Thin Japanese Kitchen knives.....identify?

[ichor]

I picked up some useful knives at the local thrift store. Not top of the line or anything, but I figured since the manufacturer bothered to mark them "440C" and give them each a model number, I couldn't go too far wrong for 50 cents each.

6" filet, 8" Chef, 10" Chef, tho' the "chef" designation doesn't really describe them as the backs of the larger knives swoop down before going out to the tip, so they could just as easily be used as slicers. There is plenty of finger clearance so that chopping vegies would be as easy as with any chef's knife. Maybe easier since they are also very thin . In fact, the larger two could be used as large filet knives.

They are all etched, "440C GOLD 3" and underneath, "Stainless Japan"

A tiny logo is four small circles within four more circles in a diamond pattern and connected with straight lines. On the other side of each is a separate Model number. Even tho' they were very dull the old Sharpmaker had them slicing like Swedish filet knives in short order. I have a feeling that the 8", if it retains its edge, might become a favorite at the cutting board. Anyone ever seen knives like these or know anything about them?

 

[Yvsa]

6" filet, 8" Chef, 10" Chef, tho' the "chef" designation doesn't really describe them as the backs of the larger knives swoop down before going out to the tip,....

There is plenty of finger clearance so that chopping vegies would be as easy as with any chef's knife.

They are all etched, "440C GOLD 3" and underneath, "Stainless Japan"

A tiny logo is four small circles within four more circles in a diamond pattern and connected with straight lines.

Anyone ever seen knives like these or know anything about them?

Yup, I do.
They are black handled with two to three fairly large sized gold colored smooth rivets, ainnit?
Ichor IIRC the knives were a TV promotion from back in the early to mid '70's.
I bought a set back then just because of the 440C steel. They're not bad as such knives go but I prefer the heftier more traditional kitchen knives. I bought my Barbie a set of Two Oxen kitchen knives made in Italy some time ago. We packaged up all of our old knives, the ones in question as well, and gave them to one of our daughters in Phoenix. They're still going strong. They held a decent enough edge but were just to flimsy for my tastes. But you're right about them making good slicers and filet knifes.

 

[ichor]

Yup, I do.
They are black handled with two to three fairly large sized gold colored smooth rivets, ainnit?
Ichor IIRC the knives were a TV promotion from back in the early to mid '70's.
I bought a set back then just because of the 440C steel. They're not bad as such knives go but I prefer the heftier more traditional kitchen knives. I bought my Barbie a set of Two Oxen kitchen knives made in Italy some time ago. We packaged up all of our old knives, the ones in question as well, and gave them to one of our daughters in Phoenix. They're still going strong. They held a decent enough edge but were just to flimsy for my tastes. But you're right about them making good slicers and filet knifes.

Thanks for the reply, Yvsa. Yes, these are probably the same. Three very flat, smooth rivets. But, not black handles....plain brown wood. Like you might find on a Chicago Cutlery knife but with more grain. They slice like the devil but.......you're right. At least the 10" is simply too flexible for a knife that long. The 8", OTOH, is a nice all around vegie, sandwich knife and the 6" filet appears to take and edge as well as some of my Scandinavian knives. There was a time when I mocked folks who used smaller knives in the kitchen. My claim was that there were very few kitchen cutting chores that could not be done with a good 8" cooks knife. Now, I find myself, more and more frequently, using my 3 1/2" Henckels paring knife and my Swedish filet knives. I guess I just liked the feel of those bigger knives in my hand. Whether they did the job better or not. <g>

 

[Yvsa]

Ichor if you ever get in the market for one or several really good kitchen knives besides the ones you have check these out.
http://www.duebuoi.it/
I recommend them highly as do many chefs and butchers I'm told!!!!

Edit:
I see that there's now a USA site as well as the Italian site. They used to be seperated but are now on the second page. The USA site is of course more convenient.
I have no connection other than being a very satisfied customer.

 

[Thomas Linton]

I have a set in my "loanable to kids" box, but they say: "400C GOLD 3" [not 440C] over "STAINLESS JAPAN." Back of the VERY flexible 9" knife ismarked "LL3097." They have the same crest that you describe. Mine are pretty soft, but the long one is still hard to sharpen since it is so flexible.