well it is an old carbon steel blade, pressed not forged by the look of the handle. It has been well sharpened over the years, as the uneven ware shows.
My mom was an awesome cook, and made due with one good Dansk caserole and one Le Cruset pot. All else was cast iron skillets or Revere Ware saucepans. She almost never used a chef's knife; prefered to slice with a paring knife over the pot. Dad carved with a knife like the one you show. It also was very worn, and the tip was broken off!
I'm spolied ... I can cook on a rock in a camp fire, but I prefer my well stocked kitchen and excellent collection of pots and tools.