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This hand forged dining knife is slightly heavier than modern feasting knives. The leather scabbard is not sold separately. Please clean the dining knife before use; it has been heated treated and oil quenched. Please do not wash it in the dishwasher. To minimize rusting, please wash, dry and keep oiled after every use.
Important note: This is a fully functional prop of historical design, which is produced in small quantities in traditional manner. A regulatory food safety certification would make the price unaffordable. For that reason, we are committed to the following legal notice: This is a decoration item, neither certified nor suitable for contact with food!
In the case of hand-forged blade our blacksmith takes the already rolled spring steel and forges it with hand on the anvil or under the monkey (drop hammer). By forging becomes the steel more compacted (denser). Industrially rolled spring steel blades are made by cutting steel plate into strips under drop shears. Then they are ground or milled/grooved and without further forging directly put into the annealing furnace and hardened in oil bath. The qualities of both kinds of blades do not differ from each other much since the industrial rolling is already very good. On forged blades usually have forge traces, which give them an authentic and unique look.