{"product_id":"serbian-chef-knife-rosewood","title":"Serbian Chef Knife, Hand Forged Carbon Steel with Rosewood Handle","description":"\u003cp\u003eA Serbian chef knife is the wide bellied butcher shape, deep near the handle with the spine sloping away toward the tip, so the blade reads as a broad wedge. Most people use it as a general kitchen knife rather than as a butcher tool. This one is a 7 inch blade in hand forged 1095 carbon steel, 12 inches overall, with oiled rosewood scales over a full tang and a tooled leather sheath.\u003c\/p\u003e\u003ch3\u003eSpecification\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e7 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOverall length\u003c\/td\u003e\n\u003ctd\u003e12 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle length\u003c\/td\u003e\n\u003ctd\u003e5 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade steel\u003c\/td\u003e\n\u003ctd\u003e1095 high carbon\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade finish\u003c\/td\u003e\n\u003ctd\u003eDark gray forged finish\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle\u003c\/td\u003e\n\u003ctd\u003eRosewood, brass pins\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTang\u003c\/td\u003e\n\u003ctd\u003eFull tang\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSheath\u003c\/td\u003e\n\u003ctd\u003eTooled leather sheath\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEngraving\u003c\/td\u003e\n\u003ctd\u003e20 dollars per piece\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMade in\u003c\/td\u003e\n\u003ctd\u003eForged and finished by hand in High Point, North Carolina.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWarranty\u003c\/td\u003e\n\u003ctd\u003eLifetime warranty against defects, free sharpening for life.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eThe blade\u003c\/h3\u003e\u003cp\u003eThe steel is 1095 high carbon, left dark gray from the forge with hammer marks across the wide flat and the bevel taken wide and mirror bright. The blade stands about 3 inches at its widest by the handle, and the spine slopes away toward the tip. That is why the weight sits at the heel. The 7 inch edge is long and close to straight. The trade with 1095 is plain. It takes a keen edge and comes back on a stone quickly, and it rusts if left wet.\u003c\/p\u003e\u003ch3\u003eThe handle\u003c\/h3\u003e\u003cp\u003eThe scales are rosewood, oiled rather than lacquered, so you feel the grain instead of a film over it. Rosewood is dense and oily by nature, which is why it has been a knife handle wood for so long, and it warms up quickly. Three brass pins run through into the steel. The tang is full, so the steel runs the whole length of the handle and shows all round the wood. Color and figure shift from knife to knife.\u003c\/p\u003e\u003ch3\u003eWhat it is for\u003c\/h3\u003e\u003cp\u003eThis is a general kitchen knife. It works through onions and squash, it slices and portions meat, and the wide flat is handy for scooping a chopped pile off the board. The height keeps your knuckles clear on a straight down cut, and the length takes a slice in one pass. It is a rocking and pushing knife rather than a fine one, so for peeling use a paring blade.\u003c\/p\u003e\u003ch3\u003eThe leather\u003c\/h3\u003e\u003cp\u003eThe sheath is cut to the outline of this blade, so the wide heel goes in without slop and the knife stays put. The leather is vegetable tanned. A wide belt loop is stitched to the back, a strap with a snap closes over the handle, and a welt is sewn into the seam so the stitching sits back from the edge. The stitching is done by hand in cream thread. The face is hand tooled with a carved fern frond inside a carved border, cut and shaded by hand.\u003c\/p\u003e\u003ch3\u003eWho it suits\u003c\/h3\u003e\u003cp\u003eThis is the knife people buy when they want one blade for most of what happens on the board, and it makes a good gift.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHome cooks who want one knife for most work\u003c\/li\u003e\n\u003cli\u003eAnyone moving from a stamped knife to a forged one\u003c\/li\u003e\n\u003cli\u003eCooks who like a tall blade and knuckle room\u003c\/li\u003e\n\u003cli\u003eBuyers looking for a gift for someone who cooks\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eWhat comes in the box\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eThe Serbian chef knife\u003c\/li\u003e\n\u003cli\u003eThe tooled leather sheath\u003c\/li\u003e\n\u003cli\u003eA care card\u003c\/li\u003e\n\u003cli\u003eEngraving quote\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eEvery piece is different\u003c\/h3\u003e\u003cp\u003eEach blade is forged, ground, heat treated and sharpened by hand, so runs stay small and no two finish alike. The hammer marks, the rosewood grain and the carving vary from the photographs. Yours will be its own piece.\u003c\/p\u003e\u003ch3\u003eLooking after it\u003c\/h3\u003e\u003cp\u003eHand wash it in warm water and dry it straight away. Never leave it in the sink and never put it in a dishwasher. Carbon steel darkens with use, and that gray patina is normal and protects the surface. Oil it lightly before it goes away, oil the wood now and then, and sharpen on a stone following the bevel. More in our \u003ca href=\"\/pages\/knife-care-sharpening\"\u003eknife care and sharpening page\u003c\/a\u003e.\u003c\/p\u003e\u003ch3\u003ePut a name on it\u003c\/h3\u003e\u003cp\u003eLaser engraving is 20 dollars per piece and you add it on this page. Around 30 characters fits on the blade or the handle, so a name or date fits. We send a proof image before the laser runs, and it adds 3 to 5 business days. Free on orders of 10 pieces or more. See the \u003ca href=\"\/pages\/engraving\"\u003eengraving page\u003c\/a\u003e.\u003c\/p\u003e\u003ch3\u003eQuestions buyers ask\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eWhat is a Serbian chef knife?\u003c\/strong\u003e It is the wide bellied butcher shape, deep near the handle with the spine sloping away toward the tip. Most people use it as a general kitchen knife.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy is the blade so tall?\u003c\/strong\u003e It keeps your knuckles off the board and gives a wide flat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does full tang mean?\u003c\/strong\u003e The steel runs the full length of the handle, edge to butt.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWill 1095 steel rust?\u003c\/strong\u003e It can if left wet. Dry it after washing and oil it.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan it go in the dishwasher?\u003c\/strong\u003e No. Hand wash and dry it right away.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow sharp is it?\u003c\/strong\u003e It is sharpened by hand and arrives ready to use.\u003c\/p\u003e\u003cp\u003eFor the same shape in Damascus try the \u003ca href=\"\/products\/damascus-serbian-chef-knife-burl-wood\"\u003eDamascus Serbian chef knife in burl wood\u003c\/a\u003e, and for chopping there is the \u003ca href=\"\/products\/hand-forged-meat-cleaver-rosewood\"\u003ehand forged meat cleaver in rosewood\u003c\/a\u003e. More is in \u003ca href=\"\/collections\/kitchen-knives\"\u003ekitchen knives\u003c\/a\u003e, \u003ca href=\"\/collections\/chef-knives\"\u003echef knives\u003c\/a\u003e and \u003ca href=\"\/collections\/rosewood-handle-knives\"\u003erosewood handle knives\u003c\/a\u003e.\u003c\/p\u003e","brand":"Viper Edge USA","offers":[{"title":"Default Title","offer_id":44140537348214,"sku":"VEF-BUT-HC-SRB-708","price":119.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/2427\/9670\/files\/serbian-chef-knife-hand-forged-rosewood_3b901913-8af9-4e4e-827a-d0419b48e3a1.jpg?v=1788796219","url":"https:\/\/viperedgeforge.com\/products\/serbian-chef-knife-rosewood","provider":"Viper Edge USA","version":"1.0","type":"link"}