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Home | New Arrivals | J A Henckels / George & Son 9.25" Chef Knife 102-9" Carbon Steel Solin

J A Henckels / George & Son 9.25" Chef Knife 102-9" Carbon Steel Solingen 1950s

$228.00
$228.00
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Vintage / Antique J A Henckels model 102-9" 9.25" carbon steel chef knife, in great used condition with a nice mellow patina and no rust or issues with the handle. It has a fresh edge, but it must me noted the edge wasn't 100% straight, the varying width of the bevel reflects the slight variation in the blade. 

This knife was hand-forged after drop-forged and hand-ground carbon steel with signature two pins and one cutlers rivet handle. Thin, light, and super nimble, a great example of fine old Solingen knife making.

This knife was sold by the old Portland Oregon sharpening and kitchen supply house of George & Son (est. 1870), judging from the blade stamp and handle style this knife would have been made in approximately the 1950s. 

Light Butchery OK

Safe for use around bones.

Carbon Steel

Reactive blade.

Convex Grind

Super smooth cutting feel.

Ambidextrous

Suitable for all users.

Chef's Knife

A chef’s knife is an all-purpose kitchen knife designed for chopping, slicing, and dicing a wide range of ingredients. Its curved edge supports rocking cuts, while the pointed tip handles detail work. It’s the core knife in most kitchens for general prep.

Listed Length: 9"
Total Length: 14.75"
Edge Length: 9.25"
Heel Height: 1.8"
Spine Thickness: tapering from .14"
Weight:
Orientation:

Blade Type: Carbon Steel
Steel Type: Vintage Carbon
Steel Hardness (HRC): 54-56"
Maintenance: More Attention
Handle Type: Western
Handle Material: walnut, nickel

  • This is a reactive carbon steel knife.
  • Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
  • Expect oxidation (color change, staining, spotting) with use.
  • Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
  • Use only on a quality wooden cutting board.
  • Do not use on hard surfaces like bamboo or plates.
  • Don't twist or scrape the edge on the cutting surface to avoid early dulling and edge damage.

Dive Deeper

Medium - Western Carbon

We recommend hand sharpening on whetstones to a low-medium finish starting around 400 and progressing to around 1000 grit with a monodiachrome strop finish. Gentle use with steel honing rods work well for as-needed edge maintenance. Avoid pull-through sharpeners and non-water-cooled mechanized sharpening. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

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Bernal Cutlery Takarazukushi 500 Grit Soft & Fast Ceramic Japanese Whetstone

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Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

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Takarazukushi Porous Ceramic 220 Flattening Stone

Takarazukushi Porous Ceramic 220 Flattening Stone

$40.00
$40.00
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

$40.00
$40.00
Bernal Cutlery Monodiachrome Precharged Microfiber Strop

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Bernal Cutlery Vanadium Carbide Precharged Abrasive Strop

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Atoma #140 Diamond Stone With Handle

Atoma #140 Diamond Stone With Handle

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Atoma #140 Diamond Stone with Holder

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Atoma #140 Diamond Stone No Holder

Atoma #140 Diamond Stone No Holder

$105.00
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Atoma #140 Diamond Stone (Replacement)

Atoma #140 Diamond Stone (Replacement)

$80.00
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Vintage Carbon

Carbon steel was the standard for working knives well into the 20th century but it's difficult to know which particular alloys were used on each knife. It sharpens easily, takes a fine edge, and responds directly to the hand that uses it. Its composition varied by maker and region, often undocumented, but its performance was consistent and trusted. Patina and maintenance were part of its nature, accepted as the cost of superior cutting feel.

About J A Henckels


Established 1731 in Solingen Germany thier trademark twins are recognized all over the world.  J. A. Henckels operated like many Solingen companies by utilizing the network of skilled craftspeople, forging and grinding in water-powered workshops or Kotten along the Wupper River, and heimarbeiter or home workers with workshops above the river, handling, or later, as coal-fired generators made large workshops possible in factories. Solingen factories operated with many workers as independent contractors, renting space in the factories.

J. A. Henckels began importing high-quality cutlery to the United States, both in their own stores and through domestic distribution networks, in the late 19th century, establishing the name Solingen in the United States. Many other Solingen knife-makers chose other markets, but Henckels chose the United States and grew into one of Solingen's largest manufacturers. Henckels made important discoveries in cryogenic heat treatment of stainless steel and introduced improved stainless cutlery with their Friodur line in the early 30s. Henckels maintained a good reputation among American chefs and butchers who would spend up to 5 times as much on their carbon steel knives. 

Henckels heavily utilized outsourcing outside of Solingen beginning in the 1960s and especially through the 90s moved a lot of production outside of Solingen. Some of this has been controversial and made for friction in Solingen they are not allowed by the Solingen government to use the word Solingen today. 

J A Henckels began importing high quality cutlery to the United States both in their own stores and through domestic distribution networks in the late 19th century establishing the name Solingen in the United States. Many other Solingen knife-makers chose other markets but Henckels was rewarded with their choice of the United States and grew to be one of Solingens largest manufacturers. Henckels made important discoveries with cryogenic heat treatments of stainless steel and made for improved stainless cutlery with thier Friodur line in the early 30s. Henckels maintained a good reputation among American chefs and butchers who would spend up to 5 times as much on their carbon steel knives. 

Henckels heavily utilized outsourcing outside of Solingen beginning in the 1960s and especially through the 90s moved a lot of production outside of Solingen. Some of this has been controversial and made for friction in Solingen they are not allowed by the Solingen government to use the word Solingen today.