THE TUNDRA IS A TOUGH PERFORMER
The Tundra is a full-blooded bushcraft all-round knife for the demanding user.
This bushcraft knife is designed for heavy-duty use.
Made of of high-strength stainless steel, the full tang structure and robust blade provide excellent durability.
The blade and the full tang are 3.5 mm thick.
On this knife, traditional materials go hand in hand with modern design.
The handle is made of Finnish curly birch.
The red details on the handle and leather sheath seal the dynamic look.
The Tundra knife is available with two handle options: deadwood-like, gray-waxed curly birch (Tundra GR) and natural-colored, waxed curly birch (Tundra CB).
The surface of the waxed wood and the design of the handle ensure a firm grip.
The sturdy leather sheath is reinforced with rivets.
If needed, the knife handle parts can be re-tightened.
The screw has a Torx T10 head.
- Name: Tundra GR
- Weight: 230 g
- Blade material: X50CrMoV15 stainless steel
- Hardness: 58 HRC
- Blade thickness: 3,5 mm
- Blade length: 110 mm
- Handle material: curly birch & color waxed
- Handle length: 110 mm
- Sheath material: leather, black
Marttiini 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.
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.