In 2022, Magali Soucille was preparing a family meal with her P’tit Tradi, the small kitchen knife her family's forge had made for decades. When she encountered a cut of beef too large for her beloved Tradi, she asked her husband, Vincent, to design something bigger. With a 5" blade, it sits between a paring knife and a full chef’s knife, and it covers most of the work on a cutting board: trimming a roast, slicing onions, breaking down squash, carving at the table. It’s light and quick. The full-tang blade is riveted to an aged walnut handle, giving it a solid, balanced feel well beyond its weight. This is the knife we keep within reach for everyday work. The one we don't have to worry about. The stainless blade needs little upkeep, and the knife carries the weight of centuries of knife making in Thiers.
In 2022, Magali Soucille was preparing a family meal with her P’tit Tradi, the small kitchen knife her family's forge had made for decades. When she encountered a cut of beef too large for her beloved Tradi, she asked her husband, Vincent, to design something bigger. With a 5" blade, it sits between a paring knife and a full chef’s knife, and it covers most of the work on a cutting board: trimming a roast, slicing onions, breaking down squash, carving at the table. It’s light and quick. The full-tang blade is riveted to an aged walnut handle, giving it a solid, balanced feel well beyond its weight. This is the knife we keep within reach for everyday work. The one we don't have to worry about. The stainless blade needs little upkeep, and the knife carries the weight of centuries of knife making in Thiers.