Handmade African Knife with Leather Sheath Mambele Knives Sharp Ready to Use
This is 16-inch-long Handmade African Throwing Knife. The blade comes razor sharp. The handle of the blade is made up of Rosewood. The blade can be used for the working purpose.
The Total weight of the knife is 1465 gram and that the weight of the blade is 1065 gram. 5160 Leaf spring from Truck is used for Blade and Bone is used for Handle. 6.5 inches full tang Handle-Made of Rosewood. Fully Sharpened Edge- This Powerful blade is made of high-grade 5160 leaf spring carbon steel that was hand-forged in Nepal using age-old methods.It's ready to use, razor-sharp, and ideal for outdoor activities like camping, trekking, and outdoor purposes. Excellent Quality- The Sleek Knife is made of high-carbon leaf spring steel and has a visually appealing, nevertheless extremely durable design. The blade is attached to a lovely rosewood handle, which provides a solid grip.
It comes with a stylish leather scabbard that won't tear while sheathing and unsheathing the sharp blade. The Blade has undergone numerous tests to guarantee its strength and durability. Genuine and Skillfully Handcrafted- Each Knife is hand-forged by the skilled swordsmiths in the land of Gurkhas, Nepal.
The Vishwakarma ethnic group known as "Born Kukri Makers" forged this Majestic Blade. Apply machine/gun or motor oil/lubricant to the blade surface at least once a month or after each usage. Avoid fingerprints after oiling the blade. To remove rust, first clean the blade with gasoline, then use fine sandpaper, wipe it clean, and apply oil.
A buff machine can polish rust-infected areas. To keep your knife looking new, sometimes use shoe polish for leather sheaths, furniture wax for wood, Brasso for brass fittings, and Silvo for silver. In case of the Dragon blade Scrub it with a toothbrush dipped in petrol and wipe it clean before displaying. The blunt Chakmak sharpens on both sides. For faster and better results, use a sharpening stone. While on display, clean dirt, waste products, etc. Often picked up by the blade's surface with a soft dry towel and kept away from water and damp. Oil the blade heavily, wrap it in plastic with food wrap, or polythene (no air pockets), and keep it out of the scabbard before storing it. Same with both small knives. Store the knife dries at room temperature.