WANTED WTB: Primitive, Cook/Butcher's Knife...

[Dispatch]

I am looking for a primitive (19th century), hand forged cook/butchers knife similar to the one pictured below.

Full tang, wood handle.
PM me if you have one available...

 

[Dispatch]

Or...
Maybe someone on the forum could make me one?
Hand forged, full tang, 12" long blade, at least 2" wide, 8mm thick, of high carbon steel, with a 6" long handle made of curly maple with a simple period leather sheath?

 

[Two Feathers]

8mm thick???? WOW...that's a pretty meaty blade. 5/16"+ thick. I make a Period Chef's knife, but mine aren't forged OR that thick!
That sounds more like a WWII machete?
Two Feathers

 

[Rifleman1776]

Contact Two Feathers. I'll bet he can fix you up.

 

[Dispatch]

8mm thick???? WOW...that's a pretty meaty blade. 5/16"+ thick. I make a Period Chef's knife, but mine aren't forged OR that thick!
That sounds more like a WWII machete?
Two Feathers

I'd compromise but think no less than 6 mm.

 

[Two Feathers]

Dispatch:
The closest I get to your desired spec. is 3/16" (4.75 mm) thick and 1-13/16" wide 1095? No idea WHY my supplier sent THAT width, it was a mistake. I ordered 2" wide and they sent that. They told me to just keep it. I really have NO use for it! I have only made one knife from it so far. A big Bowie for a customer in California. I'm not really a "big knife" guy?
Sorry I can't be more helpful. I have to order my blade steel in 8' lengths and I have NO use for 8' of 1/4" thick 1095. I'm sure some knife maker here will jump on the chance to make you what you want?

Contact Two Feathers. I'll bet he can fix you up.

Thank you Rifleman1776
God bless:
Two Feathers

 

[Dispatch]

Dispatch:
The closest I get to your desired spec. is 3/16" (4.75 mm) thick and 1-13/16" wide 1095? No idea WHY my supplier sent THAT width, it was a mistake. I ordered 2" wide and they sent that. They told me to just keep it. I really have NO use for it! I have only made one knife from it so far. A big Bowie for a customer in California. I'm not really a "big knife" guy?
Sorry I can't be more helpful. I have to order my blade steel in 8' lengths and I have NO use for 8' of 1/4" thick 1095. I'm sure some knife maker here will jump on the chance to make you what you want?

Thank you Rifleman1776
God bless:
Two Feathers

I need it to be beefy an hold an excellent edge as even though it will be used for reenacting, I will use it for cooking battery meals.
Those specs come from a knife I use to own that a member wanted and I sold it to him...

 

[Two Feathers]

I need it to be beefy an hold an excellent edge as even though it will be used for reenacting, I will use it for cooking battery meals.
Those specs come from a knife I use to own that a member wanted and I sold it to him...

Got 'cha.
Two Feathers

 

[Diogenes454]

Would this work? Needs to be cleaned up some.
No identifying marks that I can see.
10" blade
16" OAL
1/4" at the widest, just in front of the handle.
PM me if you want to discuss it.

 

[Two Feathers]

Would this work? Needs to be cleaned up some.
No identifying marks that I can see.
10" blade
16" OAL
1/4" at the widest, just in front of the handle.
PM me if you want to discuss it. View attachment 160121
View attachment 160123

Nothing to discuss really? It's a matter of what YOU think of it?
If it fits your criteria, then you just have to decide if it's worth putting your time and effort into it?
God bless:
Two Feathers

 

[Redlemur60]

You might try grind down some kind of cleaver,as they come with thicker shank/tang?

 

[Rifleman1776]

Would this work? Needs to be cleaned up some.
No identifying marks that I can see.
10" blade
16" OAL
1/4" at the widest, just in front of the handle.
PM me if you want to discuss it. View attachment 160121
View attachment 160123

That is more of a chef's knife than butcher. Cleaned up and the point reshaped it should make an excellent cooking tool.

 

[Kcharles]

How about these, These are sharp.

 

[Kcharles]

More pics

 

[Rifleman1776]

More pics

Those look like professional butcher knives.

 

[Kcharles]

Those look like professional butcher knives.

Back in the day. These are all reconditioned by myself. The one with 6 pins are copper the one with three pins are brass, handles are original. I have several more. New ones I have and use I have no pics of. Matter of fact I used a couple yesterday to cut up a hog. Dexter 12' 32-12 and a Forschner 6" 412-6

 

[Dispatch]

More pics

I appreciate the offer but those are more of a slicing knife where I need a true cooks/chef's knife that can 'rock' for when I have to fine mince.

 

[chorizo]

https://customhuntingknives.org/available-now/sand-mountain-camp-knife/
https://lucasforge.com/custom-options/
This guy will make what you need and how you need it. You will pay for it, but not unreasonable for a custom knife

This might be more up the price range

https://www.etsy.com/listing/100656...earch_query=camp+usa+knife&ref=sr_gallery-1-3


https://www.etsy.com/listing/815037...uery=camp+usa+knife&ref=sr_gallery-1-10&frs=1

 

[Anvilboy]

I would forge one for you. I agree that is an awfully thick blade, but if that is what you want, that is what you will get.