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New Vintage Pernot 4" Paring Cuisine Massive / Nogent Stainless 1960s?

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$78.91
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$78.91
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Unused vintage Pernot 4" nogent style paring knife with forged hand ground stainless steel blade, a nickel ferrule and 'ebonized' iron and oak gall dyed fruitwood (pear?) handle.

Nogent style knives are characterized by their one piece wood handles, with a rat tail stick tang extending to the end of the handle and a round steel or aluminum ferrule. ‘Cuisine Massive’ was used to describe the style in Thiers, as Nogent was a rival knife making city.

Pernot was a fairly high output knife making firm from the town of Nogent which has been associated with this style of knife although the origin of it belongs to Thiers. Nogent was the first center of cutlery manufacture to adopt the use of the drop forge in France in the 19th century initially for scissors which enlarged it's production capabilities enourmously. Nogent became a prolific cutlery manufacturing town in the early to mid 20th century and these knives are a good representation of the later end of the knives done with industrial and skilled hand work in Nogent. 

New Old Stock, Vintage and New Vintage knives do not come sharpened. Please request sharpening if desired in the order notes section of the cart page. 

Please note these can have small imperfections, very slight cants or waviness to the edge is possible as well. We do quality control on these but tiny imperfections are part of the picture.

Brand: Pernot Nogent 
Producing Area: Nogent, France
Profile: Office / Paring
Size: 4"
Steel Type: Stainless Steel
Handle: 'Ebonized' fruitwood or beechwood
Total Length: 8 1/8"
Hand Orientation: Ambidextrous

This is a stainless steel knife. It should be hand washed and towel dried. Habitual dishwasher use will result in degraded edge and handle. Consistent long term exposure to moisture can lead to oxidation.

Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage.

We recommend hand sharpening on whetstones. We have found that most western knives perform best with a medium finish starting around 1000 grit. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Steel honing rods work well with this knife.