Benchmade 4050BK-01 Meatcrafter Cutlery

The Benchmade 4050BK-01 Meatcrafter is a fixed-blade boning and fillet knife in the OD/BLK version: a handle in OD Green and black G10 and a 156 mm trailing point blade in CPM-154 with a black DLC coating. With a blade thickness of 2.29 mm, an overall length of 283 mm and a weight of 145 g, it is built for precise work in meat and fish – in the kitchen and when processing game after the hunt.

The Meatcrafter combines a flexible fillet knife and a boning knife in one blade. Where the 4050-02 has a bright stonewashed blade and a Richlite handle, the 4050BK-01 is the tougher version for use in the field: the DLC coating protects the blade against wear, and G10 withstands water, blood and fat without changing. The handle has a gold-coloured accent, and the knife comes with a grey Boltaron sheath.

CPM-154 with DLC, SelectEdge and G10 handle

Five features that make the difference when boning and filleting:

• CPM-154 powder steel (58–61 HRC): The powder version of 154CM has a more even carbide structure that makes the steel easy to sharpen and keep sharp, while resisting corrosion well. It is a sensible choice for a knife that is often in contact with moisture and blood.
• Black DLC coating: Diamond-Like Carbon is a very hard, thin coating that protects the blade flats against wear and scratches and makes them easier to keep clean than an untreated blade.
• SelectEdge with a 14° edge: Benchmade's SelectEdge grind with a 14° edge angle gives an acute edge geometry that cuts with low resistance.
• Trailing point blade with flex: The upswept 156 mm profile gives a long edge for drawing cuts, and the 2.29 mm thin blade flexes easily, so it can follow the bone when boning and the skin when filleting.
• Full-tang G10 handle: Glass-fibre laminate is dimensionally stable and unaffected by moisture. It gives a more secure grip than Richlite when your hands are wet or cold, and the full tang in the 14.83 mm thick handle gives stability and balance.

Maintenance and safety

• Rinse and dry the knife after use, especially after contact with blood and salt – avoid the dishwasher.
• Cut on a wooden or plastic board, and do not use the flexible blade to chop or to twist joints apart.
• Push the knife fully into the Boltaron sheath for transport, so the edge is covered and the blade cannot slide out.
• Fixed-blade knives are subject to stricter rules than folding knives – check the regulations in your country before transporting or carrying one in public.