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Originally Posted by fearn
I tend to think chef's knife as well. It's actually only a few millimeters thicker (at most) than the modern one we've got in the kitchen.
F
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Hi Fearn,
Your estimate of width is bang-on. The blade is around 5mm thick, which compares to 1-2mm on the similarly sized modern 'chefs' carving knives I've got in the kitchen.
One thing though, that does make it around twice the weight of the largest carving knife in my kitchen at a little over 300g.
What's weirding me out about it is that its made like an early knife but the style appears to be later.
Regards
Gene