A kosár üres


The history of the Révész Knife Workshop


My great-grandfather Lajos Révész, who was a gunsmith in the Soroksári road gun factory in Budapest, settled in Dunaföldvár on his severance pay after a tram accident, where he started working as a knife maker in 1920. The sons of Dénes, Lajos and Béla learned their trade from him, who were also renowned knife makers. My maternal grandfather, Lajos, who moved from Dunaföldvár to Sárbogárd in 1943, made the "Révész bicskas" really famous. He participated in many OMÉK and BNV, where the shepherds got to know the high-quality "Révész shepherd's knife".

In 1982, I took a master's degree from the workshop in Sárbogárd, and after my demobilization, I worked as a grinder in my pavilion on Örs Vezér Square in Budapest from 1984. In 1993, I took over the knife workshop in Sárbogárd, which I have been trying to manage to the best of my ability ever since. After my juries, I was awarded the title of People's Artist in 1999, and I am a member of the Székesfehérvár Craftsmen's Association and president of the Hungarian Cutlery Association. They have been recognized with numerous certificates at exhibitions.

You can see our pocket knives in the Sárbogárd workshop and at various craft fairs in the country.

Our knives are sharp, strong and massive, and can withstand heavy use.
















Cím:     7000 Sárbogárd, Ady Endre út 157
Fax:     +36 25 460 006

Mobil:     +36 20 941 1468  vagy  +36 30 951 5498
E-mail:    This email address is being protected from spambots. You need JavaScript enabled to view it.

Cím:        7000 Sárbogárd, Ady Endre út 157.
Fax:        +36 25 460   006
Mobil:     +36 20 941 1468 
                +36 30 951 5498
E-mail:    This email address is being protected from spambots. You need JavaScript enabled to view it.


















 About craft knives in general


Most of the work processes are carried out by human hands, in addition to the use of natural materials. They are completely different from factory, machine-made pieces. Therefore, the parts and handle panels do not fit together as accurately as their factory counterparts. We try to center each knife, but the antlers and horns can "pull" it over time and it is not certain that it will be in the center. Due to their natural nature, no two pieces of antler or horn-handled knives are alike.

The blade of a good knife does not rattle, we can check this by pulling it with small sideways movements when it is open. A knife needs to click - This means that in the closed state we can still push the blade inward a little, and then the spring pushes it back to its original position. This is important because, in the closed state, the edge of the knife does not sit on the spring and does not take its edge out.

Correct use


The most important thing is to avoid cutting on porcelain or glass surfaces. The fine edge of the hardest and best-sharpened blade wears quickly on the previously mentioned surfaces.

However, all cutting tools lose their original sharpness over time, so sharpening is necessary first. We recommend the Tyrolit double-sided sharpening stone, which can also be found in our online store, if someone learns the correct sharpening technique, he can comfortably use his knife for years without sharpening.

However, if grinding does take place, we only entrust our knives to professionals with adequate experience. We do NOT recommend the different sharpening tools that only need to be kept in the knife or pocketknife, as they scratch the surface and do not achieve the desired effect.

When closing knives, guide the blade in by hand, do not let it hit, primarily for safety reasons, and secondly, in this case, the blade can cut into the spring that takes out the edge of our knife. This is especially true for long, thin, straight knives, e.g. bacon cutters.



The spring of the Révész knives is made of carbon steel due to the appropriate spring force and durability. In most cases, the handle panels are made of some kind of living material (wood, antlers, horn). Taking all of this into account, it is STRICTLY FORBIDDEN to put the knife in the dishwasher.



After use, wash the blade with a sponge containing washing-up liquid, then shake the water out of the knife and wipe the blade before closing it. If the handle is also dirty, wash it with water and wipe it dry immediately. Soaking in water in the sink is STRICTLY FORBIDDEN, because as a result, the natural material absorbs water and then dries out again, which is why it becomes deformed and frayed.

Knives with carbon steel blades begin to "patinate" during use, this means that the blade takes on a dark gray color, which is less shiny than the original.



In the case of knives with horn handles, the handle should be smeared with a little fat with your fingers every 2-3 months / sheep fat if you have it at hand, and then wiped with a cloth after a day. This is good for the horn because it doesn't let it dry out too much, so it doesn't become brittle or dull.

If we do not touch our knife for a long time, it is necessary to drip 1-2 drops of instrument oil between the blade and the spring in the closed state before use. Then open and close it a few times, so that our dry knife will work easily again. Even if it is in daily use, it is worth doing this every few months. HINT: How to apply the oil correctly? - Dip the tip of a toothpick into the oil and then drop the oil in the right place.

If the inside of the knife is dirty, put a small cotton ball on a toothpick and use it to remove the dirt. We avoid using WD40 and similar agents because they dry out our knives. We also recommend a toothpick, in its natural form, to remove dirt from spring decorations.



They should not be stored in a damp, musty place, this environment is not good for the handle panels and the spring either. It has a negative effect on the appearance and operation of the knife.

They can be perfectly stored in a pocket or case during daily use. If we don't use them often, we can safely leave them in the apartment. In addition to carrying out the above-mentioned interim maintenance, a knife can remain usable for decades.


Payment to bank account


Account manager bank: K&H Bank
Account number: 10402946-00020874-00000007
Name: Árpád Révész

International transfer
IBAN code: HU51 1040 2946 0002 0874 0000 0007

Credit Card Logos



Package left in the post

Advance payment: HUF 1,500

Home delivery
Advance payment: HUF 1,930

Cash on delivery
HUF 450

Posting abroad
Advance transfer: About HUF 4,000


Personal purchase


Prior consultation is required before purchasing in person, because the items in stock on the website may not be available on site. We take the set with us to fairs and events, so it is not available in our workshop during the event.

At events:
Under the events menu item, you can find the upcoming locations and times where we will be found, here you can also make a personal purchase.


















  1. Sharpening scissors
  2. Sharpening knives
  3. Sharpening meat grinders

ATTENTION: Unfortunately, due to lack of capacity, we cannot undertake the sharpening of nail clippers (nail clippers, manicure scissors).

 5"                        HUF 2 000 
 6" HUF 2 400 
 7" HUF 2 800 
 8" HUF 3 200 
 9" HUF 3 600 
10" HUF 4 000 


Pruning shears          HUF  3 000 
Lawn mower HUF  3 000 
Hedge shears HUF  3 000 


Household scissors   HUF 2 000 - 4 000
Hairdressers   HUF 2 500 - 5 000




(100 HUF / cm)

Kitchen knife  HUF 800 - 2 000 
Butcher knife HUF 800 - 2 000 
Splitting axe HUF 3 000 - 5 000 
Chisels HUF 1 000 - 1 500 
Planer knives HUF 1 000 - 1 500 
Lawn mower blade HUF 2 000 
Axes HUF 2 000 - 4 000 

Knife + grill: Please deliver the knife and the grill.

-5-     HUF 1 900 
-8- HUF 2 300 
-10- HUF 2 700 
-22- HUF 3 200 
-32- HUF 3 800 

We cannot be held responsible for breakage. Untried corrections are stored for one month.


Hungarian knife culture


After the first three years of my studies in ethnography, at the end of my bachelor's degree, I aimed to present a special group of traditional peasant culture and handicrafts, typically Hungarian knives, as the topic of my thesis. This thesis was by no means comprehensive, I tried to create a comprehensive picture of the topic to the best of my ability and scope. At that time, I focused on the types of knives from Debrecen and the research of the long-standing Debrecen knife-making craft. I presented in detail the relevant material from the collection of the Déri Museum in Debrecen, based on which I tried to create the most detailed possible picture of the former knife culture of the city of Cívis and its surroundings.

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About the Fehérvár knife


Fehérvár bicska was famous all over Transdanubia. Its name refers to its place of origin and production, Székesfehérvár. The old masters decorated the handles of some types of knives with the red and blue colors of the city's flag. Different types of knives were made: tail, French, seal, nader, völgyelt, head curve, sniccer. The steel knife could also be used to extinguish fire. The knife with a clawing blade was used by shepherds to heal the feet of sheep (Pesovár 1983, 19). Its popularity is indicated by the fact that the Fehérvár knife is often featured in the XVIII-XIX. in cultural historical sources of the 19th century. The author of the canvas print entitled The Privileges of Ordinary Pipe Smoking, created after 1789, spoke highly of it: "... Tobacco is the most blessed smoke in the whole world; We also strongly recommend that this expensive grass not be cut with a krajtzak bit, or some other silly wad, but with the famous Fejérvár, bone-spinning sharp bit..."

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Jogi nyilatkozat



Addr: 7000 Sárbogárd, Ady Endre út 157
Fax: +36 25 460 006
Mobil 1: +36 20 941 1468
Mobil 2: +36 20 497 2695
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.






Kinds of knives




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