Forging family traditions in steel

The Star

19 hours ago

TUMPAT: Traditional knifemaker Mohammad Zunurain Daud is a busy man these days, working around the clock to fulfil orders for pisau lapah (butcher knives) to be used in the Qurban ritual during Hari Raya Haji.
Demand for butcher knives typically rises two to threefold about a month before Hari Raya Haji, he said.
Usually, he would get 20 to 30 orders for the knife in a regular month but the demand can surge to over 150 blades in the lead-up to korban (the act of sacrifice), which is a significant ritual performed by Muslims during Hari Raya Haji.
'These knives are in high demand from customers not only from across Malaysia, but also Singapore and Thailand.
'In fact, I've had to turn down last-minute orders for fear of not being able to make them in time,' he told Bernama at his workshop in Kampung Bunut Sarang Burung recently.
Better known among his customers as Zul, he said each butcher knife is sold for RM100 to RM160, depending on the type of steel used.
He also makes slaughter knives, which can fetch up to RM300 each.
Zul, who has been honing his craft in knifemaking since 2014, said he was inspired to take up the trade after watching his late grandfather sharpening knives for his personal use.
Learning primarily from YouTube and several skilled bladesmiths, Zul started teaching himself the techniques and methods. It took him nearly a month before he was able to produce his first knife.
What sets Zul apart from other knifemakers is his commitment to traditional methods. Zul forges blades using charcoal instead of gas, which is more costly.
'I use about 30kg of charcoal daily to produce between three to five knives. Each blade requires around 200gm of steel and takes two to three hours to complete.
'As for the type of steel used, I only select specific materials to ensure the quality of each blade. Typically, I use spring steel, bearing steel, and planer blades (mata ketam) to craft a knife,' said Zul, 37.
As for the challenges and risks of the trade, Zul said the most crucial and risky part is the sepuh or the tempering process, which hardens the steel used to achieve optimal sharpness and durability.
He said this stage is risky and must be performed with great precision, as any miscalculation could cause the blade to crack, rendering it unusable.
'After selecting the appropriate steel size, usually seven to nine inches for a butcher knife and 11 to 15 inches for a slaughter knife, the steel is heated using charcoal, then hammered or machine-ground into the desired shape.
'Once the desired shape is achieved, the blade is sharpened using three types of whetstones graded 80, 600, and 1,200, each with different levels of grit to produce a razor-sharp edge,' said Zul, who has been involved in the craft for nearly 11 years.