BC Historically Inaccurate J Russell 4" Paring Knife Carbon Steel Applied Milled Bolster Ebony Handle USA

Originally an integrally forged table knife made by the J Russell Green River Works from approximately the 1850s to 1874 as seen by hot stamp (rather than acid etched) in Greenfield, Massachusetts. 

This carbon steel bladed knife with applied (pinned not foged) milled bolster ebony handle table knife was re-ground into a paring knife here at Bernal Cutlery. Along with being re-profiled into a pointed foot print, the sides have been ground with a fine convex face with an old stye long swedge along the spine. Fans of our Greenfield Gyuto will recognize this bolster design, an old bolster design going back to the middle ages in Europe but heavily utilized in New England to strengthen the handle of flat forged or stamped knives. 

This knife had another whole life before being repurposed so expect wear to the handle and 'imperfections' that might be associated with a used antique table knife. 

A quick word from Josh Donald about these:

From time to time, I have found vintage paring knives ground from antique carbon steel table knives. While they had an appeal (it's super hard to find old paring knives), there was something that I couldn’t get past. They are historically inaccurate, bordering on fakes if sold as "(fill in name of old maker here) paring knife".

I resisted the temptation to make them despite seeing the possibility of great little knives; however, after using one in my personal kitchen that came in through an antique collection, I conceded that its a great re-purposing of an old knife. It's far more useful to most people than a carbon steel table knife, which let's be honest, got their clocks cleaned with the invention of stainless steel.

For over a hundred years, the necessity of using a table knife that would rust or interfere with the flavors of food has not been a concern. While most early stainless steels underperformed compared to carbon steel in terms of edge retention and cutting ability, they were significantly easier to use and maintain. Carbon steel table knives bit the dust in the 1920s, and it’s not surprising that by the 1950s a separate knife for cutting meat had become a regular part of Western tableware. Newer stainless steel table knives often sucked at cutting meat, but back when carbon steel was the norm these were super uncommon.

Anyway, with the addition of a laser to our workshop and the ability to provide the mark "historically inaccurate" to re-purposed antique table knives, I feel confident about starting to make these here, given the vast trove of often unloved antique table knives.

These are great for all those little jobs that a larger knife is less suited for and a great addition to a knife kit. They look damn fine on a charcuterie board for guests, and you'll have an answer for when they ask you why the knife says "historically inaccurate".