way. This is one reason Anza Knives are very popular among collectors.

Each Anza Knife is furnished with it's own leather sheath. In order to maintain the quality that goes into each Anza Knife, we generally make the knives as they are ordered. Please allow two to three weeks for delivery. We do not compromise quality in order to ship the knives in a hurry. 

 

MATERIAL:

We choose to make our knives from files because a file is an excellent source of high carbon tool steel. Through a process called annealing, we remove the brittleness normally found in a file. The knives are then hand ground to shape, a handle is then added (various materials include micarta, elk, wood, etc), and final finishing, polishing and sharpening are then completed. The final result is a beautifully made knife that will both hold an edge and sharpen easily. All Anza knives are made from high carbon file steel and will darken with age. The advantage of high carbon steel is that it holds a sharp edge very well and is easier to sharpen than comparable stainless blades. Drill bits are typically made from high carbon steel for this reason. All Anza Knives are heat treated to add strength for longlife. Fillet knives are made from 1095 SPRING STEEL for flexibility. All knives are shaped and designed from 6",8",10",12" or 14' files.

WORKMANSHIP:

All Anza Knives are made from start to finish completely by hand with the use of belt sanders,
grinders, and other shop tools for material preparation. It takes years of experience to
master all steps involved to complete a knife start to finish with our techniques. No
two knives are exactly the same due to this hand made process. All knives are ‘full
tang’. In a full tang knife, the tang extends completely through the knife's handle, and
the edge of the tang is completely visible around the perimeter of the handle. The
tang is acid etched ‘ANZA USA (2 digit year) - i.e. ‘ANZA USA 15'


KNIFE MAINTENANCE:

The general rule of maintenance to keep your knife in the best condition is to just treat it
like your gun: Store in a dry place and put a little oil on it once and a while. Any oil used for guns is fine or
even vegetable or cannola oil, which is recommended for our fillet, steak knives, and
paring knives.
Do not place your knife in the dishwasher. This will cause the knife to rust. If you
need to wash your knife, we suggest this be done by hand, and dry immediately and then
lubricate.


SHEATH MAINTENANCE:
All knives come with a leather sheath. If your sheath gets wet, remove the knife and let
the sheath dry thoroughly before reusing it. New sheaths are stiff, and our
knives are sharp enough to cut through the side of the sheath if you shove it in at an
angle. Use care, and keep fingers near the opening of the sheath.

 

 

 

 

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