Black Ridge Bowie

R499.00

The Black Ridge Bowie is a substantial 305mm fixed-blade knife featuring a 175mm Bowie-style high-carbon steel blade, contoured black handle and leather sheath.

Knife pouch colours may vary

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The Black Ridge Bowie is a substantial fixed-blade knife featuring a sweeping Bowie-style blade and a distinctive contoured black handle. The broad blade profile flows into a strong, pronounced point, giving the knife a commanding appearance and a substantial cutting edge.

The blade features a clean polished finish, while the handle incorporates distinctive decorative detailing and a full-length metal bolster. Its substantial 305mm overall length provides a solid presence in the hand while maintaining a balanced profile.

The Black Ridge Bowie is suited to outdoor, hunting, field and general-purpose use, making it a versatile addition to any serious knife collection.

What's in the box?
  • Black Ridge Bowie
  • Padded Fabric sheath
  • Certificate of Sharpness, confirming each blade passes our quality check
  • Presented in a branded gift box, ready to give or keep
  • Blade length: 175mm
  • Overall length: 305mm
  • Weight: 290g
  • Blade: 4mm thick high-carbon steel, forged (+/- 58HRC hardness)
  • Sharpening angle: 15–20 degrees
  • Blade style: Bowie
  • Handle construction: Contoured black handle with decorative centre detail and full-length metal bolster
  • Sheath: Padded Fabric sheath included

Maintenance & Care

  • Not Dishwasher Safe: Never put your knife in the dishwasher. Always hand-wash.
  • Rinse After Each Use: Clean the blade with fresh water after use, particularly after exposure to moisture.
  • Dry Immediately: Thoroughly dry the blade with a soft cloth before storing.
  • Oil the Blade: Apply a light coat of food-safe or suitable knife oil periodically to help protect the high-carbon steel from moisture and corrosion.
  • Store Properly: Keep the Black Ridge Bowie in its leather sheath when not in use and store it in a dry environment away from humidity.
  • Avoid Prolonged Moisture: Do not leave the knife wet or exposed to damp conditions for extended periods.

Sharpening

Sharpen using a suitable whetstone, sharpening rod or knife-sharpening system.

Maintain a 15–20 degree angle on each side when sharpening. Use controlled, light passes along the full cutting edge and avoid excessive pressure.

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