The Norwegian manufacturer designed this filleting knife for fishing and has been producing it in this form for over 30 years. With its flexible, slim blade made of Swedish steel, you can scale and fillet freshly caught fish on the go. Thanks to the flexibility of the long, thin blade, you can cut close to the skin and bones. But the filleting knife will also prove its worth in the kitchen at home: Sharp and cutting-edge, the stainless, 15-centimeter-long blade fillets not only fish but also meat, and can be used for paring or fine slicing.

The filleting knife is made from a single piece of continuous steel - from the tip of the blade to the end of the handle - which ensures high stability and resilience. The rear part is slim, shaped like a stick, and firmly embedded in the handle made of hard silver birch wood. To ensure that the knife can be held and guided safely even with wet hands, the handle has a recess for the index finger. Sanded to a silky matt finish and oiled by hand, it shows the beautiful, natural grain of the wood, which is slightly different on every filleting knife. A belt sheath made from vegetable-tanned, sturdy cowhide is included.

For more than three generations, Helle has stood for traditionally crafted outdoor knives. Founded in 1926 in the small town of Holmedal on the west coast of Norway, the family business still produces at its headquarters today. Those who work there have a wealth of experience spanning several centuries, a passion for good knives and the knowledge of what is important when handling them. This practical experience is evident in every Helle knife. And because the knives are designed for outdoor activities, they have to be reliable and meet high quality standards. The use of the best steels and the shape of the blade and handle are essential for this.

At Helle, we know which knife steels are best suited for which purpose and when the various properties can best unfold. This is why Helle controls every step of the blade manufacturing process - even the hardening process, which gives the blade its individual toughness. The handles are usually made from the firm wood of the silver birch, but oak or beech wood from the Scandinavian forests is also used. Silver birch is also known as burl birch because of its pronounced grain. Before processing, the wood is stored in a cold room for at least a year so that it can dry slowly. If it only has a low residual moisture content, the wood is cut into pieces and then dried again. The cut handles are soaked in linseed oil for several days and dried again before the handle and blade are joined together. Final grinding, waxing and polishing, all carefully done by hand, gives them a velvety surface. For some knives, it can take up to 50 steps before they are ready for an outdoor adventure.

Whether for carving, cutting and filleting or just in case, for small carving jobs or all-round manual tasks - the steel, blade and handle of every Helle knife are perfectly matched to each other and to the intended use. And you are holding a tool in your hands that will accompany you for a long time.