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Home | Western Kitchen Knives | The Exclusive Cutlery Shop (SF) T.E.C.S. 7.5" Fillet Knife Stainless N

The Exclusive Cutlery Shop (SF) T.E.C.S. 7.5" Fillet Knife Stainless Nogent France 1950s /60s (Copy)

The Exclusive Cutlery Shop (SF) T.E.C.S. 7.5" Fillet Knife Stainless Nogent France 1950s /60s (Copy)

Name: The Exclusive Cutlery Shop (SF) T.E.C.S. 7.5" Fillet Knife Stainless Nogent France 1950s /60s (Copy)
Brand: Bernal Cutlery
SKU: VIN1501
Price: 131.13 EUR
Availability: InStock

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€131,13

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€131,13

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Product Description

Stainless Nogent style / cuisine massive 7.5" stainless and walnut flexible slicer / fillet knife in good used condition, not too sharpened in and with a fresh edge.

The Exclusive Cutlery shop operated in San Francisco from the 1930s to early 90s. We find a fair amount of these knives which look like they were made by Tichet in Nogent in the 1950s to 70s and only marked T.E.C.S.

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About This Knife

Light Butchery OK

Safe for use around bones.

Convex Grind

Super smooth cutting feel.

Specifications

Listed Length:
Total Length: 12.25"
Edge Length: 7.5"
Heel Height: 7/8"
Spine Thickness:
Weight:
Orientation:

Materials

Blade Type:
Steel Type: Vintage Stainless
Steel Hardness (HRC): 54-56?
Reactive: Some Attention
Handle Type: Western
Handle Material: aluminum & walnut

Care Guide

This is a stainless steel knife.
It should be hand washed and towel dried. Dishwashers will degrade the edge and handle over time. Extended moisture exposure can still cause oxidation.
Use on wooden cutting boards for best results.
Avoid hard surfaces like bamboo or plates. Don't twist or scrape the edge on the cutting surface to avoid early dulling and edge damage.

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Recommended Sharpening Technique

Medium - Western Stainless

We recommend hand sharpening on whetstones to a low-medium finish starting around 400 and progressing to 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.