Knife review : Roselli Hunter


This knife was evaluated while on loan from an friend. The review consists of :

Specifications : main

The Roselli puukko weighs 145 grams and is made from forged high carbon steel, just over 1/8" thick. The overall length is 9.4" and the blade is 5.1" in length and fully sharpened. The primary scandinavian grind is 9.7 (5) degrees per side, typical for such knives. The blade also had a light fuller or concave grind which isn't seen on typical Mora knives of similar design. The handle is made from birch.

Stock testing : main

The puukko features a fairly robust point which tapers on an angle of 5.3 degrees through 0.7". It sank to a depth of 169 (2) pages into a phone book with a 50 lbs push.

Food : main

As a paring knife the cutting ability of the puukko was very high with the edge sharpened back to the primary grind. It was easily able to make very fine peels from a turnip and cut very well with the edge at a high polish. Using it alongside a Temperance no significant difference was noted in cutting ability or handling. However both blades are a little wide for such use and the handle a bit bulky. A Spyderco Delica was much more efficient even though the cutting ability was a little less as the edge grind is more obtuse, simply because of the smaller handle and more narrow blade made turning and general manipulation much easier. This of course really isn't much of an issue on one turnip, however peeling a few dozen potatoes to make fish cakes it does start to be a bit of an issue.

Moving on to general utility work, the lack of a guard was an advantage for most work and the nice upsweep of the blade was an advantage slicing meats. There was generally an issue with binding on thicker vegetables and a thinner blade with a higher grind would be of significant benefit. What does stand out as quite obvious is the very low corrosion resistance of the steel. The puukko actually rusted visibly during cutting some onions and would actually leave corrosion deposits on the onions as it was cutting them. Even after just cutting one onion the blade had visible rust and the fine shaving edge was removed. This was also causing the blade to take more force on the cuts where the other knives it was being compared to could still make smooth slices. This behavior is typical of bandsaw and similar low alloy steels.

some vegetable cutting
knife carrots onions
force rank force rank
lbs lbs
Japanese Utility 1.0 10 2.5 10
Roselli Hunter 7.0 1.5 6.0 4.0
Temperance 4.0 2.5 3.5 7.0

Field : main

There have been some problems reported with some problems reported with durablity, so the work with the Roselli Hunter was kept light.

Ease of Sharpening : main

Sharpening the knife consists of two steps, shaping the main bevel and applying the final microbevel. The sharpening guide from Roselli knives explains this in detail. This is no different than sharpening any knife in general, all that changes is the angles chosen. The main bevel on the hunter is quite wide, 0.38" and ground at 9.7 (5) degrees. This was best worked with a 200 grit silicon carbide stone when necessary. For most cutting it wasn't found necessary to increase the angle as much as Roselli advocates and the secondary bevel was just increased to about 12 degrees per side.

Grip ergonomics / security : main

The grip of the hunter is both wide and very thick, shown at the right alongside a Temperance. The grip is in general very comfortable, especially in extended use. The main advantage tends to be in very forward grips as handles like the Temperance have ergonomic issues with grips in the choil, with the guard facing the palm, or with the thumb around the front of the handle. The hunter has no sharp or squarish contants points and thus works well in all these grips. Of course the large guard on the Temperance does increase security on stabs and such. A laynard on the hunter can be used as a substitute to increase security in extremes.

Overview : main

The Roselli like most knives of the scandinavian grind performs shallow cutting very well with the edge maintained as formed by the primary grind, or kept at least very thin. It does have some issues with wedging on cuts through rigid material as shown on the vegetable cutting and in general is more suited for working with meats. The grip is very hand filling and comfortable in extended use and there were no issues with security in spite of the smooth surface. However there was no stabbing or hard thrusting performed, such being otuside the scope of work of the knife.

Comments and references : main

Comments can be emailed to cliffstamp[REMOVE]@cutleryscience.com or posted to :

More information can be seen on the Roselli website.


Last updated : 08 : 15 : 2006
Originally written: 08 : 15 : 2006

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