I must warn you out right before we go too far, there is no real useful information below. Here's the deal, I totally wanted to do a legit review of this knife cuz I straight up LOVE IT. It cuts stuff and stays sharp, it hasn't broken yet when doing non-knife things, and I have had it for a while, so it's kind of like a thing for me. With that said, I felt the need to do the knife justice while also providing the good people of backcountry.com with a helpful review. As such, I googled other reviews to get the feel of what should go into a good knife review. It turns out, that like real knife review people (internet is amazing for finding subcultures) are CRAZY detailed about properties, facets, nuances, etc.. that I didn't even know a knife possessed. Like I said - I thought saying it's sharp and cuts things for a long time would be enough - nope, not even close. So since I am not really qualified to write about the knife like properties of my knife, I will instead just tell the story of how this knife found its way into my pocket/life.
I work in Mongolia. Along with conducting my own research I guide research expeditions to remote reaches of the northern part of the country. In the taiga environment where I mostly work, the only source of protein is fresh sheep purchased from the local herders. How fresh - still baaaaah'ing fresh. Inevitable, after the first sheep or two, our camp cook grows tired of field dressing with his dull blade and thus begins to prowl around the camp for a shaper instrument. Usually picking on the apparent newbies first, he just casually ask to borrow their knife - like as if he needs to quickly cut a piece of string. Politely, the newbie will acquiesce, not knowing that their knife is about to find itself knee deep in some poor sheep's chest cavity. When finally returned, it is sticky, stinky, and not quite working the same. I know because I have been there - I've fallen victim to it and then later watched the process. I've also watched the cook eventually work his way through newbies and then start on the veterans. During which time he employs a more delicate tactic; "hey you like eating - well then help me help you. Let me borrow your knife". How can one avoid this, how can one avoid dealing with awful and dried blood permanently stuck in the knife casing? GO PINK.
Unlike Stateside fashion, Mongols have yet to embrace pink as a color. It's more of a watered down blood stain to be avoided. As such I thought that if I could find a reasonable knife that was pink, then I just might avoid being bothered. To be honest, when I started my quest for a pink knife I didn't really think I would have much success, but thankfully pink is also the adopted color of breast cancer awareness. A very serious topic not to be taken lightly, even though I jest a lot this is a serious subject - I care about boobs. So when I googled PINK KNIFE one of the first things that popped up was the Benchmade Griptilian. Needless to say I was pretty stoked. Although (as before mentioned) I don't know much about knives - I did know that Benchmade is pretty well accepted as a manufacturer of good blades. More importantly they are MADE IN THE U.S. and they had a pink handle in support of breast cancer research. In total, it seemed like a win, win, win; me and my Mongolia problem, supporting workers of America, and the health of women.
So come the next field season I was pretty animate in showing off the knife: ostentatiously cutting things, making a big show of it as a I pulled it out of my pocket, secretly cleaning the heck out of the handle at night so that the pinkness stood out bright and clean. All said and done - IT WORKED. Despite my fanfare, no one even raised and eye. More importantly, as the cook started making his rounds through camp, my little hovel was treated like a quarantine zone. So while I may not have much objective knowledge to share, subjectively I can say that the knife rocks.