This category includes handmade knives and axes/hatchets: Uzbek and Kizlyar models. These are forged tools with good hardness and craftsmanship. When choosing, focus on three things: the steel (edge holding), maintenance (how demanding it is), and the handle (comfort and grip).

1) What to choose: knife or hatchet

• Knife – for kitchen work, slicing, butchering, outdoor trips and everyday tasks.
• Hatchet – for chopping, splitting, camp tasks and jobs where impact and power matter.

2) Steel: a simple selection logic

• Carbon “bearing” steel – excellent edge holding and aggressive cutting, but needs care (dry after use, don’t store wet).
• Stainless steel (incl. “valve” types) – easier maintenance, more resistant to moisture, great for everyday use.
• Damascus steel – distinctive pattern and strong cutting feel; often chosen as premium or a gift option.

3) Common steel grades you may see

• 65×13 – stainless, practical for daily use.
• 95×18 – stainless, good wear resistance and long edge life.
• H12MF – tough steel, suitable for heavier tasks.
• Bearing carbon steel – great edge, but requires basic care.

4) Handle materials

• Wood (beech, hornbeam, Caucasian walnut) – warm grip and classic look.
• Ebonite – practical and more moisture-resistant, good for frequent use.
• Bone / horn – premium look, often chosen for gifts.

5) What to check before buying

• Purpose: kitchen/outdoor use vs chopping/splitting tasks.
• Maintenance: for minimal care, choose stainless steel.
• Balance and grip: the handle should feel secure and comfortable.
• Craftsmanship: look for clean fit, solid handle mounting and good geometry.

Quick choice

• Most practical: stainless steel knife/hatchet.
• Maximum cutting feel: carbon steel (with basic care).
• Gift / premium: Damascus steel + bone/horn or beautiful wood handle.

Quick tip: tell us what you need it for (kitchen/outdoor/chopping) and what matters more – minimal maintenance or maximum cutting performance, and we’ll recommend the best steel and handle.