Roselli knives (Finland) users here?

[Skadi]

I have a real quick little question here. I was pondering on a Roselli Hunter, maybe the large version, as a general camp knife. Tasks would definitely include food preparation and sometimes field dressing of smaller game.

Would their blades be neutral enough in terms of taste? Regular, UHC...? We all know some carbon blades leave a weird taste on food and meat. I want to make sure I pick the right steel here.

Thanks!

 

[mtangent]

I have the carpenters knife, in normal steel, not UHC. I don't like it for woodwork, because it is all belly. The sheath is top quality.
It seems to be a simple carbon steel, like any 10** series used in knives. I expect it would react the same with food.
There is nothing wrong with the knife, I just don't like the design for woodwork.
Also, I don't see any mechanical fixation, it seems to be a hidden tang, glued in. That is OK in a small knife. I don't know if the hunters are the same.

If I were to buy another I would go UHC, just for the curiosity of it. But I suspect it will react to food. I'm just guessing, though.

 

[Rich S]

I have the carpenter in both regular and UHC steels. I prefer the regular as UHC is a bi*** to sharpen. Roselli makes good knives.

Rich

 

[HFinn]

The hunters, especially the large size, have their tangs peened so the construction is sturdy. Here are my Roselli's. The large hunter is a real favourite of mine for batoning and allround hiking use.

The lover knife is a Järvenpää "Aito".

 

[Rich S]

I've an older Jarvenpaa "Aito", but it is just to pretty and nice to use
Of course I collect puukko and it is just one of many.
Rich

 

[HFinn]

The large hunter had some surface rust so I cleaned it with wet sandpaper and used oil to "wet" the paper. The resulting pattern on the blade looks nice in my opinion, since the blade was left black by the smith.