Benchmade - Knife 18010 Fishcrafter
Benchmade 18010 Fishcrafter is a professional kitchen knife designed for fish processing. 7-inch Fishcrafter was equipped with a razor-sharp blade made of steel CPM MagnaCut, thanks to which, filleting and framing will be performed instantly with high precision.
Whether you're a chef, fisherman, angler or home cooking enthusiast choosing the Benchmade 18010 Fishcrafter knife, you'll get a guarantee of quality and performance previously only available in professional kitchen knives.
Features of the Benchmade 18010 Fishcrafter knife:
- Designed for fish dressing and preparation;
- the 7'' long blade of CPM MagnaCut steel with SelectEdge technology has a thin, perfectly sharp cutting edge;
- 60-62HRC steel hardness;
- trailing Point Profile Wedge;
- stonewash blade finish;
- santoprene handle material
- at the end of the handle there is a hole for attaching a cable;
- injection-molded sheath included.
CPM MagnaCut - the next generation steel in the Benchmade 18010 Fishcrafter knife
The Benchmade kitchen knife has a 177 mm long blade, made of CPM MagnaCut super steel manufactured using powder technology. The main difference between CPM MagnaCut steel and other stainless steels is the amount of chromium. The elimination of chromium carbides from the steel's composition has resulted in a fine microstructure, making CPM MagnaCut much easier to sharpen compared to steels with similar wear resistance.
CPM MagnaCut combines the strength of CPM-4V, the corrosion resistance of CPM-20CV, the retention of CPM-CruWear/ CPM-4V, and an impressive hardness of up to 62 HRC, making it now considered one of the best steels in the world for use in factory-made knives.
The blade has a Stonewashed matte finish (abrasive stone bath), which effectively masks any scratches or abrasions on the blade caused by use.
Thanks to SelectEdge technology, the knife has a thin, perfectly sharp cutting edge, which excels at precision cutting, slicing, filleting and boning.
Working safely with the Benchmade Fishcrafter kitchen knife
The handle on the Benchmade 18010 knife is made of the material Santoprene® in deep blue. This fully hygienic rubber-textured material prevents the knife from slipping out of your hand and ensures safe operation even with a wet or dirty hand.
In the back of the handle there is a hole designed for attaching a rope or paracord.
To carry the knife safely, there is a injection-molded sheath made of thermoplastic material with high resistance to damage, temperature and moisture.
Benchmade 18010 Fishcrafter kitchen knife is the ideal solution for those looking for a knife suitable for kitchen use and water-resistant. Fishcrafter is also an interesting gift idea for cooking enthusiasts.
Basic data
- Hardness of steel [HRC] 60-62
- Knife type fixed wedge
- Type of steel CPM MagnaCut
Additional data
- Deer no
- Sheath material plastic
- Handle material plastic
- Corrosion resistance high
- Resistance to dulling very high
- Pochew is
- Application (purpose) kitchen - for filleting,kitchen - for boning,kitchen-universal
Dimensions
- Overall length [mm] 302
- Blade length [mm] 177
- Blade thickness [mm] 2,3
- Weight [g] 80,5
Manufacturer information
- Manufacturer Benchmade, USA
- Supplier Symbol 18010
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.