Terava Skrama 200 - Compared with the Terava Skrama 240
Channel: Mark Young
Date: 2022-02-19

In this video I review the Terava Skrama 200, the slightly smaller and lighter version of the Terava Skrama 240

My Terava Skrama 240 review https://youtu.be/1edIpXBfFRw

Terava Skrama 240 https://www.varusteleka.com/en/product/terava-skrama-240-carbon-steel/30189

Terava Skrama 200 https://www.varusteleka.com/en/product/terava-skrama-200-carbon-steel/63759

Skrama 200
                             Metric                         Imperial
Total length       350 mm                      13.8"
Weight (knife only)    370 g                    13.1 oz.
Blade length       200 mm                       7.85"
Blade width       39 mm                          1.5"
Blade thickness      4.2 mm                   0.17"

Skrama 240
                                    Metric                  Imperial
Total length               430 mm             16.9"
Weight (knife only)    529g                  18.4oz
Blade length               240mm            9.4"
Blade width               46mm                1.8"
Blade thickness       4.2 mm            0.17"

Both Knives
Main edge  34° for chopping
Base edge  25° for finer work
Steel   Carbon steel 80CrV2, 59 HRC
Grip   Molded rubber, rough texture


The heart is the Blade
The Skrama blade is slightly curved with a sheepsfoot tip. The curve helps to rock the knife on a cutting board when cooking. The blade is sharpened to two different angles. Near the grip, a 5 cm / 2" portion has an angle of 25° for whittling and fine work. The rest of the blade has an edge of 34°, which has proven to be excellent for this type of chopping blade.

The hole in the blade serves production purposes - it is used when tempering the blades and later during other steps of manufacturing. Of course, you can come up with your own uses for it too, but most importantly it is there for a purpose, not for decoration!


80CRV2 CARBON STEEL AND HEAT TREATMENT
All Terävä carbon steel knives are made from 80CrV2 tool steel, a trusted choice in Finnish knife manufacturing for decades. The heat treatment leaves the surface of the steel softer, ~52 HRC. This creates a tough exterior to protect the blade. As the blade is ground, the harder (~59 HRC) inside is revealed and improves edge retention. The spine has ground bevels for striking Ferro rods.
The blades have blemishes and stains due to the manufacturing process. These are harmless and can be removed if they bother you.
CARE OF A CARBON STEEL BLADE
Carbon steel is easy to sharpen and maintain - you just have to remember to do it. If your knife gets wet in the bush, dry it the best you can. Never store the knife without drying and oiling the blade. Cooking oils are fine for this purpose.