Sürmene knife, is a geographically indicated product reflecting a handicraft tradition unique to the Sürmene district of Trabzon province, located in Türkiye's Black Sea region. These knives, usually around 20 cm long, are produced with a single edge, grooved blade, pointed tip, and in single, double, or triple forms.

Historically, since the 19th century, it has diversified not only with weapon-like daggers, dirks, and assault knives but also with kitchen and butcher knives. Sürmene knives are manufactured using both traditional and modern production methods, and over 130 models have been developed with the techniques and material variety used in their production.

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Distinguishing Technical Features

The main distinguishing characteristic of the Sürmene knife is its sharpness and durability. Achieving these properties is directly related to the quenching process applied to the steel. In modern methods, steel is heated up to 1050 °C in electric and nitrogen-supported heat treatment machines, giving the knives a hardness of 54–57 HRC. In the traditional method, steel is brought to an incandescent state, then vertically immersed in pure dolphin oil and worked by turning. This technique reduces the brittleness of the steel and ensures long-lasting use.

Handles are traditionally mounted with yellow brass rivets and ferrules. Ferrules 0.50–0.60 mm thick are attached to wooden handles, polished with the help of sandpaper and felt, and oiled with teak oil. Varnish is not used. Plastic handles are shaped by injection molding.

Production Tools

The tools and equipment used in the traditional manufacturing process are prepared manually by masters. The main tools are:

Forge-bellows: Works with charcoal obtained from chestnut wood.
Anvil, scissors, vice, grinding stone are used.
Various types of hammers, chisels, grooving tools, dalduz, bolster and pommel molds, engraving tool, file, saw are used.

Production Methods

Traditional Method

It is shaped through stages such as initial shaping, forging, cold flattening, filing, and quenching.
Handle attachment, pommel and bolster fitting, decoration, and grinding processes are applied.
It is completed with wooden sheath making, leather covering, and leather decorations.

Modern Method

Steel in bar form is pressed with cutting dies.
Heat-treated blades are tempered at 220–250 °C.
Plastic or wooden handles are mounted, and surfaces are processed by grinding and sanding.
Polishing, numbering (acid or laser), labeling, and packaging processes are performed.

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Structural Classification

Knives are classified according to handle and blade types:

Handle Types

Integral handle (one-piece)
Two-piece handle (left and right)
Rivetless tang handle

Handle Materials

Wood (rosewood, wenge)
Horn and bone (buffalo, ox, cow)
Riveted plastic (e.g., moblen, original black, polypropylene)
Metal

Blade Types

Pointed tip: Used in kitchen and hunting knives.
Cleaver-style: Preferred for butcher knives and cleavers.
Serrated (saw-toothed): Found in bread and vegetable knives.
Blunt-nosed: Used in döner, kashar cheese, and fruit knives.

Knife Types

Different types are available based on production method and intended use.

Traditional Production Types

Single Pointed Knife: 10–25 cm long, used as a weapon, with a pointed tip or a handle with a constriction.
Triple Knife: A double knife type where a dinner fork is placed in its sheath.
Kama (Dagger): 30 cm long, 5 cm wide, double-edged, grooved, and pointed.
Saldırma (Assault Knife): Longer than 35 cm, with a slightly curved body and single edge.
Karakulak (Dirk/Dagger): Approximately 60 cm long, curved after half its length, with forked handle ends; it takes its name from these forks.

Traditional and Modern Production Types:

Butcher Knives

Boning knives: 8–18 cm blade length, 3 mm thickness, 36 mm width; high-carbon chromium steel, 54–57 HRC hardness.
Skinning knives: Oval-tipped, 8–14 cm blade, 3 mm thickness, 36 mm width.

Kitchen Knives

8–16 cm blade length, 1.5–2.5 mm thickness; narrow and flexible structure.
Fruit knives: 7.5–8 cm blade, 1.8 mm thickness, 20 mm width.
Vegetable knives: 9.5–10 cm blade, 1.5–2.1 mm thickness.

Döner Knives

30–65 cm blade, 2 mm thickness, 40–45 mm width; 4116 and TM05 steels are used.

Cleavers

4–5 mm thickness, 8–14 cm width; made in shredding (round) and chopping (flat) types.

Folding Knives

5–15 cm long, 2–3 mm thick, made from 4116 and 420 steels.

Inspection and Geographical Criteria

Sürmene knives must be produced exclusively within the borders of the Sürmene district. Even the hand tools used in traditional production must be handmade in the region. The production process and product compliance are inspected at least once a year by a 5-person inspection authority established under the Sürmene Municipality Presidency. This board consists of representatives from the municipality, chamber of commerce, industry directorate, public education directorate, and a knife master holding a master's certificate.

In traditional production, the packaging must bear the phrase “Produced by Traditional Method”.
In modern production, only the phrase “Sürmene Knife” should be present, and descriptions implying handmade craftsmanship should be avoided.

The inspection results are reported annually to the Turkish Patent and Trademark Office. If necessary, services may be procured from private or public organizations.

Sürmene Knife