Old Hickory Cook Knife 8" High Carbon Steel Blade, Hardwood Handle - 07045


MSRP* : $24.95 | You Save* : $4.96 (20%)
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ONW07045: 79-8" Cook Knife

Old Hickory Knives

First introduced in 1924, the Old Hickory knives are the most venerable product line still in active production. The Old Hickory knives feature a hardwood handle secured with brass compression rivets to high carbon steel blades that are both very sharp and capable of retaining an edge better than most stainless knives. Proudly manufactured with artisan processes for over 90 years. Old Hickory has stood the test of time and is proven to be the best carbon steel kitchen cutlery sold today.

Old Hickory knives are produced from high-quality carbon steel. For best results, hand wash and dry completely to prevent rusting. Over time, the blade may become less reflective as part of the natural aging process.


  • Blade Length: 8.13"
  • Handle Length: 4.87"
  • Overall Length: 13"
  • Blade Material: Carbon Steel
  • Blade Hardness: 57-59HRC
  • Blade Style: Cook's Knife
  • Handle Material: Hardwood
  • Made in the USA

UPC Code: 071721070450

Wood Handles
Wood Handles Provides a traditional, natural look and feel to a modern tool. Wood absorbs shock well and is popular in axe handles.
Made in USA
Made in USA This product is USA born and raised.
Old Hickory Cook Knife 8" High Carbon Steel Blade, Hardwood Handlerated 4.750 stars out of 5 (4 reviews)
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Old Hickory Cook Knife 8" High Carbon Steel Blade, Hardwood Handle
rated 5 stars out of 5
Old Blacksmith
Sep 27, 2018
Pros: Overall Quality, Design, Sharpenability, Sharpness, Material Quality, Construction
Cons: None
Better Than Expected
I use my cook (chef or french) knives to only cook with, mostly the cutting of onions and other vegetables, and the occasional piece of fish. I expected a rough handle, but when I opened the package, the handle was as smooth as Casanova. I oiled it, wiped it off, and it fits perfectly to my hand. The blade emerged from the package razor sharp, but I ran it a few times over my whetting stone and then took off the microscopic filings with my sharpening steel. Then came the paper test with a sticky-note: straight cut from top to bottom, no snagging. Ultra-razor sharp. Then I oiled the blade with food-grade oil and stored my new knife in the slots of a bagel cutter--not sure what they're called, but they're made out of wood and hold knives perfectly. In a drawer knives are wont to hit other steel and hard tools and dullen, so that's how I store my knives when not in use. Right now the blade looks shiny, but I look forward to it getting its own patina and personality the more I use it. For the price of $16, this is an outrageous steal. I'm not quite sure how the manufacturer does it, to be honest, because this is a top-grade knife suitable for any home kitchen or restaurant. I expected good, but received excellent. Don't pass this one up if you've been looking for a great yet affordable chef knife. Strangely, the knife comes on a plastic-covered piece of cardboard, like a barbecue grill lighter or something, making one think it is cheap. But that's far from the truth.
Old Hickory Cook Knife 8" High Carbon Steel Blade, Hardwood Handle
rated 5 stars out of 5
Greg M
Nov 07, 2017
Pros: Overall Quality, Design, Sharpenability, Sharpness, Construction, Material Quality, Durability
Cons: None
Wonderful chefs knife
Love old hickory knives. As good as knives costing 10 x more. Glad they brought back their chef (cook) knife.
Old Hickory Cook Knife 8" High Carbon Steel Blade, Hardwood Handle
rated 5 stars out of 5
Mr. Madd
Oct 13, 2017
Pros: Material Quality, Construction, Sharpness, Design
Cons: None
Oldschool Classic French Cook Knife
It is a Cook knife and not a Chef knife, this caused me to not notice it for quite some time. The manufacturer does not try to sell their knife by advertising it to Chefs (people who went to Culinary school) but to people who will use the knife to make food, namely a Cook. I do not expect anyone to bring this knife into a professional kitchen as a workhorse knife.To me the blade came out of the box nice and sharp, this may not be the norm for everyone but I got a nice knife. With a lazy pull I sliced through paper, and that surprised me a bit as I was expecting to sharpen the knife. It is not hair shaving sharp but with the right tools the user can get it that sharp.This knife can and will rust if you do not take care of it. There are many ways to limit this (proper cleaning and oiling, and/or forcing a patina). Eventually this knife will develop a patina even with proper maintenance.MeritsThe Steel is 1095, a good knife steel. A straight steel with a hint of silicon, manganese, and a healthy 0.95% carbon.The spine is a bit thick (this is both a merit and a demerit, it is in the 0.1 inch area) making it a good general purpose knife.It was developed in 1924 and has remained the same since then. That was in a time when manufacturers actually cared for their products.It has a nice hardwood handle.She makes some very nice cuts. I had to readjust my cutting technique a bit for it.Full Tang that you can see.DemeritsThe balance is a bit off (around 0.75 up the blade from the handle), but I barely notice. A good balance would be a finger from the bolster.I didn't find the knife sooner (Chef knife VS cook knife).Does not come with a scabbard (this is the norm for most knives but buying a scabbard would increase the price by at least two fold).You have to take care of it (merit and demerit depending on your preference)For the cost this is an excellent knife, though I consider it a knife worth more than the cost. Oddly enough it the knife was more expensive I would not have bought it because I (half) bought it on a whim.
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