Forged for those who embrace the call of the wild, the 4070BK-01 Wildcoast™ knife is built for precision andresilience. Designed for open-fire cooking and rugged outdoor kitchens, its broad clip-point blade, crafted fromCPM-154 stainless steel with a black DLC finish, delivers uncompromising sharpness and durability. SelectEdge®technology ensures razor-thin cuts, whether you’re slicing through fresh-caught fish or carving thick cuts of meat.The OD Green G10 handle provides a secure, all-weather grip, ensuring confidence in hand—no matter the elements.
MEET THE Wildcoast™
Designed with purpose and built to last, the Wildcoast™ sets a high bar for durability and performance matched only byour promise that it will be yours, for life.
BLADE STYLE
Clip-Point
Blade contains a sharp beak, typically forward of the midpoint, as if the tip has been “clipped off.”
BLADE STEEL
CPM-154 Stainless Steel (58-61HRC)
This powder-metal version of conventional 154CM steel has a much finer microstructure with smaller carbide particlesthan its counterpart, resulting in improved toughness and strength.
HANDLE
Richlite/G10
Used as a lightweight construction material for decades, Richlite is a durable, multi-layer fibrous paper compositethat can be dyed in a wide array of colors.
OPENING ACTION
Fixed
These knives do not fold and typically include a sheath to protect the edge.
Specifications
| handle thickness | 0.61” | 15.49mm |
| mechanism | Fixed Blade |
| blade style | Clip-Point |
| handle | G10 |
| blade finish | DLC |
| blade color | Black |
| ambidextrous | Yes |
| handle material | G10 |
| handle color | ODBlack Bolster |
| lanyard hole | Yes |
| blade steel | CPM-154 Stainless Steel (58-61HRC) |
| weight | 6.26oz | 177.47g |
| sheath | Molded |
| sheath weight | 1.83oz (51.88g) |
HOW IT’S MADE
Every Benchmade knife begins with high-grade steel, laser-cut for precision and strength. Each blade is meticulouslyground, beveled, and finished to exacting standards, ensuring exceptional performance and durability. Our handles aremilled and machined in-house to the tightest tolerances, then hand-assembled and sharpened by expert technicians. Withover thirty years of manufacturing excellence behind every edge, our knives are proudly crafted in ourstate-of-the-art facility in Oregon City, Oregon.
USE & CARE
Proper care and regular maintenance help make your Benchmade knife yours, for life. Here are some tips for keepingyour Benchmade in peak condition:
• Prevent Rust: All steels, regardless of grade or price, can eventually rust. To avoid corrosion, always keep your knife clean,dry, and lightly lubricated. If rust or spotting appears, a quality semi-chrome metal polish can usually restore thefinish.
• Hand-Wash Only: Always hand-wash your knife with warm water and mild dish soap, then dry thoroughly.
• Use as Intended: Benchmade knives are precision cutting tools. Do not use your knife as a pry-bar, screwdriver, chisel, orpunch—unless specifically designed for those functions.
• Sharpen with Care: If sharpening at home, avoid grinding wheels and high-speed machinery, as they can damage the blade. Useappropriate hand-sharpening methods for best results.
• Tighten Hardware: Over time, handle, pivot, and pocket clip screws may loosen. Use T6 and T10 Torx drivers for adjustments andapply a small amount of releasable thread-locker to maintain secure fittings.
