couteau avec un lion sur le manche :
2. Hдlfte 14. Jahrhundert - Italien
Stahl, Silber vergoldet, Elfenbein, Lдnge 39,2 cm, Klingenmarke "Stern"
Aus der Sammlung Landau-Lemercher, Paris
http://wwwg.uni-klu.ac.at/kultdoku/kataloge/47/html/3299.htm Couteaux de chasse et fourreau
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Oberrhein
um 1350
Besteck: Zwei Jagdmesser samt Scheide
Besitzer: Rudolf von WartenseeProbst des GroЯmьnsterstiftes Zьrich
1339 - 1354
GepreЯtes Leder, Holz, musivische Einlagen in weiЯem und verschieden gefдrbtem Elfenbein, Silberstifte, Bein, Horn, Paste
1. Messer: L. 56 cm, B. 7,5 cm
2. Messer: L. 57,3 cm, B. 7,5 cm
Leder - Scheide: L. 57 cm, B. 9,3 cm
Bei diesen zwei Jagdmessern handelt es sich um ein einzigartiges, frьhes Jagdbesteck, welches wahrscheinlich einen Teil der Geschenke bildet, die die Stadt Zьrich 1351 in Brugg dem Herzog Albrecht II. von Цsterreich ьberreichen lieЯ, um einen Krieg abzuwenden.
Kunsthistorisches Museum Wien, Hofjagd- und Rьstkammer
Inv.-Nr. HJRK_D_198
http://bilddatenbank.khm.at/viewArtefact?id=373927 ---
manche de couteau en forme de fauconnier :
http://wwwg.uni-klu.ac.at/kultdoku/kataloge/47/html/3311.htm 
http://www.zeitensprung.de/media/pics/kirkel/funde/metall/c10_14a.jpg http://www.zeitensprung.de/media/pics/kirkel/funde/metall/c11_01a.jpg http://www.zeitensprung.de/kimetall.html 
Pair of Knives in Case
Date
1400-1450
Techniques
(Case) Leather, cuir bouilli
(knife (culinary tool)) Steel, silver-gilt, transluscent enamel, forged, raised, cast, pierced, engraved
(knife (culinary tool)) Steel, silver-gilt, transluscent enamel, forged, raised, cast, pierced, engraved
Artist/designer
Unknown
Place
Burgundy, France (possibly)
Dimensions
(knife (culinary tool)) Length 37.5 cm
(knife (culinary tool)) Length 23.7 mm (blade)
(knife (culinary tool)) Width 4.5 cm (blade)
(knife (culinary tool)) Depth 0.8 cm (handle)
(knife (culinary tool)) Length 37.5 cm
(knife (culinary tool)) Length 23.7 cm (blade)
(knife (culinary tool)) Width 4.5 cm (blade)
(knife (culinary tool)) Depth 0.7 cm (handle)
(Case) Length 38.3 cm
(Case) Width 5.2 cm (case)
(Case) Width 6.9 cm (cover)
(Case) Depth 4.2 cm (cover)
Museum number
2239:1 to 3-1855
Owning fine cutlery in the 15th century was a sign of wealth, elegance and refinement. Using elaborate carving knives and cases lent dignity and splendour to the serving of meals in noble households.
Wealthy nobles employed Squire Carvers to cut and serve meat in a ritualised performance. At the beginning of a meal the carver laid the knives on the table pointing towards the master. To emphasise that this was not a threatening gesture, he would cover them with a white cloth. For carving, one knife was used to cut the meat and the other to hold it steady and to carry slices to the diners. The religious inscriptions on the knife handles emphasise that good meat was not to be taken for granted during the 15th century.
The knife was the main eating implement in Europe until the middle of the 17th century. The basic form of the table knife, a single-edged blade more or less pointed, with a handle, has remained virtually the same since Antiquity, although the details of construction, shape and decoration have varied.
The leather case indicates how cutlery was regarded as portable. The case has hoops for attaching it to the carver's belt. The coat of arms, largely rubbed out, tied it to its owner. Smaller knives used for cutting and eating, were similarly kept in portable cases as it was normal practice for everyone to carry their own cutlery. Dinner hosts, from nobles to inns and hostels, rarely provided cutlery so it remained individual and personalised.
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