Hand-Forged Medieval Knife with Leather Handle and Spiral

Hand-Forged Medieval Knife with Leather Handle and Spiral

Honest Craftsmanship in Your Hand

This knife is the epitome of robustness. It is hand-forged from carbon steel, and its full-tang construction means the metal of the blade runs through the entire handle in one solid piece. This gives it maximum durability. The blade intentionally retains its rough forge finish (scale), lending it a rustic and period-correct character.

The handle is wrapped with a strap of real brown leather, ensuring not only a comfortable but also a very secure grip in any situation. The end of the handle is smith-finished into an elegant spiral (scroll), which not only looks great but also serves as a guard to prevent the knife from slipping out of your hand.

This utility knife is an ideal accessory for re-enactment, LARP, or historical camping. It's a great tool for preparing food, small woodworking tasks, or cutting materials.

A Note on the Edge: The knife is delivered with a "safe" edge, approximately 0.9 mm thick. It is not factory-sharpened. For effective food cutting or carving, it must be sharpened according to your own needs and preferences. Please clean and oil the knife before its first use, especially for food preparation.

The Knife as a Companion Through Centuries

While swords and axes were weapons of war, the simple utility knife was the most important everyday tool for millennia. Knives similar to this one, with a fixed blade and simple handle, were common since the Bronze Age. In the Middle Ages, with the advent of carbon steel, they became much more durable and capable of holding an edge. They were used for eating (forks were not common), for all kinds of craftwork, and, in a pinch, for self-defence.

Technical Specifications

Care for Carbon Steel

This knife is made from carbon steel, which is durable and easy to sharpen, but it is not stainless. To ensure your knife lasts a long time without rust, it needs proper care.

• After every use, especially after contact with water, blood, or acidic foods (fruit, vegetables), immediately wash and thoroughly dry the blade.
• For storage, always conserve the blade with a thin layer of oil (e.g., mineral oil, paraffin oil, or even food-grade oil for short-term storage) or conservation wax.
• Never leave the knife in damp conditions, in wet grass, or in a wet sheath.
• Do not, under any circumstances, wash the knife in a dishwasher!