Montana Knife Company Westslope & Magnacut Blackfoot
Alright, I’ll admit it, I haven’t had the chance to take these knives out on a real hunt yet. Life’s been busy… But that didn’t stop me from giving the Montana Knife Company Blackfoot 2.0 and the Westslope a solid test run. I figured, if a blade is tough enough to dress a deer in the backcountry, it should have no problem flying through a pile of onions and ribeyes in my kitchen. So, I put these two through a less glamorous, but still pretty rigorous, trial: meal prep for a week straight. Not what they were made for, but I learned a lot.
Design & Aesthetics
First things first, these knives look sharp in more ways than one. The Blackfoot 2.0 in that orange and black G-10? Honestly, it looks like it belongs in a backcountry murder mystery (in a good way). The high-vis color pops like crazy on a cutting board, and the polished finish on that Magnacut steel blade is just slick. It definitely doesn’t look like a kitchen knife, but that’s kinda what makes it fun to use in the kitchen.
The Westslope has a more relaxed vibe with its green and black handle, but it’s still sleek. It gives off more of a stealthy, utilitarian energy. Between the two, the Blackfoot grabs more attention, but both have that clean, handmade aesthetic MKC is known for. Neither knife screams “chef,” but they bring some rugged style to the block, and I wasn’t mad about it.
★★★★★
Functionality (Even in the Kitchen)
These knives aren’t designed for slicing tomatoes or trimming fat off a brisket, but you’d be surprised how well they held up. The Blackfoot 2.0, with its 3.375″ blade and slim profile, was fantastic for precision cuts. I used it to fillet some salmon and even did a pretty clean job breaking down a whole chicken. It’s lightweight (just 3.6 oz), easy to maneuver, and razor sharp right outta the box.
The Westslope felt a bit more robust. It’s got more weight to it, which I liked for chopping denser veggies like sweet potatoes and squash. The handle gave me solid grip even when I was elbow-deep in marinade. The only downside? The blade thickness makes it a little less ideal for super thin slices — so I wouldn’t use it to prep sashimi or anything. But it crushed garlic and cubed steak like a champ.
★★★★☆
Durability & Materials
Using these knives every day on everything from meat to root veg to frozen pizza boxes gave me a good look at their toughness. The Blackfoot’s Magnacut steel is no joke — it stayed crazy sharp all week, even with repeated cutting on a hardwood board. It never chipped or dulled, even when I used it (maybe a little recklessly) to separate frozen burger patties.
The Westslope held its own too. No rust, no weird edge rolls. Both G-10 handles are bomber — didn’t get slippery when wet, no signs of wear or splitting after a week of washing and drying. These things are clearly built to take a beating.
★★★★★
Value for the Money
Now, are these knives overkill for chopping onions? 100%. But are they worth the price if you’re a gear junkie or someone who just loves quality tools? Yeah, I think so. The Blackfoot 2.0 clocks in at around $300, and you’re paying for premium U.S.-made Magnacut steel, a super lightweight build, and MKC’s lifetime sharpening program. It’s pricey, but it earns its keep — especially if you’ll eventually use it in the field.
The Westslope comes in at $275, I’d say it’s also a solid buy. It’s less surgical, more rugged — probably a better all-around utility knife than a game blade. But if you dig gear with a purpose (it supports conservation efforts), the value’s there.
★★★★☆
Final Thoughts
Even though these knives never left my house, they proved their worth over a week of hard kitchen work. The Blackfoot 2.0 stole the show — lightweight, super sharp, and just fun to use. I can only imagine how good it’ll be once I finally get it out into the woods. The Westslope was solid too — not quite as nimble, but durable and dependable. Both brought serious performance to a totally unintended setting, which says a lot about their build quality.
If you’re someone who appreciates well-made tools — whether you’re a backcountry hunter, a weekend angler, or just a home cook with a gear problem — either of these knives would make a badass addition to your kit.
★★★★☆
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