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Home | Chef | New Old Stock Case XX New Old Stock 10" Chef Knife Carbon Steel USA 19

New Old Stock Case XX New Old Stock 10" Chef Knife Carbon Steel USA 1950s-60s

£139.88
£139.88
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READ IMPORTANT DELIVERY OPTION INFORMATION

model 100-10" 10" carbon steel chef knife made for Case XX, possibly by the Wear-Ever company of Olean, NY (we have a concurrent listing for a 12" stainless Wear-Ever that is very similar) with a thin-edged convex-faced blade mechanically ground on a centerless grinding wheel, rosewood handle with nickel rivets, and original orange and white sleeve. 

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. 

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.

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: 10"
Total Length: 15 1/4"
Edge Length: 9.75"
Heel Height: 2 1/8"
Spine Thickness: .12"
Weight:
Orientation: Ambidextrous

Blade Type: Carbon Steel
Steel Type: Vintage Carbon
Steel Hardness (HRC): 54-56?
Maintenance: More Attention
Handle Type: Western
Handle Material: rosewood and 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.

Bernal Cutlery Takarazukushi 320 WA/800 Cobalt Combination Grit Japanese Whetstone

Bernal Cutlery Takarazukushi 320 WA/800 Cobalt Combination Grit Japanese Whetstone

£62.00
£62.00
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Bernal Cutlery Takarazukushi 500 Grit Soft & Fast Ceramic Japanese Whetstone

Bernal Cutlery Takarazukushi 500 Grit Soft & Fast Ceramic Japanese Whetstone

£34.78
£34.78
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Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

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

£55.95
£55.95
Takarazukushi Porous Ceramic 220 Flattening Stone

Takarazukushi Porous Ceramic 220 Flattening Stone

£30.24
£30.24
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

£30.24
£30.24
Bernal Cutlery Monodiachrome Precharged Microfiber Strop

Bernal Cutlery Monodiachrome Precharged Microfiber Strop

£56.71
£56.71
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Bernal Cutlery Vanadium Carbide Precharged Abrasive Strop

Bernal Cutlery Vanadium Carbide Precharged Abrasive Strop

£26.46
£26.46
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Atoma #140 Diamond Stone With Handle

Atoma #140 Diamond Stone With Handle

£107.37
£107.37
Sold Out
Atoma #140 Diamond Stone with Holder

Atoma #140 Diamond Stone with Holder

£96.78
£96.78
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Atoma #140 Diamond Stone No Holder

Atoma #140 Diamond Stone No Holder

£79.39
£79.39
Atoma #140 Diamond Stone (Replacement)

Atoma #140 Diamond Stone (Replacement)

£60.49
£60.49

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 Case XX

Bradford, Pennsylvania, USA