For sale is an old carbon steel chef's knife, with a blade just short of 9" long, and 1 and 11/16" tall at the heel. Knife measures 14" overall. Handle is tight-fitting to the blade, well-worn but in fine shape. It is made from mahogany, a deep reddish wood that has darkened with age (its use was quite popular primarily from before the turn of the last century up until about WWII in cabinet and tool manufacture due to its workability and durability. It also tends to resist rot and water damage extremely well.) Marked Pro Edge Knife Co., three lines have been scored on the handle on either side. Handle itself is rather large and thick. This is immediately noticeable when one grips the handle as it fills the hand very well, especially when contrasted with the blade, which is unique in its profile--very flat like a Sabatier, but with a pronounced upswept tip. All surfaces have been polished, and handle sanded and oiled. Adept at rocking, slicing (due to the profile), and chopping.
9" Carbon American Chef's Knife, Mahogany Handle
Carbon steel requires additional care, and will continue to patina with age and use. This is normal, however I would advise hand-cleaning and drying blade immediately after use. Definitely no chromium in the blade here to resist rust.
Carbon steel takes a phenomenally sharp edge, keeps it very well, and resharpens easily. Simple stropping on leather or even newspaper, steeling, really any basic upkeep etc. will keep the edge going a long time after the initial sharpening. This is a one of a kind piece, and in five years or so of restoring and sharpening blades I've not come across another like it. A perfect balance, in my opinion, between the capability of a larger, heavier chef's knife, and a lighter, more agile cook/utility/slicer. Will serve as an all-purpose veggie/breaking/herb knife--I've not gone easy on it in my own testing, and there's no need for you to worry about doing so either. The thing is three times older than I am and still going strong.
I find that while a pinch grip is often my preferred method of holding a knife, this one is perhaps more comfortable without choking up onto the blade, considering the lack of knuckle clearance. A very agile well-balanced piece, it is by no means delicate.
Blade has been sharpened on the Wicked Edge Precision Sharpener @ 23deg. per side, and stropped on leather to the 0.5 micron level. Every care should be taken in its use, especially if one is unfamiliar with what an extremely sharp blade is capable of...this thing is a razor!