Nogent And Ideale Style Chef Knives

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Clearance Nogent And Ideale Style Chef Knives
01B06.01 7" Nogent Chef's Knife

Out of stock

Regular Price: $44.50

Special Price $29.95

01B06.02 10" Nogent Chef's Knife

Out of stock

$79.90

01B06.08 4 ½” Ideale Stainless Steel Chef’s Knife

Out of stock

$59.95

01B06.03 7" Ideale Stainless Steel Chef's Knife

Out of stock

$54.90

01B06.09 8” Ideale Stainless Steel Chef’s Knife

Out of stock

$73.00

01B06.11 9" Ideale Stainless Steel Chef's Knife

Out of stock

$75.00

01B06.12 11” Ideale Stainless Steel Chef’s Knife

Out of stock

$78.00

01B16.13 11 ½” Ideale Stainless Steel Chef’s Knife

Item Currently Unavailable

$79.50

01B06.04 12” Ideale Chef’s Knife

Out of stock

$82.60

Stock Number Item Description Availability Price Order Qty
These knives as all have high carbon blades, except for the 8" Ideale which is stainless steel. Both have Ebony handles and are light and nimble, as you want a chef knife to be. The handle of the Nogent Knife is a solid piece of ebony with a white brass ferrule at the bolster. Our Ideale Style Knives have the tang sandwiched between two ebony scales, and held with three pins.

We recently discovered these beautiful historical knives, in Thiers, France, long renowned as one of the world’s greatest cutlery centers. These were hand-crafted decades ago, so slight variations make each knife one unique. Because these are truly vintage, we have limited quantities, and when our stock is gone, they will be gone forever. For care, hand-wash and dry immediately.

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  • Great piece of history and cutlery

    Greg, 4/24/2020 This is a wonderful "little" chef's knife. The smaller 7" blade makes it easier to handle for a variety of applications, and the thinner, straight "French style" makes the knife more user friendly than a thicker, heavier, "German style" chef's knife, which also has a more curved edge on the leading end of the blade. While I disagree with the other reviewer, this is most certainly a chef's knife, not a utility knife, it is smaller than a standard 8" chef's knife. This, combined with the French styling, make its use as a slicer or utility knife much easier, effectively offering a more versatile, multi-purpose, kitchen tool.

    If you are familiar with French cutlery, you can not mistake the genuine Sabatier K design, from Thiers. The dark ebony, one piece handle, the straight bolster that runs the full length of the heel, and the rat tail tang, center punched at the base of the handle. Elegant construction, light weight (but front end heavy), durable, and a joy to use.

    These are high quality, hand crafted knives, that hold a good edge, are durable and fun to own. One word of caution. These knives, being high in carbon, are prone to get surface oxidation. I would never put one in the dishwasher, and would recommend wiping the knife down after every use.

    That is actually about the end of my "review". That being said, if you are a lover of fine things and antiques as I am, read on. I actually happen to know a bit of history about these knives (one of the main reasons I bought one), that I would love to share.

    These knives come from around the 6th generation of French knife makers in Thiers from the 1960's. A time when knives were still hand ground and hand forged with a water powered drop hammer. Try getting a knife made that way today, for under $500. Good luck.

    The blade of these knives are in fact, stamped "Saufa Inox". I can not personally speak to the "Saufa". I do not know it's origins, nor meaning. The "Inox" (inoxydable), however, is "stainless steel". That being said, stainless steel, is not all one thing, and can actually indicate many different things. While the listing for this knife suggests it is "high carbon steel" and the blade markings indicate that it is stainless steel, the truth of the matter is.. it is both....

    Stainless or Inox steel (any steel with a chromium content over 12%), was primarily born out of a need for rust free cutlery and flatware. This did not mean however, that it was fully embraced by knife makers. In fact, knife makers (especially the French) often joked that Harry Brearley had sucessfully invented a "knife that wouldn't cut". As a result, many traditional, high quality cutlery manufacturers resisted using any form of stainless, opting to stay with high carbon steel. This was of course much more prone to rusting, but much more durable, and much easier to sharpen. It was also preferred by chef's for the same reasons.

    By the 1950's demand for convenience in the mass market, forced makers of fine cutlery into using Stainless Steel, whether they liked it or not. Some of the very last to "cave to demand" were the French knife makers in Thiers. By this time several "kinds" of Stainless Steel had been tried and added to the market. Among these was a steel that had a particularly high level of carbon for stainless steel (Over 1%), while still maintaining the minimum necessary level of chromium to be called "Inox" (12%).

    Today, it would be referred to as "martensitic". These types of steel are commonly used today, however they are much more advanced, including many more types of metal to compensate for the higher levels of carbon. Back then, most manufacturers thumbed their nose at this product, which at the time was loosely referred to as AEB Steel. It was believed with a carbon level over 1%, without raising the chromium level to 15 or 16% the steel would still be more prone to rust. Which, actually proved out to be true.

    None the less, here is where some of the French knife makers of the time, began their "compromise". Manufacture a knife that has a bare minimum Inox level of chromium, making it less prone to rust and stain, while keeping the carbon level as high as possible for edge retention, durability, and effective sharpening.

    The trend didn't last for long. Chefs largely found it to be the worst of both worlds, not the best of both worlds. (Which may actually have contributed to a warehouse full of them being found 60+ years later!)

    Ah well, their loss is our gain. A very nice "old-new" knife is available for a great price, that is high carbon, stainless (sort of), and a great kitchen knife, with a great history, from a great old world knife maker.

    Enjoy. I know I am enjoying mine!
  • nogent is marked inox, and looks stainless

    e, 4/27/2019 7" nogent
    Very good knife, right in keeping with the old Nogents. I wouldn't quite call this a chef knife- it's not as tall as a chef knife at the heel. It's more a utility knife, especially if you have big fingers. Small hands may not notice this distinction.
    The blade is stamped "Saufa Inox" and it looks like stainless to me, but time will tell. It did not come greased like most carbon steel. It's new-old-stock and looks and feels like a Nogent, which is great. I knocked off one star because the description implies a carbon steel chef knife. You can see in the pics it's quite shiny and less cheffy.
    Anyway, if you haven't felt a Nogent, these are full 'rat' tang, meaning the tang is full, but shaped like a rat tail inside the wooden handle. This gives a full-tang and allows the knife to be forward balanced, which I prefer. It has a light feel and very good blade and edge. Very versatile, beautiful, and fun to use. Plus it's got a very cool story.
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