New Old Stock Anframa 4" Paring Knife Carbon Cherry Wood & Brass Handle Maniago, Italy ~1950s 60s

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 New old stock Anframa 4" paring knife made in Maniago in Northern Italy. The blade is carbon steel, and the cherry wood handle is hafted with brass bolsters and steel rivets

These are part of a batch of unused vintage Italian knives we found, and they are very unusual to come by; they were not exported to the United States very much and hardly ever show up used. 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 the 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.

The blade was originally unsharpened. Typically, we leave new old stock knives with the original factory edge to preserve the history of their manufacture, but these were not quite usable. We have taken the liberty of sharpening the edge so the knife is usable. 


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.

Convex Grind

Super smooth cutting feel.

Ambidextrous

Suitable for all users.

Listed Length: 4.5"
Total Length: 8.15"
Edge Length: average 4.5"
Heel Height: average .75"
Spine Thickness:
Weight:
Orientation: Ambidextrous

Blade Type: Carbon Steel
Steel Type: Vintage Carbon
Steel Hardness (HRC): 54?
Reactive: More Attention
Handle Type: Western
Handle Material: plum wood

  • 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.

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.