Helle Bleja Knife

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Overview
Specs

The Bleja is a workhorse knife in our line of folding knives, packed in a design with style. A knife to carry with you at all times and as close to a fixed blade as you can get in a folder.

Bleja is the improved version of Helle’s first folder. Developed true to the company core values when it comes to functionality, upgraded with a stronger mechanism and fully visible stainless-steel liners.

This fairly large folding knife is designed for daily tasks and sturdy enough to perform on an equal level with almost any fixed blade.

The handle has beautifully handcrafted wooden scales of curly birch, fixed to the mechanism with three screws and the back end pipe rivet. The blade is held in place with a sturdy back lock mechanism, with a little bit of extra tension. The handle is narrow and slim with a small, but important, fingerguard for safer use.

The blade has a slight drop point and is produced in Helle's famous triple laminated stainless steel. Shaped with a traditional scandi grind edge that has been sharpened by hand.

The name Bleja comes from the highest mountain overlooking the fjord and the factory – a good day's hike with a rewarding view, both on the way up and from the summit.

Blade:
* Material: Triple laminated stainless steel
* Thickness: 2.7 mm / 0.10 in
* Length: 85 mm / 3.3 in

Handle:
* Material: Curly birch wood
* Length: 117 mm / 4.6 in

Weight:
* 150 g / 5.29 oz

* Blade construction: Folding knife

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.