Jot Singh Khalsa is a well-known bespoke artist who focuses in Kirpans, the Sikhs’ sacred swords. The Spyderco Jot Singh Khalsa mixes the curves and overall design of a royal edge with the hard-hitting functionality of a contemporary version, demonstrating his eye for design.

Designed To Be Used

Instead of utilising jimping to give your thumb more grips, the Spyderco Jot Singh Khalsa Spyderco sports an oddly shaped elevated hole that gives you a variety of handling postures that you won’t find in other knives. Because of the various finger slots, you can place your thumbs below or in front of the elevated hole, drastically changing how you can wield this blade.

What Qualities Should You Look For In The Greatest Spyderco Knives?

You should quickly have a sense of how a knife feels in your palm. It should come natural, as if it were an extension of your hand. Instead of instilling dread, it should encourage trust. Move on if not anything feels right. Start chopping (or mimic chopping) if it feels nice, and note how you react to the knife’s physical attributes.

– Weight: To get your optimal knife weight, you’ll have to try a few different Spyderco Knives. A large chef’s knife, according to one school of thinking, slices through foods more easily because it “falls” with more force. A lighter chef’s knife, according to another, glides more easily and allows you to handle the blade more effectively. In the end, go with the style that feels natural to you.


spyderco jot singh khalsa

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– Balance: The definition of “perfect balance” lies in the eye of the beholder. By clutching the blade by the handle, you can determine its balance. It’s likely not for you if it seems excessively weighted towards its back of the grip or toward the knife. You will have to work more if your knife is imbalanced. Balance from side to side is also vital. The knife must not feel unstable when you press down on it, as if it tries to tip to one side or another.

– Size: Because of its flexibility, an 8-inch blade from Spyderco Knives is by far the most preferred among home cooks. The longer blade of a 10-inch cutter can cut extra volume, but it can be alarming. A 6-inch, like a paring knife, has some speed but falls short when dealing with bulk or slicing through anything enormous, such as a watermelon.

– The grip: A good grip is one that feels solid and pleasant to you. It shouldn’t be difficult to hang on to, and it mustn’t be slick when wet. On the underside, there should be adequate clearance so that you don’t bash your knuckles while chopping. To make gripping easier, some knives include moulds or indentations on the handles. For some individuals, these are effective. Others, such as when butterflying a chicken breast or cutting a melon, are forced to use an uncomfortable grip and find it difficult to hold the blade at awkward angles.-

– The bolster: The bolster, also known as the collar, shoulder, or backbone, is the thick piece of metal that connects the blade and handle. The bolster can give a knife more strength and stability while also serving as a finger shield for your gripping finger. Some knives have incomplete bolsters that don’t extend all the way to the knife’s heel, while others, particularly, have no bolstered at all. Partially or completely bolstered knives have the advantage of being able to sharpen the entire length of the blades, including the heel. Take note of the slope from the bolster to the blade while you hold the knife. It might be strong or subtle, but neither must leave you feeling compelled to tighten your hold.