Double-Bladed Chopper

<< >>
Double-bladed chopper for chopping vegetables, meats, herbs, eggs, and fruits. Comprised of two identical blades, kidney-shaped, curved side down, attached in parallel to thick metal "Y" shaped frame. An unpainted wooden barrel-shaped handle is attached at top, in same direction as the blades. No mark. Blades and arm are rusted, handle is discolored. A similar knife was manufactured by the Matthai-Ingram Company c. 1890.
Currently not on view
date made
place made
United States
place used
United States: Ohio, Columbus
Physical Description
iron (shaft material)
steel (blades material)
wood (handle material)
overall: 2 in x 5 1/2 in x 5 1/2 in; 5.08 cm x 13.97 cm x 13.97 cm
ID Number
catalog number
accession number
collector/donor number
Credit Line
Gift of Mary Eloise Green
See more items in
Home and Community Life: Domestic Life
Domestic Furnishings
Data Source
National Museum of American History


I found a direction in "The Historical Cookbook of the American Negro " (published in 1958) which called for the use of a double bladed chopping iron. This must be what was intended. Thanks for the listing.

Add a comment about this object