Helle Kniver

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Produktkatalog Helle kniver

Forhandler: Bopro AS Klinkerveien 1 8006 Bodø 755 52090 www.boproas.no

A/S HELLE FABRIKKER • N-6982 Holmedal, Norway • Tel.: (+47) 57 73 35 00 • Fax: (+47) 57 73 35 01 • E-Mail: post@helle.no • www.helle.no

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The 75’th Anniversary knife is a beautiful knife and a pleasant one to use. The handle is made of curly birch and walnut for a nice contrast. The triple laminated stainless steel blade has a little bit of upsweep to give a very sharp point and a bit of belly toward the point. The traditional pouch sheath of leather for safe carry makes this a good choice for a full size hunting or utility knife. 108 mm

Maintenance

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.

Sharpening

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. 108 mm

Remove the burr by stroking both sides of the blade gently over the sharpening tool 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 to sharpen until you have a raw edge. Use a generous portion of cooling liquid and never sharpen on a dry stone. A hot-ground edge loses its heat treatment and ruins the blade. Please view the full instructions on www.helle.no

Name: Design:

75 års Jubileum

Weight:

Year:

Helle-design

104 g

2007

91

Thickness:

3,1 mm

Blade:

Triple laminated stainless steel

Handle:

Curly birch, leather and walnut

Sheath:

Genuine leather

Weight:

Art. No:

44 g

A/S HELLE FABRIKKER • N-6982 Holmedal, Norway • Tel.: (+47) 57 73 35 00 • Fax: (+47) 57 73 35 01 • E-Mail: post@helle.no • www.helle.no

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The Alden is named after the island Alden. Alden is still an important landmark for Fishermen coming home from the sea. The island is situated just of the coast from where the Helle factory is situated. The Alden has a non-laminated stainless steel blade (12C27) and curly birch handle with stainless steel fittings towards the blade. It has a small and useful finger guard to fit in a pouch style sheath. 130 mm

Maintenance

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.

Sharpening

105 mm

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 both sides of the blade gently over the sharpening tool 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 to sharpen until you have a raw edge. Use a generous portion of cooling liquid and never sharpen on a dry stone. A hot-ground edge loses its heat treatment and ruins the blade. Please view the full instructions on www.helle.no

Name: Design: Blade:

Alden

Weight:

Year:

Gunnar Lothe

145 g

2009

76

Thickness:

3,0 mm

Sandvik 12C27 stainless steel

Handle:

Curly birch

Sheath:

Genuine leather

Weight:

Art. No:

52 g

A/S HELLE FABRIKKER • N-6982 Holmedal, Norway • Tel.: (+47) 57 73 35 00 • Fax: (+47) 57 73 35 01 • E-Mail: post@helle.no • www.helle.no

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Alden

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The Besseggen is named after a famous mountain ridge in Norway. It’s a stout work knife with a triple laminated stainless steel blade. Wide at the base with a generous curved shape. Its wide handle works is comfortable and esthetic. The leather sheath has a tab to engage the stud on the pommel.

Maintenance 103 mm

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.

Sharpening

79 mm

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 both sides of the blade gently over the sharpening tool 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 to sharpen until you have a raw edge. Use a generous portion of cooling liquid and never sharpen on a dry stone. A hot-ground edge loses its heat treatment and ruins the blade. Please view the full instructions on www.helle.no

Name: Design: Blade:

Besseggen

Weight:

Year:

Espen Thorup

106 g

2008

46

Thickness:

2,6 mm

Triple laminated stainless steel

Handle:

Curly birch

Sheath:

Genuine leather

Weight:

Art. No:

52 g

a/s helle Fabrikker • N-6982 Holmedal, Norway • Tel.: (+47) 57 73 35 00 • Fax: (+47) 57 73 35 01 • E-Mail: post@helle.no • www.helle.no

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Besseggen

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The BraKar is with its triple laminated stainless steel blade one of the biggest knifes we make. The handle is an assembly of walnut, curly birch and with leather spacers. It has a small cutout to serve as an indicator or finger guard. The knife sits deep in the sturdy leather sheath, Nordic style.

Maintenance 128 mm

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.

Sharpening

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 both sides of the blade gently over the sharpening tool as if cutting very thin slices. Keep the bevel flat towards the sharpener and move from side to side until the burr is gone. 126 mm

If the blade is very dull or damaged, use a fine-grained grindstone and plenty of water to sharpen until you have a raw edge. Use a generous portion of cooling liquid and never sharpen on a dry stone. A hot-ground edge loses its heat treatment and ruins the blade. Please view the full instructions on www.helle.no

Name: Design:

BraKar

Weight:

Year:

Gunnar Lothe

135 g

2001

90

Thickness:

3,1 mm

Blade:

Triple laminated stainless steel

Handle:

Curly birch, leather and walnut

Sheath:

Genuine leather

Weight:

Art. No:

48 g

a/s helle Fabrikker • N-6982 Holmedal, Norway • Tel.: (+47) 57 73 35 00 • Fax: (+47) 57 73 35 01 • E-Mail: post@helle.no • www.helle.no

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BraKar

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The Dokka knife is a classic all-purpose folding knife and in fact the first Helle designed folding knife ever produced. It has a beautiful curly birch handle hiding the integrated steel liners. It is also one of a kind since it has the unique triple laminated stainless steel blade made by Helle. The Dokka comes with a genuine leather pouch with an integrated belt loop.

Maintenance 117 mm

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.

Sharpening

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. 84 mm

Remove the burr by stroking both sides of the blade gently over the sharpening tool 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 to sharpen until you have a raw edge. Use a generous portion of cooling liquid and never sharpen on a dry stone. A hot-ground edge loses its heat treatment and ruins the blade. Please view the full instructions on www.helle.no

Name: Design: Blade:

Dokka

Weight:

Year:

Helle-design

130 g

2011

200

Thickness:

2,7 mm

Triple laminated stainless steel

Handle:

Curly birch

Sheath:

Genuine leather

Weight:

Art. No:

38 g

a/s helle Fabrikker • N-6982 Holmedal, Norway • Tel.: (+47) 57 73 35 00 • Fax: (+47) 57 73 35 01 • E-Mail: post@helle.no • www.helle.no

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Dokka

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The Eggen is one of our most used all-round outdoor knifes. It is a stout hunting knife with a drop point blade of triple laminated stainless steel. The substantial curly birch handle is shaped to form a finger guard. It is gives a solid feel in the hand and is comfortable for both medium and large hands.

Maintenance 110 mm

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.

Sharpening

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. 101 mm

Remove the burr by stroking both sides of the blade gently over the sharpening tool 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 to sharpen until you have a raw edge. Use a generous portion of cooling liquid and never sharpen on a dry stone. A hot-ground edge loses its heat treatment and ruins the blade. Please view the full instructions on www.helle.no

Name: Design: Blade:

Eggen

Weight:

Year:

Gunnar Lothe

120 g

1998

75

Thickness:

3,1 mm

Triple laminated stainless steel

Handle:

Curly birch

Sheath:

Genuine leather

Weight:

Art. No:

50 g

a/s helle Fabrikker • N-6982 Holmedal, Norway • Tel.: (+47) 57 73 35 00 • Fax: (+47) 57 73 35 01 • E-Mail: post@helle.no • www.helle.no

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Eggen

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The Fire was the first full tang knife produced in the Helle Factory. The blade is our triple laminated stainless steel to give an extraordinary edge. The one piece handle wraps around the lower part of the tang leaving it only visible on the upper surface of the handle. This protects your fingers when used in cold weather. The stout balde has the typical working shape of farm and shipboard knives. The sheath has a snap style retaining strap and comes with a belt loop. 127 mm

Maintenance

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.

Sharpening 68 mm

UUse 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 both sides of the blade gently over the sharpening tool 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 to sharpen until you have a raw edge. Use a generous portion of cooling liquid and never sharpen on a dry stone. A hot-ground edge loses its heat treatment and ruins the blade. Please view the full instructions on www.helle.no

Name: Design: Blade:

Fire

Weight:

Year:

Hareide Des.Mill

122 g

2004

190

Thickness:

3,1 mm

Triple laminated stainless steel

Handle:

Curly birch

Sheath:

Genuine leather

Weight:

Art. No:

40 g

a/s helle Fabrikker • N-6982 Holmedal, Norway • Tel.: (+47) 57 73 35 00 • Fax: (+47) 57 73 35 01 • E-Mail: post@helle.no • www.helle.no

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Fire

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The Fiskekniv is a basic fishing knife Norwegian style. It has a polished non-laminated stainless steel blade (Sandvik 12C27). The handle is smoothly sanded and has a mellow finish. It comes with a slotted leather sheath for safe carry.

Maintenance

115 mm

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.

Sharpening

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 both sides of the blade gently over the sharpening tool as if cutting very thin slices. Keep the bevel flat towards the sharpener and move from side to side until the burr is gone. 155 mm

If the blade is very dull or damaged, use a fine-grained grindstone and plenty of water to sharpen until you have a raw edge. Use a generous portion of cooling liquid and never sharpen on a dry stone. A hot-ground edge loses its heat treatment and ruins the blade. Please view the full instructions on www.helle.no

Name: Design: Blade:

Fiskekniv Helle-design Sandvik 12C27 stainless steel

Handle:

Birch

Sheath:

Genuine leather

Weight:

Year:

70 g

1999

62

Thickness:

1,4 mm

Weight:

Art. No:

40 g

a/s helle Fabrikker • N-6982 Holmedal, Norway • Tel.: (+47) 57 73 35 00 • Fax: (+47) 57 73 35 01 • E-Mail: post@helle.no • www.helle.no

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Fiskekniv

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The Fjellbekk with its triple laminated stainless steel blade has a more cured edge for skinning and a dropping point. The walnut handle is shaped to give a secure finger guard to keep your hand off the blade. The knife comes in a brown leather sheath with a snap style keeper strap.

Maintenance 120 mm

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.

Sharpening

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.

102 mm

Remove the burr by stroking both sides of the blade gently over the sharpening tool 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 to sharpen until you have a raw edge. Use a generous portion of cooling liquid and never sharpen on a dry stone. A hot-ground edge loses its heat treatment and ruins the blade. Please view the full instructions on www.helle.no

Name: Design: Blade:

Fjellbekk

Weight:

Year:

Helle-design

104 g

2008

48

Thickness:

3,1 mm

Triple laminated stainless steel

Handle:

Walnut

Sheath:

Genuine leather

Weight:

Art. No:

52 g

a/s helle Fabrikker • N-6982 Holmedal, Norway • Tel.: (+47) 57 73 35 00 • Fax: (+47) 57 73 35 01 • E-Mail: post@helle.no • www.helle.no

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Fjellbekk

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The Fjellkniven is a traditional all-purpose belt knife. This highly polished laminated stainless steel blade is shaped for every day chores. The comfortable grip is shaped to keep your hands off the blade. It comes with the traditional pouch style sheath that does not require a keeper strap.

Maintenance 105 mm

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.

Sharpening

Use a diamond tool or a wet stone for sharpening. Place the 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. 100 mm

Remove the burr by stroking both sides of the blade gently over the sharpening tool 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 to sharpen until you have a raw edge. Use a generous portion of cooling liquid and never sharpen on a dry stone. A hot-ground edge loses its heat treatment and ruins the blade. Please view the full instructions on www.helle.no

Name: Design: Blade:

Fjellkniven

Weight:

Year:

Helle-design

112 g

1994

4

Thickness:

3,1 mm

Triple laminated stainless steel

Handle:

Curly birch

Sheath:

Genuine leather

Weight:

Art. No:

50 g

a/s helle Fabrikker • N-6982 Holmedal, Norway • Tel.: (+47) 57 73 35 00 • Fax: (+47) 57 73 35 01 • E-Mail: post@helle.no • www.helle.no

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Fjellkniven

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The Folkekniven is a smaller utility knife for every day use. It has a blade made of non-laminated stainless steel (Sandvik 12C27). With its curly birch handle and a straight forward leather sheath this is an every mans knife for every day chores.

Maintenance 105 mm

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.

Sharpening

88 mm

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 both sides of the blade gently over the sharpening tool 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 to sharpen until you have a raw edge. Use a generous portion of cooling liquid and never sharpen on a dry stone. A hot-ground edge loses its heat treatment and ruins the blade. Please view the full instructions on www.helle.no

Name:

Folkekniven

Weight:

Year:

Design:

Helle-design

88 g

1998

80

Thickness:

3,0 mm

Blade:

Sandvik 12C27 stainless steel

Handle:

Curly birch

Sheath:

Genuine leather

Weight:

Art. No:

44 g

a/s helle Fabrikker • N-6982 Holmedal, Norway • Tel.: (+47) 57 73 35 00 • Fax: (+47) 57 73 35 01 • E-Mail: post@helle.no • www.helle.no

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Folkekniven

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Fossekallen is named after Norway’s ”national” bird. The knife is well shaped for all around use. The blade is made of triple laminated stainless steel. The knife comes with a snap type leather sheath.

Maintenance

110 mm

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.

Sharpening

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.

90 mm

Remove the burr by stroking both sides of the blade gently over the sharpening tool 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 to sharpen until you have a raw edge. Use a generous portion of cooling liquid and never sharpen on a dry stone. A hot-ground edge loses its heat treatment and ruins the blade. Please view the full instructions on www.helle.no

Name:

Fossekallen

Weight:

Year:

Design:

Helle-design

88 g

2009

49

Thickness:

2,6 mm

Blade:

Triple laminated stainless steel

Handle:

Curly birch

Sheath:

Genuine leather

Weight:

Art. No:

44 g

a/s helle Fabrikker • N-6982 Holmedal, Norway • Tel.: (+47) 57 73 35 00 • Fax: (+47) 57 73 35 01 • E-Mail: post@helle.no • www.helle.no

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Fossekallen

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The Futura, sits comfortable in the hand, features a nicely designed handle with red leather and stainless steel spacers. The blade of triple laminated stainless steel has a gentle drop point and is well designed for most hunting tasks. Nice belt snap sheath.

Maintenance 114 mm

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.

Sharpening

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.

105 mm

Remove the burr by stroking both sides of the blade gently over the sharpening tool 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 to sharpen until you have a raw edge. Use a generous portion of cooling liquid and never sharpen on a dry stone. A hot-ground edge loses its heat treatment and ruins the blade. Please view the full instructions on www.helle.no

Name: Design: Blade:

Futura

Weight:

Year:

Hermann Wolff

124 g

2002

155

Thickness:

3,1 mm

Triple laminated stainless steel

Handle:

Curly Birch and Leather

Sheath:

Genuine leather

Weight:

Art. No:

56 g

a/s helle Fabrikker • N-6982 Holmedal, Norway • Tel.: (+47) 57 73 35 00 • Fax: (+47) 57 73 35 01 • E-Mail: post@helle.no • www.helle.no

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Futura

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Gaupe is the Norwegian word for Lynx. This all purpose outdoor knife sits comfortable in the hand with a slight finger guard. It’s triple laminated stainless steel blade offers extraordinary sharpness. The knife sheath is a traditional Scandinavian design with the Lynx footprint as decoration.

Maintenance

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. 115 mm

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.

Sharpening

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 both sides of the blade gently over the sharpening tool as if cutting very thin slices. Keep the bevel flat towards the sharpener and move from side to side until the burr is gone. 107 mm

If the blade is very dull or damaged, use a fine-grained grindstone and plenty of water to sharpen until you have a raw edge. Use a generous portion of cooling liquid and never sharpen on a dry stone. A hot-ground edge loses its heat treatment and ruins the blade. Please view the full instructions on www.helle.no

Name: Design: Blade:

Gaupe

Weight:

Year:

Helle-design

122 g

2011

310

Thickness:

3,1 mm

Triple laminated stainless steel

Handle:

Curly birch

Sheath:

Genuine leather

Weight:

Art. No:

55 g

a/s helle Fabrikker • N-6982 Holmedal, Norway • Tel.: (+47) 57 73 35 00 • Fax: (+47) 57 73 35 01 • E-Mail: post@helle.no • www.helle.no

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Gaupe

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The Harding is a traditional barrel handle hunting knife. The beautiful, warm handle is made from curly birch and walnut separated by layers of leather. It has a full length tang. The blade is made of razor sharp triple laminated stainless steel. It comes with an embossed leather sheath with a handle butt retainer. A knife you will treasure.

Maintenance 110 mm

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.

Sharpening

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.

100 mm

Remove the burr by stroking both sides of the blade gently over the sharpening tool 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 to sharpen until you have a raw edge. Use a generous portion of cooling liquid and never sharpen on a dry stone. A hot-ground edge loses its heat treatment and ruins the blade. Please view the full instructions on www.helle.no

Name: Design:

Harding

Weight:

Year:

Erling Opstad

104 g

1986

99

Thickness:

3,1 mm

Blade:

Triple laminated stainless steel

Handle:

Curly birch, leather and walnut

Sheath:

Genuine leather

Weight:

Art. No:

56 g

a/s helle Fabrikker • N-6982 Holmedal, Norway • Tel.: (+47) 57 73 35 00 • Fax: (+47) 57 73 35 01 • E-Mail: post@helle.no • www.helle.no

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Harding

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The Harmoni is a part of a series of Helle knives done in a contemporary style. The blade is made of triple laminated stainless steel with a handle of curly birch and walnut with leather spacers. There is a small guard on the handle providing security. It comes with a pouch type sheath reinforced with a metal band without any need for snaps or straps to securely hold the knife.

Maintenance 115 mm

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.

Sharpening

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. 89 mm

Remove the burr by stroking both sides of the blade gently over the sharpening tool 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 to sharpen until you have a raw edge. Use a generous portion of cooling liquid and never sharpen on a dry stone. A hot-ground edge loses its heat treatment and ruins the blade. Please view the full instructions on www.helle.no

Name: Design: Blade:

Harmoni

Weight:

Year:

Helle-design

102 g

2005

87

Thickness:

3,1 mm

Triple laminated stainless steel

Handle:

Curly birch and walnut

Sheath:

Genuine leather

Weight:

Art. No:

42 g

a/s helle Fabrikker • N-6982 Holmedal, Norway • Tel.: (+47) 57 73 35 00 • Fax: (+47) 57 73 35 01 • E-Mail: post@helle.no • www.helle.no

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Harmoni

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A straight-forward fishing knife with a cork handle. The stainless blade of Sandvik 12C27 steel is thin and rather stiff. The traditional sheath hangs from a thong. The knife weighs less than 2 ounces and it floats if it is lost overboard.

Maintenance 130 mm

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.

Sharpening

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.

123 mm

Remove the burr by stroking both sides of the blade gently over the sharpening tool 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 to sharpen until you have a raw edge. Use a generous portion of cooling liquid and never sharpen on a dry stone. A hot-ground edge loses its heat treatment and ruins the blade. Please view the full instructions on www.helle.no

Name: Design: Blade:

Hellefisk Tor Indergaard Sandvik 12C27 stainless steel

Handle:

Cork

Sheath:

Genuine leather

Weight:

Year:

64 g

1992

120

Thickness:

1,3 mm

Weight:

Art. No:

40 g

a/s helle Fabrikker • N-6982 Holmedal, Norway • Tel.: (+47) 57 73 35 00 • Fax: (+47) 57 73 35 01 • E-Mail: post@helle.no • www.helle.no

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Hellefisk

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Helle GT is a knife with a substantial guard. It is a big knife, but the lack of pommel and the use of aluminum for the guard keeps the weight down. It is an excellent choice for those who like a fairly big knife with a guard. The blade is made of triple laminated stainless steel. The knife comes with a snap type leather sheath.

Maintenance 124 mm

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.

Sharpening

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.

123 mm

Remove the burr by stroking both sides of the blade gently over the sharpening tool 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 to sharpen until you have a raw edge. Use a generous portion of cooling liquid and never sharpen on a dry stone. A hot-ground edge loses its heat treatment and ruins the blade. Please view the full instructions on www.helle.no

Name: Design: Blade:

Helle GT

Weight:

Year:

Gunnar Lothe

150 g

1997

36

Thickness:

3,2 mm

Triple laminated stainless steel

Handle:

Curly birch

Sheath:

Genuine leather

Weight:

Art. No:

48 g

a/s helle Fabrikker • N-6982 Holmedal, Norway • Tel.: (+47) 57 73 35 00 • Fax: (+47) 57 73 35 01 • E-Mail: post@helle.no • www.helle.no

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Helle GT

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The Jegermester is intended for the butchering of big game. The blade is thin made of 12C27 steel a steel that offers excellent edgeholding and sharpness. The knife comes with a pouch sheath. The handle is substantial with an attractive brass guard. 110 mm

Maintenance

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.

Sharpening

135 mm

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 both sides of the blade gently over the sharpening tool 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 to sharpen until you have a raw edge. Use a generous portion of cooling liquid and never sharpen on a dry stone. A hot-ground edge loses its heat treatment and ruins the blade. Please view the full instructions on www.helle.no

Name:

Jegermester

Weight:

Year:

Design:

Helle-design

140 g

2001

42

Thickness:

2,8 mm

Blade:

Sandvik 12C27 stainless steel

Handle:

Curly birch

Sheath:

Genuine leather

Weight:

Art. No:

48 g

a/s helle Fabrikker • N-6982 Holmedal, Norway • Tel.: (+47) 57 73 35 00 • Fax: (+47) 57 73 35 01 • E-Mail: post@helle.no • www.helle.no

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Jegermester

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This knife is the all-purpose camp knife of the Sami people; some may add it to the category of a baby machete, quite hefty in the hand. The Sami people use them in their daily mobile life. This is a big knife with a non-laminated steel blade. The blade is fairly thin for effective slicing.

125 mm

The handle is made of birch with brass fittings. The Lappland comes with a traditional Scandinavian style leather sheath where the knife sits deep and secure.

Maintenance

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.

Sharpening

214 mm

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 both sides of the blade gently over the sharpening tool 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 to sharpen until you have a raw edge. Use a generous portion of cooling liquid and never sharpen on a dry stone. A hot-ground edge loses its heat treatment and ruins the blade. Please view the full instructions on www.helle.no

Name: Design: Blade:

Lappland

Weight:

Year:

Ragnar Bull

305 g

1979

70

Thickness:

3,0 mm

Sandvik 12C27 stainless steel

Handle:

Birch

Sheath:

Genuine leather

Weight:

Art. No:

108 g

a/s helle Fabrikker • N-6982 Holmedal, Norway • Tel.: (+47) 57 73 35 00 • Fax: (+47) 57 73 35 01 • E-Mail: post@helle.no • www.helle.no

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Lappland

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The Nying is a Helle classic, short and stubby. The handle is generously proportioned to give a good grip even when your hands are cold. The attractive leather sheath has a distinctive cutout. It is fitted with a keeper strap, which engages a stud on the pommel, and a suspension thong. The Nying won an award for classic Nordic design.

Maintenance

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.

90 mm

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.

Sharpening

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.

70 mm

Remove the burr by stroking both sides of the blade gently over the sharpening tool 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 to sharpen until you have a raw edge. Use a generous portion of cooling liquid and never sharpen on a dry stone. A hot-ground edge loses its heat treatment and ruins the blade. Please view the full instructions on www.helle.no

Name: Design: Blade:

Nying Tor Indergaard Triple laminated stainless steel

Handle:

Curly birch

Sheath:

Genuine leather

Weight:

Year:

74 g

1977

55

Thickness:

2,7 mm

Weight:

Art. No:

40 g

a/s helle Fabrikker • N-6982 Holmedal, Norway • Tel.: (+47) 57 73 35 00 • Fax: (+47) 57 73 35 01 • E-Mail: post@helle.no • www.helle.no

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Nying

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This is a handy all purpose knife that is well worth passing down the generations. The blade that has a bit of a drop point is very functional for both game and camp chores. The blade is made of triple laminated stainless steel. The handle is built up from curly birch, antler and leather, and is deeply contoured for positive control. It comes with a sturdy leather sheath of the deep Nordic style. 107 mm

Maintenance

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.

Sharpening

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. 89 mm

Remove the burr by stroking both sides of the blade gently over the sharpening tool 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 to sharpen until you have a raw edge. Use a generous portion of cooling liquid and never sharpen on a dry stone. A hot-ground edge loses its heat treatment and ruins the blade. Please view the full instructions on www.helle.no

Name: Design: Blade:

Odel Helle-design Triple laminated stainless steel

Handle:

Birch, staghorn and leather

Sheath:

Genuine leather

Weight:

Year:

82 g

2001

15

Thickness:

2,6 mm

Weight:

Art. No:

38 g

a/s helle Fabrikker • N-6982 Holmedal, Norway • Tel.: (+47) 57 73 35 00 • Fax: (+47) 57 73 35 01 • E-Mail: post@helle.no • www.helle.no

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Odel

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The Sigmund anniversary knife is a little bit more than the ordinary and it has quite a story to tell. Designed by two generations of Helle men. Knife-blade designed by Sigmund Helle in the beginning of the 1930’s and its handle by his son Torodd in 2012. Representing 80 years of tradition.

107 mm

The Sigmund knife is a classic all-purpose knife. Its beautiful handle made out of stacked pieces of wood mixed with leather spacers gives the knife personality and the triple laminated stainless steel blade will offer extraordinary sharpness. The Sigmund knifes comes with a genuine leather sheath out of the ordinary.

Maintenance

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.

Sharpening 107 mm

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 both sides of the blade gently over the sharpening tool 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 to sharpen until you have a raw edge. Use a generous portion of cooling liquid and never sharpen on a dry stone. A hot-ground edge loses its heat treatment and ruins the blade. Please view the full instructions on www.helle.no

Name: Design: Blade:

Sigmund Torodd Helle Triple laminated stainless steel

Handle:

Beech, leather, kebony

Sheath:

Genuine leather

Weight:

Year:

94 g

2012

77

Thickness:

3,0 mm

Weight:

Art. No:

48 g

a/s helle Fabrikker • N-6982 Holmedal, Norway • Tel.: (+47) 57 73 35 00 • Fax: (+47) 57 73 35 01 • E-Mail: post@helle.no • www.helle.no

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Sigmund

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Skåla The Skåla folding knife is an all-purpose knife based on the same shape as the highly appreciated Dokka knife. It has a Cocobolo wood handle with hidden steel liners for strength and a Sandvik 12C27 stainless steel blade. This knife is slightly bigger than ordinary folding knives. It is designed with the focus to be used, not only to be carried in your pocket.

Maintenance 117 mm

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.

Sharpening

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. 84 mm

Remove the burr by stroking both sides of the blade gently over the sharpening tool 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 to sharpen until you have a raw edge. Use a generous portion of cooling liquid and never sharpen on a dry stone. A hot-ground edge loses its heat treatment and ruins the blade. Please view the full instructions on www.helle.no

Name: Design: Blade:

Skåla

Weight:

Year:

Helle-design

130 g

2011

200

Thickness:

2,7 mm

Sandvik 12C27

Handle:

Cocobolo

Sheath:

Genuine leather

Weight:

Art. No:

38 g

a/s helle Fabrikker • N-6982 Holmedal, Norway • Tel.: (+47) 57 73 35 00 • Fax: (+47) 57 73 35 01 • E-Mail: post@helle.no • www.helle.no


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The Steinbit is a fillet knife with a thin flexible blade of non-laminated stainless steel (Sandvik 12C27). The nicely curved wood handle feels good in the hand. It is supplied with a Nordic style sheath.

Maintenance

120 mm

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.

Sharpening

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 both sides of the blade gently over the sharpening tool as if cutting very thin slices. Keep the bevel flat towards the sharpener and move from side to side until the burr is gone. 153 mm

If the blade is very dull or damaged, use a fine-grained grindstone and plenty of water to sharpen until you have a raw edge. Use a generous portion of cooling liquid and never sharpen on a dry stone. A hot-ground edge loses its heat treatment and ruins the blade. Please view the full instructions on www.helle.no

Name: Design: Blade:

Steinbit Espen Thorup Sandvik 12C27 stainless steel

Handle:

Curly birch

Sheath:

Genuine leather

Weight:

Year:

90 g

1990

115

Thickness:

1,6 mm

Weight:

Art. No:

44 g

a/s helle Fabrikker • N-6982 Holmedal, Norway • Tel.: (+47) 57 73 35 00 • Fax: (+47) 57 73 35 01 • E-Mail: post@helle.no • www.helle.no

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Steinbit

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AR R AN

The Symfoni is one of our flagships, an attractive utility and hunting knife with a spacer of reindeer where the blade joins the blade. The blade that is made of triple laminated stainless steel, has a slightly dropped point. The embossed sheath is simple and elegant.

Maintenance 112 mm

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.

Sharpening

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.

89 mm

Remove the burr by stroking both sides of the blade gently over the sharpening tool 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 to sharpen until you have a raw edge. Use a generous portion of cooling liquid and never sharpen on a dry stone. A hot-ground edge loses its heat treatment and ruins the blade. Please view the full instructions on www.helle.no

Name: Design: Blade:

Symfoni

Weight:

Year:

Helle-design

108 g

2002

88

Thickness:

2,7 mm

Triple laminated stainless steel

Handle:

Curly birch, leather and staghorn

Sheath:

Genuine leather

Weight:

Art. No:

44 g

a/s helle Fabrikker • N-6982 Holmedal, Norway • Tel.: (+47) 57 73 35 00 • Fax: (+47) 57 73 35 01 • E-Mail: post@helle.no • www.helle.no

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Symfoni

TIME WAR IFE


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AR R AN

This is a big working knife suited for larger hands. The handle of colured birch is well shaped for a comfortable grip. It is a big knife with a blade of triple laminated stainless steel. Even for a big knife it does not feel cumbersome. It comes with a traditional pouch sheath with a belt loop. It is a nice package. 124 mm

Maintenance

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.

Sharpening

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.

126 mm

Remove the burr by stroking both sides of the blade gently over the sharpening tool 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 to sharpen until you have a raw edge. Use a generous portion of cooling liquid and never sharpen on a dry stone. A hot-ground edge loses its heat treatment and ruins the blade. Please view the full instructions on www.helle.no

Name: Design: Blade:

Taiga

Weight:

Year:

Helle-design

150 g

2009

92

Thickness:

3,1 mm

Triple laminated stainless steel

Handle:

Birch

Sheath:

Genuine leather

Weight:

Art. No:

54 g

a/s helle Fabrikker • N-6982 Holmedal, Norway • Tel.: (+47) 57 73 35 00 • Fax: (+47) 57 73 35 01 • E-Mail: post@helle.no • www.helle.no

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Taiga

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120 mm

The semi-full tang provides the extra strength associated with bushcraft knives. The tang is exposed on the top and pommel end, but is covered by the wood of the handle on the finger side. This protects the fingers from direct contact with the steel in cold weather. The drop point style blade is made of triple laminated stainless steel that provides excellent edge holding toughness and ease for sharpening. The handle has a bit of a finger guard to help keep your hand off the edge when slippery. The handle shape on the updated version of the Temagami allows a better control of the knife when holding in more positions. The Temagami comes with a Scandinavian style pouch sheath retaining the knife securely without the need for snaps or straps.

Maintenance

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.

Sharpening

110 mm

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 both sides of the blade gently over the sharpening tool 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 to sharpen until you have a raw edge. Use a generous portion of cooling liquid and never sharpen on a dry stone. A hot-ground edge loses its heat treatment and ruins the blade. Please view the full instructions on www.helle.no

Name:

Temagami

Weight:

Year:

Design:

Les Stroud

155 g

2011

300

Thickness:

3,0 mm

Blade:

Triple laminated stainless steel

Handle:

Curly birch

Sheath:

Genuine leather

Weight:

Art. No:

60 g

a/s helle Fabrikker • N-6982 Holmedal, Norway • Tel.: (+47) 57 73 35 00 • Fax: (+47) 57 73 35 01 • E-Mail: post@helle.no • www.helle.no

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The Tollekniv is an all-purpose belt knife. The blade is made of non-laminated stainless steel (Sandvik 12C27) that provides excellent edge holding and sharpness. The handle is smoothly sanded and has a mellow finish. It comes with a slotted leather sheath. This is about all the knife anyone needs.

Maintenance 115 mm

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.

Sharpening

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.

105 mm

Remove the burr by stroking both sides of the blade gently over the sharpening tool 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 to sharpen until you have a raw edge. Use a generous portion of cooling liquid and never sharpen on a dry stone. A hot-ground edge loses its heat treatment and ruins the blade. Please view the full instructions on www.helle.no

Name: Design: Blade:

Tollekniv Helle-design Triple laminated stainless steel

Handle:

Birch

Sheath:

Genuine leather

Weight:

Year:

86 g

1999

1s

Thickness:

3,1 mm

Weight:

Art. No:

36 g

a/s helle Fabrikker • N-6982 Holmedal, Norway • Tel.: (+47) 57 73 35 00 • Fax: (+47) 57 73 35 01 • E-Mail: post@helle.no • www.helle.no

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The Viking is a revision of a Helle classic that was produced as part of a fund-raiser for an aroundthe-world- cruise of a Viking longship. The knife is notable not only for it’s historical interest, but also as an excellent all around utility knife.

105 mm

The blade is rather thick and made of laminated carbon steel. The black finish of the heat treatment is left on the sides for rustic look. The tang of the blade is peened over a diamond shaped washer. The handle is subtly shaped for comfort and control with a variety of grips. It comes with the traditional sheath that hangs from a thong.

Maintenance

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.

Sharpening 110 mm

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 both sides of the blade gently over the sharpening tool 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 to sharpen until you have a raw edge. Use a generous portion of cooling liquid and never sharpen on a dry stone. A hot-ground edge loses its heat treatment and ruins the blade. Please view the full instructions on www.helle.no

Name: Design: Blade:

Viking

Weight:

Year:

Helle-design

116 g

2009

96

Thickness:

3,7 mm

Triple laminated carbon steel

Handle:

Curly birch

Sheath:

Genuine leather

Weight:

Art. No:

38 g

a/s helle Fabrikker • N-6982 Holmedal, Norway • Tel.: (+47) 57 73 35 00 • Fax: (+47) 57 73 35 01 • E-Mail: post@helle.no • www.helle.no

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4 36 42 46 48 49 52 55 61 62 70 75 76 77 80 87 88 91 93 96 99 101 120 190 200 210 300 310 04 04 05 36F

Fjellkniven Helle GT Jegermester Besseggen Fjellbekk Fossekallen Fjellmann Nying Tollekniv Fiskekniv Lappland Eggen Alden Sigmund Folkekniven Harmoni Symfoni 75 år Jubileum Taiga 12C27 Viking Harding Skjerper Hellefisk Fire Dokka Skåla Temagami Gaupe Speiderkniv Gutt Speiderkniv Pike Speider EZE Model 36F

699,00 899,00 749,00 699,00 699,00 599,00 599,00 499,00 499,00 499,00 949,00 639,00 699,00 899,00 489,00 670,00 649,00 849,00 639,00 599,00 829,00 189,00 599,00 879,00 849,00 649,00 1 199,00 759,00 259,00 259,00 330,00 199,00 Please view the full instructions on www.helle.no

Knivene kan leveres lasergravert etter kundens ønske. Pris kr 180,- inkl mva

Bopro AS

Klinkerveien 1 | 8006 Bodø | 755 52090 | www.boproas.no | silketrykkeri@boproas.no

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Prisliste pr 01.01.2013 prisene er inkl mva.

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