There is more than 300 years experience behind today's modern Frosts knife factory. Knives were already manufactured during the 17th century in and around the town of Mora. Frosts Knivfabrik was started more than 100 years ago by Erik Frost, an experienced knifesmith in the village of Ostnor outside of Mora. His "Mora knives" were soon widely acclaimed not only throughout Sweden, but also abroad. Success was quickly gained through their superior and outstanding sharpness and toughness. It is the 4th generation of knifesmiths who now have carried on the traditions in a modern factory situated on the same site as that from the start in 1891.

A clear leader in Scandinavia, Frosts has manufactured knives, which combine the skill of the knifesmith with the latests technology and modern competitive manufacturing methods. Frosts has specialized lines to meet the complete needs of sportsmen active in hunting, camping, sportsfishing, boating, and underwater recreations; woodworkers, craftsmen and tradesmen, and professionals in the commercial fish, meat, and poultry industries.

The knives featured here are from the Morakniv Allround family which features ergonomically designed, simple utility knives, strong enough to be used by professionals withing the construction and industrial sectors for a variety of different tasks.

Each has a plastic handle and comes with protective storage sheath for your belt. Total weight with sheath is an ultralight 3.2 ounces.

Total length is 8 inches.

Blade length is 4 inches.

The 511 has a Red Handle and features a Carbon Steel blade. Knife blades of high carbon steel can be hardened to HRC 59-60 giving long lasting sharpness and strength at the lowest price.

The 546 has a Blue Handle and features a cold rolled special stainless steel from Sandvik. Knife blades are made of hardenable stainless steel (hardened to HRC 57-58), producing knives with great strength, long life as well as having high resistance to moisture without rusting.

Which knife is right for you ?

High carbon steel is generally harder than stainless steel and will stay sharp for a longer period of time. The downside of having steel that is so hard is that when the knife eventually loses its sharp edge, it will be more difficult to re-sharpen. Many Hunters prefer high carbon steel for field knives. They require a knife that will keep its edge while skinning large animals. The downside to high carbon content steel is that it is more prone to rust. Moisture from condensation, rain, or water that is used to clean the blade are the main causes of rust. it is best thoroughly dry the blade of your knife (high carbon or stainless) after use. Then apply a light coat of oil ( 3 in 1 oil ) to the blade. Do not store your knife in its sheath for long periods of time, moisture can tend to collect inside and cause rust. Use the sheath to store your knife only when in the field.

Stainless steel knives tend to be more expensive than high carbon knives since more effort is required to make the knife stainless or "rust proof". The term "stainless" can be misleading since some believe that a stainless blade will not rust under any conditions. This is false. While it has more resistance to corrosion you should use the same caution and maintenance procedures with a stainless knife as you would with a high carbon knife in terms of rust prevention. Stainless steel is softer than high carbon steel and so must be sharpened more often.

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