5-7" fixed slicer for outdoors cooking: wharnie/santoku style

K

kukoka

Joined
Nov 17, 2007
Messages
62
Hi All,

I'm looking for a slicer fixed blade to assist me in this year's outdoor cooking adventures. Here's what I have in mind:
- 5-7" fixed blade
- thin blade, good slicing abilities
- santoku / wharncliff type blade, maybe even hawbill-ish a bit
- made by a reputable manufacturer
- comes in its own sheath
- decent steel, full tang, easy to clean handle
- price below 150 USD

The Busse Sus Scrofa (http://www.bussecompanystore.com/knives.htm) got me started thinking about this. However, I'd prefer a longer blade and a smaller price tag than those of the Sus Scrofa so I'm asking for your opinions.

Of course it would be easy to just buy a decent kitchen santoku for garden food prep and be done with it, but that's not what I want. I want a knife that I can enlist into the 'My knives' folder instead of the 'Kitchen knives' folder :) have with me all day long in its own sheath in the garden and can also use for other tasks occasionally if necessary.

Your opinions, suggestions, references to previous similar threads :o etc. will be most appreciated.

Thank you in advance,
Akos
 
come on guys, surely there must be someone who is knowledgeable about such blades!

Thanks,
Akos
 
http://www.ikitchen2000.com/prod/db/prod.php?prodNo=K02KT155HIPD
Have you ever thought about useing a ceramic 5".?

I have an Al Mar with a 5 inch blade that is rather thin that I enjoy slicing tomatoes, whatever. Damn good "kitchen" type knife AND it would be great to have on hand if any heathen Chinese speaking zombies came around. I feel like I’m ~ twenty years old again when I’m slicing those tomatoes so thin you can read the paper through them, plus I do it so fast you would think I was that android in the movie “Aliens” ( OMG that was the best damn realistic Science Fiction movie ever made, course it helped a little bit that they had that LONG LEGGED SUPPER SEXIE WOMAN… what was her name…any way) instead of an over weight 65 year old who just happens to have a an understanding Dr. who’s not afraid to give a guy some decent pain meds! Yes, I am so happy that you asked what I use to sliced stuff with. Ask me again tomorrow. Please don’t miss under stand me couse that happens a lot lately. [/B]:D
 
My main outdoor cooking knife is a folder rather than a fixed blade, I have been using a AG Russell Hocho for some time and it deas everything I could ask of it. It has a 4 1/2 inch VG-10 blade, the rest is stainless for easy clean-up. At 65 bucks I think it is a heck of a buy.

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Look at the Shun line of kitchen knives by kershaw. I am sure you can find something....
 
Of course you could always just talk to a few of the makers here, I am sure you could get what you want made to your specs for that price.
 
Thanks all. The Mora and the Hocho are both options I will consider, thank you.

Csaba: I've sent you an email.

Bests,
Akos
 
I like the spyderco kitchen knife. Not the best for knuckle clearance but a good all around knife. vg-10, thin blade, good 6 inch length, sharp, simple
 
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