Some of you may not know this but I love old kitchen knives. Old carbon steel blades were probably some of the best blades ever made for kitchen use. They keep an edge well, are easy to touch up with a steel (or ceramic), and cut better than almost anything made today. Most professional chefs, love and pamper their carbon steel knives as lesser replacement knives can cost anywhere from $150-500 each.
I wish I could tell you about the manufacturer of this one, but what I know is this, Kottle Cutlery was based in New York City, from at least roughly 1890-1920 and produced some very interesting knives with interesting shapes.
Knife features hidden tang with curved horn handle with bottom cap (to hold the blade in place and give the knife balance), elongated ferrule, with a 9” blade.
Marked: “Keen Edge”, Kottle Cutlery Co New York (on the blade)
This Knife has been professionally restored, polished and sharpened it is RAZOR SHARP. It has some nicks and scars from use.
*High carbon steel knives are highly sought after knives loved by professional and home cooks alike due to the quality of the steel, the edge it maintains and the hardness that is not matched by other knives. If you don’t believe me, take a look the opinions of Alton Brown. Please note these are NOT stainless steel knives, they do require a little bit of care (prompt washing and drying after use, occasional sharpening, etc), but hey, if you can maintain a cast iron pan you’ll find this a piece of cake. Over time they will develop a patina, and even stain. But they are probably the best quality steel knives you’ll ever use.
As always we are happy to combine shipping, as well as take back pieces if you are not satisfied. (Please see return policy)