This is Buck's standard blade material because it approaches the wear resistance of high carbon alloys while delivering the corrosion resistance of chromium stainless steels. Add our exclusive heat-treat process and you have a very user-friendly combination of superior corrosion resistance with excellent strength for wear resistance and durability. You also have a blade that is easy to resharpen. For best performance we harden to a Rockwell hardness of Rc 58.
I've had this knife for a about a year now and I absolutely love it! It's skinned and gutted well over a dozen rabbits and helped me build a couple blinds. mine is the black handled and black sheathed one. I advise everyone to get one!
I have had this Buck knife for more than fourty years. It has been used for multiple hunting trips as well as years of saltwater fishing. Today it is good asnew, still holds an edge, and has given me years Of great service. One of my favorite knives
This knife doesn’t get a lot of attention, but it does lots of things very well. It is my go to knife for travel food prep and all round camp chores. The short clip at the point makes the tip tougher than knives like the 110. It is the same blade stock as the 110 and weighs less, with a longer blade. It is thinner than the 119 so it cuts bread, sausages and cheese better without wedging. Being one piece it can be washed with soap and water and no locking mechanism to get sticky, dirty. The blade is narrow, so it works like a boning knife and you can make curving cuts in meat or watermelon what have you. Long enough to be useful, light enough to take anywhere, thin enough to cut food properly and tough enough not to break.