Benchmade - 203BT-03 Dacian knife
A knife that inspires confidence - Benchmade 203BK-03 Dacian
The Benchmade 203BK-03 Dacian is for people who expect maximum reliability from a knife - both in everyday use and in harsh field conditions. It combines classic form with modern materials, offering excellent performance and elegant appearance.
Key features of the Benchmade 203BK-03 Dacian knife
Superstal CPM-MagnaCut - 90 mm long blade made of CPM-MagnaCut supersteel, known for its exceptional corrosion resistance, high hardness (60-62 HRC) and excellent sharpness retention.
Spear Point Profile - The versatile high-ground blade works well for both precision cutting and demanding outdoor tasks.
Black Canvas Micarta handle - Durable, moisture-resistant and guarantees a firm grip even in harsh weather conditions.
Cerakote finish - Matte coating to protect the blade from scratches and light glare.
Lightweight design - with a weight of only 96 g and an overall length of 192 mm, the knife is compact and convenient for everyday carry (EDC).
Functional sheath - made of a combination of Grivory plastic and leather, provides safe carrying of the knife and quick access to the blade.
Why choose the Benchmade 203BK-02 Dacian?
Reliable for everyday use and outdoor expeditions.
Excellent ergonomics and comfort thanks to the contoured handle with finger grooves.
High resistance to corrosion and harsh weather conditions.
Precision craftsmanship and more than 30 years of tradition of the American brand Benchmade.
Technical data
Head profile: Spear Point
Overall length: 192 mm
Blade length: 90 mm
Blade thickness: 3.1 mm
Hardness of steel: 60-62 HRC
Steel type: CPM MagnaCut
Cutting edge: smooth
Handle: Canvas Micarta (black)
Coverage: Grivory + leather (included)
Mass: 96 g
Application: EDC, outdoor, survival
Benchmade precision and quality
Each Benchmade knife is created from high-grade steel, precision laser-cut for maximum strength and accuracy of manufacture. The blades are carefully ground, chamfered and finished to exacting standards to offer exceptional durability and reliable performance in all conditions.
The handles are manufactured in-house, milled and machined to the highest tolerances, then hand-assembled and sharpened by experienced technicians. With more than three decades of manufacturing experience, every Benchmade knife is synonymous with excellence and craftsmanship of the highest order.
All Benchmade knives are proudly manufactured in a state-of-the-art factory in Oregon City, Oregon, USA.
Care and maintenance of Benchmade knives
With proper care and regular maintenance, your Benchmade knife will last you a lifetime. Follow these tips to keep it in excellent condition:
Corrosion prevention
Any steel, regardless of grade or price, can rust over time. To prevent this, keep your knife clean and dry and lightly oil it. If there is any rust or discoloration, a fine metal polish will restore the original appearance.Hand washing
Always wash the knife by hand in warm water with mild detergent, and then dry it thoroughly. Avoid washing in the dishwasher.Use as intended
Benchmade knives are precision cutting tools - do not use them as a crowbar, screwdriver, chisel or punch (unless they are designed for that).Careful sharpening
Avoid sharpening on grinders and high-speed machines, which can damage the blade. Use manual sharpening methods for best results.Inspection and tightening of screws
During use, the screws of the handle, pivot or clip may come loose. Use Torx T6 and T10 wrenches and a small amount of medium strength thread glue to adjust them.
List of knife safety warnings based on requirements
Regulation (EU) 2023/988 on general product safety
(GPSR):
* Risk of injury: Use the knife carefully and always hold it by the handle. The blade is
very sharp and can cause serious cuts. Don't try to catch a falling
knife.
* Safe storage: the knife should be stored in a safe
place, out of reach of children and unauthorized persons. Use a blade guard if
is available.
* Use as intended: Do not use the knife for purposes for which it is not
intended, for example, for opening cans or loosening screws. This can lead to
knife damage or injury.
* Caution when cleaning: Use caution when cleaning the knife,
to avoid cuts. Do not use aggressive cleaning agents that can
damage the blade.
* Blade maintenance: Sharpen the blades regularly to keep them in good condition. Blunt
knives are more dangerous than sharp ones because they require more force, which
increases the risk of slipping.
* Transporting the knife: When transporting the knife, make sure the blade is secured,
for example, by using a vagina or sheath. This prevents accidental injuries.
* Keep your knife clean: Clean the knife regularly to remove any food debris
or other contaminants. This ensures safe and hygienic use.
* Do not modify the knife: Do not try to modify the knife or repair it yourself,
if you don't have the right skills. This can lead to damage to the knife
or injuries.
* Warning for children: knives are intended for adults only. Do not allow
children to use knives without supervision.
* Disposal: Dispose of used or damaged knives in a safe manner to
prevent accidental cuts.
This product is for adults only, who have knowledge and experience in handling sharp cutting tools. Improper use of the knife can lead to serious injury. The blade of the knife is very sharp and can quickly cut through skin and tissues; so always be very careful when slicing and do not bring your hand close to the cutting edge. To avoid slipping of the knife, it is recommended to cut on a stable and non-slip surface and avoid excessive pressure, which can cause uncontrolled movement of the blade.
Be aware that leaving a knife on the edge of a table, countertop or in easy-to-reach places, especially for children, is a danger. The knife should always be properly secured after finishing work, preferably by putting it down on a stable surface or storing it in specially designed blocks, sheaths or on magnetic strips. Never use a knife for tasks for which it is not intended, such as opening cans or using it as a lever, as this risks both damage to the tool and dangerous accidents.
Blunt blades pose an increased risk of injury because they require more force and tend to slip off the material being cut. Therefore, care should be taken to sharpen the knife regularly to maintain optimal sharpness. It is also necessary to clean and dry the tool regularly to prevent corrosion and bacterial growth. It is recommended to periodically inspect the condition of the handle and blade to detect any cracks, chipping or loosening. If damage is found, the knife should be immediately repaired or replaced with a new copy.
When using the knife, focus solely on the task at hand, avoid talking on the phone or watching TV while slicing, and make sure your work area is well-lit. You are reminded that in some countries or regions there are laws restricting the possession and carrying of knives. Before buying or using a knife, it's a good idea to make sure that using it in your location is allowed under the current law.
Adherence to the above rules will enable safe and efficient use of the knife, minimizing the risk of accidents and ensuring the long life of the tool.