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.
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