Can anyone tell me what brand knife this is?
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Also, I discovered when I put an edge on it that it is actually a very nice knife. I was able to get it RAZOR sharp and it holds an edge better than any knife I have used. Its actually become my favorite knife and I'll catch myself using it for anything and everything because its so nice to use haha
Interestingly, there are some who share your use of a cleaver for general purpose use. I tried but failed.
Nice find. I once was out for a walk and found a cleaver at a garage sale. I bought it for a buck but had to carry it home for 2 miles! Got a couple funny looks, but the cops didn't get involved.
This one is small and light but it's very balanced so it's like a chef knife/santoku hybrid, if you found one that had the right balance, you could do it for sure.
Hope they pick you.
Oh Brother, now I see you told us the blade was inscribed "stainless." We've come across some older Japanese made knives that had a rather fine grained stainless, but were also rather soft, though they responded well to realigning or touchups on a fine Arkansas. Do a google like Cerise and it appears the company was doing business in the fifties and sixties. I think a number of companies selling stainless came and went during that early period for stainless knives.
You may have a Bakelite handle, which would be a nice touch. Bakelite is a tough and very stable plastic material that is expensive to produce as it is labor intensive, but Japanese labor at that time was very cheap. Bakelite jewelry and ornementation was popular in the first half of the 20th centruy.
Back then for stainless that took a fine edge and held it well, that would have to be 440C, but 440B was better than the ordinary also. The Japanese could have used it, and may have had an equivalent. I believe Deluxe Personna made them from 440C, but that was rare for kitchen cutlery as it was relatively pricey material and folks back then didn't spend on knives like some do nowadays.
Thinning is done at a shallow angle, about 3deg or less. Since your knife is not going to be the hardest, don't go crazy thin, or you'll dimple the edge just by touching up against bone or not being careful on the board.
Edited by Rick Alan - 3/16/16 at 5:54pm