Justin Case Tactical

05/02/2026

"We didn't have apps to keep our hands busy; we had two inches of sharpened steel and a piece of cedar."

Bringing a blade to school wasn't a scandal.

It was just part of your outfit.

It sat in your pocket right next to your marbles and a half-eaten stick of gum.

You used it to sharpen your pencil when the mechanical one jammed.

You used it to whittle a twig during recess.

The principal didn't call a press conference.

He didn't lock down the building.

He just saw the wood shavings on your desk and walked over.

He asked to see the edge.

He tested the sharpness with his thumb.

He told you it was a "fine piece of craftsmanship."

Then he told you to make sure you didn't cut yourself during long division.

We learned responsibility by carrying something sharp.

It wasn't a weapon.

It was a tool for a kid who was busy building a world.

04/13/2026

Opening day in East Tennessee 4-11-26

01/14/2026

Ok…I just dropped a few (and I mean a few) black FAFO-1 Janey-J Flippers on the website. Only available in black.

https://justincasetactical.com/products/fafo-1-flipper-the-janey-j

12/19/2025

11/21/2025

With the help of Justin Case Tactical knives, hunters are harvesting delicious wild game and taking it from the field to table. Here is a recipe for grilled wild boar chops. Enjoy and be sure to check out our knives at justincasetactical.com

INGREDIENTS

2 wild boar chops
1 tsp cayenne pepper
1 tsp smoked paprika
1 beetroot, cut into 1/2” cubes
1 sweet potato, cut into 1/2” cubes
1 red pepper, cut into thick chunks
1 courgette, cut into 1/2” chunks
2 celery sticks, cut into 1/2” chunks
3 crushed garlic cloves
salt and pepper
oil

INSTRUCTIONS

Mix the cayenne and paprika and rub over the chops. Marinate for around 30 minutes. Put the vegetables and garlic into a roasting dish and season with salt and pepper.
Heavily drizzle the oil over the vegetables and place in a hot oven (375°) for 30 minutes, turning every 10 minutes until cooked with a nice colour. Drizzle oil onto the boar chops and place on charcoal or gas grill at around 400° for around 10-15 minutes, turning every 5 minutes. Remove and allow to rest for 5-10 minutes.
Serve the roasted vegetables on a wooden board, put the boar chops on top and drizzle with herb dressing.

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11/16/2025

I have a huge favor to ask. I don’t really advertise my business (Justin Case Tactical), so word of mouth is critical for my growing company. I would greatly appreciate it if you would help support me by:

On this page, go to the 3 little dots on the side of page, select “invite friends” then select "invite all" and you're done!

You've SUCCESSFULLY supported my small business for $0.00 and less than 30 seconds of your time.

Thank YOU for supporting small and local buiness.

11/11/2025

Happy Veterans Day to all who have served and are currently serving.

“In the beginning of a change, the patriot is a scarce man, and brave, and hated and scorned. When his cause succeeds, the timid join him, for then it costs nothing to be a patriot.”—Mark Twain

11/06/2025

Trusted by hunters and outdoorsmen all across America. The M-6 TREX…just a simple no nonsense knife with a comfortable feel in the hand that never fails at getting the job done.

https://justincasetactical.com/

10/16/2025

Recipe: Buffalo Squirrel Legs
10-12 squirrel legs

2 tsps. Montana mex chili salt

1 cup buttermilk

¼ cup flour

Season the squirrel legs with one teaspoon of the chili salt then pour the buttermilk over the legs and refrigerate for an hour or two. Add the remaining chili salt to the flour and stir to combine. When you are ready to fry your legs, place a heavy pan over medium high heat with your oil of choice. I used canola oil. Heat the oil to 325 degrees. Drain the buttermilk from the squirrel legs and then dredge the legs in the flour. After they are fully coated lay them out on a paper towel for a few minutes to let the breading set. Fry the legs in the oil for 3-5 minutes. The time will very base on the size of you squirrel legs. When all the legs are cooked set them aside until you are ready with the sauce.



For the sauce

1/2 cup of your favorite hot sauce, I use Khan’s Island Sauce

2 tablespoons maple sugar, (brown sugar will work if you don’t have Maple sugar)

3 tablespoons cold unsalted butter



Pour the hot sauce in a medium sized pan and heat over medium heat. Add the sugar and stir to combine. Bring the hot sauce to a boil and remove it from the heat, whisk in the cold butter 1 tablespoon at a time.

Toss the legs and the sauce together and serve with your favorite dipping side and some celery.

https://justincasetactical.com/products/m-6-trex

10/14/2025

Happy 20th Birthday to my beautiful daughter, Janey!