If the kitchen lines knife are the result of my personal study and work on the evolution of contemporary gastronomy, traditional instruments, with their characteristic rough finish, represent the tradition learned by the Lenarduzzi brothers, the last blacksmiths of my Country.

The materials I use are those suggested and handed down, this is a fundamental principle in the production of the work line marked “Anvil”. In this series I prefer to not compromise and use what blacksmiths have used for centuries, although now there are modern materials that you think more resistant or more precious materials, the “cortelas” (* 1) and the “roncea” (* 2) must be made from the same substance as those of my ancestors.
The materials (wood) albeit rough and poor, were chosen among the essence most suitable. Back in the days when my great- grandfather produced thousands of roncole and knives, he dealt with his son for the realization of the handles grip, he was able to recognize the poplars trees and the best old reeds bulrushes which often grew in harsh environments. From these woods they obtain resistant handles grip that still used in older equipment that some elderly people brings me to sharpen with the leapfrog sharpeners. The poplar, characterized by a thin ber, elastic and woven, is absolutely the more resistant wood to shots stresses. The same applies to the handles grip of the axes: the ash tree allows to realize almost eternal handles grip.

Manarin da dalmine

Manaretta usata un tempo per realizzare la tipica calzatura friulana in legno

euro 100

Manarin da squadro

manaretta decentrata con manico sagomato per squadrare euro

euro 170

Roncea tipo 2

Roncola con manico lungo in legno

Roncea tipo 1

Roncola con manico rivettato

euro 70


manaresso friulano

euro 50

Ronceir con cjaveda

roncola da innesto su asta

euro 70

Pennato tipo monterotondo

euro 100

Pennato Toscano

euro 100