Sears/Fowler Kitchen Knife?

N

njr

Joined
Jul 25, 2009
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82
Okay, a bit tongue in cheek, but I'm looking for a traditional Searles/Fowler style bowie, nothing shiny or over say $150, would even consider a hardware store or cooking supply knife. High Carbon, easy to sharpen, discolored is fine or even preferred.

Would like the Searles/Fowler blade shape, 9 1/4" blade or thereabouts.

Looking around I see a repro for $240+ but the finish is shiny and the handle is all fancy. Don't want even something that nice looking or at that price.

Is there anything out there?

http://www.tamu.edu/faculty/ccbn/dewitt/adp/history/bios/bowie/searles_fowler.html
 
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I saw one on a cooking show years ago, in the hands of a visiting fish expert. They didn't say a word about it, and I've never been able to find one.
Since the Med. dagger is supposed to be behind Bowie and Sabatier maybe try a French, Spanish, or Italian traditional cutler's sheath or cooking knives?
I hope you let us know when you find one.
 
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Okay looked around the net and apparently the Searles/Fowler is a version of the Latin American Puñal Cuchillo/Façon. Anyone have contact info for knife shops in Argentina or the neighborhood? website addresses with photos?
 
Here are a couple of old butcher knives I rebuilt for a couple of re enactor friends. Grab an old quality butcher knife and stick a handle on it :D

Best regards

Robin

 
Thanks pipeman that's basically the idea. However can I do that and still end up with a knife that has good balance and where the blade is thick enough? I guess so? I think many of the façons were made from bayonets or broken sabers...
 
njr said:
Thanks pipeman that's basically the idea. However can I do that and still end up with a knife that has good balance and where the blade is thick enough? I guess so? I think many of the façons were made from bayonets or broken sabers...
Click to expand...

Hi NJR
Both these blades were 1/8 inch thick which is kind of unusual for butcher blades. The Top knife was balanced close to the handle but the lower one was typically blade heavy. Keep watching junk and antiques shops.

Best regards

Robin
 
I have a Sabatier with a good thick spine and a strong distal taper, and a point not as dropped as some. I'd make a belt knife out of it if I weren't so fond of it for kitchen use. Don't know if they still make them like that.

A long narrow cleaver like a lamb-splitter? A short machete by Ontario? A heavy butcher knife of the upswept point type?

Boker makes a gaucho knife, but it's only 4" long, as I recall.
 
picked this searles-fowler up last week from a german dealer that carries them.

supposedly from a limited edition of 200, it is stamped with an LA on the guard.

9.5 in blade 1060 high carbon steel 452 grams w/o scabbard. just under the price you mentioned in post no. 1.


View attachment 506505


the south american criollos are indeed an option.

these were from argentina
the top one, 10" blade was designated a 'fighting' knife.

View attachment 506507

another slightly fancier one - a 'gaucho' dress knife

View attachment 506510

the smaller criollo grip does remind one of the searles.

View attachment 506512
 
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