Collaboration Folder - Bog Oak

$400.00

Now is your chance to grab the second drop of the Collaboration Folder! This project has taken over two years and 36 versions! The goal here was to create a small but mighty pocket knife balancing price, performance, material, weight and function. At just over 60 grams, you will not notice the weight in your pocket. The blade is unobtrusive, yet ready to do anything you want! AEB-L blade ground by B.Kohn himself. The scales are stabilized amboyna burl, the hardware is a mix of titanium and stainless steel.

**** these folding knives are a collaboration between Bryan Kohn (bkohnknives.com and myself.

Weight ~ 61 g

Length

Closed 4.25 in

Blade 2.375 in

Over all 7 in

Blade : AEB-L , 0.1 inch

Scales : ancient bog oak

Hardware : titanium andstainless steel.

Pocket clip : reversible

Pivot : phosphor bronze washers

Semihand made. parts were CNC cut then refined by hand. holes are reamed and lapped to exact size, the blade was heat treated in house by Ben Seigal, then ground and finished by Bryan Kohn.

Made in Massachusetts and Michigan

Now is your chance to grab the second drop of the Collaboration Folder! This project has taken over two years and 36 versions! The goal here was to create a small but mighty pocket knife balancing price, performance, material, weight and function. At just over 60 grams, you will not notice the weight in your pocket. The blade is unobtrusive, yet ready to do anything you want! AEB-L blade ground by B.Kohn himself. The scales are stabilized amboyna burl, the hardware is a mix of titanium and stainless steel.

**** these folding knives are a collaboration between Bryan Kohn (bkohnknives.com and myself.

Weight ~ 61 g

Length

Closed 4.25 in

Blade 2.375 in

Over all 7 in

Blade : AEB-L , 0.1 inch

Scales : ancient bog oak

Hardware : titanium andstainless steel.

Pocket clip : reversible

Pivot : phosphor bronze washers

Semihand made. parts were CNC cut then refined by hand. holes are reamed and lapped to exact size, the blade was heat treated in house by Ben Seigal, then ground and finished by Bryan Kohn.

Made in Massachusetts and Michigan