Every knife forged and sharpened by hand in Ranchi · Free re-sharpening for the first year
Plot 14, Tupudana Industrial Area, Hatia, Ranchi 834003
Tue–Sun · 10 am – 6 pm · Forge open Sat 8–11 am
Journal
Guides, care tips and stories from behind the counter.
Wipe, dry, oil: the three habits that keep carbon steel sharp and free of rust for decades.
Read the postLength, shape and steel: what really matters, and what can wait until the second knife.
Soak, angle, raise a burr, polish: the routine we show every visitor to the forge.
Steel, coal, hours and wood: an honest costing of our 210 mm gyuto.
Big batches of vegetables and fish for the festival weeks: how to get your knives ready.
From the 6 am fire to the last edge on the stone: how a knife is made, hour by hour.
A common worry, answered: what humidity does to carbon steel, and what to do about it.
Where our fish knife pattern came from, and how the fishmongers of Ranchi use it.
How to find us in Tupudana, what to wear, and what happens on a Saturday morning.
Why we use Jharkhand’s own timber, and how a handle is shaped and fitted.
A WhatsApp note when layered blades are out of the forge, and sharpening tips every month.
