The Vintage line uses Lamson’s high-carbon stainless steel for a blade that takes a fine edge and holds it through real cooking — not just a couple of carrot sticks before it dulls. The full tang runs through the handle for proper balance, and the walnut scales are double-riveted for grip strength and resistance to dishwasher abuse (though hand-wash is always better for a real knife).
This is the knife for someone moving up from a stamped-blade big-box chef’s knife and wanting something forged with real American provenance. It dices an onion clean, breaks down a chicken, and slices tomatoes without crushing them — the three tests of an everyday chef’s knife.
Lamson is the oldest American knife maker — they’ve been forging blades in Westfield, Massachusetts since 1837.
