Helle Jegermester Knife

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Overview
Specs

The Helle Jegermester name brings many to think of this knife as a hunter’s knife. It is and at the same time it is much more than that. This is a big and well-proportioned outdoor knife well suited for any task.

The Jegermester has been around for almost 20 years and is now a well established product in the Helle range. The well-proportioned handle and fairly big blade make this a great knife around camp. A go to for many tasks form making feather sticks, making tent pegs, preparing food or during the big hunt.

The size makes this knife more suitable for medium to big hands. The handle is hand sanded to a satin finish with a shape that offers a safe grip with its countered handle. The scandi grind Sandvik 12C27 steel blade is hand sharpened to a hair popping sharp edge right out of the box.

Materials:
* Sheath: Genuine leather
* Handle: Curly birch
* Blade: 12C27 stainless steel

Specs:
* Weight incl. sheath: 188 g / 6.63 oz
* Blade thickness: 2,8 mm / 0.110 in
* Blade length: 135 mm / 5.32 in
* Blade construction: Stick tang
* Handle length: 110 mm / 4.33 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.