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.
Over 25 years age I bought one from a relative for $10.00....Still sharp as ever! Wonder what it's worth!
I have been carrying a Buck 105 in my kit as a backup to an expensive custom knife for many years. This year when the custom knife dulled about half way through the first elk taken at our camp I put it in the bag and finished dressing the first elk and then the second with the 105. I will not be going back to the custom, the 105 is a great knife and is now my first choice
I carry a Buck 303, I have had the Buck 102 for more than 30 years before it grew legs and left my accountability. Now I have the 105. This is the replacement for my 102. I look forward to the many skined and boned deer in my near future. It will be used for my fishing trips as well. I have been a Buck fan all my life.
My experience with the Buck 105 goes back more than thirty years. My father taught me to dress deer with his. I can remember looking at the spine of that old knife, and the innumerable dents in it, as I cleaned my first rabbits, then deer. The dents were acquired on particularly tough creatures, both deer and elk. I have seen the spine beaten with a ball peen, the back of a hatchet, a 3# hand sledge and a rock, succeeding where game saws failed, to break stubborn bone. That knife still hunts today. When the time came for me to take my young family hunting, and stop borrowing Dad's gear, no other knife would do. Do not mistake me, I own other knives, far more costly knives received as gifts, but the 105 is my go to knife. It holds a good edge, allowing me to open the critter and skin it later, is tough enough for any sternum or pelvis I have thrown at it, as well as thin and positive enough in the hand for the bladder/rectumectomy. When my wife joins me afield for the first time, she will have her own 105 on her belt.