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 tosharpenwithout jigs or gadgets.
Carbon steel blades are hardened to 58 - 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 58 - 60 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 56 - 58 on the Rockwell Scale. For use around water, especially salt water, stainless may be the better choice.
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. The Companion Line has a bit of guard molded into the handle. The is about the minimum I’d recommend. The new Basic and Pro series have a more pronounced guard.
Many also have a slot for fastening to a button, such as a coverall button. This is very traditional in Scandinavia, and modern coveralls as well as the folk costumes often have a button for the purpose. It’s easy enough to open up the belt loop if you prefer. The sheaths are thermoplastic, which means they get soft when warmed. If you warm the belt hanger, and insert a piece of wood or even a ruler, it will keep the new shape when it cools.