In this video I review the Terava Skrama 200, the slightly smaller and lighter version of the Terava Skrama 240
My Terava Skrama 240 review [ Ссылка ]
Terava Skrama 240 [ Ссылка ]
Terava Skrama 200 [ Ссылка ]
Skrama 200
Metric Imperial
Total length 350 mm 13.8"
Weight (knife only) 370 g 13.1 oz.
Blade length 200 mm 7.85"
Blade width 39 mm 1.5"
Blade thickness 4.2 mm 0.17"
Skrama 240
Metric Imperial
Total length 430 mm 16.9"
Weight (knife only) 529g 18.4oz
Blade length 240mm 9.4"
Blade width 46mm 1.8"
Blade thickness 4.2 mm 0.17"
Both Knives
Main edge 34° for chopping
Base edge 25° for finer work
Steel Carbon steel 80CrV2, 59 HRC
Grip Molded rubber, rough texture
The heart is the Blade
The Skrama blade is slightly curved with a sheepsfoot tip. The curve helps to rock the knife on a cutting board when cooking. The blade is sharpened to two different angles. Near the grip, a 5 cm / 2" portion has an angle of 25° for whittling and fine work. The rest of the blade has an edge of 34°, which has proven to be excellent for this type of chopping blade.
The hole in the blade serves production purposes - it is used when tempering the blades and later during other steps of manufacturing. Of course, you can come up with your own uses for it too, but most importantly it is there for a purpose, not for decoration!
80CRV2 CARBON STEEL AND HEAT TREATMENT
All Terävä carbon steel knives are made from 80CrV2 tool steel, a trusted choice in Finnish knife manufacturing for decades. The heat treatment leaves the surface of the steel softer, ~52 HRC. This creates a tough exterior to protect the blade. As the blade is ground, the harder (~59 HRC) inside is revealed and improves edge retention. The spine has ground bevels for striking Ferro rods.
The blades have blemishes and stains due to the manufacturing process. These are harmless and can be removed if they bother you.
CARE OF A CARBON STEEL BLADE
Carbon steel is easy to sharpen and maintain - you just have to remember to do it. If your knife gets wet in the bush, dry it the best you can. Never store the knife without drying and oiling the blade. Cooking oils are fine for this purpose.
