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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!
The daggers are approximately made as follows. The basic shape of the blade is made by a laser CNC machine. It is burned from spring steel. The semi-finished blade follows then in the groove cutter, where the cutting edge and the groove are milled. The blade is then oil-quenched and tempered to the desired hardness. Then the guard and pommel is attached to the blade tang. The tang is usually peened at the end (behind the pommel) and the cross-guard hard soldered with brass. Hardwood plates are placed under the handle wrapping from genuine cowhide so that the handle is sufficiently robust for a safe grasp. The steels surfaces obtain the desired finish in the end - with a wire brush or with a felt disc with polishing paste.