In addition to being a small slice of cooking and cutlery history (no pun intended), the knife also represents SUPERB utility, even today, 100 or more years after its manufacture. There are few words which adequately describe it more than just plain Wow! It was expertly hand-forged with what's known as a Nogent-style handle, a mangificent French design named for the legendary knifemaking city of the same name, near Thiers, whose cutlery guilds pioneered using a rat-tail tang below the blade (tang, flared bolster and blade are one piece) to pierce the ebony handle, anchored with a corresponding hooked tang rod inserted from the bottom, with a white brass ferrule at the bolster to provide added strength. The great deal of labor that goes into this design (my personal favorite for a vintage chef's knife of any configuation) favors a lighter-weight, higher degree of balance and, in my humble opinion, true craftsmanship and beauty in a chef's knife.
The casual observer will say something like, but it isn't all one piece like those fully forged Henckels knives I see at Bloomingdales! THIS design was the pinnacle of craftsmanship in chef's cutlery and was all but completely abandoned after WWII in favor of today's designs, only because they were far easier to mass produce. These, however, required one guild to forge the blades, another to finish them, another to make the handles and the "hafter's guild" to fit them all together.
If you're someone who knows the FEEL of fine knives, you won't have to use this knife twice to understand what it's capable of, and you will experience nothing short of a revelation of performance. Like all fine vintage carbon steel knives, it will rust if not carefully kept dry during use, but you'll be richly rewarded for your trouble with superior chopping and slicing in every way, shape and form.Carbon is also easier to rehone and does not require a blacksmith's skills to achieve the finest possible edge. Of course, as you'd expect, it will chop, dice and mince but also does a superb job shaving WAFER-thin slices of charcuterie, tomatoes, onions, or anything else. What truly distinguishes this particular knife, though, is the fact that this exceptional knife was given an EXTREMELY sharp professional edge and must be treated with extreme care or will land a careless user in the ER needing stitches. In the old days, many classically trained French chefs didn't consider a knife fit for professional use until it received its first "working" edge upon receipt from the factory.
Sushi chefs continue this tradition with their rituals of water stones and the resulting keen of their blades is virtually alien to casual (and to many professional) users of Western indoctrination. This knife comes pretty close to just that kind of sharpness and you'll have no trouble finding a myriad of uses for it. Handle has none of the hairlines that too often bedevil knives of this style, nor any other problem. Here's your chance to acquire what you'll rightly come to think of as an heirloom. Measures 18.75" with 12.75" blade--but by any measure this knife will come up BIG whenever and wherever you may use it.
If you're someone who treasures only the finest, this is a knife for you and I have little doubt you'll rightly come to think of it as an heirloom. Your progeny will thank you for generations.
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Other web-based companies often filter our attempts to contact you with a spam filter. It is YOUR responsibility to maintain an address that is reachable at all times. We'd like to sell'em cheaper.. But MY WIFE won't let me!!Listing created with eLister 3.1.2 for Macintosh. The item "Antique BROSSARD Nogent Carbon Steel Chef Knife withRAZOR SHARP 12.75 Blade" is in sale since Sunday, December 13, 2015. This item is in the category "Collectibles\Kitchen & Home\Kitchenware\Utensils\Cutlery". The seller is "ralph1396" and is located in Los Angeles, California. This item can be shipped worldwide.