Stromeng carbon steel?

D

Dav1

Joined
Mar 2, 2022
Messages
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I've purchased a Stromeng leuku (9") have done some heavy chopping and batoning with partly seasoned oak testing it out and am suitably impressed with what it can do and how well it holds up edge wise, no damage what so ever and holds an excellent edge.

I've tried to research the steel used and only come up with what I presume is a simple carbon steel, probably Brusletto made and from Krupp steel designated NB1248U. I've researched and found nothing on this.

Just curious as to what steel they use W75 like Roselli?
 
This is a Norwegian made knife from Lappland. I have an older lapp knife from the -60s that also perform wonderfully, sharpens easy and is my skarpest knife. My experience is that simple carbon steel is fantastic in performance - only downside; it rusts EASILY.
 
Yes agreed this current steel has a great balance, easy to get extremely sharp, tough and very good edge retention. I read that Stromeng used to use old volvo springs possibly 5160 or similar. Although apparently changed now.

Simply advertised as "high carbon" steel so I'm guessing 1070 upwards with a very good heat treat. For such a long thin blade it does better than I expected re batoning etc... It still retains a "springiness" although they harden to 59hrc which I think is born out in its edge retention and how it feels when sharpening.

Regardless I'm suitably impressed!
 
I am also told that at least the more independent smiths used leaf springs from lorrys, but I don’t know that for a fact.

I guess the old smiths knew how to heat treat these steels, the customers were not exactly collectors. They used the knife all day all year.
 
I have several Stromeng Leuku and IMHO are top flight knives. Will easily hone to hair splitting edge or cut down an oak tree. Made in Norway by Norwegians who know what is needed in the wilderness and many times whose lives depend on their blades. Many other Nordic knifemakers make Leuku; a most most knife (I pair mine with a 4 inch puukko).
 
I've hard used this knife extensively more today, the scandi grind is a bit low but you get used to it, I think I'll leave it rather than create a higher bevel as I'm sure it adds to the strength of the edge.

I'd love to know the steel as touching it up and stropping it it reminds me of my Watanabe white Hitachi steel knives. The heat treat must be very good.
 
Good call! Just looked at silver steel composition and sits right between Hitachi White 1 and 2 with a little added chromium.
 
I have 3 Stromengs. One has a 9-inch blade, one an 8-inch blade with a fixed guard, reportedly made of the Norwegian military and I have seen numerous photos of Norwegian soldiers carrying one, the last is also an 8-inch blade with a folding guard, so you can use the standard sheath, which I got back around 1984 from a friend who had gone to the Norwegian Winter Warfare/Ski school. I like the fixed guard model the best and agree with the above statements about it's performance. John
 
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