Adrien Giovaninetti, Le Lombard

[@Der_Boratcho]

Stefan, thank you very much for this amazing review and the effort you take to produce it.

[@StefanSchmalhaus]

Thank you! I'm glad you enjoyed it.

[@charliekingpine3893]

Well I've got to say you do the best knife reviews on the internet, if I want to now something you are my first port of call. Many thanks and keep it up

[@Crisetig]

wieder eine Freude...pünktlich zum Apéritif :-)

[@certaindeaf8315]

Awesome. I had just sat down to enjoy a quite wonderful sandwich and was tickled to be able to watch this video simultaneously. Thanks, Stefan!

[@StefanSchmalhaus]

That's probably the best way to watch my videos anyway. ;-)

[@MFD00MTR33]

Gorgeous, love the finish on the carbon fiber.

[@andrewr5411]

Your book on gentleman knives has inspired me to add several new knives to my collection, beyond French traditional types. Moki, Mcusta, CRK, Enzo, Benchmade, Kershaw and a Nagao Higo. Thanks for your guidance. All are great little folders. Your reviews in the book and on this channel have been thorough and useful. My wife is a saint.

[@StefanSchmalhaus]

Thank you very much for your kind words!

[@papik1965]

Thanks Stefan:-). Always a great review!

[@juwright1949]

Excellent vid!

[@AussieMark909]

I like the way the lack of embellishments lets the beauty of the design shine through.

[@stefanobianchi277]

Thank you very much Stephan, very well done as usual. Stefano

[@StefanSchmalhaus]

Thank you! I'm glad you enjoyed the video.

[@StefanSchmalhaus]

By the way, it's Stefan with an "f" - like your name.

[@stefanobianchi277]

@@StefanSchmalhaus AAAAHHHH...It's now 20 years that the french people call me Stéphano' ...Sorry Stefan!! Hope to meet you soon.

[@robertscarazzato2340]

Chapeau Monsieur!!

[@1sakguy]

Stefan you have some very cool toys to go along with your knives. Thanks for sharing.

[@StefanSchmalhaus]

You're the first one to mention the props. Everybody else is only interested in the food.

[@1sakguy]

@@StefanSchmalhaus They must be hungry when they watch your videos.

[@duybear4023]

I like all the leather accessories.

[@ErikNice]

Wonderful video. Very nice folder for food prep. .

[@StefanSchmalhaus]

It definitely is.

[@jackekdahl395]

Great video and very beautiful knife.

[@StefanSchmalhaus]

Thank you!

[@jtb_5]

Thank you for another excellent video, and on a knife maker I've not heard of before.

[@StefanSchmalhaus]

I consider it part of my job to introduce my audience to lesser-known European knifemakers and cutlery companies.

[@hmasson7837]

Great

[@davids9549]

Just got one of these Stefan - thank you yet again for spending my money! Mine's heavier than yours at 78g but still perfectly balanced and beautifully made - stabilised wood of some kind, I've written to Adrien with a photo to ask him if he can tell me the tree species, but the figuring in the grain is delightful and the two sides superbly matched. Unlike your example, there are no mosaic pins, and the liners are steel to complement the decorative filework on the backspring. My first Thiers-made knife, in fact my first French knife apart from Opinel, this is a great introduction to French knifemaking elegance. The only thing I have which is remotely similar is a Maserin Gourmet (yes, another Schmalhaus-inspired purchase) in Ebony which I think makes the perfect restaurant/BBQ/steak knife. This Le Lombard will feel more at home, I think, at a posh picnic.

[@StefanSchmalhaus]

Congratulations to your first Thiers-made knife! Excellent choice!

[@davids9549]

Delightful! It's making the Maserin Gourmet (bought after watching your review) look rather clumsy in comparison!

[@StefanSchmalhaus]

The Maserin Gourmet is still a great knife.

[@fightingusik4265]

Beautiful, thank you. Any issues with the blade contacting the spring on closing?

[@JoeMac1983]

Lovely! Better not get caught with one in London though!

[@P.I.S.OnYou.]

What leather pouch is that in the thumbnail?

[@StefanSchmalhaus]

It's an EDC wallet by Galen Leather: www.galenleather.com/collections/edc-wallet

[@cardojoal]

hi!, i would like to know if it is correct to use my laguiole knife when i go to enjoy a meal with some friends or go to eat some "tablas"; i dont found any video about, so... if you can answer me, i`d be thankfull, i like a lot your videos, excellent photography and work!!!

[@StefanSchmalhaus]

Yes, use it! A Laguiole knife is appropriate for any kind of meal. And thank you very much for your kind words!

[@IvarsDayLab]

Stefan - this is wonderful video. By looking at all these wonderful French maker knives I'm wondering, why France made illegal to carry any of these wonderful gentlemens pocket knives? Why they are doing such a thing to they own knife fans, they makers, traditions?

[@StefanSchmalhaus]

Indeed, it's a pity.

[@edisonfrisbee6345]

Too much....uuhh...."diversity"?

[@navyvet05]

very nice review, i enjoyed it. will you not be doing anymore gear reviews, such as the ones you did on maxpedition?

[@StefanSchmalhaus]

It's very unlikely that I will do Maxpedition reviews again.

[@ValentinPlotnichenko]

Hi Stefan! Thanks again for a great elegant knife review. I thought it would be something Italian... As I am a collector of typical or traditional knives around the world, can you recommend something from Sicily? I just landed here in Palermo and having problems looking for a knife shop via Google maps 😎 Thanks again!

[@StefanSchmalhaus]

The Rasolino is a traditional knife from Sicily. Its origin is in the area of Catania.

[@StefanSchmalhaus]

By the way, the best place to buy traditional Italian knives is Scarperia (about 30 km north of Florence).

[@ValentinPlotnichenko]

Thank you! I'll get to Catania area next week and will ask for knife shop recommendations there from locals

[@StefanSchmalhaus]

@@ValentinPlotnichenko, please keep me updated. Those traditional Italian knives like the Rasolino are made by several cutlery companies from Scarperia. I can recommend Saladini, Consigli and Fontani.

[@ValentinPlotnichenko]

@@StefanSchmalhaus Quick report: in Palermo I visited 2 Armories and they only have local-made knifes by Delfiero. Poor quality. But in Rome I found one Rasolino made by Viper www.viper.it/en/gentleman&collezione/rasolino.html V 5750 ZI. Very well made knife, but quite expensive, over 100E. I purchased it, it is limited series, mine is 41/1000. I'll try to make video review and share. Thank you! I think I need to plan a trip to Northern Italy where most of knife companies are located and knife shopping would be better...:)

[@BCMZ]

Is this knives usefoul (is the spring hard enought?) or is only well made?

[@StefanSchmalhaus]

I'm not sure what you mean. This knife is well suited for preparing snacks and small meals. It's not meant to be a tactical or bushcraft knife. So the strength or hardness of the spring isn't really that important.

[@BCMZ]

@@StefanSchmalhaus of course my friend i can't pretend to do a bushcraft activity with this type of knife but is the lock safe to cook or cut something like pumpkin peel or only peel an apple?

[@StefanSchmalhaus]

@@BCMZ There's no lock! It's a slipjoint knife.

[@BCMZ]

@@StefanSchmalhausobviously! I want to know if the spring load, when the blade is open, is sufficient for safe cutting work!

[@markusschulzbro]

Is it hummus or mustard? Some sort of spread 🧐

[@StefanSchmalhaus]

What are you referring to?

[@markusschulzbro]

@@StefanSchmalhaus at 1:08 , with green onions , looks delicious 😊

[@StefanSchmalhaus]

@@markusschulzbro It's probably some kind of paprika cheese spread.

[@markusschulzbro]

@@StefanSchmalhaus thank you Stefan! Also wanted to thank you for this beautiful and educational videos! Some videos more than 10 years old, yet they look gorgeous, better than some of new channels. Incredible work. 🙏

[@StefanSchmalhaus]

@@markusschulzbro Thank you for your very kind words!

[@Templarium]

what cheeses and sausages are those, man? gotta know!!

[@StefanSchmalhaus]

The cheeses in this video are Morbier, Comté and Saint Albray. The sausage is a French salami.

[@Templarium]

@@StefanSchmalhaus thank you, man. My mouth turns into water at the start of your every video!

[@3leon306]

... a peculiarity indeed using ones own knife in a restaurant. I’ll give consideration to using my Buck 110 in Annie’s Chicken next time I’m in Salina, Kansas

[@SailfishSoundSystem]

Are you a butcher?