Most or all that seems to be posted here is hunting knives and some darn good ones too I might add. I have a 60's Puma bowie but my huntin knife is a 440C Buck 110. I have a lot of mis. but good knives with good steel, such as Forchner etc.

but,,,

I have two quite old butcher/kitchen knives one by Remington and one Winchester. Both have just over a 8 1/2" thin blade with wooden handles. I can't find any info on the net so am asking here.
Anyone know? or where I might find info?

Try the Blade Forum. Someone there can help you.

Ron