It was expertly hand-forged in what's known as the Nogent style, a mangificent French design named for the legendary knifemaking city of the same name, near Thiers, that uses a rat-tail tang below the blade (tang, flared bolster and blade are one piece) to pierce the ebony handle. This style was pioneered shortly prior to the 1878 Paris World's Fair, at which this very same design won the Gold Medal. This knife is stamped to reflect that stamp reads, France, La Trompette, Medaille D'Or E[xposition] U[niversel] 1878.
It also bears the name of Dufresne, its original distributor/importer. 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 likes of which are found no more in ANY modern 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.
This is a lightweight DYNAMO in the kitchen, and your hand will BLAZE through jobs in the kitchen (if you're like me, you'll start looking for things that need chopping and slicing). 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. It is RAZOR sharp now in a way that many professional chefs may find eye-opening.
Please exercise maximum caution or the careless user may find himself in the ER needing stitches. This is a VERY highly treasured knife in the serious chef's kitchen, and hard to find because NO chef ever gave one up willingly at least not while he or she was alive! Of course, as you'd expect, it's the ideal tool for chopping, dicing, mincing and reducing piles of herbs and vegetables into smaller mounds of aromatic good ness for inclusion in your favorite recipes. It will also, like a slicer, shave WAFER-thin slices of charcuterie, tomatoes, onions, or anything else. Here's your chance to acquire what you'll rightly come to think of as an heirloom--but one that you can use every day for the rest of your life before passing it down.
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REGARDING FEEDBACK: We prefer that you leave us none at all and join us in boycotting this sham. What're they afraid of--the world actually knowing how their greed is manifest? Please don't misunderstand; we're all for making a buck but CENSORSHIP?
That has GOT to go! We'll be happy to tell you what we really think but dare not do so over the (easily monitored) intra-net the company runs. 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 "ULTRA-FINE Antique Pre-Sabatier LA TROMPETTE Carbon Steel Chef Knife RAZOR SHARP" is in sale since Tuesday, March 29, 2016. 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.