Forgecraft Hi Carbon Knife Review: Vintage Power Tested

If you’ve ever held a Forgecraft Hi Carbon knife, you already know — this isn’t just another old kitchen tool. It’s a slice of American culinary history, forged in the golden age of steel, and still trusted by chefs, collectors, and restorers alike.
But is it actually worth buying in 2025?
Can a decades-old knife outperform modern brands?
In this in-depth Forgecraft Hi Carbon Knife review, I’ll break down exactly what makes this vintage blade special, what to watch out for, and how to get the best performance from it, even if it needs a little TLC first.

Forgecraft knives were once the workhorse of mid-20th-century American kitchens. Manufactured by Washington Forge in the 1940s–70s, they featured simple designs, rugged high-carbon steel, and solid craftsmanship.

They’re no longer in production — but their cult following lives on, especially among knife enthusiasts and professional chefs who value performance over polish.

Forgecraft knives take a razor-sharp edge — and keep it longer than many modern stainless blades. In skilled hands (and on a good stone), they can be honed to perform at near-professional levels.

“Still my favorite knife after 20 years of use. Sharpen it right, and it’ll go through tomatoes like butter.” – r/chefknives

While heavier than Japanese knives, Forgecrafts are surprisingly well-balanced. Once restored, they offer that satisfying “in-control” feeling, especially for heavy prep work.

• Great for: butchering, chopping dense vegetables, general prep
• Less ideal for: fine slicing or precision cuts unless reprofiled

These blades often feature a hybrid grind — hollow-ground near the spine for food release and a flat edge for chopping power. Many restorers further thin the blade behind the edge to modernize performance.

Most Forgecrafts you’ll find today are decades old — but that’s part of the appeal. Restoration gives you a premium knife at a fraction of the cost.

1. Clean off rust and oxidation (Barkeeper’s Friend or vinegar soak)
2. Sand or polish the blade to desired finish (matte or mirror)
3. Sharpen properly — 20° angle, carbon stone or whetstone
4. Oil blade with food-safe mineral oil to prevent rust
5. Optional: Replace or refinish handle (linseed oil or boiled tung oil)

I thinned mine down with a belt grinder and added a walnut handle. It now slices like a laser. – KitchenKnifeFora

Requires maintenance (rust-prone)
Not dishwasher safe
May need full restoration
Handle may be cracked/dry
Some fake replicas exist

eBay – Most listings, wide range of condition & prices

Etsy – More curated, often restored knives

Facebook groups & Forums – Knife restoration communities

Look for clear “Forgecraft Hi Carbon” stamp

Check for full tang construction

Avoid blades with major pitting, deep rust, or warping

Watch out for replica knockoffs — true Forgecrafts are vintage USA-made

Carbon steel rewards you with performance — if you care for it.

• Always hand-wash, then dry thoroughly
• Store dry, ideally with blade oil
• Let a patina form naturally (it protects the steel)
• Use a honing rod regularly; sharpen on whetstones monthly

No. The brand was discontinued in the late 1960s.

Yes — if you’re willing to learn basic knife care. Great practice for sharpening!

Yes, if left wet. But a patina plus oiling prevents rust.

At the same price point, yes — if restored. It competes with $100+ blades.

The Forgecraft Hi Carbon knife is a rare gem: vintage, affordable, and built to last generations. While it takes effort to restore and maintain, the cutting power, balance, and edge-holding ability make it a top performer in any kitchen.

• Home chefs who love restoration
• Knife nerds & collectors
• Budget-conscious cooks who want premium performance

Check Etsy or eBay for Forgecraft listings. Want help restoring your blade? Check out our [DIY Knife Restoration Guide] or leave a comment with your restoration questions!