The new, super flexible blade for even smoother filleting of fish.
The classical filleting knife has been remodelled both in its appearance and its features. The blade is even more flexible than before.
The handle is from thermally treated Finnish birch. The surface patterns applied to the handle with laser technology make the surface highly textured to ensure a firmer grip of the knife. The handle is coated with a protective wax.
The stainless steel used by Marttiini is easy to maintain as a blade material. A stainless steel blade remains sharp for long. Chromium makes up 13% of the steel mixture and the hardness of the mixture is 53-54 Rockwell units (HRC). A diamond sharpener is recommended for sharpening chromium steel.
Regular, straight-grained birch is also used as a material for many traditional Marttiini knives. Birch makes for a durable and sleek handle.
The leather sheaths of Marttiini knives are made with either vegetable or chrome tanned oxhide. The leather hides are purchased from both Europe and South America. The sheaths are made with both dyed and natural colored leather.
The knife sheaths are still made mostly by hand. Each sheath has to be exactly the right size and shape, so it forms a fitting pair with the knife. A section of the leather is cut with a model iron, and the seams are attached with glue before sewing. Most sheaths have a plastic piece inside that supports the sheath and protects the blade.
The printing on the sheath is made on either the cut section or the finished sheath. Rivets, and in some cases a bronze collar, strengthen and adorn the sheath.
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