Morakniv Kansbol Knife

At camp, whoever has the knife gets every job. First the kindling, because the fire is late, then the sausages, the bread and the tomato somebody insisted on bringing.

Wood first, food second: that is the evening owners and reviewers describe the Morakniv Kansbol doing. Its blade is ground in two parts, one for each kind of job, and that is the main reason to pick it over a plainer Mora.

The one behind the button

The button on this page goes to one version: the stainless Kansbol (S) with the green polymer sheath. Amazon calls the color Military Green, and Morakniv calls it Green. Morakniv’s item number is 12634, and Amazon lists the part number as M-12634, which is the quickest way to know you have the right knife.

Morakniv also sells the Kansbol with a Multi-Mount sheath and as a Survival Kit. Those are separate listings with different sheaths, and the sheath details on this page are not about them.

Morakniv’s numbers for this one: a 108 mm (about 4.3-inch) blade, 2.5 mm thick, in 12C27 stainless steel, with Morakniv’s standard tang rather than a full one. Overall it is 225 mm (about 8.9 inches), and the listed weight is 134 g, about 4.7 oz. The sheath suits a left or a right hand and has a belt loop. Per Morakniv, the loop is leather.

Two edges on one blade

The Kansbol’s edge changes along its length. Near the handle it is a Scandi grind, the part for wood. Toward the tip Morakniv grinds the blade thinner, and that front section is the part people cook with.

Tactical Reviews, writing about the Multi-Mount version of the same knife, says the extra profiling of the front section makes it “well suited to many tasks a standard Scandi-grind blade is not.” Food preparation is the first one it names. Field & Stream’s reviewer, who has owned a Kansbol for a few years, puts light woodwork and food processing in the same sentence.

Wood near the handle, dinner at the tip.

Sparks from the spine

Morakniv grinds the back of the blade too, for use with a ferro rod. In a backpacking knife roundup, Field & Stream’s reviewer got the biggest spark from the Kansbol’s spine of all the fire-steel blades there.

Field & Stream suggests the survival kit bundle because it includes a ferro rod, and that bundle is a different listing from the one behind this page’s button.

A ground spine is a sharp spine. The Hunting Gear Guy, who has used a Burnt Orange Kansbol for about five years, dislikes the sharp back when skinning deer, because you can cut with the back of the knife if you’re not careful. At camp, that means minding where your thumb rests on top of the blade.

How much wood it takes

The Scandi part near the handle is the wood end of the blade, and Field & Stream’s backpacking roundup draws the line in one sentence: “I wouldn’t baton wood with it, but it can do just about every other bushcraft technique.” Batoning means driving the blade through wood by striking its back with another stick.

A video reviewer says it held up to light batoning, though its thin tip isn’t as sturdy as they’d like.

Let a camping hatchet split the firewood, and give the Kansbol the light woodwork after it.

On the belt and in the pack

At 134 g, the Kansbol is an easy knife to carry, on the belt loop or in a bag. An owner on r/knives who has used theirs for food prep on camping and sailing trips for at least five years likes that it can go in the pack without any worry.

Getting it out is the complaint. The video reviewer says the sheath has no thumb ramp, so a quick draw is hard, and a commenter on r/knifeclub calls the Mora sheath compact but says taking the knife out is cumbersome.

The gap at the handle

In most houses, whoever cooks doesn’t wash up. With the Kansbol, whoever washes up should know about the gap.

In October 2026 that owner posted about it on r/knives: “the gap where the metal (blade) meets the plastic handle is not completely tight, but has a very small gap where water can get in.” They found rust in that joint, and possibly mold.

For that owner, drying alone didn’t solve it. They clean the knife after every use and dry it with a cloth, and they say the gap is hard to dry once it is wet.

A commenter under that post says they noticed the same thing on theirs and filled the gap with two-part epoxy, which they say keeps the water out. They add that whatever you use should be at least somewhat food safe. That is one commenter’s own repair, not advice from us.

How often the gap happens is not known: that post and that one comment are the only reports in our sources. So look at the joint before the first dinner and after every wash.

The other half of looking after it is the edge, and our sources don’t say how to sharpen one that changes along its length. The sharpeners themselves are in our portable knife sharpener guide.

Straight from the threads

Kansbol or Companion

The Kansbol’s nearest relative is the Morakniv Companion, and on Morakniv’s numbers the two are closer than they look. Both have 12C27 stainless steel at 56.5 HRC, both are 2.5 mm thick, and both have Morakniv’s standard tang. The Kansbol’s blade is 4 mm longer, and Morakniv lists it 15.6 g heavier, about half an ounce.

That half ounce buys the two things this page is about: the thinner front and the spine ground for a ferro rod. The Companion’s back is rounded, and survival-kompass.de says it won’t strike a fire steel.

If your fire starts with a lighter, the Companion covers the rest for less weight. If it starts with a ferro rod and dinner starts with the same knife, this is the one. The other knives we cover are in our camping knife guide.

Either way, give it to whoever lit the fire. They’ll be slicing the tomato anyway.