Vintage Ontario Butcher Knife 160mm 1496

Experience compact trimming with a vintage Ontario butcher knife

This pre-owned Ontario butcher knife pairs a recorded 160mm high carbon steel blade with a wooden handle. Its compact format offers an option for trimming and portioning boneless ingredients after assessing the individual knife's condition.

The Specs

• Recorded brand: Ontario Knife Company
• Knife type: butcher knife
• Blade length recorded: 160mm
• Overall length recorded: 270mm
• Steel recorded: high carbon steel; exact alloy not specified
• Construction recorded: fully forged, full tang with three stainless steel rivets; not independently verified
• Hardness recorded: 58 HRC; not independently verified
• Handle recorded: wood; species not specified
• Weight recorded: approximately 100g
• Origin recorded: USA
• Condition: vintage, pre-owned
• Bevel, edge angle, blade thickness and production date: not recorded

Heritage & Use

The Ontario Knife Company identification and recorded American origin provide this knife's brand context without dating the individual blade. Earlier references to the company's founding and military or professional customers do not establish this knife's production era, provenance or working history. At a recorded 160mm, the blade provides a smaller butcher-knife format for detailed preparation. Cutting performance depends on the edge and technique; carbon steel is not claimed to be universally finer-edged than stainless steel. Inspect the blade, rivets and handle security before kitchen use, without assuming ready-to-use condition or exclusive availability.

Care & Maintenance

• Hand wash only; never use a dishwasher
• Dry immediately and avoid soaking the wooden handle
• Wipe the reactive blade during use and remove active rust before food preparation
• Apply a light coat of food-safe blade oil before extended storage
• Confirm the existing bevel geometry before honing; use a gentle method appropriate to the edge and condition
• Sharpen on suitable water stones preserving the existing bevel, or consult a specialist
• Avoid bones, frozen ingredients, impact work and twisting through hard food
• Store clean and dry with the edge protected in a suitable sheath or knife roll