I have a York Cutlery Co. bowie with Big Chief and Japan stamped on it. It's from the 50's or 60's. It's carbon steel, and I've been wondering, what was the quality of the Japanese steel back then? That's when Made in Japan equaled cheap of course, but was the steel good?
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1950's-60's Japanese steel?
- Thread starter radiobob
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- Dec 2, 2012
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Japan always had good steel and cutlery.
Even after the wars I hear katana smiths transitioned into chef knives directly once katana making was banned.
I'm sure many cheap knives came out too.
Have you used said knife? Only you could tell if geometry is good and edge retention.
Even after the wars I hear katana smiths transitioned into chef knives directly once katana making was banned.
I'm sure many cheap knives came out too.
Have you used said knife? Only you could tell if geometry is good and edge retention.
Thanks for the replies. No, I haven't used it yet, just got it. The parts fit leaves a lot to be desired but it's quite the solid knife, I wouldn't be afraid to baton with it, though not too much. I actually will use this one as it's nothing special, I'll write again after I've tried it. From what I've read the guy who owned York Cutlery was a one man operation importer who switched from German to Japanese blades late 50's or early 60's, to save money I would imagine.