A true Norwegian style outdoor knife, embodying 85 years of the brand’s history and tradition. The 4.3-inch curved handle is made using natural materials like darkened oak, staghorn and curly birchwood. While elegant, the Trofé is a hefty knife with a distinct Scandinavian grind for a razor sharp edge that is easy to maintain. Made using Helle’s renowned triple laminated stainless steel, the 3.5-inch drop point blade holds an exceptional edge. Each knife comes with a stitched leather sheath.

All the standard features of a Helle fixed blade are tucked into this compact yet robust mid-sized utility knife for everyday carry. Featuring a drop point blade made of Helle’s renowned triple laminated stainless steel with a razor sharp Scandinavian grind and natural curly birch wood. The countered, slim handle yields positive control for carving.

Name: Trofé Weight:114 g Blade material:Triple laminated stainless steel Blade thickness:3,1 mm Blade length:92 mm Handle material:Darkened oak, leather, staghorn and curly birch Handle length:111 mm Sheath material:Genuine leather Sheath weight:40 g Design:Helle-designYear:2018 

Maintenance

Helle knives are designed to retain their sharpness as a lifelong outdoors companion. But it is still important to take care of your knife.

The Handle. Dry the handle with a soft cloth if wet and wax occasionally.

The Blade. Wipe the blade with a soft cloth if wet and treat with grease occasionally.

Sharpening

Use a diamond tool or a wet stone for sharpening. Place the knife bevel flat to the sharpening tool and work the entire blade. Work one side until you can feel a slight burr on the opposite side. Switch side and repeat the procedure until you feel the burr on the first side. You have now established an edge.

Remove the burr by stroking the blade gently over the sharpening surface on both sides, as if cutting very thin slices. Keep the bevel flat towards the sharpener and move from side to side until the burr is gone.

If the blade is very dull or damaged, use a fine-grained grindstone and plenty of water and sharpen until you have a raw edge. Use much cooling liquid and never sharpen on a dry stone. A hot-ground edge looses its heat treatment and ruins the blade.