Helle GT Knife

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Overview
Specs

The Helle GT is a longtime favorite and has been in the Helle line since 1997. It has a big fanbase in many parts of the world for its characteristic look mixed with traditional Scandinavian knife design.

The GT has a barrel shape handle suitable for most hand sizes and is long enough to fit big hands. The aluminum fingerguard offers a safe protection from the triple laminated stainless-steel blade. The blade has a classic scandi grind that has been hand polished to offer an out of the box hair popping sharpness.

The knife comes with a snap type leather sheath of high-quality leather. The name GT is short for the company (Globetrotter in Germany) who during a visit at the factory contributed in the design by adding some adjustments to and earlier Helle-design

Materials:
* Blade: Triple Laminated Helle Steel, stainless
* Handle material Curly birch, leather and aluminum guard
* Sheath material Genuine leather

Specs:
* Weight incl. sheath: 210 g / 7.41 oz
* Blade thickness: 3,2 mm / 0.126 in
* Blade length: 123 mm / 4.84 in
* Blade construction: Stick tang
* Handle length: 124 mm / 4.88 in

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 and its sheath.
* The Handle. Dry the handle with a soft cloth if wet and wax occasionally.
* The Sheath. The leather needs to be impregnated occasionally with colourless impregnation agent (grease or wax) to keep supple. Dry the sheath carefully in room temperature if it becomes wet.
* 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.