Featured antique butcher knife???

Hello everyone, i found this unusual butcher knife with a fox handle. I found similair ones on the internet and they are asking a pretty penny for them. Is this a real one or a repro and if it is real, is it 19th century. It seems to be hand forged and is very sharp.

 

https://lens.google.com/search?ep=g...sVmEwaDRiR3BST0hJemVEazBaelZ2ZERWU1p3PT0iXQ==

looks real to me...

 

Well the real ones must be very rare because i found this link: https://nl.pinterest.com/pin/383931936967485997/

 

it is a so called zoomorphic cleaver, but all the ones i see seem to be fakes. If anyone has a real one please post a photo

 

That is too cool - gotta get me one!

 

Me too!!

 

be very careful if you are going to buy one because the market is flooded with fakes made in eastern europe and you don´t want to pay 250 dollars or more for a fake one. It was just pure luck finding this one. But i wish you good luck hunting and look for genuine wear and patina and the right old way the knife has been sharpened.

 

I have two concerns. 1) it is too rough. Most antique iron"tools" were smooth. 2)The blade is blunt so not an effective cleaver. I am going to say a repro. Look for any signs of wear.

 

"It seems to be hand forged and is very sharp............."

Hard to tell the tang from photo.....

I saw these marketed as choppers for parsley and the like...so not really a cleaver for meats..... imo

 

NOW you tell me...........

 

.....

 

the knife is very sharp and not blund and is made of wrought iron and hand forget has alot of patina and rust.

 

I'm going with repro on this. My mother was a cook in the Army in the 40s and had her own restaurant in the 50s. I inherited a lot of knives - she loved knives - and various cutting implements. Bone saws, cleavers, etc. People think that roughly made items mean they are older. Not true. Stuff was made to last and craftsmen were true artists. An older version of this would not be so crudely decorated. That's only my opinion for what it's worth.

 

I also thought it was to good to be true

 

How long is the blade? The shape is different and not really applicable to any cutting I am aware of.

A good usable knife has balance and heft. Metal makes a poor material for a handle. Blood oil and water are all slippery.

If this knife was used it would show more wear at the end of the tail and the blade under its back feet. If it was used as a clever, it would have impact evidence up and down the blade. Plus the blade would show evidence of constant dulling and re sharpening which this does not at all.

Chef's point of view it was never really used for cooking, its a decorative piece.

 

oke

 

I also wouldn't call it a butcher knife. Look at the ones found online in a previous post and you can see that those are actually knife blades. Yours looks an awful lot like cast iron and not steel so it would definitely be decorative. And as the prior post noted, a lot of this stuff is coming out of Asia or India and is not antique.

 

oke i get it, fake as hell. thank you

 

i didn´t mean to be rude but, becuase my last reaction could be misunderstood. i understand your point. it is a reproduction