Hi Gavin, I threw that out there mainly because the profile was similar to the knife that Fernando has shown. The length is about the same, the scales are wood and are certainly thicker than the subject example. The knife I posted is a Dexter, probably late 19century made in my home state.
Fernando's example appears to have metal scales (or are they integral) which makes for a much thinner handle, and probably makes it more awkward to use for cutting but the blade profile seems more like a butcher/fish cutter's knife. I searched ebay for fish cutting and butcher's knives and I found that the modern Dexter knives have a textured handle, but for the most part none of them seemed to have a thickening or knob at the end.
Fernando, is the tip of this knife thicker than the rest of the blade?
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