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

Lookbook

A week at the forge

Coal glowing at dawn, sparks off the grinder, steel quenched in oil and edges tested on onions: one week in Tupudana, photographed by the light of the fire.

02Gyuto, santoku, petty and layered steel

05Gyuto chef’s knife, 210 mm · Carbon steel · sal wood handle

06Layered steel chef’s knife, 240 mm · 63 layers · rosewood handle

07Santoku, 170 mm · Carbon steel · hammered finish

08Petty knife, 130 mm · Carbon steel · for fruit and herbs

09Sabzi knife, 150 mm · Thin carbon blade · for Indian chopping

10Heavy chopper, 180 mm · For bone-in mutton and fish

11Coconut and mango knife · Thick spine · hooked tip

12Fish knife, Jharkhand pattern · Flexible · 200 mm blade

13Two-sided whetstone, 1000/6000 · With non-slip rubber base

14Leather strop on sal wood · 250 mm · with honing compound

15Wall-mounted knife rail · Sal wood · hidden magnets · 45 cm

16Mail-in re-sharpening · Any kitchen knife · returned in 7 days

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.

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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.