From the outset, the Consigli brothers have always supervised the end-to-end production process of their knives and cutlery. The steel components - blade, springs, etc. - are made by punching dies that (more often than not) have been produced by the same artisans who go on to make the knives themselves. The main pieces of the knife are stamped out of solid steel before undergoing the extremely delicate processes of tempering and quenching.

These processes enhance the attractiveness of the knife and are an opportunity for the artisan to express his or her mastery of the art of knifemaking. Even today, the time-honored technique of allowing the knife to drop to the ground and listening to the sound it makes on impact is still used religiously to ensure that both the blade and the springs have the necessary properties of elasticity and durability.

The temperature required to heat the steel until it is white-hot, as well as the time for which the blade must cool in oil, is still dictated by nothing more than the attentive eye of the cutler, who having spent years at work in front of the furnace has what it takes to calibrate his or her input perfectly.

The same approach is applied to quenching, which is the process whereby the blade is heated again to eliminate the undesired fragility that steel acquires during tempering (which actually provides the blade with its hardness). Consigli continues to employ these tried-and-tested process not only because time has proven their worth, but also because they imbue the resultant knife with a tangible sense of history and tradition.

Today, as always, Consigli knives are still made with horn handles, which are produced by quartering the whole horn, evaluating it closely, reading its secrets and caressing it to achieve the perfect orientation of the blade.

Only in this way - with slow, ritualistic motions - is it possible to minimize flaking of the horn.
Thanks to the experienced eye of the knifemaker, the finest veins can be selected in such a way as to reduce waste as far as possible.

The handles are then heated in the furnace and passed through the flames carefully on the

basis of their thickness, before being rounded off and made malleable so that they can then be flattened by the pressing process.

Sawing, molding and leveling operations are carried out with

patience. The outline of the unfinished blade is distinctive, making it possible to differentiate immediately between a zuava, a pattada and a mozzetta. In total, it takes around 40 separate operations to create a Consigli knife - the order of these operations varies from one model to the next, but each finished knife is the product of a series of processes, all of which require masterful manual dexterity.
The cutting process prepares the way for the addition of the band; primary assembly - which usually takes place after the housing for the blade and spring has been hollowed out - makes it possible to assemble the main metal parts (blade and spring) and ensure they are firmly attached; secondary assembly sees the insertion of the mechanism, uniting the sharpened blades with the handle; polishing and sharpening are carried out before triangulation. This operation, with its decisive movements,

encapsulates within the knife a sense of mysterious elegance before fixing the definitive shape of the handle, thus paving the way for the finishing stage.

Using a range of sanding and polishing tools, the knife is made ready for the quality control inspection - the last (and most rigorous) test it has to undergo before being released for sale to a demanding but delighted connoisseur.

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