Description
Nine inches overall, five of it blade, and the whole knife weighs three and a half ounces. That is the number worth pausing on. The King Cobra is a fixed blade cut thin, with hand-filed brass along the spine and a twist pattern running the length of the steel.
| Overall length | 9 inches |
| Blade length | 5 inches |
| Handle length | 4 inches |
| Handle | Dark rosewood scales with brass pins and a lanyard tube |
| Steel | 1095 + 15N20 Damascus, 352 layers |
| Hardness | 58–60 HRC, oil tempered |
| Weight | 3.5 oz |
| Pattern | Wind & Mix twist Fire pattern Damascus Blade, Extreme custom Brass File-work |
| Included | Hand-stitched leather sheath |
Best use: camp cooking, cordage, light game work, and anything where you would rather carry a real fixed blade than a folder but do not want the belt weight. The thin cross-section slices well. It is not a pry bar and it is not a chopper, because at this weight there is no mass behind the edge to bite into seasoned wood.
What five inches of edge buys you
Five inches is where a fixed blade starts to earn its sheath. You can lay the whole edge into a cut, reach through a rib cage, and still steer the tip with a finger on the spine. Above six inches you gain chopping reach and lose that control. Below four you are back in folder territory. If you are comparing grinds across our fixed blades, the bevel guide sets out how each one cuts.
Brass file-work: decoration with a cost
The filed spine is cut by hand, one notch at a time, which is why no two come out identical. It also collects grime. Blood, sap and food residue sit down in the notches and will not wipe out with a cloth. Budget an old toothbrush and warm water after messy jobs. If you want a spine you can clean in one pass, a plain-backed knife is the better buy.
Layers, hardness and what to expect
The billet is folded to 352 layers and tempered in oil to a hardness in the high fifties. That range is a compromise: hard enough to hold an edge through a day of work, soft enough that a mistreated tip rolls rather than snapping clean off. We wrote about what a layer count actually means because the number gets quoted far more often than it gets explained.
Upkeep: this steel takes a patina first and rust second if you let it. Clean the blade after every use, especially after citrus, tomato or anything salted, then dry it fully. Oil it lightly if it will sit unused for a season. Sharpen on a stone, since carbide pull-throughs tear high-carbon edges instead of cutting them. Store the knife outside its leather, never inside it.
Questions buyers ask
Can I chop with it? Not well. Three and a half ounces carries no momentum. For chopping, look at the fifteen-ounce Sequoia bowie, which puts four times the mass behind a similar edge.
Does the pattern wear off? No. Etching darkens one alloy relative to the other, and the boundary between them runs through the whole bar.
Will it hold an edge in the field? For a day of work, yes. Touch it up on a fine stone between outings rather than waiting for it to go blunt.
Model: BMK-151
Alexander G. (verified owner) –
“I was looking for a unique gift, and this Damascus knife was perfect. The recipient was delighted with its sharpness and craftsmanship.”
Isabella R. (verified owner) –
“I’ve owned other Damascus knives, but this one stands out for its quality. It’s well worth the investment and has become my favorite.”
Samuel T. (verified owner) –
“I’m impressed with the durability of this Damascus knife. It retains its sharpness even after heavy use. It’s a testament to its quality.”
Charles H. (verified owner) –
“The Damascus knife I bought here has elevated my cooking game. It’s incredibly sharp and versatile. I’m thrilled with my purchase.”
Natalie D. (verified owner) –
“This Damascus knife is not just a tool; it’s a piece of artistry. It’s made slicing and dicing in the kitchen a true pleasure.”
Christopher M. (verified owner) –
“I’m a collector of fine cutlery, and this Damascus knife is a standout in my collection. The craftsmanship and quality are second to none.”
Elizabeth P. (verified owner) –
“I’ve used many knives in my culinary career, but this Damascus knife is in a league of its own. It’s beautifully balanced and a pleasure to work with.”
Jacob R. (verified owner) –
“I purchased a Damascus knife for my wife, and she loves it. The intricate pattern on the blade adds a touch of elegance to our kitchen.”