Fixed Blade Knives: sturdiness and versatility for every adventure

Intended Use: Survival / Utlity / Collection

Production type: Industrial
Country of manufacture: Italy
Blade: Japanese rolled steel (San Mai) with V-Toku2 (carbon) cutting edge at 62/63HRC and SUS410 (stainless) outer cheeks
Blade treatment: Satin finish
Handle: Forprene
Blade length: 175mm.
Blade thickness: 6mm.
Total length: 300mm.
Weight: 365g.
Sheath: nylon, M.O.L.L.E. compatible.
Packaging: cardboard box with Fox logos
Notes: -

Japanese steel merges with Italian excellence.

For this new collaboration, between Coltelleria Collini of Busto Arsizio and Fox of Maniago, we chose the Rimor model. Only 9 exclusive pieces of this excellent bushcraft knife produced by Fox of Maniago have been made, using for this edition the Japanese V-Toku2 steel in 5mm Sanmai produced by the Japanese Takefu Steel instead of the Niolox used in the standard model. 

Specifically, the central sheet is the carbonaceous V-Toku2 at 62/63HRC and on the outer cheeks there is the stainless SUS410, so as to ensure not only a beautiful aesthetic effect, but also a very high cutting capacity, penetration and edge retention along with easy resharpening and maintenance. At the same time, the blade has remarkable corrosion resistance and an important increase in resilience given by the type of extreme steel and laminated structure.

Intended Use: Survival / Utlity / Collection

Production type: Industrial
Country of manufacture: Italy
Blade: Japanese rolled steel (San Mai) with V-Toku2 (carbon) cutting edge at 62/63HRC and SUS410 (stainless steel) outer cheeks
Blade treatment: Satin finish
Handle: Forprene
Blade length: 175mm.
Blade thickness: 6mm.
Total length: 300mm.
Weight: 365g.
Sheath: Nylon, M.O.L.E. compatible.
Packaging: cardboard box with Fox logos
Notes: -

Japanese steel merges with Italian excellence

For this new collaboration between Coltelleria Collini of Busto Arsizio and Fox of Maniago, we have chosen the Rimor model. Only 9 exclusive pieces of this excellent bushcraft knife produced by Fox of Maniago have been made, using for this edition the 5 mm Sanmai V-Toku2 steel produced by the Japanese Takefu Steel instead of the Niolox used in the standard model.

Specifically, the central plate is the carbonaceous V-Toku2 at 62/63HRC and on the outer cheeks there is the stainless SUS410, so as to guarantee not only a beautiful aesthetic effect, but also a very high cutting capacity, penetration and edge-holding capacity together with easy resharpening and maintenance. At the same time, the blade has a remarkable resistance to corrosion and an important increase in resilience due to the extreme steel type and rolled structure.

Translated with www.DeepL.com/Translator (free version)

Intended use: Sports / Excursion

Type of production: Industrial
Country of production: Italy
Blade: fulltang, in Japanese laminated steel (San Mai) with V-Toku2 (carbonaceous) cutting edge at 62 / 63HRC and external SUS410 (stainless steel) scales
Blade treatment: Micro shot peening
Handle: Black Jute Micarta with micro-blasted steel Bolsters
Blade length: 115mm.
Blade thickness: 5mm.
Total length: 231mm.
Weight: 241g.
Sheath: in leather, with loops for horizontal port
Packaging: cardboard box with Fox logos
Notes: Design by Reichart Markus

Japanese steel blends with Italian excellence

For this 2022 collaboration, between the Collini Cutlery of Busto Arsizio and the Fox of Maniago, we have decided to propose the 103MB Outdoor model designed by Reichart Markus. Only 18 exclusive pieces of this excellent bushcraft knife produced by Fox of Maniago were made, using for this edition the Japanese V-Toku2 steel in Sanmai 5mm produced by the Japanese Takefu Steel instead of the Niolox used in the series model.

Specifically, we used V-Toku2 carbonaceous at 62 / 63HRC for the central plate and SUS410 stainless steel for the two external plates, in order to guarantee, in addition to a beautiful aesthetic effect, a very high cutting capacity, penetration and sealing of the wire together with an ease of re-sharpening and maintenance. At the same time the blade has a remarkable resistance to corrosion and an important increase in resilience given by the type of external steel and by the laminated structure.

Absolutely like new - Comes from a private collection - Unique item made in 2020, prototype, does not correspond to any standard model of Wander Tactical production - Made entirely by hand.

Use: Collection / Utility / Hunting

Production type: Handcrafted
Country of Production: Italy
Blade: integral, japanese rolled steel (San Mai) with V-Toku2 (carbonaceous) cutting edge at 62/63HRC and SUS410 (stainless steel) outer cheeks
Blade finish: satin finish 
Handle: Paracord
Blade length: 90mm.
Blade thickness: 6.65mm.
Total length: 200mm.
Balance: backward
Weight: 180g.
Sheath: in kydex
Package: Certificate of authenticity
Notes: Unique piece of 2020 - Prototype: it doesn't correspond to any standard model of Wander Tactical production - Entirely hand made - Absolutely like new, coming from a private collection,

Japanese steel merges with Italian excellence

For this 2019/2020 collaboration, exclusive to Coltelleria Collini, we decided to propose a series of best sellers produced by Wander Tactical. Knives made with the famous San Mai steel produced by the Japanese Takefu Steel. Specifically we have used the carbonaceous V-Toku2 at 62/63HRC for the central plate and the stainless SUS410 for the two external plates, in order to guarantee a very high cutting capacity, penetration and edge holding together with an easy resharpening and maintenance. At the same time the blade has a remarkable resistance to corrosion and an important increase of resilience given by the type of extreme steel and the laminated structure.

As in the ancient swords of the Japanese Samurai.

The rolled steel - imported in Italy by Collini Steel directly from the Japanese Takefu Steel - is based on the ancient Japanese tradition in the creation of the famous Samurai swords. As early as 1100, expert Japanese blacksmiths combined different materials to give Katana swords incredible cutting capabilities combined with previously unknown strength and flexibility. It is thanks to this revolutionary construction technique that the Samurai swords have been preserved until our days becoming one of the most fascinating objects made by man. Following this tradition applied to modern metallurgy, we are now able to have technologically advanced steels already tested and used in cutlery by famous brands such as Fallkniven, Cold Steel, Mcusta, Kai, Sog, Zwilling, Rockstead, etc.

Characteristics of San Mai steel: It is made of different types of metals alloyed together to create a composite that contains and intensifies the strengths of the metals taken individually:

- Longer cutting edge life
thanks to the use of high quality steels with a high carbon content (VG10, CoS, Shiro) or sintered (SPG2), in the core steel, the blade, once hardened, reaches hardness and cutting performance decidedly superior to those achieved with the use of traditional steels.

- Greater resilience
Built on the principle of Japanese swords, the multilayer steel is difficult to break thanks to the toughness of the central steel (Core Steel) and the elasticity of the steel used for the lateral coating (Stainless Steel).

- Improved corrosion resistance
The steel used for the outer layers (Stainless Steel) gives the blade a high resistance to corrosion. The combination of the two or more materials used by Takefu Steel generates, at a galvanic level, a structure that improves corrosion resistance even on the edge.

- Easy machining even after heat treatment
Although steel normally becomes harder after hardening, the lateral steel used in multilayer machining does not lose its softness and allows easy machining, drilling or welding even after heat treatment. For optimum blade performance, cryogenic treatment is recommended.

- Improved aesthetic performance
Knives made of multi-state steel or damascus pattern at the end of the processing are aesthetically elegant, refined and highly appreciated by collectors all over the world.

For further information: collinisteel

Japanese steel blends with Italian excellence

For this 2021 collaboration, between the Collini Cutlery of Busto Arsizio and the Fox of Maniago, we have decided to propose the 609OD Bushman model, an excellent bushcraft knife produced by Fox of Maniago, using Japanese V-Toku2 steel in Sanmai. produced by Japanese Takefu Steel instead of the D2 used in the production model.

Specifically, we used V-Toku2 carbonaceous at 62 / 63HRC for the central plate and SUS410 stainless steel for the two external plates, in order to guarantee a very high cutting capacity, penetration and sealing of the wire together with an ease of re-sharpening. and maintenance but at the same time the blade has a remarkable resistance to corrosion and an important increase in resilience given by the type of external steel and by the laminated structure.

Technical features

Intended use: bushcraft - outdoor - collection
Type of production: Industrial
Production Lama: Italy
Blade: fulltang, in Japanese laminated steel (San Mai) with V-Toku2 (carbonaceous) cutting edge at 62 / 63HRC and external SUS410 (stainless steel) scales
Blade treatment: satin
Handle: micarta
Blade length: 160mm.
Blade thickness: 5mm.
Total length: 290mm.
Thick when closed: -
Balancing: advanced
Weight: 369g.

Sheath: in leather, belt, ambidextrous, for horizontal or vertical carrying
Packaging: cardboard box with Fox logos
Bevel: flat with scandi-like sharpening, convex
Notes: Special and limited edition - since the cutting edge is made of carbon steel it is advisable, in order to keep the blade in perfect condition, to protect the edge with a light surface of oil.

As in the ancient Japanese Samurai swords.

The rolled steel - imported into Italy by Collini Steel directly from the Japanese Takefu Steel - is based on the ancient Japanese tradition in the creation of the famous Samurai swords. In fact, as early as 1100 the expert Japanese blacksmiths combined different materials together to give the Katana swords incredible cutting capabilities combined with a resistance and flexibility previously unknown. It is thanks to this revolutionary construction technique that Samurai swords have been preserved to this day, becoming one of the most fascinating objects made by man. Following this tradition applied to modern metallurgy, today we are able to have technologically advanced steels already tested and used in cutlery also by famous brands such as Fallkniven, Cold Steel, Mcusta, Kai, Sog, Zwilling, Rockstead, etc.

Characteristics of San Mai steel: These are different types of metals bonded together to create a composite that encloses and intensifies the strengths of the metals individually taken:

- Longer life of the cutting edge
thanks to the use of very high quality steels with high carbon content (VG10, CoS, Shiro) or sintered (SPG2), in the heart of the sheet (Core Steel), the blade, once hardened, achieves decidedly hardness and cutting performance higher than those achieved with the use of traditional steels.

- Greater resilience
built with the principle of Japanese swords, multilayer steel is difficult to break thanks to the toughness of the central steel (Core Steel) and the elasticity of the steel used for the side facing (Stainless Steel).

- Better corrosion resistance
the steel used for the external layers (Stainless Steel) guarantees the blade a high resistance to corrosion. The combination of the two or more materials used by Takefu Steel generates, at the galvanic level, a structure that improves the corrosion resistance even on the wire.

- Easy processing even after heat treatment
although steel normally becomes harder after hardening, the lateral steel used in multilayer processing does not lose its softness and allows easy processing, drilling or welding even after heat treatment. For an optimal performance of the blade, cryogenic treatment is recommended.

- Improvement of the aesthetic result
The knives made with multi-state steel or damascus pattern at the end of the processing are aesthetically elegant, refined and highly appreciated by collectors all over the world.

For more information: collinisteel

Japanese steel merges with Italian excellence

For this 2021 collaboration, exclusive to Coltelleria Collini, we have decided to propose a series of best sellers produced by Extrema Ratio. Knives made with the famous San Mai steel produced by the Japanese Takefu Steel. Specifically we have used the carbonaceous V-Toku2 at 62/63HRC for the central plate and the stainless SUS410 for the two external plates, in order to guarantee a very high cutting capacity, penetration and edge holding together with an easy resharpening and maintenance but at the same time the blade has a remarkable resistance to corrosion and an important increase of resilience given by the type of extreme steel and the laminated structure.

Intended Use: Neck Knife / Collector's Knife

Type of production: Industrial
Country of Production: Italy
Blade / Handle: Full, laminated Japanese steel (San Mai) with V-Toku2 (carbonaceous) cutting edge at 62/63HRC and SUS410 (stainless steel) outer cheeks
Blade finish: Satin finish
Blade length: 40mm.
Blade thickness: 3mm.
Total length: 129mm.
Weight: 55g.
Sheath: Kydex, for neck.
Packaging: Cardboard box with Extrema Ratio logos.
Notes: Numbered edition - cardboard box with Extremaratio logos and certificate - the central core of the blade and handle is made of carbon steel so it is recommended to wash/dry the knife very well after each use and protect the steel, during storage, with a light surface of lubricant to avoid rust and oxidation.

As in the ancient swords of the Japanese Samurai.

The rolled steel - imported in Italy by Collini Steel directly from the Japanese Takefu Steel - is based on the ancient Japanese tradition in the creation of the famous Samurai swords. As early as 1100, expert Japanese blacksmiths combined different materials to give Katana swords incredible cutting capabilities combined with previously unknown strength and flexibility. It is thanks to this revolutionary construction technique that the Samurai swords have been preserved until our days becoming one of the most fascinating objects made by man. Following this tradition applied to modern metallurgy, we are now able to have technologically advanced steels already tested and used in cutlery also by famous brands such as Fallkniven, Cold Steel, Mcusta, Kai, Sog, Zwilling, Rockstead, etc.

Characteristics of San Mai steel: It is made of different types of metals alloyed together to create a composite that contains and intensifies the strengths of the metals individually taken:

- Longer cutting edge life
thanks to the use of high quality steels with a high carbon content (VG10, CoS, Shiro) or sintered (SPG2), in the core steel, the blade, once hardened, reaches hardness and cutting performance decidedly superior to those achieved with the use of traditional steels.

- Greater resilience
Built on the principle of Japanese swords, the multilayer steel is difficult to break thanks to the toughness of the central steel (Core Steel) and the elasticity of the steel used for the lateral coating (Stainless Steel).

- Improved corrosion resistance
The steel used for the outer layers (Stainless Steel) gives the blade a high resistance to corrosion. The combination of the two or more materials used by Takefu Steel generates, at a galvanic level, a structure that improves corrosion resistance even on the edge.

- Easy machining even after heat treatment
Although steel normally becomes harder after hardening, the lateral steel used in multilayer machining does not lose its softness and allows easy machining, drilling or welding even after heat treatment. For optimum blade performance, cryogenic treatment is recommended.

- Improved aesthetic performance
Knives made of multi-state steel or damask pattern at the end of the processing are aesthetically elegant, refined and highly appreciated by collectors all over the world.

Japanese steel blends with Italian excellence

For this 2020 collaboration, exclusive of Collini Cutlery, we have decided to propose a series of best sellers produced by Extrema Ratio. Knives made with the famous San Mai steel produced by Japanese Takefu Steel. Specifically, we used V-Toku2 carbonaceous at 62 / 63HRC for the central plate and SUS410 stainless steel for the two external plates, in order to guarantee a very high cutting capacity, penetration and sealing of the wire together with an easy regrinding. and maintenance but at the same time the blade has a remarkable resistance to corrosion and an important increase in resilience given by the type of external steel and by the laminated structure.
Selvan model: for this First Production Run a run of 5 pieces numbered from 1 to 5 was created.

The Selvans was born from the collaboration between Extrema Ratio and FISSS (Italian Federation of Sports and Experimental Survival). The project consists of modifying the Ontos, a military survival knife, to accentuate and maximize the performance of the knife as a hiking tool.

The handle has been lengthened and the blade weighted to favor the effectiveness of the cutting strokes and to make more use of the inertia of the stroke.

Intended use: Heavy Utility
Type of production: Industrial
Production Lama: Italy
Blade: integral, laminated Japanese steel (San Mai) with V-Toku2 (carbonaceous) cutting edge at 62 / 63HRC and SUS410 (stainless steel) external scales
Blade treatment: Testudo
Handle: Forprene
Blade length: 15.5mm.
Blade thickness: 6.3mm.
Total length: 310mm.
Thick when closed: -
Balancing: advanced
Weight: 424g.
Sheath: nylon, MOLLE compatible
Packaging: Cardboard box with Extrema Ratio logos
Notes: Numbered edition - cardboard box with Extremaratio logos and certificate - being the cutting edge in carbon steel it is advisable, in order to keep the blade in perfect condition, to protect the edge with a light surface of oil.

As in the ancient Japanese Samurai swords.

The rolled steel - imported into Italy by Collini Steel directly from the Japanese Takefu Steel - is based on the ancient Japanese tradition in the creation of the famous Samurai swords. In fact, as early as 1100 the expert Japanese blacksmiths combined different materials together to give the Katana swords incredible cutting capabilities combined with a resistance and flexibility previously unknown. It is thanks to this revolutionary construction technique that Samurai swords have been preserved to this day, becoming one of the most fascinating objects made by man. Following this tradition applied to modern metallurgy, today we are able to have technologically advanced steels already tested and used in cutlery also by famous brands such as Fallkniven, Cold Steel, Mcusta, Kai, Sog, Zwilling, Rockstead, etc.

Characteristics of San Mai steel: These are different types of metals bonded together to create a composite that encloses and intensifies the strengths of the metals individually taken:
- Longer tool life
thanks to the use of very high quality steels with high carbon content (VG10, CoS, Shiro) or sintered (SPG2), in the heart of the sheet (Core Steel), the blade, once hardened, achieves decidedly hardness and cutting performance higher than those achieved with the use of traditional steels.

- Greater resilience
built on the principle of Japanese swords, multilayer steel is difficult to break thanks to the toughness of the central steel (Core Steel) and the elasticity of the steel used for the side facing (Stainless Steel).

- Better corrosion resistance
the steel used for the external layers (Stainless Steel) guarantees the blade a high resistance to corrosion. The combination of the two or more materials used by Takefu Steel generates, on a galvanic level, a structure that improves corrosion resistance even on the wire.

- Easy processing even after heat treatment
although steel normally becomes harder after quenching, the lateral steel used in multilayer processing does not lose its softness and allows easy processing, drilling or welding even after heat treatment. For an optimal performance of the blade, cryogenic treatment is recommended.

- Improvement of the aesthetic result
The knives made with multi-state steel or with a damask pattern at the end of the processing are aesthetically elegant, refined and highly appreciated by collectors all over the world.

For more information: collinisteel

Japanese steel blends with Italian excellence

For this 2020 collaboration, exclusive of Collini Cutlery, we have decided to propose a series of best sellers produced by Extrema Ratio. Knives made with the famous San Mai steel produced by the Japanese Takefu Steel. Specifically, we used V-Toku2 carbonaceous at 62 / 63HRC for the central plate and SUS410 stainless steel for the two external plates, in order to guarantee a very high cutting capacity, penetration and sealing of the wire together with an ease of re-sharpening. and maintenance but at the same time the blade has a remarkable resistance to corrosion and an important increase in resilience given by the type of external steel and by the laminated structure.

Col Moschin model: for this First Production Run a run of 11 pieces was produced, numbered from 1 to 11.

Special purpose cutting knife, specially developed for the 9th Col Moschin Parachute Assault Regiment, elite unit of the Folgore brigade.

Use: tactical, sports, hiking, collection

Blade: integral, in laminated Japanese steel (San Mai) with V-Toku2 (carbonaceous) cutting edge at 62 / 63HRC and external SUS410 (stainless steel) scales
Handle: forprene
Blade length: 160mm.
Blade thickness: 6.5mm.
Total length: 290mm.
Balance: set back to 0.5cm. from the guard branch
Weight: 265g.
Sheath: modular tactical, from thigh or belt, in Nylon
Notes: Numbered edition - cardboard box with Extremaratio logos and certificate - being the cutting edge in carbon steel it is advisable, in order to keep the blade in perfect condition, to protect the edge with a light surface of oil.

As in the ancient Japanese Samurai swords.

Rolled steel - imported into Italy by Collini Steel directly from Japanese Takefu Steel - is based on the ancient Japanese tradition in the creation of the famous Samurai swords. In fact, as early as 1100 the expert Japanese blacksmiths combined different materials together to give the Katana swords incredible cutting capabilities combined with a resistance and flexibility previously unknown. It is thanks to this revolutionary construction technique that Samurai swords have been preserved to this day, becoming one of the most fascinating objects made by man. Following this tradition applied to modern metallurgy, today we are able to have technologically advanced steels already tested and used in cutlery also by famous brands such as Fallkniven, Cold Steel, Mcusta, Kai, Sog, Zwilling, Rockstead, etc.

Characteristics of San Mai steel: These are different types of metals bonded together to create a composite that encloses and intensifies the strengths of the metals individually taken:

- Longer tool life
thanks to the use of very high quality steels with high carbon content (VG10, CoS, Shiro) or sintered (SPG2), in the heart of the sheet (Core Steel), the blade, once hardened, achieves decidedly hardness and cutting performance higher than those achieved with the use of traditional steels.

- Greater resilience
built with the principle of Japanese swords, multilayer steel is difficult to break thanks to the toughness of the central steel (Core Steel) and the elasticity of the steel used for the side coating (Stainless Steel).

- Better corrosion resistance
the steel used for the external layers (Stainless Steel) guarantees the blade a high resistance to corrosion. The combination of the two or more materials used by Takefu Steel generates, on a galvanic level, a structure that improves corrosion resistance even on the wire.

- Easy processing even after heat treatment
although steel normally becomes harder after quenching, the lateral steel used in multilayer processing does not lose its softness and allows easy processing, drilling or welding even after heat treatment. For an optimal performance of the blade, cryogenic treatment is recommended.

- Improvement of the aesthetic result
The knives made with multi-state steel or damascus pattern at the end of the processing are aesthetically elegant, refined and highly appreciated by collectors all over the world.

For more information: collinisteel
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Japanese steel blends with Italian excellence

For this 2020 collaboration, exclusive of Collini Cutlery, we have decided to propose a series of best sellers produced by Extrema Ratio. Knives made with the famous San Mai steel produced by the Japanese Takefu Steel. Specifically, we used V-Toku2 carbonaceous at 62 / 63HRC for the central plate and SUS410 stainless steel for the two external plates, in order to guarantee a very high cutting capacity, penetration and sealing of the wire together with an ease of re-sharpening. and maintenance but at the same time the blade has a remarkable resistance to corrosion and an important increase in resilience given by the type of external steel and by the laminated structure.

Col Moschin Compact model: for this First Production Run a run of 10 pieces numbered from 1 to 10 was created.

The lethality of the COL MOSCHIN knife in compact version. Supplied with rigid belt sheath and BELT-CLIP. The rigid sleeve can be positioned horizontally, vertically or in a 45 ° inclined position

Use: tactical, sports, hiking, collection

Blade: integral, in laminated Japanese steel (San Mai) with V-Toku2 (carbonaceous) cutting edge at 62 / 63HRC and external SUS410 (stainless steel) scales
Handle: forprene
Blade length: 110mm.
Blade thickness: 6.5mm.
Total length: 212mm.
Balance: set back to 0.5cm. from the guard branch
Weight: 209g.
Sheath: ABS with multi-position Tek-Lok attachment
Notes: Numbered edition - cardboard box with Extremaratio logos and certificate - being the cutting edge in carbon steel it is advisable, in order to keep the blade in perfect condition, to protect the edge with a thin surface of oil.

As in the ancient Japanese Samurai swords.

Rolled steel - imported into Italy by Collini Steel directly from Japanese Takefu Steel - is based on the ancient Japanese tradition in the creation of the famous Samurai swords. In fact, as early as 1100 the expert Japanese blacksmiths combined different materials together to give the Katana swords incredible cutting capabilities combined with a resistance and flexibility previously unknown. It is thanks to this revolutionary construction technique that Samurai swords have been preserved to this day, becoming one of the most fascinating objects made by man. Following this tradition applied to modern metallurgy, today we are able to have technologically advanced steels already tested and used in cutlery also by famous brands such as Fallkniven, Cold Steel, Mcusta, Kai, Sog, Zwilling, Rockstead, etc.

Characteristics of San Mai steel: These are different types of metals bonded together to create a composite that encloses and intensifies the strengths of the metals individually taken:

- Longer tool life
thanks to the use of very high quality steels with high carbon content (VG10, CoS, Shiro) or sintered (SPG2), in the heart of the sheet (Core Steel), the blade, once hardened, achieves decidedly hardness and cutting performance higher than those achieved with the use of traditional steels.

- Greater resilience
built with the principle of Japanese swords, multilayer steel is difficult to break thanks to the toughness of the central steel (Core Steel) and the elasticity of the steel used for the side coating (Stainless Steel).

- Better corrosion resistance
the steel used for the external layers (Stainless Steel) guarantees the blade a high resistance to corrosion. The combination of the two or more materials used by Takefu Steel generates, on a galvanic level, a structure that improves corrosion resistance even on the wire.

- Easy processing even after heat treatment
although steel normally becomes harder after quenching, the lateral steel used in multilayer processing does not lose its softness and allows easy processing, drilling or welding even after heat treatment. For an optimal performance of the blade, cryogenic treatment is recommended.

- Improvement of the aesthetic result
The knives made with multi-state steel or damascus pattern at the end of the processing are aesthetically elegant, refined and highly appreciated by collectors all over the world.

For more information: collinisteel

Japanese steel merges with Italian excellence

For this 2019/2020 collaboration, exclusive to Collini Cutlery, we have decided to offer a series of best sellers produced by Extrema Ratio. Knives made with the famous San Mai steel produced by the Japanese Takefu Steel. Specifically, for the central sheet we used the carbonaceous V-Toku2 at 62 / 63HRC and the stainless SUS410 for the two external sheets, in order to guarantee a very high cutting, penetration and sealing capacity of the wire together with an ease of regrinding and maintenance but at the same time the blade has a remarkable resistance to corrosion and an important increase in resilience given by the type of foreign steel and the laminated structure.

FULCRUM C model: for this First Production Run, a circulation of 10 pieces numbered from 1 to 10 was produced.

FULCRUM C is the compact version of FULCRUM, it maintains all the characteristics of solidity and robustness and, thanks to the reduced dimensions of the blade (only 110 mm) and the handle, it is easily portable and concealable. The rigid sheath can be positioned horizontally, vertically or in a 45 ° inclined position. The only safety of the sheath is automatic with extraction and re-insertion by pressure, this detail makes it an intuitive and extremely fast tool, particularly suitable for emergency use and for personal defense.

Use: backup knife
Blade: integral, in Japanese laminated steel (San Mai) with cutting edge in V-Toku2 (carbon) at 62 / 63HRC and external cheeks in SUS410 (stainless steel)
Blade thickness: 6.3 mm.
Blade length: 90 mm.
Total length: 210 mm.
Balancing: set back to 0.5cm. from the guard branch
Weight: 210g.
Sheath: ABS with Tek-Lok multiposition attachment
Notes: Numbered edition - cardboard box with Extremaratio logos and certificate

As in the ancient swords of the Japanese Samurai.

Rolled steel - imported into Italy from Collini Steel directly from the Japanese Takefu Steel - is based on the ancient Japanese tradition in the creation of the famous Samurai swords. Already in 1100 the expert Japanese blacksmiths in fact combined different materials to give the Katana swords incredible cutting capabilities combined with a resistance and flexibility previously unknown. It is thanks to this revolutionary construction technique that the swords from Samurai have been preserved to the present day becoming one of the most fascinating objects made by man. Following this tradition applied to modern metallurgy, we are now able to have technologically advanced steels already tested and used in cutlery also by famous brands such as Fallkniven, Cold Steel, Mcusta, Kai, Sog, Zwilling, Rockstead, etc.

Characteristics of San Mai steel: These are different types of metals bonded together to create a composite that encloses and intensifies the strengths of the metals taken individually:

- Longer tool life
thanks to the use of high quality steel with a high carbon content (V-Toku2, VG10, CoS, Shiro) or sintered (SPG2), in the heart of the sheet (Core Steel), the blade once hardened, reaches hardness and cutting performance significantly higher than that achieved with the use of traditional steels.

- Greater resilience
built with the principle of Japanese swords, multilayer steel is difficult to break thanks to the toughness of the central steel (Core Steel) and the elasticity of the steel used for the lateral coating (Stainless Steel).

- Better corrosion resistance
the steel used for the external layers (Stainless Steel) guarantees the blade a high resistance to corrosion. The combination of the two or more materials used by Takefu Steel generates, at the galvanic level, a structure that improves the corrosion resistance also on the wire.

- Easy processing even after heat treatment
although normally the steel becomes harder after hardening, the lateral steel used in multi-layer processing does not lose its softness and allows easy processing, drilling or welding even after heat treatment. For optimum performance of the blade, cryogenic treatment is recommended.

- Improvement of the aesthetic result
The knives made with multistate steel or with damask pattern at the end of the processing are aesthetically elegant, refined and highly appreciated by collectors all over the world.

Japanese steel merges with Italian excellence

For this 2019/2020 collaboration, exclusive to Collini Cutlery, we have decided to offer a series of best sellers produced by Extrema Ratio. Knives made with the famous San Mai steel produced by the Japanese Takefu Steel. Specifically, for the central sheet we used the carbonaceous V-Toku2 at 62 / 63HRC and the stainless SUS410 for the two external sheets, in order to guarantee a very high cutting, penetration and sealing capacity of the wire together with an ease of regrinding and maintenance but at the same time the blade has a remarkable resistance to corrosion and an important increase in resilience given by the type of foreign steel and the laminated structure.

SHRAPNEL OG model: for this First Production Run, a circulation of 10 pieces numbered from 1 to 10 was produced.

SHRAPNEL OG is a truly multi-purpose "back-up", with strong combat attitudes. The leaf blade is characterized by a wide flat winding, with a narrow sharpening angle which makes it particularly sharp. The rigid sheath can be positioned horizontally, vertically or inclined at 45 °. The SHRAPNEL OG is produced without the top guard.

Use: tactical, sports, hiking, collection

Blade: integral, in Japanese laminated steel (San Mai) with cutting edge in V-Toku2 (carbon) at 62 / 63HRC and external cheeks in SUS410 (stainless steel)
Handle: forprene
Blade length: 90mm.
Blade thickness: 6.5mm.
Total length: 210mm.
Balancing: set back to 0.5cm. from the guard branch
Weight: 190g.
Sheath: ABS with Tek-Lok multiposition attachment
Notes: Numbered edition - cardboard box with Extremaratio logos and certificate

As in the ancient swords of the Japanese Samurai.

Rolled steel - imported into Italy from Collini Steel directly from the Japanese Takefu Steel - is based on the ancient Japanese tradition in the creation of the famous Samurai swords. Already in 1100 the expert Japanese blacksmiths in fact combined different materials to give the Katana swords incredible cutting capabilities combined with a resistance and flexibility previously unknown. It is thanks to this revolutionary construction technique that the swords from Samurai have been preserved to the present day becoming one of the most fascinating objects made by man. Following this tradition applied to modern metallurgy, we are now able to have technologically advanced steels already tested and used in cutlery also by famous brands such as Fallkniven, Cold Steel, Mcusta, Kai, Sog, Zwilling, Rockstead, etc.

Characteristics of San Mai steel: These are different types of metals bonded together to create a composite that encloses and intensifies the strengths of the metals taken individually:

- Longer tool life
thanks to the use of high quality steel with a high carbon content (V-Toku2, VG10, CoS, Shiro) or sintered (SPG2), in the heart of the sheet (Core Steel), the blade once hardened, reaches hardness and cutting performance significantly higher than that achieved with the use of traditional steels.

- Greater resilience
built with the principle of Japanese swords, multilayer steel is difficult to break thanks to the toughness of the central steel (Core Steel) and the elasticity of the steel used for the lateral coating (Stainless Steel).

- Better corrosion resistance
the steel used for the external layers (Stainless Steel) guarantees the blade a high resistance to corrosion. The combination of the two or more materials used by Takefu Steel generates, at the galvanic level, a structure that improves the corrosion resistance also on the wire.

- Easy processing even after heat treatment
although normally the steel becomes harder after hardening, the lateral steel used in multi-layer processing does not lose its softness and allows easy processing, drilling or welding even after heat treatment. For optimum performance of the blade, cryogenic treatment is recommended.

- Improvement of the aesthetic result
The knives made with multistate steel or with damask pattern at the end of the processing are aesthetically elegant, refined and highly appreciated by collectors all over the world.