Wood beneath your fingers, a cutting edge on the board. Nogent Iconic brings together wooden-handled knives and tools for essential tasks: peeling, trimming, slicing and serving. From paring knives to mini santokus, spreaders to steak knives, the material brings warmth. Made in Biesles, these are objects you recognise by their feel as much as by their place in the kitchen drawer.

The grain remains as the tool takes shape
Beech, wild cherry and stained hornbeam each bring different shades. Beech has a naturally light colour. Wild cherry offers warmth and a fine grain. Hornbeam allows a variety of stained finishes, including a cherry-coloured finish. That describes a colour applied to hornbeam, not another wood species.

The wood comes from Haute-Marne forests. It is air-dried for a year at our Biesles site, then worked in our workshops. Handles retain the material’s variations: no grain follows exactly the same pattern as the next. The XC50CrMoV15 stainless steel blades are also worked according to their intended use. Nogent Iconic includes straight edges and several kinds of serration. Wood is their shared characteristic, not one single edge type. That distinction helps you choose a knife for the preparation you have in mind, rather than for its appearance alone.

Shared materials, from preparation to the table
The 9 cm paring knife handles everyday fruit and vegetables. The 11 cm mini santoku cuts, chops and slices. The finely serrated tomato knife suits delicate flesh, while larger knives take over for bigger preparations. These are different uses within the same family of materials.

At breakfast, the baguette knife and spreader complement one another. At the table, steak and round-tipped knives bring the feel of wood to the plate. Gift sets combine several uses, helping equip a kitchen or offering complementary tools to someone else.

Care remains practical: wash by hand, then dry after use. Straight-edged blades can be resharpened with a suitable tool. The handle keeps its place in your routine, with the attention that wood needs. A knife used often becomes familiar, through its feel and through the meals it prepares. That familiarity is also part of the pleasure of passing it on.