Puukko Purist Questions

Been playing with a slightly shorter Puukko. 80mm/3'

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Life's simple projects,
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Well after spending the last 3 hours slowly reading through this thread and looking at endless puukkos out there, my hand has been forced, I guess I'm going to have to get at least one...
 
Rich S said:
Lozza -

Puukko are like potato chips - you can't have just one :)

Rich
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Yes I have made contact with Danijel from Malanika about ordering one, maybe two... of his. Still unsure of options available on the website. I do really like the designs.

Love this one....:oops:

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I still have one larger blade, an original GSO10 FDE coated yet it's funny to think of the larger knives I have moved on in favor of smaller, traditional knives that make more sense and work better.
 
kamagong said:
I agree with the high grind, but not the rhombic shape. The rhombic cross section is only found in more expensive custom puukkos. As the smith forges the blade to shape, it is only natural for him to go the extra step and create what is the superior cutting geometry. Factories on the other hand work with blank stock for the blades. The geometry on something like an Ahti is a result of the manufacturing process and economic considerations.

As to the high grind, a quick glance comparing Finnish puukkos with those from Norway and Sweden shows a readily discernible difference. Factory or custom, a puukko's bevel comprises about 2/3 of a blade's width. Knives from Norway and Sweden have bevels that are 1/3 the width or so.

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Finnish puukko in the middle, Swedish Mora at the bottom
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Beautiful knife in the middle..what type of wood is that? Can I ask who made the puukko?

Thank you
 
I just got a puukko - Ahti (Reimo Kamppila) Juhla model. Basically a Tommi style blade. Well executed. At 76, I don't do a lot of hiking or backpacking now so this will be a shelf queen.

All of you have shown some lovely puukko. Glad this thread has been resurrected.
Rich
 
kamagong said:
That knife is a Tommi puukko made by Mikko Inkeroinen. The handle is arctic willow.
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Rich S said:
I just got a puukko - Ahti (Reimo Kamppila) Juhla model. Basically a Tommi style blade. Well executed. At 76, I don't do a lot of hiking or backpacking now so this will be a shelf queen.

All of you have shown some lovely puukko. Glad this thread has been resurrected.
Rich
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Can I ask you learned gentlemen, "What makes a puukko a Tommy puukko?" Is it the size? The blade shape or what?
Thanks, I just want to learn, :) -James
 
I believe it is the general style that defines the Tommi . Rhombohedral blade x-section. Simple round or oval handle. Most I've seen have blades in the 3-5 inch range, no finger guard. The "original" Tommi makers spent years of apprenticeship learning their craft. I read that originally only blades made by school trained/tested could use the Tommi name. Now there are many makers working in the Tommi style. While the Tommi style is classic, beautiful and functional; personally I prefer a blade with parallel top flats and with medium to high "Scandi" grind and a slight hook pommel ( makes it easier to draw knife from sheath). At least that is my take on it.
Rich
 
Thanks Kamagong for the info. I was not aware the the pommel style was part of the original requirement. So many makers now doing "Tommi Style", I don't know that such details actually matter any more?? Does the Tommi still have its training/apprentice program? Seems to be an awful lot of
Tommi-ish puukko around. What about Kainu (sp?) puukko? Always looking to learn more. Thanks again.
Rich
 
Factories in Finland have produced hundreds of thousands of puukot with rhombic blades, including Iisakki Jarvenpaa, Luomanen, Marttiini, and Onni Mäkipelkola. While that shape is said to be part of what makes a "Tommi," it does not seems to be essential for a veitsi to be a puukko.
 
The Tommi is a evolution of a older Kainuu style knife first made by a man named Kalle Keränen from Hyrynsalmi in the later part of the 19th century. He was apparently apprenticed in the 1860s to Thomas Woodward, manager of the Fiskars smithy at the time, and learned how to make fine blades. His style of knives were eventually given the name Tommi.
The raised butt cap isn't neccessarily just a Tommi thing either. Many Kauhava makers have used the same design on no frills puukkot since the 19th century also.
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A Arathol Agree, end caps of many types can be found on various styles including from Kauhava (near me) in the west of the country. Keränen came from the north in Kainuu province and it is assumed that the word and style of Tommi did indeed come as an apprentice's homage to his mentor/patron Thomas Woodward, Tommi being currently a fairly popular name in Finland.

https://fi.wikipedia.org/wiki/Tommi-puukko
 
I am just curious what blade and handle length you folks prefer on a puukko intended for everyday use. I plan to spend lots of time carving wood, feathersticking, and doing kitchen prep. I have around medium to large hands which measure around 10cm across.

Currently, I'm considering a puukko with blade length 96-97mm and a handle of length 115mm.

Thank you
 
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