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Home | Western Kitchen Knives | New Old Stock Case XX New Old Stock 10" Chef Knife CAP 200-10" Stainle

New Old Stock Case XX New Old Stock 10" Chef Knife CAP 200-10" Stainless Steel USA 1960s-70s

New Old Stock Case XX New Old Stock 10" Chef Knife CAP 200-10" Stainless Steel USA 1960s-70s

Name: New Old Stock Case XX New Old Stock 10" Chef Knife CAP 200-10" Stainless Steel USA 1960s-70s
Brand: box of old knives
SKU: VIN1397
Price: 111.95 EUR
Availability: InStock

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€111,95

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€111,95

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Product Description

Model CAP 200-10" stainless steel chef knife made for Case XX, with a thin-edged, hollow-ground blade; orange pakka composite wood handle with nickel rivets; and original orange, black, and white sleeve.

These orange-handled Case knives were popular in the 60s and 70s and launched scores of imitations; if you have found an orange-handled stainless knife from this time period, it is a knock-off of this original Case CAP series.

The knife is pristine with no signs of use, only some scuffs from storage and a few light pepper spots or patches of patina on the blade from the sleeve.

The original edge is unused but a little rough, if sharpening is desired please request, no returns or exchanges will be accepted if this is done however.

Complete your kit

About This Knife

Avoid Bones & Dense Foods

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

Stainless Steel

Non-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.

Specifications

Total Length: 15"
Edge Length: 9.75"
Heel Height: 1 3/4"
Spine Thickness: .12"
Weight:
Orientation: Ambidextrous

Materials

Steel Type: Vintage Stainless
Steel Hardness (HRC): 54-56?
Maintenance: Less Attention
Handle Type: Western
Handle Material: pakkawood and nickel

Care Guide

This is a stainless steel knife.
It should be hand washed and towel dried. Dishwashers will degrade the edge and handle over time. Extended moisture exposure can still cause oxidation.
Use on wooden cutting boards for best results.
Avoid hard surfaces like bamboo or plates. Don't twist or scrape the edge on the cutting surface to avoid early dulling and edge damage.

About Case XX

Bradford, Pennsylvania, USA

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Recommended Sharpening Technique

Medium - Western Stainless

We recommend hand sharpening on whetstones to a low-medium finish starting around 400 and progressing to 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.