Berti and the Horn of the Knife
The processing of a horn for knives and especially for chef’s knives is an art in itself.
It requires long-learned manual skills, as the material horn is anything but easy to work with.
First the source material has to be perfect. Horn is not just horn, on the contrary.
Age plays an important role. The buffalo horns processed in Coltellerie Berti are at least 15 years old.
Water buffalo have always been an important economic factor in Italy, especially in the region around the city of Naples, for the production of the typical Italian specialty, the Bufala Mozzarella. Thus, the centuries-long supply of the coveted material for the handle production of chef’s knives for the coltelliere from Scarperia was given.
Since such old horns are very difficult to get from Italian water buffaloes today, the buffaloes are simply not allowed to reach this age anymore, so Coltellerie Berti takes up Zebu cattle horn from Madagascar who spent their lives in the plantations of Madagascar. There the Zebu cattle are cared for until the end of their lives as valued working animals. Then the horn has the necessary quality.
The horn must be old, mature and closed like a perfect old Chianti in the winery. The horn needs a certain hardness and dryness. So it must have been stored for a long time and it must come from old animals.
Horn processing in Knife City Scaperia has a long and well-kept tradition and is now a very rarely offered form of manufacturing knife handles.
Each handle is unique in color, grain and structure. No two handles are the same.
We at TYPEMYKNIFE® are all the more proud that we can present an attractive range of chef’s knives with buffalo horn from Coltellerie Berti.