Carbon steel

In the course of time, this steel will oxidise and take on a greyish patina. Its advantage is that it can be easily sharpened, which is important when choosing a day-to-day knife. Be careful: it is more demanding to maintain carbon steels than stainless steels.

It is compulsory to clean the blade after using it. It can be cleaned under water but it needs to be dried immediately after, and put away from humidity. If you do not use your knife frequently, remember to oil the blade before putting the knife in a dry place.

Ram’s horn

Ram’s horn is first of all plunged into a bath of hot oil before being straightened in a vice. After this step, the horn is ready to be cut to fit the shape of the handles of our knives. It is a living material, with nuanced colours that go from blond to jet black. We use the external part of the horn; it has natural bumps, which enhances the unique dimension of these handles. To maintain this horn, it is crucial not to plunge it into water, and oil it once or twice a year with olive or camellia oil.

Coming from the Corsican agro-pastoral tradition, the shepherd knife is intended for daily use, its blade in damask steel allows an easy sharpening and guaranteed a traditional appearance for this knife with an assertive character. The curved shape comes directly from the tip of the horn in which the handle is cut. The particular shape of this blade is linked to the use by the Corsican shepherds of this knife as a daily tool, serving as well to cut the charcuterie as to carve wood or even to peel the wicker. The closing mechanism is simple, an axis and a stop, on which the cutlery Ceccaldi holds a patent allowing the blade to be held in open position, this is not a notch strictly speaking but it allows to secure a little more this knife

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.