SPIKA Challenger knives are built with Japanese high-end AUS-8 steel alloy. Our steel makes the heart & soul of our knives.
AUS-8 is a medium-carbon, high-chromium stainless steel. It is about balance – exceptional balance between toughness, edge sharpness, and corrosion resistance. Balance provides lasting precision and value. Combined with our meticulous heat treatment standards, AUS-8 steel ranks among the hardest, toughest, and most rust-resistant knife alloys available.
Our SP-106 Sticker blade is fabricated from 440 stainless steel. 440 has been specified for its superb wear and rust resistance which, combined with our precision heat-treatment procedures hardens the blade to ensure excellent sharpening and edge-retention characteristics.
Our handles are crafted from G-10 glass-epoxy laminate. We use G10 for its high-calibre appearance, stability, heat, water and abrasion resistance, and its rigidity. Our surface finish provides a tactile feel for optimal comfort and purchase in the hand.
Sharpening
Careful users instinctively know that a dirty knife never gets put away; that an dull blade won’t cut the finest line for very long. Keep your knife sharp for optimum performance. Most knife accidents occur when a dull blade is pushed too hard.
Having carefully selected the best-quality knife for your needs, you can keep it in peak condition by following the essentials of knife etiquette and care. Use our SPIKA Sharpener steels or invest in a good-quality fixed-angle sharpening kit to ensure a consistent grind from tip to base.
Use
The weakest part of any knife will always be the tip. Take care of the point, and the rest of the blade will follow. Never throw a knife or use them to pry, dig or chop.
Cleaning
To clean, hand-wash blades when with non-abrasive gentle detergent, rinse well and dry. Do not soak your knife in water. Clean handles and sheaths with a damp cloth. After cleaning or exposure to moisture completely dry your knife blade and handle. Use a soft cotton cloth or chamois. Protect carbon steel and stainless steel blades with a light coating of hand-buffed wax, not oil. Oil attracts dust as well as weakens the sheath.
Storage
For long-term storage, don’t store your knife in its sheath. “Stainless” does not mean that blades will never stain or corrode, but that they “stain less” than steels which do not contain chromium. Leather can react with air moisture leading to corroding of even stainless steels. Store the knife in a cotton “sack-up” or knife roll to wick moisture away from the steel and let it breathe. If you knife is kept in storage we recommend using a desiccant to remove moisture in the air.