Description
Every Hyena starts as raw high-carbon billets and leaves the forge with a : you can trace with your thumb.
| Overall length | 8.5 inches |
| Blade length | 4 inches |
| Handle length | 4.5 inches |
| Steel | 440C stainless steel |
| Weight | 7 oz |
| Handle | s |
| Included | Hand-stitched leather sheath |
Built for: field dressing and skinning game, camp chores, and collectors who want a genuinely hand-forged blade. The full-tang construction keeps it strong through heavy work while the blade profile gives fine control for detail cuts.
Care: rinse, dry, and occasionally oil the pivot and edge — stainless construction keeps maintenance minimal.
FAQs
What steel is this? 440C stainless steel — excellent corrosion resistance and easy maintenance, hardened for edge retention.
What’s included? The knife, its leather sheath, and a gift-ready box.
Can it be engraved? Yes — laser engraving is available before checkout.
Make it a gift: add laser engraving at checkout. Every order ships from Memphis, TN with a lifetime warranty — backed by 2,000+ verified 5-star reviews.
Model: BMK-100-1
james Allen (store manager) –
I love good art and when I discovered black mamba knives, I was very impressed. Beautiful and very accurate craftsmanship.”
“Mark is a man who, when you meet him, his aura is as if you’ve always known him. You will not be disappointed. Love him and the company.”
“Also, Mark always wants you to be satisfied. If not he always makes it right. His knowledge and ability are very impressive”
James Allen
jakson Alberto (verified owner) –
“I received this Damascus knife as an anniversary gift, and it’s a symbol of our shared love for cooking. It’s both beautiful and functional.”
antonio smith (verified owner) –
“I bought a Damascus knife for my son, who’s a culinary student, and he couldn’t be happier. He says it’s the perfect tool for his studies.”
davied thomas (verified owner) –
“I purchased a Damascus knife for my daughter, who’s a culinary student. She says it’s the best gift ever and uses it in all her cooking experiments.”