B Stock New Old Stock K Sabatier Nogent / Cuisine Massive 11" 'Queue de Castor' Lobster Splitter Style Chef Carbon Steel Ebony
'Queue de Castor' B Stock knives are from old stock knives but were re-ground from larger knives with more of the round nose and thick edge of a chef-de-chef or lobster splitter. We made up the name 'Queue de Castor' as the term 'beaver tail' came to mind with this shape. These big 11" Nogent knives are beefy and substantial; they have good toughness and excellent sharpenability. Best suited for heavy work like butchery, splitting lobsters, breaking large fish, etc. Not the best for fine vegetable work.
Nogent style knives are characterized by their one-piece wood handles, with a pin-through tang and round steel or aluminum ferrule. They are thin and light with small bolsters. ‘Cuisine Massive’ was used to describe the style in Thiers, as Nogent was a rival knife-making city.
Hand-forged on a mechanical hammer after drop forging and hand-ground, these knives were forgotten in storage until recently.
Because they are handmade, there are slight differences between knives, and they may have imperfections typical of their day, such as slight waviness in the edge and small bends. The expectations that one might have of something machine-made will not be found here. If you can deal with these small issues, you are rewarded with a knife that has a great cutting feel and is truly a piece of history!
New Old Stock, Vintage and New Old Stock knives do not come sharpened. Please request sharpening if desired in the order notes section of the cart page.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
'Queue de Castor' B Stock knives are from old stock knives but were re-ground from larger knives with more of the round nose and thick edge of a chef-de-chef or lobster splitter. We made up the name 'Queue de Castor' as the term 'beaver tail' came to mind with this shape. These big 11" Nogent knives are beefy and substantial; they have good toughness and excellent sharpenability. Best suited for heavy work like butchery, splitting lobsters, breaking large fish, etc. Not the best for fine vegetable work.
Nogent style knives are characterized by their one-piece wood handles, with a pin-through tang and round steel or aluminum ferrule. They are thin and light with small bolsters. ‘Cuisine Massive’ was used to describe the style in Thiers, as Nogent was a rival knife-making city.
Hand-forged on a mechanical hammer after drop forging and hand-ground, these knives were forgotten in storage until recently.
Because they are handmade, there are slight differences between knives, and they may have imperfections typical of their day, such as slight waviness in the edge and small bends. The expectations that one might have of something machine-made will not be found here. If you can deal with these small issues, you are rewarded with a knife that has a great cutting feel and is truly a piece of history!
New Old Stock, Vintage and New Old Stock knives do not come sharpened. Please request sharpening if desired in the order notes section of the cart page.
