Fjellkniven offers simplicity and elegance in a neat package. A knife with heritage from the “tur” traditions of Norway. (Tur = Weekend hikes in the mountains.) The first design of Fjellkniven dates back to 1934. This is the fourth version.
In all its simplicity, Fjellkniven is a favorite in the Helle lineup, appreciated for its beauty and versatility.
The handcrafted handle of curly birch is well proportioned for most hand sizes and slightly longer in comparison with the blade, making it a really nice knife for whittling.
A small fingerguard helps to keep your hands off the blade.
The triple laminated stainless-steel blade is polished and sharpened by hand to an out-of-the-box super sharp scandi grind, ready for the outdoors.
The name Fjellkniven translates from Norwegian to Mountain knife.
Delivered with a traditional pouch style sheath of genuine high-quality leather.
- Name: Fjellkniven
- Weight: 145 g
- Blade material: Triple Laminated Helle steel, stainless
- Blade thickness: 3,1 mm
- Blade length: 115 mm
- Blade construction: Stick tang
- Handle material: Curly birch
- Handle length: 130 mm
- Sheath material: Genuine leather
- Design: Helle Design
- Year: 1994
Helle knives are designed to retain their sharpness as a lifelong outdoors companion. But it is still important to take care of your knife and its sheath.
The Handle: Dry the handle with a soft cloth if wet and wax occasionally.
The Sheath: The leather needs to be impregnated occasionally with colourless impregnation agent (grease or wax) to keep supple. Dry the sheath carefully in room temperature if it becomes wet.
The Blade: Wipe the blade with a soft cloth if wet and treat with grease occasionally.
Use a diamond tool or a wet stone for sharpening. Place the knife bevel flat to the sharpening tool and work the entire blade. Work one side until you can feel a slight burr on the opposite side. Switch side and repeat the procedure until you feel the burr on the first side. You have now established an edge.
Remove the burr by stroking the blade gently over the sharpening surface on both sides, as if cutting very thin slices. Keep the bevel flat towards the sharpener and move from side to side until the burr is gone.
If the blade is very dull or damaged, use a fine-grained grindstone and plenty of water and sharpen until you have a raw edge. Use much cooling liquid and never sharpen on a dry stone. A hot-ground edge looses its heat treatment and ruins the blade.