SUPERB Vintage ONTARIO Korean War-Era US Army Chef's XXL Chef Knife dated 1953

Please read our Terms below for details. PLEASE NOTE: We take our photos in natural light outdoors and as a result there are sometimes reflections or shadows or glare shown in the blades.

In person none of these exist; we will say so in the description if it may be otherwise. This is a superb knife offered here in excellent condition and we're pretty sure it has never been used. It should be of equal interest to the chef who'd like to use something of uniquely fine quality and to the collector of Korean War memorabilia. This knife started out its life as a very fine quality chef's knife, made in the USA by Ontario under contract to the U. It comes with fine carbon steel blade and solid beechwood handle scales, and is the perfect knife for chopping, mincing, dicing and slicing with great precision. In this classic French shape, it's every chef's heavily relied up on knife. If you're like most people, you'll probably be a bit surprised to learn that the Army has been the purchaser of some extraordinarily fine cutlery over the years, but they have. This is mainly due to pork-barrel politics, with a congressman or senator from a district with a struggling cutlery company or two sneaking into a massive military budget a few odd million here or there in the form of cutlery contracts for their constituents.

Whether you're surprised by its quality or not, you won't dispute its usefulness. If you've used carbon steel knives before, you know the delight of using one, but if not, you're in for a most pleasant surprise. They take an edge much more easily and do not shatter like their stainless steel relatives especially Henckels!

I've lost 3 this way. And outperform in almost every way. You must wipe them down after each use but their beauty and superior performance are worth it. Contract number and date of manufacture from 1953. It measures just over 17-1/8" long with a 12" blade.

An outstanding piece of vintage professional grade cutlery, offered here at substantially less than you'd expect to pay for a contemporary stainless steel chef's knife with an inferior blade made from recycled steel stock. Don't pass up an opportunity to truly elevate the quality of cutlery in YOUR kitchen, amateur or professional.

A WORD ABOUT MAINTENANCE: Never use a dishwasher. Wash the knife by hand and wipe clean immediately thereafter. Wipe the knife clean when using it on wet or acidic foods. It WILL rust if not maintained properly. I apply a very thin coat of non-toxic mineral oil to blade and wooden handles periodically, to seal them from ambient moisture in the atmosphere (olive or corn oil will suffice).

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• Country/Region of Manufacture: United States