Corsican knife


Out of stock

This knife was specifically designed for the Malle W. Trousseau.
Unique in character, redolent of its Corsican heritage it was created by  an artisan close to nature who creates knives in bespoke sleeves like goat horns.
You will particularly appreciate its efficient cutting edge and its bluish blade that evolves with time.
For lovers of sausages, patés and other cheeses…It is also very pleasant to slice thick chunks of bread and mix the crumbs with sliced squash and other cucurbits.

Steel blade
Wooden handle
Blade 12cm – handle 22cm – 140gr
Delivered in a  gift box
lifetime warranty

Réf. : AR0231 Materials : Functions :

A bit of history…

This artisan has been forging and assembling Corsican knives for 30 years, on the side of “Zoza”, a small village in the south of the island.

He first began by making the “Curnicciolu”, a traditional model of shepherd’s knife with its steel, wide and choppy blade.

It is through the familiar and everyday use of knives that he creates his models.

Knives as part of everyday life

Steel blades have character, they react, change aesthetically and visually and age very well. They irregularly blue and blacken. The patina they acquire over time gives them an experience. Each knife has a story to tell …


  • Good hardness and easy sharpening thanks to the carbon contained in the steel
  • Purity of materials (iron and carbon), no other material like “chrome or manganese”
  • A handle carved in the essence of boxwood, the local “Corsica” wood. Its curvature comes from the natural curve of the goat’s horn!
  • Long life expectancy
  • A high quality artisanal production recognized by cutlers and great knife lovers

The best way to maintain your knife is to use it every day

Manufacturing history …

To make our knives, we start from a drawing then a first blank is cut on a steel bar.

For kitchen knives, this steel is XC75, a carbon steel that will oxidize but has the advantage of easily sharpening

Then we give the final shape to the knife using an abrasive belt

The next step is the emouture, which refines what will be the cutting edge of the blade

After having made the different holes necessary, we can go to the quenching of the blade

This consists of placing the blade in an oven at 840 degrees and then cooling it very quickly in a quenching oil, this operation is crucial because it will define the hardness of the blade and therefore the quality of its sharpness

Once this blade is soaked, it must go through the oven at 250 degrees, for an hour this time, to make it undergo what is called a “annealing” which will allow it to be less brittle. It is this step that will give this “black” color to the blade

After quenching, we must finish the grinding and give its final sharpness to the blade, for the polishing of it we use grains of different abrasive bands, from the thickest to the finest, and finally we use a cotton and a polishing paste to give it its definite shiny appearance

We then start cutting the wood to the measures of the handle, then drilling and mounting it, and finally finish with final formatting using, again, the different grains of the abrasive strips

The last step is the sharpening; done with a band of medium grain and abrasive paste then, finally, a passage on a leather band to give it a sharp “razor”


  • A knife does not wash: it wipes
  • Use steel wool and olive oil to restore its original brilliance if by chance the blade should tarnish too much, or even cover with a rust blossom
  •  Carbon steel blades react with oxidizing foods (eggs, lemons, certain cheeses …)
  • Sharpening: rather soft and fine-grained stone, wet with water

Poids et dimensions avec packaging

Weight 0.43 kg
Dimensions 9.8 x 27 x 4.5 cm