When Mike Stewart told me that he had decided to make a modern incarnation of the Historic Searles Bowie, downsized into a hunter, I expected a very interesting knife.
He didn’t disappoint me. The Bark River Searles Hunter is a very cool knife.
Here are the specifics:
Overall Length: 9.5 Inches
Blade Length: 5 Inches
Blade Steel: 1080-C @ 57rc
Blade Thickness: .200 Inch
Weight: 7.675 Ounces
If you look closely you can see some of where Searles design originated. The grind goes “Through the Guard” much like we see on Scandis, it’s also not full height, like the Scandi and obviously a stick tang.
Scandi knives have been around for a long time in a society where “a man without a knife is a man without a life.” A weak design would have been supplanted long before Searles made his first Bowie.
The high handle, almost centered on the spine is different; or is it?
Scagel comes to mind with his handles inline with the spine, when you look at a Scagel beside a Searles the commonality becomes very obvious.
While Scagels are now treasures because of their rarity and history as the first “American Custom Knife.” we need to remember that Bo Randall wasn’t drawn to Scagel because of the good looks or collectability of the knives but because the knife he saw being used to scrape paint from a boat worked and felt so good.
Randall’s early knives were styled after Scagels. The Searles isn’t weird, it’s the root knife of many of the most popular and successful knives of today.
The high handle is very effective, look at the Grohmann Number 1, designed by D.H. Russell “After field testing with the help of hunters & trappers across the far north…” It wasn’t by accident that the handle is in line with the spine, it’s an effective design.
Now I just need to figure out why.
The Searles Hunter is styled after the Famous Searles Bowie but it’s more than just a scaled down replica, If you look closely you’ll see some subtle differences, especially in the point. Most of the original Searles Bowies were upswept with a false grind, terrific for a fighting knife.

By straightening the spine the Searles Hunter is a lot more functional as a general use knife.
Which brings us to an interesting point, what is a Hunting Knife?
Hunting Knife. One of those terms that defies description, I’m not even sure any of us would know one when we saw it.
When you come to the realization that knives all have one thing in common, all are tools intended to cut stuff, definitions of specific types become blurred.
A Bushcraft Knife may well be intended to primarily do woodworking but it will also be called upon for food prep.
Fighting knives are 90% tool and 10% weapon, the tool tasks are limited only by the imagination of the user and the design constraints of the knife. This is a very good argument against fighting knives made of materials such as titanium and such that will not take and hold a good edge.
Skinning knives are generally made with a very fine edge as the primary intent is to slice and peel skin. Still, Skinners are often used and generally excel at food prep.
The harsh reality is that in most cases words in front of “knife” are really more part of marketing than a pure description of the knifes intended use or design.
I asked that question on the forum and several people seem to concur with my definition of a “Hunting Knife.”
When a hunter is getting dressed to go out, he slips a Hunting Knife on his belt or into his pocket. The Hunting Knife is what he uses to cut the seal on the new box of ammo, to open the package of hand warmers, to cut the plastic tie holding his new gloves together and maybe even slice off a piece of chaw from the plug.
When he gets to his blind the hunter might find a new branch that’s sprouted into the middle of his shooting lane, the Hunting Knife is what he uses to get rid of it.
And finally, when the hunter gets his game, he’ll use the Hunting Knife field dress it.
Back at camp, the hunting knife will become a kitchen knife used for food prep, a Bushcrafter if the cook needs a pot hanger or someone needs a peg in the wall of the cabin to hang their coat.
When you put it in that perspective, a Hunting Knife is really a general purpose Outer’s tool so I think we can define a “Hunting Knife” as a Hunter’s EDC for the field.
Often the biggest challenge in testing a knife is coming up with something to do that tests the knife in the role for which it is intended. All knives “cut stuff” and it’s imperative that the reviewer keep in mind that the story is about the knife or you aren’t reviewing knives, you’re writing about your experiences.
THE TEST
A hunting knife review is really a simple matter of using the knife in general since that’s what a hunting knife is about. So I put the Bark River Searles Hunter to work; it rode on my belt for a two weeks and I used it like my everyday knife with the exception of having a camera handy.
The first thing my Searles Hunter did was a natural, something I do everyday and ironically right along the “Hunting Knife” list of abilities, cutting leather.
I cut leather almost every day, we receive entire sides of leather and need to cut them down to manageable sizes to make sheaths.
Any knife can slice leather, many leather workers use a utility knife to slice hides. A sharp edge will go straight through opening the cut like butter smooth and almost without resistance; exactly like the Searles.
Another, more telling test is skiving, that is splitting the leathers thickness to taper the end of a piece for a smooth transition where two pieces come together.
I good knife for skiving must be very sharp but more important the steel must have the integrity to maintain the edge. Skiving is hard on an edge because the cut puts sideways pressure on one side of the edge while slicing through the layers.

I know when I mess up sharpening one of my leather knives because the edge falls over when skiving, when it’s right I can use the knife all day and never touch the hone.
The Searles Hunter blade is much thicker than any of my leather knives which would become apparent immediately in leather work were the edge geometry not to be dead on the money. It’s dead nut right on the money as this big hunter skived leather like a dream and did as well at the end of the day as it did in the morning.
There probably aren’t many critters most of us will ever hunt that have hides as tough to cut as oak tanned leather so I’m pretty well satisfied that the Searles will have no problem with skins in the field.
Next on the list comes food prep, again the hunting knife is the Hunter’s EDC in the woods so it’s going to be called upon to do whatever cutting chores come up.
I like to eat, I like to eat well even more than I like eating.
For many hunters, if the meal doesn’t come out of a foil pouch, contain 500% of the required daily allowance of dirt and cinders and is hot, it’s a lock for a Michelin Star.
Well, I’m not Gordon Ramsey but then again he’s not Sharpshooter and I can more than hold my own in the camp kitchen.
I made up a typical, out hunting with folks who like to eat, meal using the Searles as my kitchen knife.
The Searles Hunter is a lot too thick to be considered a kitchen knife, the high handle is surprisingly comfortable on the cutting board and the guard did get in the way until I adjusted to it being there. The knife was still quite sharp after cutting a bunch of leather, sharp enough that were I in camp the hone would stay in my pack.
Cutting up an onion I a great way of seeing how sharp a knife really is. The reason we cry when cutting onions is because of the oils that spray when a edge squishes the cells on the onion rather than cutting them. The Searles Hunter was so effective cutting the onion that I didn’t even feel a sense of remorse let alone shed a tear.
Crushing garlic and then dicing some up as well was again simple for the Searles Hunter, the more I used this knife in the kitchen the more I came to like the way it feels in hand. The balance is just behind the first finger which makes the knife feel nimble and live in hand.
The handle shape is also a surprise. I’m the one who always tells people that the human hand is infinitely variable and that dimensions of handles is rather unimportant. Still this handle looked unusual enough to me that I was concerned about it.
I shouldn’t have been and actually had I thought about it I would have recognized yet another possible Scandi influence on this knife, of course this could also be a matter of there simply being only so many ways of making a knife.
The cylindrical handle shape is much akin to the typical Mora handle and just as comfortable, with the center in line with the spine of the knife and the guard, my hand seemed to fearlessly choke up until just my little finger remained behind the guard while feeling balanced and secure. This knife has a natural flexibility of hold that I haven’t seen in a long time.
The roots of the Bark River Searles Hunter are in “A knife like Bowie’s” intended to be a weapon, it’s not difficult to see why the handle design was selected, orienting the edge is natural and instinctive with the guard serving as a tactile indicator. This is important for a fighting knife and darn handy for a working tool.
Slicing meat holds import both in the kitchen and in the field for a hunter. Carving a roast or freeing some backstraps is the same thing slicing meat.
The Pork Tenderloin was no match for the convex edge as I trimmed it a bit and sliced it into nice thick ”chops.”
Apples just naturally go with pork so I thick sliced a couple of them as well. The Searles Hunter blade is quite thick, so it’s not likely to be mistaken for a fine Chef’s Knife. Slicing the apple made it quite apparent once the thickness of the blade reached the point where it simply wedged the apple apart.
But this isn’t about a kitchen knife and if it were my turn in the kitchen cranking out a meal for the rest of camp, the Searles Hunter would be up to the task.
The marinade entails caramelizing the onions and garlic in cayenne butter with some fresh ground pepper and Soy Sauce. Half of the apple is tossed in just before the it comes off the stove and is left until it just loses it’s crispness.
The “Chops” set in the marinade for a couple of hours with the rest of the apple so I have two different textures of apple.
When dinner time came, I heated up my favorite old Griswold Cast Iron Skillet, splashed in a bit of oilve oil and seared the chops on both sides before cooking them up for a bit. About half way through the marinade all went into the skillet for the final touch.
A nice piece of meat, some marinade/sauce with chunks of cooked onion and apple….
The Searles Hunter had one more task in the kitchen….
So this knife can hunt, and it functions well in the kitchen ( man that was a great meal…) leaving one more area to test; heavy work.
I’m not ashamed to say that when I first saw this knife I was a bit concerned, it looked fragile. The cylindrical handle pinching down at the junction between it and the blade, the design doesn’t scream out “I AM MEGAKNIFE!!!! TAKE ME TO THE GARAGE AND BEAT ME.”
That’s OK because I don’t need MEGAKNIFE to feel safe in the wilds and an elegant knife that works is a pleasure to use and something to be proud of on the belt. WE know that Good knives don’t need to be ugly to work well and this one has proven to be no exception.
A hunting knife in camp can be called upon to do just about anything and riding on a hunters hip if he gets lost can need to suddenly become a “Bushcraft Knife.”
The plan was to do this part in the woods or at least at my test site but slogging through the mud in the rain proves nothing other than that I don’t have the sense to come in out of the rain. I’ve been cold and wet several times in my life this test will be just as good with me staying dry while doing the tests inside.
Point first batoning to take down a tree? Not going to happen, common sense does come to bear at some point.
Somehow over the past few years an important aspect of technique has fallen by the wayside. Batoning is an important technique primarily because knives with blades under 7 or 8 inches long really don’t chop well. There’s not enough energy behind a shorter hence lighter blade regardless the design
In addition to mass, longer blades have more swinging energy to hit harder so they chop more efficiently.
The Searles Hunter doesn’t have a seven inch blade so chopping isn’t a viable option leaving batoning as the method of choice.
Shortening the sapling was a simple matter of cross grain batoning, cutting a notch in much the same manner as one would an axe.
First driving the blade in on an angle
Then driving it on on the opposite angle
And continuing until the mission is accomplished.
The guard isn’t difficult to work around thanks to the blade length and shape at the belly all you need to do is lift the handle slightly.
How about someone on the trip forgetting tent stakes or you just come up short one or two.
The Searles Hunter is up to the task…
Baton away chunks to make a point at one end
and then create a notch if you want to be fancy
No problem at all….
To wrap it up I split some kindling…
and made up a quick fuzz stick just to see if the edge is still there.
As you can see, the Bark River Searles Hunter is a truly a hunting knife, very capable and tough.
The 1080C Steel proved to be a great choice, with the right balance of hardness vs toughness. It’s quite close to the steels Dan Searles would have had to work with to add the the historical connection and took an a terrific patina.
It’s nice to have a knife with strong historical roots and the ability to handle whatever job you happen upon, add in very handsome and you have a real winner. I think it’s going to ride along with me for me while longer, I really like this knife.































































































