Hammer - Serbian Butcher Knife

$ 44.00 USD $ 69.00 USD -37% OFF

Hammer - Serbian Butcher Knife

$ 44.00 USD $ 69.00 USD -37% OFF


This Full Tang Handmade Forged Chef Knife is made of High Carbon Steel,

HAMMER is one of the most durable hand-forged knives around.

The handle is made of wood and steel, allowing for a deft and comfortable touch.

This knife is forged and sharpened manually by workers that keep using their traditional methods for decades.

Due to the quenching skill made by experienced workers and unique forming technology with different heating methods,

The equilibrium between the rigidity and tenacity of this knife is guaranteed to make it very strong and durable.


Forged knives have higher carbon content. A carbon steel blade, when properly cared for, holds a sharp edge better than stainless steel.

The hefty blade makes easy work out of chopping and cleaving meat and bone. The razor-sharp edge also makes slicing through everything very easy. 


6.7 inch Handmade Full Tang Cleaver Knife Forged from High-carbon Clad Steel with a wooden handle.  

  • Blade Length: 17 cm / 6.7 inch
  • Width: 10 cm / 4 inch
  • Weight: about 435g / 0.95 lbs
  • Blade Thickness: 4mm / 0.16 inch
  • Quenching Splash: 780 Degrees
  • Tempering: 180 Degrees - 200 Degrees
  • Material: Handmade Forged High-carbon Clad Steel
  • Characteristics: Razor Sharp for easy bone cutting
  • Handle: Full Tang integrated steel shank + wood + rivet fixing
  • Hardness: HRC52±2
  • Blade material: High-carbon Clad Steel 
  • Handle material: Wood 

Taking Care Of Your Carbon Steel Knife: 

Clean While You Cook

One of the most important steps in taking care of your carbon steel is keeping the blade clean. That means wiping down your knife while you cook. It may seem tedious at first, but it will keep your blade from rusting. This is especially true when working with acidic foods, like lemons and tomatoes, which tend to be particularly tough on carbon steel.

Patina vs. Rust

Over time, your knife will develop a gray-blue patina. Don’t freak! There’s a difference between patina and rust. Patina = good; rust = bad. A healthy patina actually protects your knife from rust.

Keep Your Knife Honed

Regular honing helps keep your blade (carbon steel or other) balanced, which makes cutting easier.

Honing, which essentially just re-centers your knife, can be done daily; sharpening, which involves shaving off part of your knife to create a fresh edge, should be done considerably less frequently (maybe twice a year).

If not used for a long time it is recommended to apply some oil and keep in a dry place for storage.

Free Shipping

We offer complimentary worldwide tracked shipping on all orders

Satisfaction Guaranteed

30-day returns (no questions asked) to ensure 100% satisfaction is guaranteed

Customer Service

Our customer care team is available to help you with your questions
American Express Apple Pay Google Pay Maestro Mastercard PayPal Shop Pay Union Pay Visa