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Thanks. Maybe high carbon is not what I mean - it is what I had been led to believe the metal was called. It is the old style knife - as in the picture - that is not stainless, discolours easily and can rust a little if not dried after washing. It is very easy to sharpen to a very fine edge (and...

Thanks. I really wanted one of the old-fashioned type that discolour and rust a bit rather than a stainless one, but that is a great option.

Probably not, the blade is bent as well so will be very difficult to get it true again.

Another random challenge for the great and the good of NSC... Just before Christmas I dropped my wife's favourite knife and broke the tip off the blade so I am (desperately) looking for an vintage, hi-carbon chef's knife, 6-7 inch blade, preferably with a rivetted wooden handle similar to this...