It's what I'd call the economy model of this style of Marttiini knife, as the handle is untreated except from being stained darker.
<a href="http://www.canit.se/%7Egriffon/knives/marttiini/marttiini_127012.jpg"><img align=right src="http://www.canit.se/%7Egriffon/knives/marttiini/_marttiini_127012.jpg"></a>The focus clearly is on the carbon steel blade, and on the blade the focus is on the edge which is polished and has no secondary bevel. Apart from that, the blade isn't even ground but left in the left rough forged state, <a href="http://www.canit.se/%7Egriffon/knives/tmpimg/marttiini_127012-engr.jpg"><img src="http://www.canit.se/%7Egriffon/knives/tmpimg/_marttiini_127012-engr.jpg" align="left"></a>excepting the engraved signature on one side.
Cutting performance is <em>very</em> good. Handle ergonomics is OK but not perfect, as the widening at the butt gets into the palm when you angle the knife forwards.<br clear=right">
<a href="http://www.canit.se/%7Egriffon/knives/marttiini/marttiini_127012-sheath.jpg"><img align=right src="http://www.canit.se/%7Egriffon/knives/marttiini/_marttiini_127012-sheath.jpg"></a>The sheath is simple and functional. In the lower part there's a plastic insert around the blade.
<a href="http://www.marttiini.fi/">Marttiini</a> has other models like this in the same style but with different blade lengths and handle materials and sheaths. Most with stainless blades.
<pre>
Blade steel: Carbon
thickness: 3 mm
length: 100 mm
Knife weight: 0.077 kg
</pre>
------------------
Urban Fredriksson www.canit.se/%7Egriffon/
Latest updates:
A Brusletto knife, links to Scandinavian manufacturers, Fällkniven K1+K2 kitchen knives
"I've always been fascinated by Scandinavian knives [...] they're simple, in an advanced way". - Bob Loveless
[This message has been edited by Griffon (edited 11-27-2000).]
<a href="http://www.canit.se/%7Egriffon/knives/marttiini/marttiini_127012.jpg"><img align=right src="http://www.canit.se/%7Egriffon/knives/marttiini/_marttiini_127012.jpg"></a>The focus clearly is on the carbon steel blade, and on the blade the focus is on the edge which is polished and has no secondary bevel. Apart from that, the blade isn't even ground but left in the left rough forged state, <a href="http://www.canit.se/%7Egriffon/knives/tmpimg/marttiini_127012-engr.jpg"><img src="http://www.canit.se/%7Egriffon/knives/tmpimg/_marttiini_127012-engr.jpg" align="left"></a>excepting the engraved signature on one side.
Cutting performance is <em>very</em> good. Handle ergonomics is OK but not perfect, as the widening at the butt gets into the palm when you angle the knife forwards.<br clear=right">
<a href="http://www.canit.se/%7Egriffon/knives/marttiini/marttiini_127012-sheath.jpg"><img align=right src="http://www.canit.se/%7Egriffon/knives/marttiini/_marttiini_127012-sheath.jpg"></a>The sheath is simple and functional. In the lower part there's a plastic insert around the blade.
<a href="http://www.marttiini.fi/">Marttiini</a> has other models like this in the same style but with different blade lengths and handle materials and sheaths. Most with stainless blades.
<pre>
Blade steel: Carbon
thickness: 3 mm
length: 100 mm
Knife weight: 0.077 kg
</pre>
------------------
Urban Fredriksson www.canit.se/%7Egriffon/
Latest updates:
A Brusletto knife, links to Scandinavian manufacturers, Fällkniven K1+K2 kitchen knives
"I've always been fascinated by Scandinavian knives [...] they're simple, in an advanced way". - Bob Loveless
[This message has been edited by Griffon (edited 11-27-2000).]