Stainless steel

The perk of stainless steel is that it is easier to maintain than carbon steel, which is ideal for table knives or occasional pocket knives. Sharpening it is less easy, so it needs to be done more often, before the blade becomes blunt. You will thus ensure the sharpness of the blade throughout the lifetime of the knife. It can definitely be cleaned with water.

Olive wood

The olive wood that the Ceccaldi company uses is dry and healthy. It has a fair, moderately intense colour, with brown veins. It will form a patina over time. To maintain olive wood, it is crucial not to plunge the handle into water. It is also necessary to oil the handle, once or twice a year, with camellia or olive oil for instance.

The Vendetta model is a traditional Corsican knife, its history is eventful, it was first created by a blacksmith installed in Campile in Haute Corse, inspired by the Corsican stylus (fixed dagger) to make a folding knife usable everyday. Then the French knife industry copied this model and flooded the local market, so for a long time this model was not made in Corsica. The Ceccaldi cutlery wishing to reclaim its heritage today manufactures this knife, in Corsica, in an artisanal way. The closing mechanism of the Vendetta is a forced notch, the bolsters (steel parts on the handle) are made of stainless steel

Maintaining your knife

Our maintenance tips

Ceccaldi knives have a lifetime guarantee. However, to take advantage of this guarantee, you need to follow the maintenance tips below, and of course never put the knives in the dishwasher.