Assistance please

Gonzalo G · 29th June 2017, 06:31 AM

Quote:

Originally Posted by kronckew

again, it has the look of an 18c italian/spanish dagger or gaucho facon. could be anywhere from italy west or southern part of so. america.

Sorry, just to clarify: facones have only one edge, dagas (daggers) have two. Argentinians differenciate both. Gaucho daggers are usually very large, but I have not seen them all. Although this type of dagger is not usual in Argentina, it is not impossible it actually could be made there. But I have reserves on this. The workmanship on the handle looks as it could be made in Spain or Argentina, but the workmanship and style of decoration on the blade does not look Argentinian. Triangular blades on daggers are more common in Italy than Spain, and this dagger looks as designed as a weapon and not as a hunting dagger. It looks small and not robust enough for this purpose, but the pictures alone does not give us a precise idea of it's dimensions. Daggers also can be used to cut and not only to stab. Poignards are exclusively designed to stab. Just search the different ways the British commando's daggers were used to (the Fairbairn-Sykes dagger). Also, the scabbard does not look Spanish or American.
But all this gives us only probabilities, not a certain attribution.
Regards

Gonzalo G · 30th June 2017, 01:57 AM

I think the general geometry, the decorative motifs, their workmanship and the material of the handle (what is the black stuff, where was it traded and worked?) could be the key to solve this matter. I would bet that America should be discarded. But I am not completely sure and my knowledge on this kind weapons is limited. I am sorry for not beign more useful.
Regards

kronckew · 30th June 2017, 08:05 AM

while i was purposely vague above, i favour 'italian' myself. dimensions are always helpful.

i suspect from the pattern welded blade and the nice shiney scabbard that it is recent rather than antique 'in the style of' older versions. the double edge appears to be at a rather obtuse angle for cutting, could just be the photo.

a single edged blade as in most gaucho style knives (i have ones from 4"-12" blades - all razor sharp) allows for a much finer angle and sharpness. gauch eating styles require a sharp knife to eat their steak. they occasionally show off by grabbing the steak in their teeth and off hand, then suddenly sweeping the knife by their face to cut off a bite. very impressive - if they miss their nose. i do not recall seeing any noseless argentinians tho.

30th June 2017, 01:57 AM	#2
Gonzalo G Member Join Date: Apr 2007 Location: Nothern Mexico Posts: 458	I think the general geometry, the decorative motifs, their workmanship and the material of the handle (what is the black stuff, where was it traded and worked?) could be the key to solve this matter. I would bet that America should be discarded. But I am not completely sure and my knowledge on this kind weapons is limited. I am sorry for not beign more useful. Regards

30th June 2017, 08:05 AM	#3
kronckew Member Join Date: Mar 2006 Location: Room 101, Glos. UK Posts: 4,215	while i was purposely vague above, i favour 'italian' myself. dimensions are always helpful. i suspect from the pattern welded blade and the nice shiney scabbard that it is recent rather than antique 'in the style of' older versions. the double edge appears to be at a rather obtuse angle for cutting, could just be the photo. a single edged blade as in most gaucho style knives (i have ones from 4"-12" blades - all razor sharp) allows for a much finer angle and sharpness. gauch eating styles require a sharp knife to eat their steak. they occasionally show off by grabbing the steak in their teeth and off hand, then suddenly sweeping the knife by their face to cut off a bite. very impressive - if they miss their nose. i do not recall seeing any noseless argentinians tho.