Help identifying a knife

[Theantiquetiger]

does anyone recognize this knife maker? Is it worth repairing? As per rules, this knife is not for sale.

 

[jlauffer]

K KenHash

 

[Henry Beige]

I have a similarly-constructed cleaver. It could have about the same dimensions, but I seem to recall it as a bit larger. I am not where I can get a look at it right now. I have always assumed it was Chinese, from a few decades back when Chinese tools looked like the product of village industry. I keep it around as a curiosity, but do not prize it too highly. It could end up in the junk drawer.

 

[Theantiquetiger]

I have a similarly-constructed cleaver. It could have about the same dimensions, but I seem to recall it as a bit larger. I am not where I can get a look at it right now. I have always assumed it was Chinese, from a few decades back when Chinese tools looked like the product of village industry. I keep it around as a curiosity, but do not prize it too highly. It could end up in the junk drawer.

I do know this is from Japan. Friend of mine’s father bought it there years ago when my friend finished culinary school.
I believe it’s called a Nakiri blade.

 

[BitingSarcasm]

It's always fun to have a go at repairing knives, but that crack is trouble. Nakiri look like cleavers but don't have the edge geometry or mass behind the edge to crush bone, and it looks like this one did. Regrinding the edge to straight would be doable, but that crack spans a quarter of the blade to an unknown depth. If it is fixable, it won't be something done in an average garage, and that kind of attention can be pricey. You might ask in the kitchen knife forum or try a google image search for an ID.

 

[jlauffer]

It's always fun to have a go at repairing knives, but that crack is trouble. Nakiri look like cleavers but don't have the edge geometry or mass behind the edge to crush bone, and it looks like this one did. Regrinding the edge to straight would be doable, but that crack spans a quarter of the blade to an unknown depth. If it is fixable, it won't be something done in an average garage, and that kind of attention can be pricey. You might ask in the kitchen knife forum or try a google image search for an ID.

Could maybe do something like this:

View attachment 1179624

 

[KenHash]

While the blade shape is narrower than the common Chinese Cai Dao, such blades do exist
among cleavers. In fact one of the earlier styles (I think 700 AD or thereabouts) is considered
the origin of the Japanese Usuba/Nakiru blade form by some people.

Sorry OP, that cleaver may have been bought in Japan, but it sure isn't made in Japan.
For one, that's Chinese on the blade. Two, the handle has the last name Chen/Chin on it 陳 which
could be a maker or brand name. Three, the handle is a dead giveaway, no Japanese knives use that
kind of construction. It is seen most commonly on Chinese Wok handles.
Here is an example with a more common wide Chinese cleaver blade.

 

[KenHash]

OK, found the maker. The handle and one of the blade engravings/stampings says 陳　枝記.
Which in Chinese is read Chan Chi Kee, a famous Chinese Cutlery shop in Shanghai.
Often just called CCK by kitchen knife people.
http://www.chanchikee.com/
http://www.chanchikee.com/ChineseKnives.html
The knife in the OP's photo is called a "Duck Slicer".

 

[Theantiquetiger]

OK, found the maker. The handle and one of the blade engravings/stampings says 陳　枝記.
Which in Chinese is read Chan Chi Kee, a famous Chinese Cutlery shop in Shanghai.
Often just called CCK by kitchen knife people.
http://www.chanchikee.com/
http://www.chanchikee.com/ChineseKnives.html
The knife in the OP's photo is called a "Duck Slicer".

Thank you very much!!! I have emailed them to get a replacement

 

[Theantiquetiger]

I have found it on eBay, sold by the maker. It’s not very expensive, only $65 shipped. It does say it’s not a cleaver. I’m guessing many people have done what we did and cracked it by using it as a cleaver. It’s a poultry knife.

 

[KenHash]

Chinese "cleavers" Cai Dao come in thin (for slicing) and thick (for chopping) forms. Usually they have the same side profile so people do tend to misuse them. To be honest, the maker calls yours a "Duck slicer" which to me suggests slicing boneless meat thin, as opposed to a "poultry knife" which one might use to take apart a bird. Anyway, good luck!

 

[Henry Beige]

Found mine. Three Rams, made in China. I have never used it, but the edge has been rolled in a couple of places. I have always assumed the Chinese reads: “All erroneous ideas, all poisonous weeds, all ghosts and monsters must be eliminated. They must not be allowed to spread unchecked.” But I could be wrong.