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Iselandic knife

post #1 of 17
Thread Starter 
Not really a cooking knife but I'll use it on fish and moose for field dressing. Whale tooth and ebony handle with Damascus steel blade. Hand made, numbered and registered ownership with the artist who made it. It cost a pretty penny but it was a 50th birthday present to myself. Sharp enough to shave a hair.
post #2 of 17

Happy Birthday!  Just to complete the picture, who is the craftsman and what is the core steel?


I'm sure your knife is much more, as well as prettier, but for my 61st birthday I just bought myself a new steak knife from Jon.  Actually it's a Geshin Kagero 135mm petty.  Sharpest knife I've owned so far, out of the box it easily shaved a 0.5mm slice of onion.  Now I just have to decide on a piece of meat to properly christen it with.




post #3 of 17
Thread Starter 
"About Palli
PalliIcelander Palli Kristjánsson is carrying on a tradition. Using natural materials that were available in the Viking Age, he brings them into today's modern times in a new and highly artistic way. With his artistic approach to knife making he creates decorated knives that evoke the feral surroundings of his native land and the Viking Age of his forefathers.

As the country's only professional knife-maker, his work is in demand with collectors all over the world seeking out his highly individual creations.
For the hilts or handles he uses reindeer antler, bone or hooves from sheep and cows, whale tooth and bone, and fossilised wood that is 12 million years old (brown coal or fossilised tree). He also uses an assortment of Icelandic stones. Kristjánsson wanders the highlands and lowlands of his beloved country collecting suitable materials for his labours of love.

The sheaths he fashions for the knives are no less evocative. Using leather, wood, the skins of cow, seal and fish Kristjánsson creates a fitting holster, often, like the handles, intricately patterned with Viking symbols and carvings.

The knife blades are not Icelandic, however. They are either hand-made copies of Iron Age or Viking Age designs from Denmark, Damascus steel, or factory-produced blades from other parts of Scandinavia.

Knives can be custom made to order, the blade and handle materials being selected by the buyer. The knife will be delivered within 4-8 weeks.
No two knives and sheaths are the same. When you own a Kristjánsson knife, you can be sure that it's unique."

I wish I would have had time to go visit his shop when I was there but I got this one at a store in Reykjavik. Not sure about the blade core. The info above comes from his wedste
post #4 of 17
Thread Starter 
By the way, your new knife sounds like it would be perfect for slicing transparent thin slices of bresola or panta negra.
post #5 of 17

Interesting character, and since the Vikings typically got their steel elsewhere he is "in character" there also.


As to my knife, certainly the sharpness you'd want, but longer, like 240 or maybe more.  Of course now I have to go try it out on a 30mm diameter Soppressata.  Well, it cut thru in one easy stroke, my 240 slicer takes a full stroke even when freshly sharpened!




post #6 of 17

My steak knife is a 270mm kochi sujihiki.  Doesn't everyone use a carving board for a steak plate?  Fits the steak, some fries, and a belgian beer perfectly.

post #7 of 17
Thread Starter 
Ahh. Beer with steak, I do miss it so since my surgery.
post #8 of 17

It's a rare cheat day indulgence now.  I am a fan of seafood and wine too, and my doctor won't give me grief about that. :D

post #9 of 17
Thread Starter 
Anything with bubbles kills me now, thank god wine and liqour are flat. Still have issues with meat if its too fast.
post #10 of 17

How about cask conditioned ales?  Barely any carbonation in those.

post #11 of 17

You got me half way convinced with the cutting board Millions, although I'd then be tempted to cut with my Randall model 12-8" #14 grind Bowie.




post #12 of 17
Thread Starter 
Havent run into any here in Sweden Millionknives, any recomendations that are avaliable in Europe?
post #13 of 17
Originally Posted by Rick Alan View Post

You got me half way convinced with the cutting board Millions, although I'd then be tempted to cut with my Randall model 12-8" #14 grind Bowie.





How old is your Randall Rick?  I've had my Model 1 Fighter since the early '70s.  It's see a lot of service over the decades and is never leaving my side as long as I'm still in the field.

post #14 of 17

Early eighties.  I used it to practice fighting techniques specific to the Bowie.  I never actually cut anything with it, though of late I have actually toyed with the idea of using it for steak.


Even back then there was a 2 year wait to get one from the factory.  I bought it from a dealer for a premium and only waited 6 months.  It's what everyone bought short of ponying up for an ABS custom maker.  $125 back then (premium dealer price) and a real bargain at that, I'm sure you know what they go for nowadays.  Amazing when you think they supplied such an impeccably hand-made forgie for that.  With a very nice leather sheaf no less.


I have the stainless version, 440C/B, I understand they used either/or depending on the carbon content stated in the cert.  They were very particular here about carbon content and heat treat.  The edge came rough finished, so I do know personally it takes a very nice one.




Edited by Rick Alan - 4/19/15 at 3:34pm
post #15 of 17

Bo still had a hand in it when I got mine - carbon tool steel it looked like this when it was new -


post #16 of 17
Thread Starter 
That a beautiful knife mike.
post #17 of 17

Oh my, that is my knife!  Except mine is the 8" and I wanted more handle-heavy so got the brass but cap.  One of us has the model number wrong and it's likely me.


Yes Lagom, they're beautiful knives.




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