Cold Steel 16CCB Laredo Bowie - VG-1 San Mai III Blade - Black Micarta Handle
Awesome is the only adjective that even begins to describe the new Cold Steel Laredo Bowie. In fact, it really has to be seen to be appreciated, since mere words just don't do it justice. It features a long, heavy blade made from vacuum heat-treated VG-1 San Mai III laminated stainless steel, which is flat ground to produce incredible cutting power and perfect balance. And, as an added bonus, it is given an absolutely ferocious cutting edge that terminates in a dagger sharp point. To further enhance its versatility and efficiency as a weapon, it sports a four and a half inch long sharpened clip point that helps facilitate the deadly back cut, as well as a wide variety of more conventional cuts and stabbing attacks. The rich, polished black Micarta handle is as tough as it is beautiful. It is specially contoured to fit the hand like a glove and to provide a positive grip when cutting, chopping or thrusting. To complement the Laredo's incredibly sharp blade and superb handle, Cold Steel has carefully forged a unique guard and integral bolster out of a single piece of brass. Both bolster and guard are handsomely detailed and are finished with a fine mirror polish. To keep your Laredo Bowie safely at your side and ready for action, each includes a traditionally styled black leather scabbard that features heavy stitching, brass rivets, thick leather, and a convenient brass belt peg so you can safely slip the sheath under your belt.
- Blade Steel: VG-1 San Mai III
- Rc Hardness: 56-58
- Handle Material: Black Micarta
- Blade Length: 10 1/2"
- Blade Thickness: 5/16"
- Length Overall: 15 11/16"
- Weight: 16.3 oz.
- Made In: Japan
More about San Mai III steel:
San Mai means "three layers". It's the term given to the traditional laminated blades used by the Japanese for swords and daggers. Laminated construction is important because it allows different grades of steel to be combined in a single blade. A simple way to think of this type of construction is to imagine a sandwich: The meat center is hard, high carbon steel and the pieces of bread on either side are the lower-carbon, tough side panels. The edge of the blade should be hard to maximize edge holding ability, but if the entire blade was hard it could be damaged during the rigors of battle. For ultimate toughness the body of the blade must be able to withstand impact and lateral stresses. Toughness is generally associated with "softness" and "flexibility" in steel, so that, surprisingly, if a blade is made "tough" the edge won't be hard enough to offer superior edge holding. San Mai III provides a blade with hard (higher carbon) steel in the middle for a keen, long lasting edge and tougher (lower-carbon) steel along the sides for flexibility.