I just bought a 17" knife with a 12" blade and a 13.5" cleaver with 7.5" blade.



The knife is well balanced, old and unmarked. I have some ideas, but what do you think it was made for?

Keith

Will you restore them or keep them as is?

Chris

My Dad worked in a meat packing plant in the 40s to supplement income from the family farm. I have a knife that was his that is almost identical to the one shown. I never saw him use it at home when processing hogs so I assume he used it at the packing plant breaking down beef. I also have his clever and meat saw. He did use those at home processing hogs.

A cimeter or scimitar. Like the other guys said, probably used in a meat packing plant or by a butcher. I collect the old style Chicago Cutlery knives and that looks like one with the walnut handle and three brass rivets but a lot of other manufacturers made knives that looked just like that. Chicago Cutlery knives were only stamped on one scale and the blades were blank. The stamping in the wood often wore off on the older or well-used models. If it were a Chicago Cutlery knife it would be a stainless steel blade. I can't tell if it is or not.

I call that style of swept back knife a breaking knife. It’s style is used for breaking down large cuts into something more manageable. Dexter Russell has a knife similar but about 6-7” long. I would love to find a quality blade in the 10-14” length.

my first thought was Chicago cutlery also.

After looking at it a bit more I’m agreeing with lugnut it does look like my scimitar styled blade.

It's a scimitar steaking knife, before bandsaws these were used to cut steaks, one long smooth cut.

I have twins to both the knife and cleaver. Several (3-4?) of the knives actually. My Pappy had cousins that operated meat packing/slaughter house type place near Potterville, MI. back when I was a kid.. I assume they were leftovers from those folks. I rarely use the knives except when butchering or turkey carving. Sorta family heirlooms.

Thanks everyone. It was listed as a machete in the auction. I thought it was a large knife for butchering, but did not know it was called a scimitar or cimeter. It's made out of a very good quality carbon steel and has a beautiful ring to it. I paid $16.00 for both pieces together.

Keith

Breaking knife for parting out carcasses.
Put a tang on it and you'll have a good sticker.

Slicing knife by Ontario Knife Co."Old Hickory"

Keith-At $16 you did very well!

Moosetrot

Agreed at 16 buck I would have grabbed those up as well even though I already have a couple of each inherited from my folks

Exactly.

what I have seen for "breaking" is a heavy blade with less sweep, used often from the inside of the side and the cut was directed outward. Think pull tward the cutter and downward from where the knife was started.

I'm
always interested in Old Cleavers if you want to trade for more modern stuff.

S-series (old style) Chicago Cutlery knives are advertised as having high-carbon stainless steel blades. Basically carbon steel with chromium added is my understanding. But, after checking my notes, I'm sure what you have is not a Chicago Cutlery knife.

Here is a pic of a Chicago Cutlery 45S Slicing Scimitar (what I thought yours was). It's a 15" knife with 10" blade.



Excellent find, wish you were able to ID them.

It would look nice in my case with dad's knives.

Excellent collection ADC.