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Accueil | Western Kitchen Knives | New Vintage Pino Extra 9.5" Pasta Knife Carbon Plum Wood Handle Maniag

New Vintage Pino Extra 9.5" Pasta Knife Carbon Plum Wood Handle Maniago, Italy ~1960s

$241.39
$241.39
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New vintage Pino Extra 9.5" noodle knife made in Maniago Italy most likely in the 1960's. Blade is a hand forged hand ground carbon steel and the handle is hafted in what looks like plum wood with a pin and disc rosette rivet. These wider and heavier pasta knives are ideal for professional use over a longer period of time. 

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 amount 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 thier day, little vanity was paid to finish but they have a lot of charm. 

The blade was originally unsharpened, not flat when set down on a level surface and profoundly dull. Typically we leave new old stock knives with thier original factory edge to preserve the history of their manufacture but these were not quite usable. We have taken the liberty or flattening the edge as best as we can and have sharpened the edge so the knife can be used. There are some irregularities to the blade being hand forged which make this a bit difficult to get laser straight. 

Blades vary a little from knife to knife but they are roughly 9.5x2" and the overall length 14.4" and around 6 oz each

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and towel dried soon after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

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.

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