Fisherman’s knife typical of the central Adriatic coast. Its particular feature is the flat spring fixed to the outside, on the back of the handle, that makes it easy to clean. On the outer tip of the handle, there is a short but clear dorsal step, once used for mending fishing nets. The Anconetano is a model in horn tip.
Horn tip is used from the, most extreme part of the horn, the only part which is solid inside. This allows the entire handle to be made from a single piece of horn, in contrast with the normal procedure of assembling the knife with two sides or ‘cheeks’ of horn. Fewer knife makers continue to use the tip of the horn given the complexity needed to work with solid horn, which requires considerable time and expert craftsmanship. Thus solid horn is exclusively reserved for the creation of knives of high value and worth. The quality of workmanship and finish of these knives is remarkable and quite exquisite.
Regional knives are artisan knives that recall the most characteristic Italian production, often linked to diverse customs, such as fishing, hunting or farming, but with one thing in common – an intensive use of what was once an indispensable tool.
A soft-fabric draw string pouch is included.
In the picture: handle is solid horn tip.
Handles vary in colour from light to caramel through black.
Also comes presented in an attractive presentation box.
8.5 cm blade made of INOX stainless steel.
Length opened 20 cm.
Manufactured in Italy.
The production of regional knives in Scarperia has very ancient roots; the wide production of ‘cutting irons’ – the ancient name for all cutting tools, in the centre of Mugello included numerous models of pocket knives destined for different areas of Italy outside Tuscany and which, for this very reason, followed the traditions of those areas.
In time the regional knife acquired a new symbolic and conceptual value, a link to the land and to the close following of traditions. This is why the processes linked both to the production of regional knives and the materials used have become increasingly sophisticated and valuable.
What has never changed is the method, which to this day still follows the
Fifteenth and Sixteenth century master knife-makers. Consequently the knives are produced by hand by skilled artisans, finely finished one step at a time in every little detail and finally decorated with painstaking engravings and noble materials.