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Home | Western Kitchen Knives | John Nowill 19th Century Pattern 8" Bullnose Butcher Knife Carbon Stee

John Nowill 19th Century Pattern 8" Bullnose Butcher Knife Carbon Steel Beechwood Handle

$40.00
$40.00
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Made in Sheffield, England along an old English pattern. We were excited to find this style of knife still in production, especially with the old style carbon steel blade and old Nowill stamp. The steel pinned beechwood handle is a staple of Sheffield production that has stood the test of time.

These economically made knives have some small imperfections, unfinished edges to handles that might need sanding depending on your preference, slightly irregular edges or small cants to the blade, but they are great work horses and great for history buffs.

These are not stainless and need extra care to keep from rusting. That said, they sharpen easily and hold a steeled edge nicely.

Carbon steel will develop a patina with use, especially with acidic foods. Special attention is needed to keep from rusting. Do not leave wet. Hand wash & dry, no dishwasher. Hardwood end-grain or softwood long-grain cutting boards are preferred; avoid bamboo and plastic cutting boards. Rust can be removed with a light abrasive.

Brand: John Nowill
Producing Area: Sheffield, England
Profile: Bullnose Butcher
Size: 8in
Blade Type: Carbon Steel
Handle: Beechwood
Total Length: 325mm
Handle Length:
Handle to Tip Length:
Blade Height: 33mm
Edge Length: 215mm
Thickness:
Weight: 164g
Hand Orientation: Ambidextrous
Saya:
HRC:

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and towel dried soon after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage.

We recommend hand sharpening on whetstones. We have found that most western knives perform best with a medium finish starting around 1000 grit. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Steel honing rods work well with this knife.

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