Roselli RW231 Scandinavian Knife Imported from Finland

Description

Roselli RW231 Scandinavian Knife Imported from Finland
Roselli knives are designed by Heimo Roselli, who began making knives in 1976 and researched ancient bladesmithing techniques to invent (or rediscover?) the techniques for making ultra-high-carbon steel. Typically, the higher the cabron content is in a knife blade, the sharper it can be but also the more brittle it will be. Heimo pioneered the "UHC Wootz" steel which has become the most-sought steel when used for dangerous activities like crocodile hunting. The result is a knife which is exceptionally sharp and which holds its edge for a very long time. Any knife model with "RW" in the name means that the blade is made from UHC Roselli Wootz steel. It has been said that once you try a Roselli knife, there's no going back.From the Roselli catalog: "The arctic climate of Northern Finland makes its own demands on day-to-day living. The most important tool there is the "Puukko", The Knife. It must carve and cut well. For the blade, only the finest quality carbon steel is acceptable, steel which the smith will forge into a keen tool. For the handle, attractive, seasoned curly birch. This noble tool grows in beauty the more you use it and before you know it, you'll have fallen in love with it.""Mastersmith Heimo Roselli refuses to build anything non-functional or unnecessary into his knives. Each knife is the embodiment of the demands of the merciless Northland. The unessential is detrimental."The Roselli knives are highly functional with little to no extra polish. The sheathes are the traditional scandinavian deep pouch style, with no extra straps or snaps, but they do have plastic inserts to protect both the sheath and the hand, which is essential when working with a blade this frighteningly sharp. The non-UHC knives are made from carbon steel (0.7%-0.8%) and are hardened to 59-62 Rockwell, which is already harder than many other carbon steel blades on the market. The UHC knives have a carbon content of 1.5%-2.0%, and are hardened to 64-66 Rockwell, making them some of the toughest knives available. And again, that extra hardness does not come with the usual cost in durability, that's the advantage of the Roselli Wootz steel.Scandinavian knife blades have what is known as a scandinavian grind, which means that the knive only has one bevel, running from roughly the center of the knife to the edge. This is the defining characteristic of scandinavian knives, as most other types of knive blades have two bevels: one that slopes more gently towards the edge, and then another bevel that slopes more sharply to form the actual edge of the blade. Scandinavian blades are very easy to sharpen, and very difficult to sharpen incorrectly. You don't need any kind of pre-formed sharpening jig or device or tool kit, just a flat stone. Lay the knife blade on top of the stone, or lay the stone on the knife, tilted to follow the angle of the bevel, and start running it back and forth until it gets sharper. The knife controls the angle for you. This also makes it much easier to sharpen a blade in the field. Scandinavian knives are also superior for wood carving, as again the single-bevel design controls the angle for you.This is a superior wood carving knife, combining the ultra-high-carbon steel blade with a large handle for maximum control.Below are the detailed measurements of this knife. One important note: for best comfort and grip, the length of your middle finger should be similar to the circumference of the handle.Blade Material: ultra-high-carbon steel (1.5% - 2.0%), hardened to Rockwell 64 - 66Knife Length: 6.75 inches (17.1 cm)Blade Length: 2.25 inches (5.7 cm)Blade Width: 0.75 inches (1.9 cm)Blade Thickness: 0.1 inches (2.5 mm)Knife Weight: 2 ounces (57 grams)Handle Length: 4.5 inches (11.4 cm)Pommel: stained handle Handle Circumference: 3 inches (7.6 cm)Handle Material: stained woodSheathed Weight: 5.3 ounces (150 grams)Sheathed Length: 9.25 inches (23.5 cm)Belt Loop Width: 2 inches (5.1 cm)
Roselli knives are designed by Heimo Roselli, who began making knives in 1976 and researched ancient bladesmithing techniques to invent (or rediscover?) the techniques for making ultra-high-carbon steel. Typically, the higher the cabron content is in a knife blade, the sharper it can be but also the more brittle it will be. Heimo pioneered the "UHC Wootz" steel which has become the most-sought steel when uséd for dangerous activities like crocodile hunting. The result is a knife which is exceptionally sharp and which holds its edge for a very long time. Any knife model with "RW" in the name means that the blade is made from UHC Roselli Wootz steel. It has been said that once you try a Roselli knife, there's no going back.
From the Roselli catalog:
"The arctic climate of Northern Finland makes its own demands on day-to-day living. The most important tool there is the "Puukko", The Knife. It must carve and cut well. For the blade, only the finest quality carbon steel is acceptable, steel which the smith will forge into a keen tool. For the handle, attractive, seasoned curly birch. This noble tool grows in beauty the more you use it and before you know it, you'll have fallen in love with it."
"Mastersmith Heimo Roselli refuses to build anything non-functional or unnecessary into his knives. Each knife is the embodiment of the demands of the merciless Northland. The unessential is detrimental."
The Roselli knives are highly functional with little to no extra polish. The sheathes are the traditional scandinavian deep pouch style, with no extra straps or snaps, but they do have plastic inserts to protect both the sheath and the hand, which is essential when working with a blade this frighteningly sharp. The non-UHC knives are made from carbon steel (0.7%-0.8%) and are hardened to 59-62 Rockwell, which is already harder than many other carbon steel blades on the market. The UHC knives have a carbon content of 1.5%-2.0%, and are hardened to 64-66 Rockwell, making them some of the toughest knives available. And again, that extra hardness does not come with the usual cost in durability, that's the advantage of the Roselli Wootz steel.
Scandinavian knife blades have what is known as a scandinavian grind, which means that the knive only has one bevel, running from roughly the center of the knife to the edge. This is the defining characteristic of scandinavian knives, as most other types of knive blades have two bevels: one that slopes more gently towards the edge, and then another bevel that slopes more sharply to form the actual edge of the blade. Scandinavian blades are very easy to sharpen, and very difficult to sharpen incorrectly. You don't need any kind of pre-formed sharpening jig or device or tool kit, just a flat stone. Lay the knife blade on top of the stone, or lay the stone on the knife, tilted to follow the angle of the bevel, and start running it back and forth until it gets sharper. The knife controls the angle for you. This also makes it much easier to sharpen a blade in the field. Scandinavian knives are also superior for wood carving, as again the single-bevel design controls the angle for you.
This is a superior wood carving knife, combining the ultra-high-carbon steel blade with a large handle for maximum control.
Below are the detailed measurements of this knife. One important note: for best comfort and grip, the length of your middle finger should be similar to the circumference of the handle.
Blade Material: ultra-high-carbon steel (1.5% - 2.0%), hardened to Rockwell 64 - 66
Knife Length: 6.75 inches (17.1 cm)
Blade Length: 2.25 inches (5.7 cm)
Blade Width: 0.75 inches (1.9 cm)
Blade Thickness: 0.1 inches (2.5 mm)
Knife Weight: 2 ounces (57 grams)
Handle Length: 4.5 inches (11.4 cm)
Pommel: stained handle
Handle Circumference: 3 inches (7.6 cm)
Handle Material: stained wood
Sheathed Weight: 5.3 ounces (150 grams)
Sheathed Length: 9.25 inches (23.5 cm)
Belt Loop Width: 2 inches (5.1 cm)
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