Stromeng KS5 Scandinavian Knife Imported from Norway

Description

Stromeng KS5 Scandinavian Knife Imported from Norway
The Strömeng factory is located Karasjok, Norway, far north near the arctic circle. This area is the traditional homeland of the Sami (Lapplander) people, and the knives certainly reflect that culture. The knife handles are large and long, and provide a firm grip even when using them with gloves or mittens. The blades are thin and wide, for both slicing and strength. These are all-purpose knives, equally suited to the tasks of butchering game, skinning a hide, cutting firewood, woodworking, or other camp tasks. The Strömeng family began making knives in Karasjok over 200 years ago, and it has been the family tradition for fathers to teach their sons the craft and techniques to continue the family legacy. The sheathes are in the traditional Scandinavian style, with no snaps or straps to get in the way of accessing the knife immediately, but with a depp pouch design that insures that the knife won't accidentally fall out and be lost. The knives are quite light for their size, to reduce fatigue from long use. The carbon steel blades are hardened to 59 Rockwell.Scandinavian knife blades have what is known as a scandinavian grind, which means that the knive only has one bevel, running from roughly the center of the knife to the edge. This is the defining characteristic of scandinavian knives, as most other types of knive blades have two bevels: one that slopes more gently towards the edge, and then another bevel that slopes more sharply to form the actual edge of the blade. Scandinavian blades are very easy to sharpen, and very difficult to sharpen incorrectly. You don't need any kind of pre-formed sharpening jig or device or tool kit, just a flat stone. Lay the knife blade on top of the stone, or lay the stone on the knife, tilted to follow the angle of the bevel, and start running it back and forth until it gets sharper. The knife controls the angle for you. This also makes it much easier to sharpen a blade in the field. Scandinavian knives are also superior for wood carving, as again the single-bevel design controls the angle for you.The 5" Strömeng leuku has a carbon steel blade with a handle that is a bit smaller in diameter than the others, but it's still a serious knife with a blade capable of tackling heavier-duty camp chores and butchering.Below are the detailed measurements of this knife. One important note: for best comfort and grip, the length of your middle finger should be similar to the circumference of the handle.Blade Material: high-carbon steel, hardened to Rockwell 59Knife Length: 9.25 inches (23.5 cm)Blade Length: 5 inches (12.7 cm)Blade Width: 1.5 inches (3.8 cm)Blade Thickness: 0.12 inches (3 mm)Knife Weight: 4.8 ounces (136 grams)Handle Length: 4.25 inches (10.8 cm)Pommel: brass butt with tackHandle Circumference: 3.5 inches (8.9 cm)Handle Material: natural woodSheathed Weight: 6.6 ounces (187 grams)Sheathed Length: 11 inches (27.9 cm)Belt Loop Width: 3 inches (7.6 cm)
The Strömeng factory is located Karasjok, Norway, far north near the arctic circle. This area is the traditional homeland of the Sami (Lapplander) people, and the knives certainly reflect that culture. The knife handles are large and long, and provide a firm grip even when using them with gloves or mittens. The blades are thin and wide, for both slicing and strength. These are all-purpose knives, equally suited to the tasks of butchering game, skinning a hide, cutting firewood, woodworking, or other camp tasks. The Strömeng family began making knives in Karasjok over 200 years ago, and it has been the family tradition for fathers to teach their sons the craft and techniques to continue the family legacy. The sheathes are in the traditional Scandinavian style, with no snaps or straps to get in the way of accessing the knife immediately, but with a depp pouch design that insures that the knife won't accidentally fall out and be lost. The knives are quite light for their size, to reduce fatigue from long use. The carbon steel blades are hardened to 59 Rockwell.
Scandinavian knife blades have what is known as a scandinavian grind, which means that the knive only has one bevel, running from roughly the center of the knife to the edge. This is the defining characteristic of scandinavian knives, as most other types of knive blades have two bevels: one that slopes more gently towards the edge, and then another bevel that slopes more sharply to form the actual edge of the blade. Scandinavian blades are very easy to sharpen, and very difficult to sharpen incorrectly. You don't need any kind of pre-formed sharpening jig or device or tool kit, just a flat stone. Lay the knife blade on top of the stone, or lay the stone on the knife, tilted to follow the angle of the bevel, and start running it back and forth until it gets sharper. The knife controls the angle for you. This also makes it much easier to sharpen a blade in the field. Scandinavian knives are also superior for wood carving, as again the single-bevel design controls the angle for you.
The 5" Strömeng leuku has a carbon steel blade with a handle that is a bit smaller in diameter than the others, but it's still a serious knife with a blade capable of tackling heavier-duty camp chores and butchering.
Below are the detailed measurements of this knife. One important note: for best comfort and grip, the length of your middle finger should be similar to the circumference of the handle.
Blade Material: high-carbon steel, hardened to Rockwell 59
Knife Length: 9.25 inches (23.5 cm)
Blade Length: 5 inches (12.7 cm)
Blade Width: 1.5 inches (3.8 cm)
Blade Thickness: 0.12 inches (3 mm)
Knife Weight: 4.8 ounces (136 grams)
Handle Length: 4.25 inches (10.8 cm)
Pommel: brass butt with tack
Handle Circumference: 3.5 inches (8.9 cm)
Handle Material: natural wood
Sheathed Weight: 6.6 ounces (187 grams)
Sheathed Length: 11 inches (27.9 cm)
Belt Loop Width: 3 inches (7.6 cm)
eBay integration
by