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Kappetijn Uncembo MK III - Damascus / Bull horn

Kappetijn Uncembo MK III - Damascus / Bull hornKappetijn Uncembo MK III - Damascus / Bull horn
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Kappetijn Uncembo MK III - Damascus / Bull horn

Price:   
$299.95
 Sold Out 
  • 0 Units in Stock
  • Manufactured by: Kappetijn Knives - S Africa

DESCRIPTION

Kappetijn Knives is a south African company which produces very fine handmade knives that are affordable and practical. The Uncembo MKIII folding knife is a breathtaking fusion of highly skilled Damascus craftsmanship and a modern style liner-lock folder. The blade and the bolster are made from Damascus steel, with the handle in this version made from Kudu Horn scales.

The Uncembo MKIII folder series are not only a visually spectacular blade, but are also great for everyday use. The knife is constructed in a manner that not only makes it ideal for small day-to-day tasks, but also perfect for small game and game birds. The large, full grip handle and sturdy liner lock guarantee the user maximum control and stability when using the knife.

 

Features:

 

- Damascus steel Manufactured from 4340 High Nickel Steel and 1075 High Carbon Steel

- Triple tempered to reduce residual stresses resulting from quenching

- 256 Layers of Damascus Steel

- Handle made from bull horn

- Damascus Bolster

- Full leather pouch (Belt loop)

 

Blade Specifications:

 

Blade Length: 83 mm

Blade Width: 21 mm

Blade Thickness: 3.1 mm

Knife Length: 205 mm

Made in the Republic of South Africa

 

Steel

All Damascus blades are manufactured from 4340 High Nickel Steel and 1075 High Carbon Steel. Typically the knives are manufactured from hot-forged damascus billets featuring 256 layers of steel in a number of patterns: Naughts-&- Crosses, Raindrop, Ladder & Twist. Blade Hardness is typically 58-59 HRC. All blades are triple tempered to reduce residual stresses resulting from quenching to as little as possible

Care Instruction for Carbon/Damascus Steel Knives:

Storage - lightly oil and store in tightly wrapped plastic sandwich bag in sheath.

Carry - Ensure knife remains dry and lightly oil regularly. Wipe of excess oil.

Slaughter/food preparation - ensure that the knife is cleaned and dried properly after 


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