Antique 1870’s-1890’s La Trompette chef knife that is still going strong after lots of use.ย An old one here, it is on it’s 8th life but still has some juice left. This slicer originally started as a 10″ I would wager and has been sharpened down a lot. The handle has worn from many decades of use, but everything is still solid and the blade has a new fresh thinning.ย
Always cool to find one that predates the 1891 addition of “France” and the 1920 addition of the M Pouzet stamp.ย
Nogent style knives are characterized by their one piece wood handles, with a pin-through tang and roundย metal ferrule. They are thin and light with small bolsters. โCuisine Massiveโ was used to describe the style in Thiers, as Nogent was a rival knife making city.ย ย
This knife has been re-ground and thinned behind the edge on a large 3 foot diameter Japanese water stone wheel (kaiten mizu toishi) and then resurfaced with a medium fine finish, our take on an old style grinding and finishing technique. While the particular wheel used to refurbish this knife is typically used in Japanese knife making it is very similar to the old grinding wheels used to shape European and American hand ground cutlery. A convex face to a blade greatly increases a knife’s performance as there is less sticking as there is on a flat face and the blade does not get thick behind the edge nearly as fast as with a flat faced blade. Being that we are often working with old blades that need re-shaping and might have been rusted expect some minor imperfections, we try to give a fresh start to our re-ground blades with an eye towards their original grind style and keeping as much metal is needed on a blade when ever possible. Check out Bernal Cutlery co founder Josh Donald’s bookย Sharpย to see theseย wheels in use and more about their history in Europe and Japan.ย ย
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| ย Steel Type | Carbon steel |
| Handle Material | Wood |
| Weight | 2.88 oz |
| Total Length | 13.375″ |
| Blade Length | 8.5″ |
| Blade Height (tallest point) | .875″ |

























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