Cosimo De BENEDETTO

Hatchet_Jack said:
Beautiful mate, and the secondary is a nice touch to an otherwise already perfectly designed and executed knife.
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Jack I am looking forward to seeing your new arrival. And Austin congratulations on #15.

I was admiring on the barlow on the divider between the springs how Cosimo mill relieved it. I evidently have some micro picture app I have never noticed on the ipad here. I will take a picture in some good light and post it here. Just a little detail exemplifying his fine work.
 
unclekurty unclekurty Really shows the exacting workmanship :thumbsup: getting the back 'right' on a knife is a test of skill, this is Masterclass . I'm still gibbering idiotically in the corner as this has been an earthquake time (in the good sense!) for knives: My knife from Cosimo arrived to be followed closely by the latest waynorth waynorth magnificence 😍 Is this real or fevered ravings??? Rave on 🤣:cool:
 
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Discovering very good makers and following them is for me the real pleasure in this knife world

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Will Power said:
Was busy today & the weather was dull and cold -8c with an unpleasant wind. Not ideal picture conditions, sorry. Yesterday I wasn't busy but got overwhelmed in the best of ways, a DHL packet from Roma to a postal locker in a supermarket in the west of Finland in 24 hours !? :eek::D:cool: Pegasus swift.

Some months ago I asked Cosimo about a project variant and it proceeded beyond expectations. Been very impressed by his skill, interpretation and particularly jigging & bolster work. Initially I was thinking of a Lamb Foot- like many others - but then changed course and began to consider Sheepfoot blades, more useful for me and I like the French way of doing them: le london, le donjon, le tonneau et al. Broad blade, flaring out to the tip, forward placed nail-nick. These are also somewhat like a Rope Knife. Sheepfoot is a great slicer/chopper too.

Then I came across a picture by our friend and very respected contributor Primble Primble who showed a fantastic Turner 'Encore' Tyne Pruner, all steel, the right way Sheffield Stag, tang stamp Cutler to His Majesty and a bolster that drew my attention and obsession. Many Sheffield c19th and early c20th knives had very small bolsters that show off the handles to great benefit and required skill to get them to work effectively. This particular Pruner had a Rat-Tail, ringing and a pinch effect on the bolster, and this is what I wanted on my knife. Asked Cosimo to use the same frame that you can see on a number of his English style knives, the broad Sheepfoot, the bolster (which is integral) and that superb jigging which he has become Master of. Only I requested a lighter colour , more toffee colour rather than the favoured dark brown. This too was achieved! His artisanship and skill is beyond question, I am deeply impressed. Ironic that no English maker could put such a knife together, at least, none I've come across nor the work I've seen featured in exhibitions or photo presentations, palpable lack of skill. But this knife I'm delighted to say offers no compromises, drawbacks or shortfalls and is a wonderful interpretation of the English style with strong Continental European input. What to call it? Not that it bothers me but 'Rope Pruner' comes to mind :D:cool:

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Beautiful knife Will Power Will Power . Congrats on a fine blade. 👍🏼

What type of steel did you request? I'm thinking of commissioning a project with Cosimo, and I am curious about the steels he uses.
 
kamagong said:
Beautiful knife Will Power Will Power . Congrats on a fine blade. 👍🏼

What type of steel did you request? I'm thinking of commissioning a project with Cosimo, and I am curious about the steels he uses.
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Christian,
In case Will does not see this, Cosimo will generally use k720 steel. The wonderful thing about commissioning a knife with him, is that he will try to accommodate all your wishes. I have seen him use Damascus and other carbon steel for clients. That goes for the bolsters and liners as well.
It has always been a pleasure to work with him.
Bob
 
kamagong kamagong Thank you for the appreciation Christian :thumbsup: The whole thing turned out better than I could have imagined, or wanted, can't say that very often :) As it's going to be used and for foods I wanted all stainless construction - I have a stable load of carbon knives....;) plenty to be getting on with. The blade is RWL 34 - 59 hardness, thick stock but ground very fine ensuring slicing is very satisfying and it's a wide blade too. Liners & bolster 420. Cam-tang .
 
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