Hello all; I've been lurking a while, and enjoying the wealth of information herein. Sooooo,
I just acquired an "Au Nain" late 60's/early 70's carbon steel chef's knife in pretty good nick, (except for some grind marks from someone trying to:
1) thin the blade(?), unlikely, but it [U]is[U] nicely convex on the face! OR,
2) sharpen with a belt sander while being clueless!!!
It's a 270 with a nice profile, albeit a bit thick behind the edge for my taste, (planning to thin a bit if performance isn't up to par, after I'm done sanding out the divots!), takes a quick sharp edge with little effort, and feels nice in hand in spite of the weight, (300 grams-ish, maybe more).
Just curious as to the actual steel used, (I actually tried Au Nain, AND the foundry to try and get the lowdown, graciously received, but no one knew any thing I didn't already know, (sigh)).
If anyone knows, I'd be really happy for the info. My guess is 1095, but what do I know?
P.S. It's got rosewood/brass rivets handle, if that helps.
P.P.S. it's 300 mm, not 270!