Showing 51–52 of 52 results
These are some pretty old case knives – both are marked Case with differing blade stamps, both of which seem to be from between 1920-1940 (please note this whole description is my best estimate based on the blade markings and history of the company – so feel free to ask questions) . One of them is the 9” 1/4 slicer with what appears to be a rosewood handle, half tang and a pair of brass rivets.
The other is a bit more unique. Handle appears to be bakelite, full tang – but hidden within the handle aside from the bottom of the tang which can be seen at the bottom of the handle. Handle is also unique – ergonomically designed, or the best guess at such a thing from when it was made.
Blades appear to be chromed carbon steel.
Both knives are in outstanding shape, razor sharp and ready to use.
$65 plus $10 shipping for the pair, or $35 each plus shipping.
Some of you may not know this, but I love old kitchen knives. Old carbon steel blades were probably some of the best ever made, they stayed sharp, were easy to hone, and cut better than almost anything made today. Most professional chefs, love and pamper their carbon steel blades – especially as modern versions of these can be $150-400 each.
These have been cleaned, restored and sharpened professionally. As they are used they will develop a nice patina (will look a bit like a dulling of the blade).
This one is an old vintage butchering knife by an unknown maker. Overall length is 17″ 1/4 inches, 11″ 1/4 of that being blade. scales (handles) are very nice and clean. Blade is razor sharp.
Carbon steel knives do require a tiny bit more upkeep than stainless as they will rust or discolor if not cleaned and dried after use, but that’s even easier maintenance than cast iron so I have no doubts you are up to it.