Third review of the series. Roselli Nikkarinpuukko UHC I’ve already told Roselli’s history. https://bushcraftusa.com/forum/threads/roselli-nikkarinpuukko.236893/ Now I’ll say of the origin of UHC steel. In 1985 Roselli read a study of the Stanford University, analyzing samples of wootz steel apparently produced in Persia during the I century B.C. Wootz steel, firstly created in souther India, is considered the ancestor of modern damascus steels and, during the course of history, got itself attributed legendary quality of resilience and flexibility, true or presumed. It’s speculated that this kind of crucible steel had been used to forge, among others, the Ulfberth swords. Franks of origin, they were subsequently produced and even falsified by a number of craftsmen from the IX to XII century and some of them were traded or sold in Sweden and Norway. Moreover exist some surreal crusades chronicles mentioning Saracen scimitars so flexible that could be used as belts as well as weapons. Roselli decided to reproduce it, so started experimenting and producing knives with the first incarnations of the new UHC steel. Since 2000, in collaboration with the Karhula steelworks factory, is produced the current incarnation of UHC, an unalloyed steel with 1,8% C. Roselli doesn’t hesitate to self-define it superior to its historical ancestors and to remark how modern wester technologies can easily improve an eastern product. The knife I test here was purchased in 2013 and was temporary loaned to me by a friend. blade length - 86 mm wideness -20 mm thickness - 3 mm steel - UHC grind - flat edge angle - 19°, slightly convex edge hardness - ~ 65 HRC handle length - 115 mm wideness - 27 mm max. thickness - 19 mm max. weight knife - 70 g with sheath - 110 g The blade was stamped by a bar of UHC steel, after it was stretched by rollers. The blade is then press forged, grinded and sanded to its final shape. It has an untapered flat section. The heat treatment is done to batches of twenty five blades at a time, quenched in salt water and tempered in oven. The bevels are grinded to 19° with just a bit of convex to the edge. The common birch handle is roughed out on routers and finished on belt sander with a medium grit. It has a 3 mm nickel silver bolster, medium proportions and tapers strongly towards the blade, both in thickness and wideness. It has a hint of hooked pommel and a reverse teardrop section. The sheath, made of 2 mm leather, is machine stitched. The leather of the mouth is folded inside to increase the retention; there is a double sided plastic liner; the belt loop has two simple slots. The retention isn’t strong anymore and the knife comes out easily. To be continued.