Overview
The Okapi Biltong Knife in Okapi Orange is a compact folding knife built in South Africa, made for the specific job its name suggests: slicing dried meat cleanly and quickly, whether that is at the braai, on a hike or at the counter back home. Okapi has been making pocket knives since the brand's Solingen, Germany roots over a century ago, and the company now manufactures its modern stainless range locally to ISO 9001 standards, using N690 stainless steel for the blade.
This model sits in Okapi's modern folding range alongside the wood-handled version, swapping the traditional handle for a glass-filled nylon (GFN) scale in the brand's signature orange, a colour that doubles as a practical one in a kitchen drawer or tackle box - it is hard to misplace. At 189mm open and with a 75mm blade, it is sized to do one job well rather than everything passably, which is why biltong slicers tend to end up as the knife people reach for even when a bigger multi-tool is sitting right next to it.
It ships in its own retail box, making it a tidy gift item or a stocking-filler for anyone who takes their biltong seriously.
Key Features
- N690 stainless steel blade - a steel favoured by European and South African cutlery makers for its balance of edge retention and corrosion resistance, so the blade shrugs off the fat, salt and moisture that come with slicing cured meat.
- Compact pocket-friendly folding profile - the knife closes down to a shade over 110mm, so it rides in a pocket, cooler bag or glove box without adding bulk.
- Double-bevelled edge - ground on both sides at a consistent 30-degree angle, which keeps the slice thin and even rather than tearing or shredding the meat.
- GFN handle scales in Okapi Orange - glass-filled nylon is lighter than wood and will not swell, crack or absorb odours the way a natural handle can after repeated contact with biltong fat and spice.
- HRC 58-60 hardness - hard enough to hold a working edge through a season of biltong slicing, yet still easy to touch up on a stone or pull-through sharpener.
- Everyday-carry sizing - small enough to double as a general-purpose pocket knife for parcels, cord and light kitchen prep between biltong sessions.
Technical Specifications
| Blade Length |
75mm / 3 in |
| Handle Length |
114mm |
| Total Length (Open) |
189mm |
| Closed Length |
114mm (typical) |
| Blade Material |
Stainless Steel |
| Steel Grade |
SS N690 |
| Blade Thickness |
2.3mm |
| Sharpening Angle |
30 degrees |
| Hardness |
HRC 58-60 |
| Handle Material |
GFN (Glass Filled Nylon) |
| Handle Colour |
Okapi Orange |
| Lock Type |
Slip joint (typical) |
| Country of Origin |
South Africa |
| Packaging |
Retail box |
Materials & Construction
The blade is cut from N690 stainless steel, a chromium-vanadium alloy produced in Austria and widely used across European cutlery for its combination of toughness and corrosion resistance - a sensible choice for a knife that spends its working life around salt, vinegar and animal fat. Okapi finishes the blade with a double bevel ground to a 30-degree included angle and hardens it to HRC 58-60, a range that holds an edge well without becoming brittle. The handle scales are glass-filled nylon rather than the stabilised wood used on some siblings in the range, which keeps the knife lighter, dimensionally stable in heat and damp, and immune to the swelling and staining that wood handles can pick up after repeated contact with biltong juices.
Care & Maintenance
Hand wash and dry the knife after use rather than leaving it to soak, particularly after cutting salty or fatty biltong, since residue left in the pivot can attract moisture over time. A light oil on the pivot every few months keeps the action smooth. The N690 edge responds well to a standard pull-through sharpener or a fine stone run at the factory 30-degree angle; a few light passes after a season of use is usually enough to bring it back to a clean working edge.
Brand Background
Okapi traces its design back more than a century to Solingen, Germany, a city synonymous with European blade-making, before the brand became rooted in South African manufacturing. Today Okapi produces its knives locally to ISO 9001 standards using both C1075 carbon steel for its traditional range and SS N690 stainless steel for the modern folding and biltong range, and the brand has become something of a household name in South African kitchens, farms and glove boxes.
Who It's For
This knife suits anyone who makes or eats biltong regularly and wants a dedicated tool for it rather than pressing a general pocket knife into service - braai hosts, farm stall regulars, hikers who carry their own dried meat, and anyone looking for an affordable, distinctively South African gift that will actually get used.
FAQ
Is this knife food-safe for slicing meat? Yes, the N690 stainless blade and GFN handle are built for repeated contact with food, salt and fat, and clean up easily after use.
Does it come with a sheath or pouch? It ships in its own retail box rather than a belt sheath; buyers wanting belt carry should look at Okapi's bush knife range, which includes leather sheaths.
Can the blade be resharpened at home? Yes, a standard pull-through sharpener or sharpening stone at the factory 30-degree angle restores the edge without specialist tools.
How does this differ from the wood-handled Biltong Knife? The blade geometry and steel are identical; only the handle material and colour change, with GFN scales in Okapi Orange replacing the stabilised wood handle.
