Repurposed Leaf Springs: India’s Unique Kitchen Knives

In India, the connection between the automobile industry and food might surprise many. While Michelin’s global restaurant guides have inspired food trends worldwide, in India, the auto sector’s impact is felt in the kitchen. A standout example is the use of leaf springs—thin metal strips from car suspensions—recycled into sharp, efficient kitchen knives, particularly popular among street food vendors and local cooks.

These knives, shaped by skilled scrapyard metalworkers, are incredibly sharp and designed for heavy-duty use, making them essential in preparing large quantities of food, such as vegetables and meats. Commonly found in local markets, these knives are characterized by their rectangular shape, blunt tips, and a hole for hanging. Despite their widespread use, these repurposed knives often lack the recognition given to high-end, imported kitchen knives.

In his book Knife: The Culture, Craft and Cult of Cook’s Knives, renowned food writer Tim Hayward dismisses such knives, stating that their design is not unique to India. He argues that tool steel is recycled globally and that India lacks a truly distinctive culinary knife. However, the leaf spring knives offer an entirely practical solution to the daily needs of Indian kitchens and are integral to the country’s vibrant street food scene.

While Western kitchens are often dominated by highly specialized knives, the leaf spring knives used in India offer versatility and are capable of handling a variety of tasks, from chopping vegetables to slicing meats. Interestingly, in the UK, there's growing debate around banning pointed knives due to their involvement in violent incidents, with proponents suggesting the use of round-tipped knives as a safer alternative. This brings into focus the safety and practicality of India’s blunt-ended leaf spring knives, which could serve as a model for more efficient, safer kitchen tools.

Another unique Indian kitchen knife is the bonti, or arivalmanai, a fixed-blade knife used traditionally in many Indian households. Unlike Western knives, which are typically used in an upright position, the bonti requires the user to sit down and guide the blade through the food in a controlled, softer motion. As India adopts more Western kitchen tools, the bonti is gradually disappearing. Yet, it remains an important cultural and culinary tool in certain regions.

The ongoing discussions around knife safety and design could be an opportunity to shine a spotlight on India’s distinctive knives. These repurposed leaf spring knives and the bonti represent a unique approach to cooking tools that blends tradition, functionality, and safety. As global conversations around kitchen knife safety continue, India’s culinary tools offer a fresh, practical perspective on how knives can be designed for everyday use, safety, and tradition.