$ 310.99

Out of stock

SKU: R-ZXB19 Category:


ZUAVA IN STEEL. Traditional Scarperia knife used all over Tuscany until the beginning of the Nineteenth century.
It had a novel element for its time, in that the metal structure was inside the handle. Available in the traditional bovine, Consigli also makes it in buffalo and exotic woods.

This model is featured in Buffalo horn , a rich dark horn with finishing touches in stainless steel, the two stainless steel bolsters are pressed onto the plates rather than welded, and finished with the exposed pin in the traditional style.

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 buffalo horn, 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.

A soft-fabric draw string pouch is included.
In the picture: handle is cow horn, current stock is buffalo horn.

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 19 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.


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