New Vintage Au Nain 13" Boucher Stainless Palissander Thiers, France

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Unused vintage 13" stainless steel boucher butcher knife with pallisander handle. Blade has granton hollows does not appear to be forged (no taper in tang) but handle is in the old style pre-miter cut shape but with compression rivets that were in use after the 1950s in Thiers / St Remy suggesting 1950s or early 60s manufacture.

French 'boucher' butcher knives are used similarly to a scimitar or bullnose butcher knives; large cuts, slicing chops and steaks. The design of this knife dates back to the middle ages and is still used extensively in southern Europe and France.

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

Au Nain is a 4th generation family cutlery business that was founded in 1885 by Gaston Saint-Joanis in Saint-Rémy-sur-Durolle, near Thiers. The name 'Au Nain' (meaning The Dwarf) was chosen as a playful response to their main competitor at that time - 'Géant du Couteau' (The Knife Giant).  Much of Au Nain's manufacturing process is still in-house (from handling to polishing and sharpening, etc.) which is becoming less and less common.  They continue to uphold traditional knife making processes characteristic to Thiers. 


Please request sharpening if desired, it is not sharp now.

Producing Area: Thiers, France
Profile: Boucher
Size: 13"
Steel Type: Carbon Steel
Handle: Beech
Total Length: 18.75"
Handle Length: 5.75"

Hand Orientation: Ambidextrous

This is a stainless steel knife. It should be hand washed and towel dried. 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.