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Home | Western Kitchen Knives | Unmarked American 10.25" Bullnose Butcher Carbon Steel Beech USA 1930s

Unmarked American 10.25" Bullnose Butcher Carbon Steel Beech USA 1930s-60s

£84.16
£84.16
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unmarked but in great condition, 10.25" bullnose butcher knife with very full carbon steel blade and brass riveted beech wood handle. 

No markings but most likely made between the 1930s and 1960s in the US. 

About This Knife

Light Butchery OK

Safe for use around bones.

Carbon Steel

Reactive blade.

Convex Grind

Super smooth cutting feel.

Bullnose

A bullnose butcher’s knife features a long, slightly curved blade with a rounded tip, designed for efficient trimming and slicing of large cuts of meat. The curved edge allows smooth, continuous strokes, while the bullnose tip offers control and safety when working close to surfaces. Its weight and length make it effective for breaking down primals, portioning steaks, and general butchery where long, clean cuts are needed.

Total Length:
Edge Length: 10.25"
Heel Height:
Spine Thickness:
Weight:
Orientation:

Steel Type: Vintage Carbon
Steel Hardness (HRC): 54-56?
Maintenance:
Handle Type:
Handle Material: beech and brass

  • 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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Sample product 14
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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.

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