Leucadia Blade Co The LandShark - 3.5" MagnaCut Drop Point, Stonewash, Segmented Mahi GCarta with Blue G10, Leather Sheath - Made in USA (LBC-LANDSHARK-MAHI-SEG-BLUEG10)

Segmented Mahi GCarta over Blue G10. Not a configuration Leucadia sells.

The LandShark is a 3.5 inch drop point fixed blade from Leucadia Blade Co, built in collaboration with Pro-Tech. This one has segmented Mahi GCarta scales over a blue G10 layer, with a stonewash blade and a handmade leather sheath.

Specifications

• Brand: Leucadia Blade Co
• Model: The LandShark
• Blade Length: 3.5"
• Overall Length: 8"
• Blade Steel: CPM MagnaCut
• Hardness: 63-64 HRC
• Blade Style: Drop point
• Blade Finish: Stonewash
• Spine Thickness: 0.125"
• Handle: Segmented Mahi GCarta with blue G10
• Sheath: Handmade leather
• Weight: 4 oz knife, 6 oz with sheath
• Features: Deep finger choil
• Country of Origin: Made in USA

Not on the Menu

Leucadia lists seven handle options on the LandShark. Segmented scales are not one of them, and neither is a blue G10 layer under the GCarta.

Segmenting means the scale is cut through in sections so the material underneath shows at the breaks. It is more machining, it has to land symmetrically, and it only works if the two materials actually look right against each other. Mahi runs blue and green and gold, so blue G10 underneath is the obvious pairing and also the one with no margin for error.

63 to 64 HRC Is the Headline

Most production MagnaCut runs 60 to 62. This runs 63 to 64, and the heat treat protocol was developed by Larrin Thomas, the metallurgist who invented MagnaCut.

Harder steel holds an edge longer and is usually more brittle for it. MagnaCut was designed specifically to tolerate that trade better than the steels before it, so taking it to 63 is using the steel for what it was built to do rather than pushing it past where it wants to be.

Two Shops, One Knife

Pro-Tech grinds the blades in Placentia, California. Leucadia does everything after that, the handles, the finishing, and the sheaths.

That split is the whole reason this knife is what it is. You get blade work out of a shop that has been doing this at volume for decades, on a knife that is still finished by the two people whose name is on it. Almost all of it happens in California.

The Finger Choil

There is a deep choil behind the edge. On a four ounce knife with a 3.5 inch blade, that is what lets you choke up for detail work without your finger riding on a sharpened edge.

The Sheath

Leather, made by hand. A four ounce knife in a leather sheath carries like something you forget about, which is most of the argument for a fixed blade this size.

Proudly carrying American