Brothers Steinar and Sigmund Helle started knife production in the old forge on their farm in Holmedal, Norway, in 1932. Then, as today, much of the production is done manually. The philosophy remains the same: Quality craftsmanship is best preserved by skilled craftsmen - those with extensive experience and knowledge who still take pride in making each and every Helle knife unique.
Many Helle Knives have a unique triple laminated stainless steel blade. The core is made of high alloy steel which gives it a lasting, razor-sharp edge. The outer two layers are of stainless steel (18/8) to protect the blade against breakage and corrosion, while the high carbon core still provides a superb cutting edge.
Knives are tastefully presented in a special presentation cardboard 'tube' box, with a sheath, information and a soft polishing cloth. 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.
The Sheath. Will retain its colour if it is not left in direct sunlight for long periods. Impregnate occasionally with a colourless non-acidic grease or wax such as saddle grease or Dubbin. This will keep the leather supple and retain its glow.