Helle Didi Galgalu Knife

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Overview
Specs

Didi Galgalu is a knife made for big adventurers. Designed in collaboration with the Voetspore team and worthy to take on any transcontinental adventure. Unique in both its design and the way it was developed.

The Didi Galgalu is one of the first Helle knives with a full tang construction. The knife has been upgraded for 2021 with a new handle made of Kebony and a newly designed sheath.

The knife itself is fairly big, suitable for medium to large hands. The shape of the handle offers a sturdy and safe grip even if held close to the blade, thanks to the double contoured handle. The handle is held in place by two sturdy brass rivets and a pipe rivet, where you can tie a cord or lanyard of leather.

The blade is thin enough to perform well as a knife should when cutting or carving, yet strong enough for heavier tasks. Shaped and grinded with a Scandi grind and sharpened to razor sharpness right out of the box. The Didi has been widely accepted internationally by the bushcraft and outdoor community.

Supplied with a sheath of high-quality leather with a new design for secure carry.

Blade:
* Material: Sandvik 12C27 stainless steel
* Blade construction: Full tang
* Thickness: 3 mm / 0.11 in
* Length: 85 mm / 3.4 in

Handle:
* Material: Kebony
* Length: 120 mm / 4.7 in

Sheath:
* Material: Genuine leather
* Weight: 57 g / 2 oz

Weight:
* 193 g / 6.8 oz

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.