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Home | Western Kitchen Knives | Cattaraugus Cutlery Co. 7.75" Chef Knife Carbon Steel Rosewood Brass U

Cattaraugus Cutlery Co. 7.75" Chef Knife Carbon Steel Rosewood Brass USA 1920s-40s

$148.00
$148.00
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Cattaraugus Cutlery mostly made folding knives in Little Valley NY, beginning in the 1880s establishing this area of upstate NY as a knife-making region. W.R. Case, Union Cutlery (Ka-Bar) etc. are some well known makers from this region pioneered by Cattaraugus Cutlery. 
Running from 1886 to the 1960s Cattaraugus made excellent folding knives and grew to add kitchen knives as well. 

This knife was a little thick behind the edge from being sharpened in some places, but it did not start out as a very large knife. Narrow chef knives like this are great as slicers and tip-work-focused chef knives, where the heel can be brought into service but isn't the star of the show. It lives somewhere between wide slicer and narrrow chef for all intents and purposes. 

Carbon steel blade has a convex grind face and a shapr edge, the old rosewood handle has a great deep red tone and a comfortable feel in the hand. 



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.

Listed Length:
Total Length:
Edge Length: 7.75"
Heel Height: >1.5"
Spine Thickness:
Weight:
Orientation:

Blade Type:
Steel Type:
Steel Hardness (HRC): 54-56?
Reactive: More Attention
Handle Type: Western
Handle Material: rosewood 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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