The “Larb knife” is a fundamental tool in The Northern Thai way of life. Though its design is simple , it serves many purposes pruning branches, clearing grass, self-defense, foraging in the forest, and most importantly, crafting the iconic northern dish Larb.
Artisans have refined the making of lar knives, focusing on culinary excellence. The selected metal must suit food preparation, and every detail from blade shape and weight to the cleanliness of the collar and handle materials is thoughtfully considered.
Forging the blade involves careful gradation of thickness for balanced weight and smoother handling. The knife must not be too heavy or too light. Its handle must fit the user’s palm, and its length must align with the user’s arm ensuring ease for prolonged chopping.
Fine polishing, thoughtful construction, and harmony of materials all contribute to a knife that feels right from the first grip enhancing both function and the aesthetic pleasure of making larb, a dish that demands care, rhythm, and soul – said Mr.Chiyapon Blacksmith of Chiangmai, Sankampang.
Hello ! my name is Arm Alex Nitipong M.
As I grew up in Chiangmai, I’m really happy to show you a local market and how to choose Thai fruits such as mango, papaya, rambuton, mangosteen, lychee, longan etc. when it in season. Also introduce a herb garden for Thai kitchen such as lemongrass, Kaffir lime, sweet basil, holy basil etc.. At small house cooking class Chiangmai not over 4 people, you will prepare all ingredients by yourself and have your own cooking station.I will help you in every steps and explain cooking dishes background. I am well trained from culinary school and a hotel in Chiangmai.
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E-mail me : ThaiFoodWorkshop@gmail.com
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