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Comment by Wally Guittard on October 14, 2018 at 12:05

I remember one just like the one pictured being in my family's set of kitchen knives. I also remember how sharp it was kept. 


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Comment by dead_left_knife_guy on October 12, 2018 at 23:38

How thick is the blade?  The thicker the blade, the more likely it's a butcher knife as opposed to a piece of kitchen cutlery. 

Either way, it appears to be of decent quality, at least from this photo (the slightly rounded transition point from blade heel to handle is a sign the maker was paying attention to detail).

My first guess is Sabatier or some other French maker, but I'm not the expert I'd like to be on butcher and kitchen knives. 

Like JJ said, any marks would be helpful, even if they are obscured or otherwise not entirely legible.

Comment by J.J. Smith III on October 12, 2018 at 9:43

I'd saysan old chefs knife.  Any markings on the blade, Sam?

Tang stamps?

Comment by Sam on October 11, 2018 at 23:05
18” long blade12.5 in.

White River Knives

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