Hand Forged Carbon Steel Chef Knife, Serbian Full-Tang Design

Pick this knife up and the difference is immediate. It’s forged, not stamped — a full-tang blade hand-hammered from a single billet of high-carbon steel by Serbian smiths, until the edge holds a density you simply don’t get from a machine-pressed kitchen knife. The blade runs 6.5" (16.5 cm) long and tapers to 4.1" (10.5 cm) at its widest point, just 0.2" (5 mm) thick, with a G10 handle rivet-fixed straight through the steel shank so the grip never shifts mid-chop. At 15.5 oz (440 g) it carries real heft without feeling clumsy — the kind of balance that lets a chef’s knife disappear in your hand while you work.

Features

• Hand forged and heat-treated — Shaped and ground by hand, then heat-treated with traditional Master Smithing methods; repeated hammering by experienced blacksmiths builds density and rigidity into a blade that holds its edge.
• High-carbon clad steel — Forged for wear resistance and toughness, so the edge keeps its bite through vegetables, meat, and everyday kitchen tasks alike.
• Full-tang steel shank with G10 handle — The tang runs the length of the grip and is rivet-fixed to a G10 handle, keeping the balance centered so your wrist stays relaxed through long prep sessions.

Built for restaurant kitchens, at home in yours

This knife is tested against the pace of professional kitchens — the same demands that push a blade to its limit night after night — which is exactly why it holds up so well on a home cutting board, working through meat and vegetables with equal ease. The edge is sharpened by hand by craftsmen with more than 30 years of experience, using natural grinding stones sourced from Mount Emei, the traditional way blades have been finished for generations.

Specifications

Frequently asked questions

What makes this different from a stamped kitchen knife?
It’s forged, not stamped — hand-hammered from a single billet of high-carbon steel using traditional Master Smithing techniques. That repeated hammering compresses the steel, giving the blade more density and a longer-lasting edge than a machine-stamped blade.

Is it tough enough for daily use?
Yes. The same high-carbon steel and full-tang construction that let this knife hold up in professional kitchens make it a dependable everyday knife at home, for vegetables, meat, and general prep.

How is the edge sharpened?
By hand, using natural grinding stones from Mount Emei, by craftsmen with more than three decades of experience — the same traditional finishing method the blade has carried from day one.

Every order ships free with no minimum, and you have 30 days to return it if it’s not the right fit for your kitchen. Real human support is here at Support@fioriscas.com.