Forging and metal processing

We nurture the love of metal and produce traditional handicrafts in our shop, thus preserving the tradition of blacksmithing in our area. We received many rewards and commendations for our work for participating in several craft fairs. We are a small but modern blacksmith workshop that cares about the environment. Since the very beginning of opening the craft workshop, we have expanded our production scope to over 50 types of different cleavers, knives, manual meat slicers, several types of hoes, chisels, spikes, ploughshares and other custom-made products.


All our products are forged, which is how they get certain advantages in relation to modern industrially-made products of this type. Every cleaver has a hand-made handle and rivets. We still make them the same way my father did about 30 years ago. Our products carry the spirit of old times honouring our ancestors.


By forging the metal, a part of the blade is forged to the desired shape, the material is structurally connected and a much higher toughness is achieved, while a much higher hardness is achieved by quenching, which results in durability and longevity of the product. Quenching is also done manually and specific for each product. The hardness of steel after quenching depends mostly on the carbon content. Quenching induces a phase transformation of steel which may cause distortion and cracking of steel. It takes years of practice and experience to achieve a balance between a good and a poorly processed product. The heat treatment that follows quenching is also a very important finishing part which forms the finished product.

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