Desert Forge Knives
Expedition Wrought Iron San Mai Hunter
Expedition Wrought Iron San Mai Hunter
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This blade was hand-forged with W2 high-carbon steel, pure nickel, and antique wrought iron steel. The layers of steel were forge welded together to form a unique and one-of-a-kind San Mai Damascus blade. The blade was forged to shape, then differentially hardened and heat treated for both edge hardness and spine flexibility, then tempered to give you the ability to keep a sharp cutting edge in the field. The blade has a satin etched finish.
The guard was crafted from stainless steel and black micarta, and the handle is crafted from stabilized and stained curly maple, a hard natural wood. A hand-crafted cowhide leather sheath is included.
Maker: Dan Lewis
Steel: W2, Wrought Iron, Nickel with Satin finish
Overall Length: 9"
Blade Length: 4.5"
Handle: Curly Maple
Shipping
Shipping
Ships free to contiguous U.S.
Care Instructions
Care Instructions
At Desert Forge Knives, all our
knives are made with high carbon steel.
It is not stainless steel. We recommend to not wash it, merely wipe it down
as soon as you have finished using it.
You can wash it by hand if need
be, but do not leave water on it - no soaking in a sink of dishes and don’t
leave it to air dry on a draining rack. Wash and dry it straight away.
No matter how well you take care
of your knife it will turn a dull grey color over time. It will mark and not stay shiny. This is
normal, there is nothing unhygienic about it, it is just the nature of the
steel. Some foods, like lemon and onion will mark it instantly due to the
acidic nature of them. You can polish it back to a high shine finish again, but
it is unnecessary for the performance of the knife, it is purely cosmetic.
High carbon steel is a tough and
long-lasting steel and will keep an edge for much longer than stainless or
other steel. The only downside to high
carbon steel is that it will rust if you do not take care of it. To prevent
this, keep your knife as clean and dry as possible after use, and apply a light
coating of oil or wax. For culinary knives, olive, vegetable, canola or
sunflower oil is fine. For other knives, use a light machine oil. We recommend a light coat of food safe “Axe
Wax” for all knives. If you do get rust
spots, light ones can be scrubbed away with steel wool. More severe damage can be repaired by
re-sanding and polishing.
Some common do’s and don’ts
Don’t put knives in the
dishwasher
Don’t leave a knife soaking
in a sink full of water
Don’t store in a wet sheath
Do keep your knife sharp
Do keep it stored correctly
and responsibly
Do use the knife for the
purpose it was made for
Don’t use a knife as a lever,
hammer, shovel or screwdriver
Don’t cut on a glass, stone
or steel surface, do use wood or plastic
Please feel free to call or email
me with any questions on the care and maintenance of your blade.
If you take care of it well, it
will last longer than you!
