Zuava di Frosolone: from the mid XIX century

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martineden

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Jun 26, 2007
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Three weeks of rain here…


… so we need to use every little sunny moment to go outdoor. Today I want to introduce you a new Zuava


This version is called Zuava di Frosolone, Frosolone is a town placed in the South of Italy

The Zuava from Frosolone is a bit different from the “classic” Zuava. Let me explain.

First: there is an asymmetrical “false edge” on the left side of the blade



Second: the keyring (called “catenello”, means something like “small chain”), to secure the knife


Third: the squared shape of the handles, and the flat bolsters





In few words, the Zuava di Frosolone is still today exactly like the first Zuavas, so this knife is a sort of time machine from the mid XIX century

This is why I like it so much.

Hope you like it, guys



Ciao,
Alfredo
 
I love your threads Alfredo, many thanks, very interesting and beautiful photos of a lovely classic knife :)

Jack
 
Alfredo, I love these knives that you and Fausto post here. Beautiful works of art in a pocket. The way the horn fades in streaks from orange to cream color. Shape of the handle that looks like it was actually designed to nestle into the hand for a secure grip. Most of all, I love how the pivot in on the outside of the bolsters so it can be snugged up if play developed. A nice touch.

Do they ever use stag, or is the cattle horn the prime domestic product? I can see the logic, in the old days, there was probably a lot of cows around.

Carl.
 
Nice knife, Alfredo. I like how it is often very subtle details that indicate the different regions where Italian knives are made. Thanks for the education!
 
Last edited:
Thanks guys, glad that you like it.

@ Carl: the Zuava (and the other traditional italian knives) was always a "poor man knife", I mean not a knife for VIP :-) so the handles were - and are nowadays - in cattle horn. My knife also has handles in cattle horn actually.
 
I have a liking for poor mans knives, like Opinel's, Douk-Douks, sodbusters. I guess having an ancestry with a strong strain of poor Irish fishermen from the old country, and having been a machinist, I identify with the working class. I was only a bit confused as to why cattle horn became the handle material. I think of Argentina and the American west as cattle areas, but for working class knife handles in Italy and the Medeterranean area, I think of all the nice Olive and walnut trees. Nice wood. But hey, cattle horn is nice stuff!:thumbup:

I guess I'm a little glad that these knives are not readily available here. I could see myself getting hooked on them and collecting in a whole other direction.:) Their simple beauty of line is beguiling.

Carl.
 
Alfredo,
thanks for the thread and pictures. The Zuava never was among my favourite Italian regional patterns, and I knew nothing about the peculiar features of the Zuava from Frosolone (I'm just familiar with the "classic" Zuava).
As for the handle materials, you already gave Carl the answer. For the very same reason, Sardinian knives are usually handled in ram's horn (there's still more sheeps than people on this island :rolleyes:)

Fausto
:cool:
 
Hi,

A truly beautiful knife! I really enjoy seeing such knives. It's really fun to see what the rest of the world carries.

Dale
 
I'm particularly struck by the long blade, and the color of the horn handle covers. That's a very handsome knife.

Ed
 
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