The name clearly indicates that it comes from Siena, but this knife was already part of the Scarperia production in the Nineteenth century, taking the place of an older model called “Scimitar” because of the hollow shape of the back of the blade towards the point.The handle has no metal trim, except for the tiny patches onto which the three pins are attached. It narrows towards the end and is thus particularly light. It is made in solid horn tip.
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.
Equipped with a spring friction locking blade, with a handle in solid horn tip, it is particularly strong and appreciated for a wide range of purposes. The fully sprung blade holds open firmly without a locking mechanism. Highest quality steel this knife is exceptionally sharp straight out of the box.
Detail of the horn handle. 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. This model is featured in Buffalo horn that vary in colour from light to caramel through to a rich dark horn with finishing touches in stainless steel, with the two stainless steel bolsters are pressed onto the plates rather than welded, and finished with the exposed pin level in the traditional style.
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.
9 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.