Cold Steel 35AR Black Bear Classic - VG-10 San Mai® Blade - Black G-10 Scales - Secure-Ex® Sheath
A pattern that was first developed by Bob Loveless, who was one of the founding members of the knifemaker’s guild, the Black Bear Classic sub-hilt fighter is as iconic as it is deadly. It’s perhaps the quintessential combat knife. Its 8.25" blade offers excellent reach and incredible penetration with very little physical effort. The sub-hilt practically eliminates the possibility of the hand being dislodged or coming into contact with the blade.
It's VG-10 San Mai III® blade is perfectly heat treated and a double grind is expertly applied. The surface of the blade is polished to a beautiful satin finish and the edges are honed and buffed to hair shaving sharpness! The black G-10 scales are fastened to the blade tang by 6 stainless pins and expertly hand shaped and contoured.
- Features:
- Category End Use: Self-Defense
- Blade Steel: VG-10 San Mai®
- Blade Finish: Satin Finish
- Blade Length: 8.25" (210 mm)
- Blade Thickness: 0.20" (5 mm)
- Overall Length: 13.25" (337 mm)
- Handle Material: Kray-Ex
- Weight, Knife: 13.8 oz. (391 g)
- Sheath Material: Secure-Ex®
- Weight, Sheath: 4.2 oz. (119 g)
- Made In: Taiwan
More about VG-10 San Mai 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.
