Help me ID this knife
April 17, 2019 8:32 AM Subscribe
Typically, what would this 15-inch carbon-steel knife be used for?
Looks a lot like a santoku, which is a ‘three uses’ kitchen knife, used for meat, fish and vegetables.
posted by SaltySalticid at 8:45 AM on April 17, 2019 [1 favorite]
posted by SaltySalticid at 8:45 AM on April 17, 2019 [1 favorite]
Most of the santoku I've seen have slightly more curve than that, but it also looks rather old and heavily used, so it's likely that the blade profile was flattened out over a few decades of resharpening. Santoku are usually a little shorter than that, but there's no reason there couldn't be a larger one.
That being said, the "sheepsfoot" blade profile is not exclusive to santoku. In fact, the profile is so named because it was used for trimming... the hooves of sheep. (According to Wikipedia anyway.)
posted by tobascodagama at 9:05 AM on April 17, 2019 [1 favorite]
That being said, the "sheepsfoot" blade profile is not exclusive to santoku. In fact, the profile is so named because it was used for trimming... the hooves of sheep. (According to Wikipedia anyway.)
posted by tobascodagama at 9:05 AM on April 17, 2019 [1 favorite]
Could be a hand-made (and quite used) cleaver knife.
posted by Greg_Ace at 9:14 AM on April 17, 2019 [1 favorite]
posted by Greg_Ace at 9:14 AM on April 17, 2019 [1 favorite]
A santoku more than thirty years old would be very unlikely to have that European-style riveted handle IME, and it's really not the right shape, although it does have a bit of a sheepsfoot. It's also much longer than a santoku would usually be, especially one that apparent age.
I'd guess it's a specialty butcher knife, probably bench-made. It would probably help to know where in the world you found it.
posted by aspersioncast at 9:31 AM on April 17, 2019 [3 favorites]
I'd guess it's a specialty butcher knife, probably bench-made. It would probably help to know where in the world you found it.
posted by aspersioncast at 9:31 AM on April 17, 2019 [3 favorites]
That squares better with the length, Greg_Ace. Give it a decade or two of regrinding and you get the picture in the Ask.
posted by tobascodagama at 9:33 AM on April 17, 2019
posted by tobascodagama at 9:33 AM on April 17, 2019
I'd lean towards it being a speciality butcher knife, possibly bench made, as well. Can you tell us anything else about it? Where you found it or if there are kind of maker's marks on the blade or handle?
posted by Ashwagandha at 11:10 AM on April 17, 2019 [1 favorite]
posted by Ashwagandha at 11:10 AM on April 17, 2019 [1 favorite]
It would take a considerable effort of will to keep that edge as straight as it is over years of use and sharpening with conventional home sharpening techniques.
And it's not as scratched up around the edge as I'd expect from what I can see in the picture.
Also, the 11" blade is a standard US length for butcher knives.
posted by jamjam at 11:37 AM on April 17, 2019
And it's not as scratched up around the edge as I'd expect from what I can see in the picture.
Also, the 11" blade is a standard US length for butcher knives.
posted by jamjam at 11:37 AM on April 17, 2019
The blade shape looks more like a Wharnciffe than a sheepsfoot to me. This geometry is typically used in smaller blades, and is popular with woodworkers.
This giant knife's geometry, I'm guessing, if from hard use and inartful sharpening/ grinding.
If this was on purpose, the utility of this design is a very controllable point and being able to make long very straight cuts.
posted by porpoise at 3:19 PM on April 17, 2019
This giant knife's geometry, I'm guessing, if from hard use and inartful sharpening/ grinding.
If this was on purpose, the utility of this design is a very controllable point and being able to make long very straight cuts.
posted by porpoise at 3:19 PM on April 17, 2019
Response by poster: OP here. Well, this is fascinating. Thanks all!
I know a little -- I worked in a packinghouse, where sharpening a knife fast, all day long, is a matter of survival. But I know little about knives generally.
More info:
It has no marking or imprint on blade or handle.
I picked it up at a garage sale a few years back, owner long gone.
To narrow my question: Does it have a practical use in an active household kitchen?
Issues
Size: I often rely on just 1 knife, as suggested above, but for me this knife is too big for close work.
Scale: I generally cook for 2 + leftovers, so I won't be taking off sides of beef.
posted by LonnieK at 7:37 AM on April 18, 2019
I know a little -- I worked in a packinghouse, where sharpening a knife fast, all day long, is a matter of survival. But I know little about knives generally.
More info:
It has no marking or imprint on blade or handle.
I picked it up at a garage sale a few years back, owner long gone.
To narrow my question: Does it have a practical use in an active household kitchen?
Issues
Size: I often rely on just 1 knife, as suggested above, but for me this knife is too big for close work.
Scale: I generally cook for 2 + leftovers, so I won't be taking off sides of beef.
posted by LonnieK at 7:37 AM on April 18, 2019
As far as suitability goes, the formula is pretty simple: if it feels good in your hand, takes and keeps a sharp edge, and makes your kitchen jobs easier, go for it; if not, then don't.
posted by Greg_Ace at 8:18 AM on April 18, 2019 [4 favorites]
posted by Greg_Ace at 8:18 AM on April 18, 2019 [4 favorites]
Response by poster: Again thanks, and my bad: I introduced some subjective points about my preferences in a knife. But my question isn't about that, or whether I should use this knife. It's about how this knife is typically used.
posted by LonnieK at 8:13 PM on April 20, 2019
posted by LonnieK at 8:13 PM on April 20, 2019
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I would guess some kind of tool knife or one for a very specific purpose, like cutting open the pages of a book...or cutting open animals at a butcher shop.
posted by sexyrobot at 8:40 AM on April 17, 2019