There are few places in the world where knives are more central to the daily life and culture than Finland. The knife most identified with Finland is the puukko, and to many people the Puukko is synonymous with Scandinavian knife.
Marttiini has manufactured knives in Rovaniemi, Finland since Janne Marttiini established the knife factory in 1928.
Marttiini knives are usually tempered a little softer than some other Scandinavian knives. Setting the hardness is always a balance between edge holding, and ease if sharpening. Marttiini leans toward ease of sharpening. This also helps to prevent chipping if you strike a bone while butchering an animal. From the Marttiini web page: “The stainless steel used by Marttiini is an easy-to-treat blade material that maintains its sharpness for a long time. The proportion of chrome in the steel blend is 13% and the hardness is 53-54 on the Rockwell scale (HRC).“
“A blade made of carbon steel (chromium 3%, carbon 0,75%, HRC 55–57) is especially good for whittling and is easy to sharpen back to its original sharpness. In maintaining a carbon steel blade, it’s important to dry it carefully after each use. It’s also good to oil it regularly with unsalted oil, like cooking oil. A carefully cared for carbon steel blade will remain rust free and has a very long lifespan.”