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Opinel Tradition Knife, Beech handle, Carbon Steel, 10cm, #10

10 items left

This is THE classic Opinel! "Tradition" style pocket knife with a beautiful light beechwood handle. Features a pretty large 10cm "Yatagan" classic shape blade and Opinel Tradition handle. Super sharp and strong carbon steel blade for easy maintenance of its razor sharp edge. The blade folds into the handle and includes the simple and effective "Virobloc" Opinel-exclusive blade locking device, to lock the blade safely and securely in the open or closed position.

Beech is the most commonly used wood for the manufacture of Opinel handles. From France, our beech is hard, durable and easy to work. With a homogeneous appearance, its light colour varies from yellow to pink. It is characterized by the presence of numerous small dark dashes.

NOTE: a carbon steel blade, while easy to keep super sharp, and very retro-cool, WILL rust and discolour with age and if kept wet or put into contact with any acidic items. It's popular with outdoors people or people specifically looking to try a carbon steel knife, but I don't recommend it for kitchen/food use (cutting something acidic will turn it -- and whatever it touches -- black right away!). As with all carbon steel knives, keep it as dry and clean as possible, but accept the fact that it will NOT stay shiny -- it's part of the charm of a well-loved and "seasoned" blade (like a well-seasoned carbon steel wok).

Customer Reviews

Based on 3 reviews
Stuart Harvey
"A Nice Craftsman's Knife"

Over the past few years, Opinel has really tightened up their quality control. And as such, I don't hesitate to recommend the Opinel No. 10, with a carbon steel blade, as a very nice craftsman's knife. However, be aware that the size of this folder makes it more suitable to either a belt sheath or backpack carry.

AF Morrow
Old School But Still The Best

Such a simple design and so effective. Easy to open and easy to lock. Please understand, carbon steel will develop a patina. This is the beauty of carbon steel. Compare to stainless steel, I find carbon steel is easier to sharpen and to maintain an edge. . These will last forever with a little care. I always wash by hand and oil after use. For years, I have used a good vegetable oil. I am going to try the Tsubaki Camellia Oil. I love both the #10 and #12 for food preparation. The #12 is stainless steel so it is reserved for acidic foods. I love the #10 for hiking and picnics.

Jody Majko
Great knife

You can literally hone this blade until it's as sharp as a surgical scalpel... I have never owned a knife that you can get as sharp as this one.. and it stays Sharp as long as you take care of it. It's super lightweight, you can't even tell you're carrying it around, but it's Stout enough that you can put it through some pretty good use and nothing's going to loosen on it, and the ring lock system make sure the blade stays locked open. You're not going to find a better knife for this price.

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