Aitor Oso Blanco

lazerboy2000

lazerboy2000

Joined
Mar 3, 2008
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I just purchased an Aitor Oso Blanco from BFC, and I'm just hoping to get some info about it. Has anybody had any experience with it and enjoyed using it? I only know a few basic specs about it but if somebody could explain the X42 Steel blade (INOX 46 CR13) and how durable, rust-resistant, keep an edge, and ease to sharpen. I reckon this makes a very good camp knife?

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I dunno, but isn't Aitor made of some form of modified 400 series stainless steel?
As fot the Oso Blanco, it's pratically the same Spanish Army Knife, minus the black finishing on the shiny parts.
If it's any help, some soldiers do eventually manage to find tang weakness with this design.
 
I caried one in the army for a few years and it stood up to any job that calls for a knife , I modded the handle the original was to small for me . There was not any issues of rust or stain to the blade and it sharpened well and held the edge. IMHO it is not much of a slicer\dicer in food preperation but a good sturdy work knife and the design would apply wel to defense.
 
I had one in the past, it was a good user, solid and well made, the handel is confortable, but most of actual knives use better materials , it's just my 2 cent ...
 
Allex said:
I have the Oso Nero... the blade is black. Very good knife !
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Is it a full tang construction, or is there instead a sort of tiny tang?

I have seen one in the shop here and might get it if it have a full tang.
 
So even though it's not a completely full tang, this should still be a tough knife and i wont have to worry about it breaking off? Is the butt of the handle strong/hard enough to use as a pommel?

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