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Home | Western Kitchen Knives | New Old Stock Mazzoli Chiasais 3.5" Paring Knife Carbon Plum Handle Ma

New Old Stock Mazzoli Chiasais 3.5" Paring Knife Carbon Plum Handle Maniago, Italy ~1950s 60s

$45.33
$45.33
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New old stock Mazzoli Chiasais 3.5" paring knife made in Maniago, Italy, most likely in the 1950s or 60s. Blade is stamped hand ground carbon steel, and the handle is hafted in what looks like plumwood with pins. 

These are part of a batch of unused vintage Italian knives we have found and are very unusual to come by, these were not exported to the United States very much and show up used hardly ever. I can count on one hand the number of vintage Italian knives of this era I have found in 20 years of dealing in vintage knives.

This is a great example of historic small-industry knife-making from several small towns in Northern Italy. Similar to French knives of this basic construction, they were made to be affordable work knives in their day; little vanity was paid to finish, but they have a lot of charm.


Everyday Prep

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Carbon Steel

Reactive blade.

Thin Grind

Particularly thin grind. Use with intention.

Utility

A utility knife is a mid-sized kitchen knife built for tasks that are too small for a chef’s knife but too large for a paring knife. Its narrow, agile blade handles jobs like slicing citrus, trimming proteins, cutting sandwiches, and prepping smaller vegetables. The pointed tip provides precision, while the added length offers reach and stability. It’s a versatile everyday tool that fills the gap between the two core knives in a kitchen.

Listed Length:
Total Length: 7.25"
Edge Length: 3.5"
Heel Height: average .65"
Spine Thickness: tapering from 1/16"
Weight:
Orientation: Ambidextrous

Blade Type:
Steel Type: Vintage Carbon
Steel Hardness (HRC): 54-56?
Maintenance: More Attention
Handle Type: Western
Handle Material: plum & steel pins

  • This is a reactive carbon steel knife.
  • Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
  • Expect oxidation (color change, staining, spotting) with use.
  • Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
  • Use only on a quality wooden cutting board.
  • Do not use on hard surfaces like bamboo or plates.
  • Don't twist or scrape the edge on the cutting surface to avoid early dulling and edge damage.

Dive Deeper

Medium - Western Carbon

We recommend hand sharpening on whetstones to a low-medium finish starting around 400 and progressing to around 1000 grit with a monodiachrome strop finish. Gentle use with steel honing rods work well for as-needed edge maintenance. Avoid pull-through sharpeners and non-water-cooled mechanized sharpening. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

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Vintage Carbon

Carbon steel was the standard for working knives well into the 20th century but it's difficult to know which particular alloys were used on each knife. It sharpens easily, takes a fine edge, and responds directly to the hand that uses it. Its composition varied by maker and region, often undocumented, but its performance was consistent and trusted. Patina and maintenance were part of its nature, accepted as the cost of superior cutting feel.

About Mazzoli Chiasais


Maker from Maniago founded in 1858. We have found knives from Mazzoli Chiasais dating from the 1950s / 60s. This family-run company is still in business as part of the small industrial network of Maniago, Italy, doing CAD design work, CNC grinding, plastic injection molding, and metal surfacing.

Maniago has been a center of blade and toolmaking since 1453, initially utilizing water power from the Pordenone Creek. As in other knife-making centers, water power gave way to other power sources, and by the late 19th and early 20th centuries, larger factory-type workshops operated alongside the traditional smaller smithies and grinding shops.Today scissors, folding knives and other blades are still made in Maniago.