{"product_id":"vin061","title":"La Trompette 6.25\" Nogent Style Chef Knife Carbon 1890s-1919","description":"\u003cp\u003e La Trompette 6.25\" Nogent Style Chef Knife 1890's-1919 carbon steel.\u003c\/p\u003e\n\u003cp\u003eAntique 1870's-1890's La Trompette chef knife that is still going strong after lots of use. \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eAn old one here, it is on it's 8th life but still has some juice left. This possibly originally started as a small (7.75\"?) chef knife, and has been sharpened down a lot. The handle has worn from many decades of use, but everything is still solid and the blade has a new fresh thinning. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1891 the addition of \"France\" was made to the stamp which then in 1920 has M Pouzet stamp, this knife lands squarely in the middle. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNogent style knives are characterized by their one piece wood handles, with a pin-through tang and round metal ferrule. They are thin and light with small bolsters. ‘Cuisine Massive’ was used to describe the style in Thiers, as Nogent was a rival knife making city.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eThis knife has been re-ground and thinned behind the edge on a large 3 foot diameter Japanese water stone wheel (kaiten mizu toishi) and then resurfaced with a medium fine finish, our take on an old style grinding and finishing technique. While the particular wheel used to refurbish this knife is typically used in Japanese knife making it is very similar to the old grinding wheels used to shape European and American hand ground cutlery. A convex face to a blade greatly increases a knife's performance as there is less sticking as there is on a flat face and the blade does not get thick behind the edge nearly as fast as with a flat faced blade. Being that we are often working with old blades that need re-shaping and might have been rusted expect some minor imperfections, we try to give a fresh start to our re-ground blades with an eye towards their original grind style and keeping as much metal is needed on a blade when ever possible. Check out Bernal Cutlery co founder Josh Donald's book \u003c\/span\u003e\u003ca href=\"https:\/\/bernalcutlery.com\/files\/sharp-by-josh-donald-molly-decoudreaux-pre-order?variant=36249232801944\"\u003eSharp\u003c\/a\u003e\u003cspan\u003e to see these wheels in use and more about their history in Europe and Japan. \u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis knife is not stainless and care must be taken to avoid active rust, a dark patina is to be expected with use. No soaking or dishwasher.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e Steel Type\u003c\/td\u003e\n\u003ctd\u003eCarbon steel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle Material\u003c\/td\u003e\n\u003ctd\u003eWood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e2 oz\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal Length\u003c\/td\u003e\n\u003ctd\u003e10.25\"\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade Length\u003c\/td\u003e\n\u003ctd\u003e6.25\"\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade Height (tallest point)\u003c\/td\u003e\n\u003ctd\u003e1.125\"\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Vault","offers":[{"title":"Default Title","offer_id":47381884993757,"sku":"VIN061","price":128.87,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/image_b7e5dca9-005e-4568-a578-ec256511b269.jpg?v=1770760817","url":"https:\/\/bernalcutlery.com\/en-au\/products\/vin061","provider":"Bernal Cutlery","version":"1.0","type":"link"}