Mora Knives: First Impressions And Giveaway Update

Image: Chris Dumm

The TTAK Mora giveaway knives have been delivered to their new owners, and this 5.75-inch stainless ‘Long Clip’ knife has stayed with me for testing. Winners Steve Spaulding and The Last Marine Out both report that their Swedish steel is in hand and ready for testing. Get to work, gentlemen! That said . . .

I haven’t worked through the TTAK testing protocol yet. Although I’ve discovered that my Mora cuts newsprint finer than a CIA paper shredder. It also breezes through 3/4″ manila rope like a Jedi’s lightsaber. The Mora is simply the sharpest knife I’ve even owned, not counting a few elegant but fragile ceramic knives.

Image: Chris Dumm

Around the kitchen it slices like nobody’s business. It’ll cut red meat so thin it’s translucent. The handle ergonomics are great, even when your hands are slick with chicken slime. But…

There’s a reason chef’s knives aren’t shaped like this: the blade is a bit broad and thick for a paring knife and it lacks the weight of a butcher knife. The Scandinavian grind blade also has a lot of cutting friction because the primary (and only) bevel is so long and flat.

Don’t mistake this for criticism of this knife’s quality or construction, however. I’m just noting that a hunting/utility knife isn’t particularly good at specialized food preparation tasks, which is kind of like noting that motorcycles aren’t good for towing boats.

Stay tuned for the full review after I slice up some cardboard and really try to destroy the edge.


  1. JAS says:

    I bought a Mora carbon steel companion out of curiosity when I saw your giveaway post a couple of weeks ago.

    My impressions:

    Upon close examination I saw that the spine was unfinished and not polished. A trip to the garage and a lot of sparks from contact with the Dremel fixed that nicely.

    I read a lot on “scandi” grinds while waiting for the knife to be delivered and was very intrigued by the single grind, ease of sharpening, etc. With the knife in hand though I immediately noticed a micro bevel on the edge and went, hmmm.

    More research and I found this from Morakniv:

    “During the past 10-15 years it has become obvious that the use of mora-standard knives has changed from being a carpenters knife to a more diversified tool and that is the reason why we have added a secondary bevel. Simply to make the knife withstand the more rough treatment of todays users. The only knives still without secondary bevel are knives used for woodcarving ,models # 106 and 120.

    Med vänliga hälsningar, Best regards

    Pär Brask
    [Technical sales]”

    The knife is quite sharp from the factory. That said, I sharpen my own using japanese water stones and the Mora was not as sharp as some of my other knives, not even compared to some others with new factory edges (CRKT Ripple 2 for example).

    I was not going to leave this knife alone beacuse I really wanted to experiment with a true scandi grind so out came the stones. It took a some time to reshape it to a true scandi grind because I had to eliminate the micro bevel. I took it up to 10,000 grit with a mirror finish and the results are spectacular. It is now one of my sharpest knives!

  2. jwm says:

    I, for one, am a firm believer that Mora’s punch way above their weight class. My son has tried to destroy some of his and has succeeded. But he’s a big goon and it took a large effort to get the job done.

    My wife wears a pepper spray and a Mora on a lanyard around her neck when she’s bike riding. She’s only 5 foot tall and she like the fact that the Mora is light for a full sized knife.

    I like the fact that Mora’s work and they’re cheap. I use mine when I’m gold panning. I don’t think twice about keeping mine under water for the better part of the day. The cheap plastic sheath is actually an advantage under those conditions.

  3. Aharon says:

    Good interesting post and comments. I might pick-up a Mora if I can put aside my strong dislike of Swedish politics.

  4. C says:

    Bought two this past weekend; one for me, and one for a friend as a late birthday gift. Got myself carbon, and he stainless for ease of care since he intends to use it out of doors. Straight out of the box, they are the sharpest knives I’ve used, especially for only $12.

  5. DR1579 says:

    FWIW, every Mora knife I’ve owned (and I own a stack of them they are friggin awesome) came with a very tiny micro secondary bevel at the end of the big primary bevel.

    As I understand it the secondary bevel adds edge durability. Some of my knives I took it out of and some I haven’t just depending on if I needed a super sharp knife or a more durable one.

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Mora Knives: First Impressions And Giveaway Update

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