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Home | Western Kitchen Knives | J A Henckels 10.5" Chef Knife 102-10" Carbon Steel Solingen Pre-WW2?

J A Henckels 10.5" Chef Knife 102-10" Carbon Steel Solingen Pre-WW2?

Name: J A Henckels 10.5" Chef Knife 102-10" Carbon Steel Solingen Pre-WW2?
Brand: box of old knives
SKU: VIN1477
Price: 430.6 AUD
Availability: InStock

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$430.60

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$430.60

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Product Description

Vintage / Antique J A Henckels model 102-10" 10.5" carbon steel chef knife, 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.

While this knife shows plenty of wear on the handle from washing and careful use, and the blade developed some fine, even pits, it was not sharpened too much and did not need a thinning.

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About This Knife

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Carbon Steel

Reactive blade.

Convex Grind

Super smooth cutting feel.

Ambidextrous

Suitable for all users.

Specifications

Listed Length:
Total Length:
Edge Length: 10.5"
Heel Height: 1.75"+
Spine Thickness:
Weight:
Orientation:

Materials

Blade Type:
Steel Type:
Steel Hardness (HRC):
Reactive:
Handle Type: Western
Handle Material: walnut & nickel

Care Guide

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.

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Recommended Sharpening Technique

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.