K7K: Another terrific catch. Somewhere in Japan the odds are somebody must make poor knives. I just never encounter them. From kitchen cutlery on to pocket knives and then swords the Japanese seem to me to be especially gifted in the arts of blade making.
Tongueriver: Though I am best kept out of the kitchen I do love the older slicers: Very simple i.e. wooden handles and carbon steel blades. Don't have any as old as yours, just well used blades from the likes of Chicago Cutlery, Ontario etc. They evidently keep their efficiency for generations when treated right.
"Life is good if you don't weaken." AG Russell