I carry my Izula in its sheath in my front pants pocket and push the sheath off with my thumb when I need to draw the knife for use. I added the micarta scales and the knife is a brilliant fixed blade..!
I've been researching lately food safe ways to darken knife blades because I love the look so much (plus stonewashed finish) but I also want to confidently be able to use them for food prep if I need to. So far I've read about a method that seems promising and effective where you remove the scales and put the (cleaned) steel in the oven in beeswax for a while. Seems simple and food safe enough unless a strange chemical reaction occurs that contaminates the metal in a weird way.
i'd imagine you need a low temperate to avoid affecting the heat treat/temper. i'm not an expert by any means, all i know is that it's Probably Not Good
I found out by accident that the acid from apples darkens the metal on one of my nice knives that I did not want to stain. My son used it to cut up and eat an apple and never cleaned it, then returned it to my knife bag. Where it sat about 3 weeks. The Blade is still dark brown streaks.
For a sheath neck carry, I'd want a tight hold on the knife by the sheath. It would be a bummer for such a nice little blade to fall out & get lost. Oh, this is a food safe black oxide finish. It's better imo than the thick powder coat of their other blades. Also, if the black oxide wares off, it's easy to restore by giving the knife a dunk in hot apple cider vinegar for an hour.
@@JC_1095 Never heard that. I wouldn't worry about it. I had my Mora Black dunked in hot apple cider vinegar for over an hour & it's still a tuff-as-nails knife that I use to open food cans with. ( There's not enough acid in household vinegar to fret about.) Btw, I've edc this Izula for 3mo now, the black oxide finish is like new, no rub off. Great little knife with the micarda mini scales!
Black oxide is fine. Alot of guns use oxide finish. I have a Romanian akm that is a oxide finish. The finish can rust but it won't penetrate the steel it's almost always just surface rust in my experience
It’s called black oxide that finish & it’s food safe opposed to the other 1095 coatings but the food might not taste good after cutting with it. Retention has to be tight so you don’t lose it & it wears after time. Xancudo is now made in a fixed by esee.
@@kriskabin I’ve never eaten food cut by one it’s only what I was told that it leaves a foul metallic taste on the food. I just use moras because they’re stainless and they aren’t full tang so they are perfect for light duty chores. Maybe the person who told me was referring to a forced patina or something like that idk.
I use my black oxide Izula for food prep every day; there's no rub off of the finish or food contamination. * Coating a bandana in grapeseed oil & storing it in a ziploc bag is a good thing to keep handy for this carbon steel knife. Diligent washing, drying & wiping with oil will make it last for yrs without rust.
My critique the Izula 2 can be purchased as a skeletal vs and the 1/2 inch makes all the difference. In reality although I guess you could baton or pry with it, I would not. So I would go for the Izula in S35VN. My Izula 2 has taken a beating & keeps on ticking. I will purchase another Izula 2 if they make it in S35VN. If Money is no object take a lol at White River Back Packer Pro.
My sheath was the same. Needed a little breaking in to make an easy draw. I did get a good idea from another vid to make the izula a pocket dangler knife using some paracord. Just set it up with a loop through the tip of the sheath, a short length of cord and another loop onto your belt leaving the knife to dangle in your pocket. Makes it very easy to draw the knife one handed, hook the cord with your thumb pulling the knife out of your pocket, slide your hand down the sheath and draw.
I sanded the 2 nubs down so it wasn’t so hard. Before it took way too much pull and thumb pressure to get it out. Now it’s a simple push of the thumb and pop its out.
I love my izula 2 Black oxide The only bad thing is the smell, it's nasty and stink like a rotten metallic egg But other than that it's an awesome knife, ergonomc, pretty and sturdy Cheers from Italy
The CRKT minimalist is, IMO, less comparable than say the CRKT Ruger Knives Cordite Compact . Which IS skeletonised.. As is the similar Gerber EXO-MOD Drop Point. Lastly if you want a comparison at a higher price point look at the Turner CNC Jackalope Fixed Blade .
I sanded off the orange liners on the 6 amd then did blue and black g10 liners. That thickened it to be closer to the 3d but like you i like the flat ones
I am 5 minutes in and so far I have only heard things you like, and nothing about what I need to know before buying an Izula. 🤔 So basically this video is showing product information you can also find in the product information. 🤔
1095 steel is extremely hard to break. S35N will break very easily. I thought I needed the best steel on earth. 1095 is a great steel. Low maintenance. Easy to sharpen.
1095 is one of the most basic steels. It dulls very quickly. Yes it’s tough, and if that’s your priority then it’s probably a fine steel for you. I much prefer S35VN, but I don’t abuse my knives. Also S35VN breaks easier than 1095, but to say it breaks easily is absolutely incorrect. For a stainless steel it’s actually pretty tough.
@@dertodesking8379 Bloke watched the broken esee 3 s35vn video and made his decision. Don’t mind the Esee with its thin and flat grind blade snapping believe us when we say you’ll notice the difference. Haven’t sharpened my esee 4 s35vn in several months and that’s my go to. My 1095 6 and 3 however get their nails painted after every second maybe third use. And considering I don’t imagine you’ll be batoning with the Izula so the lubly blade retention upgrade and bugger all oiling/ baby sitting needed would be the better way to go. That being said 1095 is by far my favourite on my larger knifes without a single doubt but not this one. Also just realised I’m still replying to you Derto so sorry mate 😂
@lucasiothefourth7397 I don't understand the love for 1095. It's not very tough. It rusts, and it's soft. I own a few esee knives, and they work well, but keep the warranty and give me 3v or cruwear. Almost stainless, keeps a blade like s35vn and it's much tougher.
@@user-hk9du6px9x O yes there is. Try the white river m1 line? How about Becker Necker? How about spyderco, shirly-owens ark neck knife? That is just to name a few, Justine Winiker.
ESEE, please make a better sheath for such a great little knife, Gesù Cristo Santissimo. I always risk to lose it so I abandoned it in a drawer and always carry an Extrema Ratio Satre now. Shame on you.
Black oxide is the finish
Thanks! 👍
I carry my Izula in its sheath in my front pants pocket and push the sheath off with my thumb when I need to draw the knife for use. I added the micarta scales and the knife is a brilliant fixed blade..!
I've been researching lately food safe ways to darken knife blades because I love the look so much (plus stonewashed finish) but I also want to confidently be able to use them for food prep if I need to. So far I've read about a method that seems promising and effective where you remove the scales and put the (cleaned) steel in the oven in beeswax for a while. Seems simple and food safe enough unless a strange chemical reaction occurs that contaminates the metal in a weird way.
i'd imagine you need a low temperate to avoid affecting the heat treat/temper. i'm not an expert by any means, all i know is that it's Probably Not Good
Keep it undwr 200-250⁰F and you are fine.
Grapefruit or vinegar then Stine tumble
I found out by accident that the acid from apples darkens the metal on one of my nice knives that I did not want to stain. My son used it to cut up and eat an apple and never cleaned it, then returned it to my knife bag. Where it sat about 3 weeks. The Blade is still dark brown streaks.
For a sheath neck carry, I'd want a tight hold on the knife by the sheath. It would be a bummer for such a nice little blade to fall out & get lost. Oh, this is a food safe black oxide finish. It's better imo than the thick powder coat of their other blades. Also, if the black oxide wares off, it's easy to restore by giving the knife a dunk in hot apple cider vinegar for an hour.
What do you think about the argument that it's not a good idea to dip your blades in acid because it can weaken the metal?
@@JC_1095 Never heard that. I wouldn't worry about it. I had my Mora Black dunked in hot apple cider vinegar for over an hour & it's still a tuff-as-nails knife that I use to open food cans with. ( There's not enough acid in household vinegar to fret about.) Btw, I've edc this Izula for 3mo now, the black oxide finish is like new, no rub off. Great little knife with the micarda mini scales!
Black oxide is fine. Alot of guns use oxide finish. I have a Romanian akm that is a oxide finish. The finish can rust but it won't penetrate the steel it's almost always just surface rust in my experience
It’s called black oxide that finish & it’s food safe opposed to the other 1095 coatings but the food might not taste good after cutting with it. Retention has to be tight so you don’t lose it & it wears after time. Xancudo is now made in a fixed by esee.
Thanks!
@@kriskabin I’ve never eaten food cut by one it’s only what I was told that it leaves a foul metallic taste on the food. I just use moras because they’re stainless and they aren’t full tang so they are perfect for light duty chores. Maybe the person who told me was referring to a forced patina or something like that idk.
I use my black oxide Izula for food prep every day; there's no rub off of the finish or food contamination. * Coating a bandana in grapeseed oil & storing it in a ziploc bag is a good thing to keep handy for this carbon steel knife. Diligent washing, drying & wiping with oil will make it last for yrs without rust.
The xancudo is really nice, definitely an improvement over the zancudo imo
I just got a Esee 6 and a Izula in venom green with a hi-viz orange para cord wrap on the handle. I’m loving both so far.
My critique the Izula 2 can be purchased as a skeletal vs and the 1/2 inch makes all the difference. In reality although I guess you could baton or pry with it, I would not. So I would go for the Izula in S35VN.
My Izula 2 has taken a beating & keeps on ticking. I will purchase another Izula 2 if they make it in S35VN. If Money is no object take a lol at White River Back Packer Pro.
My sheath was the same. Needed a little breaking in to make an easy draw. I did get a good idea from another vid to make the izula a pocket dangler knife using some paracord. Just set it up with a loop through the tip of the sheath, a short length of cord and another loop onto your belt leaving the knife to dangle in your pocket. Makes it very easy to draw the knife one handed, hook the cord with your thumb pulling the knife out of your pocket, slide your hand down the sheath and draw.
Good call 👍
I sanded the 2 nubs down so it wasn’t so hard. Before it took way too much pull and thumb pressure to get it out. Now it’s a simple push of the thumb and pop its out.
Can't beat an Izula! IMHO, it's one of the best ESSE designs.
👍
just ordered one today from blade hq it was $70 with shipping and tax but i cant wait for it to arrive.
I love my izula 2 Black oxide
The only bad thing is the smell, it's nasty and stink like a rotten metallic egg
But other than that it's an awesome knife, ergonomc, pretty and sturdy
Cheers from Italy
I love my izula 2 in desert tan had it for a year
👍👍👍
The CRKT minimalist is, IMO, less comparable than say the CRKT Ruger Knives Cordite Compact . Which IS skeletonised.. As is the similar Gerber EXO-MOD Drop Point. Lastly if you want a comparison at a higher price point look at the Turner CNC Jackalope Fixed Blade .
I sanded off the orange liners on the 6 amd then did blue and black g10 liners. That thickened it to be closer to the 3d but like you i like the flat ones
what about the izula with the full handle? I think v2? or see izula II?
Edit: Sorry, I didn't know you talk about it later in the video
I am 5 minutes in and so far I have only heard things you like, and nothing about what I need to know before buying an Izula. 🤔
So basically this video is showing product information you can also find in the product information. 🤔
I carry one horizontally on my belt everyday, super low key and not very noticeable with a shirt or jacket over it.
I’m confused, wasn’t the video about the Izula knife??? You expel one breath on the Izula and then switch to another knife visually and verbally.
I just got my candiru yesterday that thing was so tiny, I felt scammed lol
Gotta read specs, try the izula, better size. I like mine. Candiru is way too small. Good for other uses though,
Only issue I had with the knife is rust in the emblems about it lol
Try Cyclaire if your in the UK
1095 steel is extremely hard to break. S35N will break very easily. I thought I needed the best steel on earth. 1095 is a great steel. Low maintenance. Easy to sharpen.
Plus if you break it Esee will warranty no questions asked.
1095 is one of the most basic steels. It dulls very quickly. Yes it’s tough, and if that’s your priority then it’s probably a fine steel for you. I much prefer S35VN, but I don’t abuse my knives. Also S35VN breaks easier than 1095, but to say it breaks easily is absolutely incorrect. For a stainless steel it’s actually pretty tough.
@@dertodesking8379 Bloke watched the broken esee 3 s35vn video and made his decision. Don’t mind the Esee with its thin and flat grind blade snapping believe us when we say you’ll notice the difference. Haven’t sharpened my esee 4 s35vn in several months and that’s my go to. My 1095 6 and 3 however get their nails painted after every second maybe third use. And considering I don’t imagine you’ll be batoning with the Izula so the lubly blade retention upgrade and bugger all oiling/ baby sitting needed would be the better way to go. That being said 1095 is by far my favourite on my larger knifes without a single doubt but not this one. Also just realised I’m still replying to you Derto so sorry mate 😂
@lucasiothefourth7397 I don't understand the love for 1095. It's not very tough. It rusts, and it's soft. I own a few esee knives, and they work well, but keep the warranty and give me 3v or cruwear. Almost stainless, keeps a blade like s35vn and it's much tougher.
It is strange that you are pushing this knife like many other channels. Have you ever tried a competitor's knife?
There are no competitors!
@@user-hk9du6px9x O yes there is. Try the white river m1 line? How about Becker Necker? How about spyderco, shirly-owens ark neck knife?
That is just to name a few, Justine Winiker.
Missed a lot of good points. Felt it was a comparison not a review.
Minimalist persian is closer
ESEE, please make a better sheath for such a great little knife, Gesù Cristo Santissimo. I always risk to lose it so I abandoned it in a drawer and always carry an Extrema Ratio Satre now. Shame on you.
i got the best serial nuber
I couldn't even finish watching this how do you compare an izula, crkt, & mora😂🤷
By picking them up, putting them on the table, and saying “hey look this is what is looks like compared to…”
No comparison to the minimalist
Kein Interesse an gesperrten Kanälen 😡😡😡😡😡😡