When you are born in a certain way, in a certain place, to certain people, you don’t really need to ask yourself who you are.
Everything we do is therefore Tuscan, as it is natural for us to breathe.
This is why we feel free to design and invent, without creating too many obstacles in our natural spontaneity.
To be exactly what we are, to be Tuscan today to the core is our Life Project. And work goal.

In search of Artisan independence.

More or less sixty years have passed since the time of the Pasinetti fund. This was the name of the place in Via Magenta, in the center of Scarperia, where the Consigli brothers opened their business. Luigi, then in his early twenties, and Enrico, a few years younger, had been working on knives for several years but “under a master”, as they used to say at the time, in the same company in which their father, since the early 1900s, had been working on forging and making pattada knives and grafting knives. In the middle of the last century, as young people left the beautiful but miserly landscapes of green Mugello to seek better opportunities in nearby Florence, the Consigli brothers joined forces. The Pasinetti fund, with a forge, a hand balance wheel for cutting steel and even a coal oven for tempering, was their first theatre.

Tradition goes to the market.

Around the mid-1960s, in order to cope with the consistent demands coming from the Sardinian market, the Consigli brothers began to diversify their production. On the one hand, sturdy and practical knives (with finishes that were also revolutionary for the time) and on the other hand, very valuable models, such as the polished horn pattada with a mirror-polished blade, which was obtained by mixing glue and very fine emery (with an operation called loading the wheel). Even then, while riding the new trend generated by the boom in plastics, a way of making knives was carefully preserved that it was understood would disappear and therefore needed to be jealously guarded.

The innovation of Tradition.

Years passed; air tempera, obtained by spreading the blades on the cold floor, gave way to oil tempera, which was more practical and more accurate. The ancient processing methods were handed down with care but with a limited number of models.
The reawakening of interest in the most authentic roots of the ancient art of cutting irons, gave the Consigli brothers the push to extend their repertoire by drawing heavily on the most lively Scarperie tradition. The Florentine, the Sienese, the Maremma, the rasolino: the models that made them famous and that today are the pride of many enthusiasts and collectors, were now a reality. Currently, alongside the production of typical Italian models, a perfect synthesis of tradition, technique, elegance and refinement, there is also finely finished table and kitchen cutlery that uses noble materials such as bovine horn, buffalo horn and olive tree. The total commitment of the Consigli family is aimed at the enhancement of craftsmanship, the maintenance of the values of manual skills and tradition and the continuous work of spreading the elements that can make these objects appreciated, together with the task of preserving the artisan tradition to give new impetus to the family ideals.