Historical information

This butcher’s knife was likely used for meat processing, cutting large joints, or skinning in a butcher’s shop, farm, or homestead kitchen.
The straight edge and thick blade suggest it was meant for precise slicing rather than heavy chopping.
The missing handle indicates either extensive use, breakage, or repurposing over time.
The rust and aged patina suggest it could date back to the late 19th or early 20th century.

Physical description

This is a vintage butcher’s knife with a broad, blunt-tipped blade and a rounded handle end.
The blade appears to be hand-forged, exhibiting signs of age, wear, and rust on its darkened metal surface.
The handle is missing, leaving a hole at the base where a wooden or bone handle was likely once attached.
The blade is straight edged, designed for cutting or slicing meat, though its current state suggests it may have been heavily used or repurposed over time.
Butchers knife made from hoop iron in the early 1930's by CJ. LANGE, Natimuk