The difference only begins with the aesthetic, and in terms of performance, you will not find a better slicing knife at any price--period. Best of all, we've had it professionally sharpened and honed and it is now RAZOR keen in a way that very few knives ever can be. It's unmarked but was was almost certainly made in Thiers, France by Sabatier in their now retired PROFESSIONAL series; no other maker I know made these knives with such a plump handle and also with an aluminum ferrule at the bolster. This knife is exemplary of the kind of superior quality produced by French makers at that time and the kind of performance it will offer you will be fully worthy of your efforts in producing only the best for your family and customers.
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 city of the same name, 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 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, the finest craftsmanship and beauty in a chef's knife. The casual observer might 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 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.
A knife like this elevates the mundane tasks like slicing and carving to an art form, and may even spark your imagination to new levels of creativity in the kitchen. An heirloom-quality piece that will, if properly maintained, feed the appetites and imaginations of generations to come. A WORD ABOUT MAINTENANCE: Never use a dishwasher. Never soak the knife even briefly, as the antique wood of the handle will split from expansion. Wash the knife by hand and wipe clean and dry immediately thereafter.
Wipe the knife clean when using it on wet or acidic foods. It WILL rust if not maintained properly. I apply a very thin coat of non-toxic mineral oil to blade and wooden handles periodically, to seal them from ambient moisture in the atmosphere (olive or corn oil will suffice). 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.
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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.