Vintage French Chef's Knife Set 2-Piece 220mm Carbon Steel Made in France 1604

Experience French cutlery character with a vintage chef's knife pair

This pre-owned two-piece set brings together two recorded 220mm carbon steel chef's knives with wooden handles. Their shared blade length and different overall lengths offer a vintage pairing for a cutlery collection or preparation tasks after individual condition assessment.

The Specs

• Set: two chef's knives
• Steel recorded: high carbon steel; exact grades not specified
• Blade lengths recorded: 220mm each
• Overall lengths recorded: 370mm and 360mm
• Handles recorded: wood; species not specified
• Bevels recorded: double bevel; edge angles not specified
• Blade thickness previously listed: 0.8mm; measurement and measurement location require confirmation
• Weights previously listed: approximately 100g each; individual weights require confirmation
• Construction previously listed: fully forged, full tang; not independently verified
• Hardness: earlier 58 HRC figure requires verification
• Origin recorded: France
• Condition: vintage, pre-owned
• Makers and production dates: not recorded

Heritage & Use

The pair's recorded French origin and wood handles provide its vintage appeal without an invented maker story or production era. Earlier notes describe a matched pair, but the available record does not establish a shared maker or production history. The listed 0.8mm thickness is not used to infer flexibility or slicing performance before measurement is confirmed. Check each blade, edge and handle before choosing working tasks. The earlier claim of exceptional preservation is not a documented condition assessment.

Care & Maintenance

• Hand wash only; never use a dishwasher
• Dry immediately and avoid soaking the wooden handles
• Remove active rust and apply a light coat of food-safe blade oil before extended storage
• Hone only with a method appropriate to each edge's geometry and condition
• Sharpen on suitable stones following the existing double bevel, or consult a specialist
• Avoid bones, frozen ingredients, impact work and twisting through hard food
• Store clean and dry with both edges protected; avoid loose drawers