6.3" Handmade Carbon Steel Vietnamese Kitchen Knife + Leather Case

Whiskey & Booch x VKC

Own a slice of history that will help you be  creative and precise in the kitchen!

• Handmade in rural Vietnam

• All-purpose 6.3” knife blade

• Limited quantity! Only 25 available

• All-rounder chef’s knife perfect for mincing, chopping, or cutting vegetables, fruit, meat, and fish

• Made from carbon steel bombs and ordnances dropped during the Vietnam War

• Local reclaimed hardwood handles

• Handles are hand-carved, lathed, turned, and oiled

• Includes leather carrying case

• Own a piece of history!

Each knife is uniquely handmade, hand-beaten, and hand-forged by local blacksmiths in rural Vietnam. Created from salvaged materials, this is an all-purpose cooking knife appropriate for any kitchen application.

Every knife is made from high-carbon steel from unexploded weapons dating back to the Vietnam War. Traditional blacksmithing techniques are applied in the treatment of the carbon steel to construct the knives. The blade’s steel is medium hard, which makes it easy to resharpen and helps it to hold an excellent edge.

Since each knife is handmade, expect slight imperfections and forging marks.

The art, history, and craft behind the knife:

More than 7.5 million tons of bombs were thrown on Vietnam, Laos, and Cambodia between 1965 and 1975 by the United States and its allies.That is twice the amount that was dropped on Europe and Asia during World War II.

As a result of the conflict and the scarcity of raw materials, Vietnamese locals began to repurpose and recycle the leftovers of these instruments of destruction. Local blacksmiths reforged scrap metal from retired weapons and bombs and turned them into useful metal objects, making these hand-designed knives a piece of art and history!

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Read before use:

These are high carbon steel knives. As with many carbon steel knives, these can rust very quickly if they are not maintained properly.

Knife care:

This carbon steel knife will gradually patina and wear with time, which is part of the beauty of the knife. However, to slow down the process please follow these care instructions:

• Wipe down the knife after cutting. Have a damp washcloth on hand and give your knife a periodic wipe down after cutting, especially when using the knife with wet products.

• If you use the knife to cut anything acidic like lemons or limes, be sure to wash it off with water immediately after you finish cutting. Do not let the acid sit on the knife.

• Clean with soap and water and wipe dry after each use.

• Do not let your carbon steel knife sit in water or in your sink (it will rust).

• If rust appears, use light sandpaper with a high grit to remove it with ease.

• Wash by hand ONLY. Do NOT put knife in dishwasher.

• Fully dry blade after use and lightly coat with cooking oil once finished.

• Store in leather case, and place in a dry space (do not throw it in a drawer with other utensils without its protective case).