Though it has acquired some spots of discoloration in its more than 100 years of existence this exquisite knife is found here used but in remarkably well-preserved condition. It's also found here in a VERY impressive size, measuring 18.5" long with a 13.25" blade, but because the Nogent-style offers so much lightness and maneuverability, it weighs in at only 11.7 ounces and it handles fantastically. In other words, it has all of the advantages of a longer knife with none of the drawabacks. Make no mistake--this is no lobster splitter or cuisine massive, but a dicing, slicing, mincing and chopping masterpiece of the form, the likes of which most chefs have never seen or used.
For this sale it has been professionally edged and is now RAZOR keen in a way that very few knives ever can be--FAR sharper than when it was new and guaranteed to THRILL. As you can see from the photos, which don't really do justice to this piece, it has a very fine hand-forged carbon steel blade hafted onto a fine ebony handle entirely free of the cracks, looseness and other woes that so often bedevil knives of this Nogent style. Thump that blade with a finger and it sings. Hold that handle in your hand and it feels like, Hello, old friend.
Whether you'll be using it to chop a bushel of onions or to mince the tiniest clove of garlic, you'll be impressed by its balance and agility, rare for any kitchen knife. The nogent-style handle, uses 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 tube-shaped ferrule at the bolster (german silver in this case) 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. But don't for a moment think this knife sacrifices one bit of strength.The casual observer will say something like, but it isn't all one piece like those fully forged Wusthof 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. Our store's inventory is searchable using the search field or may be browsed by clicking on categories, with each option found on the left side of the store's homepage. Don't see it or can't find what you're looking for? It's wrong--it's STEALING--and you WILL be turned in to us by one of the legion of our loyal customers, who inevitably see your plagiarism and notify us about it.
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But MY WIFE won't let me!! The item "BIG Antique BECHON COGNET Nogent Sabatier Carbon Steel Chef Knife RAZOR SHARP" is in sale since Wednesday, July 10, 2019. 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.