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Every knife forged and sharpened by hand in Ranchi · Free re-sharpening for the first year

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Tupudana, Ranchi · Since 1988

Forged in fire. Kept sharp.

Kitchen knives hammered from carbon and layered steel in our forge outside Ranchi, ground and sharpened by hand.

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Chef’s knivesGyuto, santoku, petty and layered steelIndian kitchen bladesSabzi, chopper, coconut and fish knivesCare and sharpeningStones, strops, rails and re-sharpening

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Off the anvil this month

Each knife is test-cut through tomato, onion and paper before it is boxed.

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Care and sharpening

More from Subarnarekha Forge

Swipe through the rest of the range.

Two-sided whetstone, 1000/6000With non-slip rubber base₹3,200Leather strop on sal wood250 mm · with honing compound₹1,600Wall-mounted knife railSal wood · hidden magnets · 45 cm₹2,800Mail-in re-sharpeningAny kitchen knife · returned in 7 days₹450All products12 products

At the forge

One coal fire, two anvils and a lot of patience.

Bhola Mahto lights the coal forge at 6 am. Steel is heated, hammered to shape and hardened in oil before noon; afternoons are for grinding, handles and the stones. About twenty knives leave the forge in a good week.

1988
year the forge was lit
20
knives in a good week
61 HRC
hardness of our chef’s knives
Read our story
01

Choose

On the site, or try them at the forge.

02

We finish

Sharpened, test-cut and oiled on the day.

03

Delivered

Boxed and tracked, 3–6 days across India.

Watch a blade being forged.

Saturday mornings the forge is open to visitors. Stand behind the rail, watch a knife take shape, and try our knives on onions at the bench. Free; message us first.

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Reviews

What customers say

Sample reviews, written for this demo. Real customer reviews replace them on your store.

I cook for six every day and my sabzi knife from here is three years old. I send it back once a year and it comes home sharper than new.
Sunita M. · Ranchi
The 210 mm gyuto goes through tomatoes without pressing. It arrived with a card explaining the angle for the stone.
Rohan D. · Bengaluru
We visited the forge on a Saturday with our son. Bhola-ji let him turn the grinding wheel. We left with the fish knife.
Abhishek T. · Jamshedpur

Questions

Before you order

Answers to what customers ask us most. More on the questions page.

Why does my carbon steel knife go dark?

Carbon steel reacts with acid in onions and tomatoes and forms a grey patina. It is normal and protects the blade. Wipe it dry after use and it will not rust.

Can I put the knives in a dishwasher?

No. Heat and detergent damage the wooden handle and dull the edge. Wash by hand in warm water, wipe dry and stand it in a rail or block.

How often should I sharpen?

Strop weekly if you cook daily. Use the stone every two to three months. Or send it to us: our own knives are re-sharpened free in the first year.

Do you make custom knives?

Yes, from ₹9,500. Tell us the length, shape and handle wood on WhatsApp. We send a drawing for approval; forging takes four to six weeks.

Journal

From Subarnarekha Forge

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Know when the next batch is ready.

A WhatsApp note when layered blades are out of the forge, and sharpening tips every month.