Wenerstrom Forge Remuda Knife
Built specifically for use on horseback, the Remuda is an essential tool in the wrangler's kit. A short, narrow blade improves comfort when worn on the hip, and a streamlined profile protects against snags. The convex grind provides an extremely durable blade, while the slight recurve in the heel affords a smoother bite through rope.
As at home on the range as in the backcountry, the Remuda is strong, versatile, and handsome enough to turn heads.
Handle materials possibilities include ironwood, cowbone, and water buffalo horn, with Micarta or G10 liners and stainless steel pins.
The blade is stamped with Ranchlands' diamond star on one side, "Wenerstrom Forge" on the other.
Includes a smooth, pancake leather belt sheath from our shop.
ABOUT THE ARTISAN
Max Wenerstrom has been making knives since he was 15, when his passion and talent for blacksmithing quickly outgrew his parents’ garage. Restless to produce the sharpest, highest quality blades possible, Max traveled to Oregon to study with 17th-generation Yoshimoto bladesmith, Murray Carter. After completing his training, Max returned to his hometown of Richwood to expand his operation into Ohio’s premier small-batch Japanese forge.
Sculpting a knife in the Japanese tradition requires a precise yet nuanced approach to each piece of steel. A low-temperature forge ensures hardness, sharpness, and strength. Proper annealing and heat treating produce knives that take and and retain a sharper edge than mass-produced consumer knives.
We begin each knife with a piece of high-carbon Hitatchi white steel. The steel is heated uniformly to 1700°F, a temperature that affords malleability without comprising sharpness. A practiced and observant bladesmith like Max can accurately gauge the temperature of the steel by color alone. At this early stage, great care is taken not to overheat the steel, as high temperatures will burn away carbon and produce a softer, duller knife.
Avoiding high temperatures is a rigorous endeavor; the steel must be constantly reheated to keep it workable. Through a painstaking repetition of heating and hammering, the blade’s rudimentary shape and balance are established. With each heating, the temperature is gradually reduced, refining the molecular structure and grain pattern of the steel. Next, the blade is heated to a dull cherry-red and allowed to cool slowly in straw or wood ash. This step, called annealing, guarantees that the final knife will be just pliable enough to prevent breakage and chipping.
After the blade is ground into its final shape, it receives its forge stamp and undergoes heat treatment. During heat treatment, the blade is coated in wet clay and heated in total darkness to afford a clearer estimate of the temperature. Once the knife is properly tempered, it’s quenched in lukewarm water, thereby preserving the carefully-forged molecular structure. The blade’s final hardness rating (64-66 HRC) indicates both durability and sharpness.
The blade is sharpened by hand on a series of whetstones to produce a razor-sharp primary edge and a thin secondary edge. Finally, it receives a thorough polish to achieve a mirror-shine without compromising balance and performance. Breathtaking handles made from artisan Micarta, wood, or bone are set with resin and pins. The final product is an uncommonly sharp, heirloom-quality knife.