My father was a blade nut for a while. He got into knives as a result of being a sculptor and working with wood chisels frequently. Knowledge of steels and sharpening transcended the shop and took him to the kitchen. I inherited some of his kitchen knives, but I haven't been able to track down much info on the manufacturers of 3 of them. I'd appreciate any insights anybody could offer as to their history, etc.
Also, does their patina look healthy, or should I clean them up?
One is a 12" slicer, I believe it says Lenox Highspeed (the bolster obscures part of the text).
The other is a Maturi Cleaver
The final is a usuba. Judging by the cheap metal bolster, lack of markings on the blade, and slight curve of the spine, I assume it's probably some cheapo. But it gets sharp as all get out.