The knife is an archetypal object. Its shape has remained the same for over a million years. For this reason, the discriminating factor that makes a knife an object that makes a difference in the Italian cuisine is the production technique.
Scarperia is a small village at the foot of the Tuscan Apennines, in the heart of Mugello. The name originates from Scarparia Steep. The town of Scarperia was founded in 1306 at the behest of Florence, with the construction of Castel San Barnaba to defend the city of Florence.
Since ancient times, the region developed a deep culture for the production of knives, thanks to the characteristics of the territory and the lives of the villagers: hunting knife, carving, cooking, laboratory and as an accessory.
The knife adapted to different uses and processes, starting as a tool for basic needs, then turning into an object of value and culture.
The term comes from the Latin cultellus, diminutive of culter (i.e. knife plow). Usually it consists of a blade at a tip with one or more sharp edges fixed to a handle or switchblade.
This is the vocation of Scarperia, Tuscany country who since 1400 is dedicated to the artisan production of cutting tools for the Florentine Republic: careful search of quality raw materials, rigorously in the processing stages and a focus on innovation. Scarperia brings to our tables an approach to the cutlery which is above all cultures.