My interest in knives are primarily the technical aspect with focus on functionality and mechanical properties as toughness and wear resistance. To achieve excellence in my knives I use the optimum materials for knives available today, and I have access to heat treatment practices unavailable for most knifemakers.



My background as a metallurgist gives me an understanding of materials beyond that of most. This is a great resource in most parts of knife making, especially in material selection and heat treatment. There is a vast number of steels on the marked, and those considered the best are in most cases not. To evaluate and choose materials you have to understand how the steel is affected by the composition and heat treatment.

SEAL


The Seal is a larger field and dive knife with a hidden tang like the Hassel. It has a blade length of 155 mm and a total length of 275 mm. The blade is 5 mm thick and in A8-mod hardened to 61 HRC. The handle on this knife is black G-10. The tang is 20 mm wide, except the last 15 mm, and protrudes from the back of the handle. It comes with a kydex or nylon sheath.