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Marttiini was founded in 1928 when Janne Marttiini, a Lapland blacksmith who doubled as a traveling preacher, opened his knife factory on Vartiokatu street in Rovaniemi, the Finnish city at the Arctic Circle. His son Toivo pushed the knives into export markets when almost no Finnish company dared, an American inquiry about filleting knives set off a 1960s boom that shipped hundreds of thousands of blades across the Atlantic, and in 1967 the President of Finland himself awarded the factory for exceptional export achievement. Now part of the Rapala VMC group, Marttiini has produced over 50 million knives.
The fillet knife is where Marttiini conquered the world, and the origin is legend: Normark's Ron Weber drafted an order for 20,000 filleting knives on the back of a napkin at a business lunch, creating the Marttiini-made Rapala Fish 'n Fillet, the most sold fillet knife of all time. We stock the Rapala-branded Superflex in 4 and 7.5 inch lengths alongside Marttiini's own Classic and Superflex fillets, whose progressively tapered stainless blades flex along the bones for clean cuts through long sessions, plus Martef-coated models whose low-friction finish sheds sticky work and shrugs off corrosion. Every serious rack of fillet knives traces its family tree to these.
The Tundra brings Marttiini's puukko heritage to modern bushcraft, in gray and natural curly birch, while the broader catalog carries the traditions the factory built its name on: the Lynx, the company's first design and still in production nearly a century later, and the Lapp series that has passed two million pieces since the 1940s. These are the patterns Lapland hunting was equipped with for generations, flared pommels for gloved hands and all.
Marttiini handles run Finnish curly birch, sanded, stained, or lacquered, with traditional models wearing bronze ferrules and reindeer antler, all covered in our knife handle materials guide, and sheaths carry hand-tooled Lappish scenes. Blades run 53 to 54 Rockwell by design, a deliberately forgiving hardness that resharpens in moments at streamside and forgives contact with bone, the honest trade a working fish knife should make. Beautiful, affordable, and proven across a century of Arctic use: that is the whole Marttiini argument, and it has not lost yet.
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