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Mora Knives 
The town of Mora in Sweden has been a center of knife making for many centuries. The naturally superior Swedish steel, combined with skilled craftsmanship, resulted in knives that became famous for their ability to hold a superior edge and sharpen easily. The smiths in Mora developed a basic functional style that became a classic, known simply as the “Mora Knife.” Until recently there were two remaining large companines in Mora, KJ Eriksson and Frosts of Mora. They have merged into "Mora of Sweden", but some stock is marked with the previous names.

Mora knives place function before style. But the simplicity of functionality has a beauty of it's own. The quality and prices are great, and they're one of the best knife bargains around. They have the flat Scandinavian grind that goes cleanly to the edge, and come from the factory very sharp. This style of grind is easy to sharpen without jigs or gadgets.

Carbon steel blades are hardened to 59 - 60 on the Rockwell scale, stainless blades to 57 - 58. A specialty of Mora is the laminated carbon blade. This is a three part sandwich, with a core of high carbon steel protected by sides of tough lower carbon steel. The core of the laminated steel blades is hardened to about 61 on the Rockwell scale. Normally, I prefer carbon steel over stainless steel, but I have to admit that the stainless Mora knives take and hold an excellent edge. They are made of Swedish Sandvik 12C27 steel, hardened to 57 - 58 on the Rockwell Scale. For use around water, especially salt water, stainless may be the better choice.

The classic Nordic knives come without a guard (like most kitchen knives). This enables you to make cuts you could not do otherwise, but you do have to be careful not to cut yourself. Once you are accustomed to it, it isn't a problem. I've been using them for over 50 years, and don't ever recall cutting myself because of a lack of a guard. Be careful though, they are really sharp!

One exception to this suggestion is hunting. When cleaning game your hands may be wet and slippery. When cleaning large game you may need to reach into the body cavity. If the point of the knife catches on a rib the knife can slide in your hand with nasty results. I strongly recommend a finger guard for a hunting knife.

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