First one is
I really like the lines of these knives (Tony Lopes). I went to his blogsite (your link). Some of the longer fixed blades have the shape of what we (Americans) call a French kitchen knife (or Chef's knife). Extremely nice!
I believe it's a lock Bob. Some type of lockback at that; you have to pull the ring at the front to disengage it.
If you do not mind me asking what do those Perceval's cost mate
Until this thread I thought the only French knives were Opinel's .
A French 'My First SAK' .Keep the photos coming mate
mate , I do like the T 45 .