Finnish knives being redesigned

H

HFinn

Joined
Sep 6, 2012
Messages
2,980
Finnish knife company Marttiini is making new designs that are refreshingly different from the more traditional Finnish puukko - knives. They have the scandi grind, but blade shapes can be different from the straight back puukko blade. Also there are several models with full tang, including the one below.

351015l.jpg


I have very little experience of Marttiini, my son's used them while in the boy scouts and to my knowledge the knives did fine. I think that the steel is not top notch, but the prices also very reasonable. I had in mind to get the knife in picture and test it to find out.

If you have experiences conserning Marttiini products please share, pictures also of course.
 
That "full tang" looks promising!
The little time that I once had with a mart
Had left me with a deep respect
For it's out-of-the-box factory sharpness...
 
GIRLYmann said:
That "full tang" looks promising!
The little time that I once had with a mart
Had left me with a deep respect
For it's out-of-the-box factory sharpness...
Click to expand...

That's their model "Raven". The handle is wood laminate (veneer). The symmetrical sheath is a nice innovation, no need for right- or lefthanded sheaths.
 
Last edited:
I like that they're trying to keep the dangler sheath, but wonder how long it will take the D-ring to bite through the leather, and whether they ought to put a swivel somewhere in the linkage.
Very handsome and practical-looking knife. I've always thought of Marttiinis as great knives at good prices (that is, surprisingly low prices).
 
I have always wanted to give a Marttiini a try just never have. Now would be a good time. Thanks for the info.
 
Looks like Roselli is also offering a new model to celebrate their 40 years in business. I hope that they will start to make this also in their UHC-steel, so the price would be more tolerable.

RW40-a_2.1.1.png
 
I finally had chance to handle the Marttiini Raven and I'm sorry to say I'm not impressed. The blade was fine, but handle was not. The slab's were badly fitted and tang stood proud on both sides. To top it off the tang edges felt sharp. A nice design ruined with bad fit and finish.
 
If finnish knives really want to step in the international market, and they have a lot of qualities to do so, they need to step away somewhat from their traditional "scandi" grind. It exists for a (several) reason(s) but, in my eyes, it's the worst cutting geometry ever outside of rough woodcrafting. Some brands make FFG knives and they are great ! Enzo makes a nice FFG necker, Helle seems to have at least one FFG knife... I'm all over Scandinavian knives, but please no more "scandi" grinds.
 
I would say there is no such thing as a generic "scandi grind". I quess scandi grind generally means a knife that has a zero grind without secondary bevel. The main grind can be high or low, usually somewhere in between. The blades with a rhomboid cross-section is a case in the point.

See these:

WP_20151118_002_zpszcos0dn8.jpg


IMG_2972_zpsfxrttldz.jpg
 
Out of the box, production Marttiini knives are sharper than Buck and Mora knives. Their sheaths are superior at each price point. Though softer than Buck or Mora, their edge holding is equal if not a little better. The cold-rolled stainless is no gimmick. Maybe a steel expert can elaborate for us. I can take a new Marttiini to an even higher level of sharpness, in two minutes, just free handing on a steel. I'm a huge Buck and Mora fan, but I love Marttiini knives! Tonight, I won a beauty at auction, the bronze guard Hunting model with a very neat flamed curly birch handle. I recommend Marttiini knives for hunting and fishing. They're well worth the money.

Joe
 
This was a rough statement on my side. I'm all into food cutting nowadays and that's where thin FFG blades rule. For rough cutting tasks (even meat and vegetables) the scandi grind is fine. It cuts, and very well because of the accute apex. They still have other qualities, like strong blade for thin stock, but the definite shoulder of the scandi bevel doesn't make for a fine slicer. Somebody said it's a rough delivered knife to be finished by the owner, understand : you may add a slight convexing to the apex and a strong convexing to said shoulder. Well... yes, because the knife will slice better (still not like a FFG) and no, because the blade will not look that good. I actually like the Finnish and Scandinavian knives (with Scandi grinds). I think they are beautiful and strong. Just not good slicers.
 
HFinn -

Great collection. I have that Iisakki (among many others) and both the Roselli and one Tommi (too expensive to buy many :-)
Love Finnish knives. Have collected vintage puukko for many years.

Rich
 
I would never use a Marttiini... Their knives are considered here in Finland pretty much "tourist crap" because of the poor quality of the blades.
But on the other hand, i dont think that any mass produced knife is a good example of a true Finnish puukko.
If you want a real puukko dont buy a Marttiini or a Roselli or any mass produced knife, order a custom hand made puukko from a knifesmith like Pekka Tuominen or Jukka Hankala.
 
I prefer the helle style traditional looking single bevel knives. They are only for feather sticks and shallow cuts in my kit. I appreciate their rustic character. I'll pass on the modernisation. To each his own though.
 
I have the Roselli carpenter knife in UHC, and just love it. Very ergonomic, and the high hardness steel does a pretty good job also.
 
herisson said:
If finnish knives really want to step in the international market, and they have a lot of qualities to do so, they need to step away somewhat from their traditional "scandi" grind. It exists for a (several) reason(s) but, in my eyes, it's the worst cutting geometry ever outside of rough woodcrafting. Some brands make FFG knives and they are great ! Enzo makes a nice FFG necker, Helle seems to have at least one FFG knife... I'm all over Scandinavian knives, but please no more "scandi" grinds.
Click to expand...

Most Finnish knives are not made with a so-called "Scandi" grind.
 
Frisky said:
Out of the box, production Marttiini knives are sharper than Buck and Mora knives. Their sheaths are superior at each price point. Though softer than Buck or Mora, their edge holding is equal if not a little better. The cold-rolled stainless is no gimmick. Maybe a steel expert can elaborate for us. I can take a new Marttiini to an even higher level of sharpness, in two minutes, just free handing on a steel. I'm a huge Buck and Mora fan, but I love Marttiini knives! Tonight, I won a beauty at auction, the bronze guard Hunting model with a very neat flamed curly birch handle. I recommend Marttiini knives for hunting and fishing. They're well worth the money.

Joe
Click to expand...

Softer but hold edge better?
 
Yes. If you take Marttiini, Buck and Mora production knives, and start cutting with them, side by side, the Mora and Buck, though both harder than the Marttiini, will not hold their edge longer. They'll be about the same, with a slight edge (no pun intended) possibly going to the softer Marttiini blade. That's my result every time I compare them. Now, Mora uses cold rolled stainless in their stainless knives, and they harden them to around HRC57, compared to Marttiini at around HRC54. The Mora edge should hold up better but doesn't. Maybe that wouldn't be the case if I was cutting wood? I test them, side by side, cutting up deer. Just my observation.

Joe
 
You must log in or register to reply here.
Back
Top