Im not seeing Jenny wrapping that knife at all. And I dont see the knife (in the photos) dirty enough to be used as a kitchen knife and in the kitchen block (where it was noticed it was missing from, early on the arrival home of the husband).
If the knife was said to be only used (by him) a few times per year.
It also seems from the reports the knife belonged to PJC and not a knife regularly used 'in the kitchen' - so why was it in the kitchen block? Im not aware of men who have their very own knife in the kitchen block.
From what I gather, the knife was bought separately - not in a set of knives.
Sorry, quoting myself as this is following on from some research on the knife.
Below is just my opinion...
From what I gather - looking at the shape of the knife and the length
The knife is a Sushimi / Sushi or Yanagiba - blade and handle.
These knives are slender - and range in length up to 23+cm,
Its hard to tell what length blade the one in the wall is that pierced Jenny - but assuming that the knife went in 7cm - the blade length could be approximately 13cm - but looking at the blade length and where the blood is on the knife - and taking into consideration that the wound length and the blood on the knife length maybe different - its hard to tell how big this blade was.
I hope they did a comparison with the length of the blood smear on the knife - and the length of the blade injury.
They should match forensically.
Also thinking - There must be a blood pattern on the knife to match the stab wound which - by my unprofessional eye - sees some of the blood on the knife has flown vertically down the blood but is at the wrong or inconsistent angle to a gravity flow.
All the blood should be swiping down the knife length to the tip - not across the blade and down to the bottom.
It may mean the knife was placed there after the stabbing
The knife was moved after the stabbing but before the blood dried.
These are just my thoughts - Im sure if someone who had the right professional forensic skills could look at the knife and the blood pattern - they could make a professional opinion on that.
Sushi knife:
A traditional sushi knife is made of high-quality carbon steel, the same type of steel to forge a katana (traditional Japanese sword). Unlike most Western knives, sushi knives are only sharpened on one edge which allows cleaner, more precise cuts.
Yanagiba – Loosely translated to willow-shape, this knife has a deep and pointed blade that is really long (usually around 13 inches) and has some heft to it. Professional sushi chefs use this knife to slice fish.
The knife below is a sample of a similar blade and IS NOT THE KNIFE that was found at the house.
It is used an an example.
So yes, these blades are extremely sharp - they are meant to be - and strong but brittle - sharpened on one side, unless it was a western asian manufactured knife and might be sharpened on both sides.
It is sometimes used for fishing - but rarely - its a specialist knife.
Why did PC buy this type of knife and have it sitting in the kitchen block.
Why look (or unload the dishwasher) if its only been used 3 times (or as later amended he said 3 times a year).
Was this his knife?
Had anyone else ever seen this knife in the kitchen or in the block?
It would stand out - It was an individual knife - and if the handle was already wrapped it would stand out even more.
I have big doubts about the story of this knife.
Where did he buy it from?
Receipt please?