Casstrom Sweden No.10 SFK Fixed 3.875" Sleipner Scandi Ground Blade, Curly Birch Wood Handles, Leather Sheath with Fire Steel - KS13124

Description

CASSOS13124: No.10 SFK - Sleipner/Scandi/Curly Birch/Firesteel Fixed Blade

Casstrom Sweden

The No.10 SFK from Casstrom Sweden is built as a multipurpose knife for hunting, bushcraft, and general use in the great outdoors. The blade is 3.875" long and made using 3.8 mm thick Sleipner tool steel, heat-treated to a hardness of 58-60HRC. The knives are ground with a shaving sharp flat Scandinavian grind and have a satin finish. This steel in combination with the grind makes these knives very strong, yet very easy to sharpen and it takes a great edge.

The handle is available in Classic Oak, Curly Maple, Bubinga or Green Canvas Micarta. There are black liners between the handle scales and steel to enhance durability over time. The wood has been treated with a traditional Scandinavian linseed oil based varnish.

The knife comes with a sturdy sheath made from 3 mm vegetable tanned full-grain leather. All seams are properly welted, that is they have an extra bit of leather at the edge to keep the sharp blade from splitting the stitching. The knife pocket is generous enough to hold the knife well while leaving enough handle to easily remove the knife. The rivet is for lashing the end of the sheath to your leg to keep it moving with you on long hikes instead of flopping about. The sheath features an extra wide belt loop, a fluid draining hole, and a lanyard hole. A matching Fire Steel is included with a loop sewn into the sheath for carrying.

Pair with the Cognac Carabiner Dangler for a full featured bushcraft rig. The Dangler keeps the sheath comfortable when moving in tough terrain and sitting down, while the innovative carabiner D-ring allows the knife and sheath to be removed quickly. The D-ring can also be used in several other ways if needed.

Scandi Grind

- The traditional Scandinavian grind has been around a long time and for good reason. The blade is flat ground on both sides at a relatively steep angle to form the sharpened edge. It's not seen on a lot of modern knives because of the difficulty producing a proper flat v-grind like the scandi. This grind allows a relatively thin blade to stand up to very hard use as most of the thickness of the steel is left in the blade.