Any good slicers (thin blade) for under $300?

If it will be used as a paring and general purpose knife, you can not go wrong with Spyderco Waterway. It is thin behind the edge (around 10 tho), stock thickness is also not thick and has a distal taper. All these makes the knife great slicer. I am using mine daily in the kitchen. Edge holds up well even with 15 dps edge angle.
 
Kettleman said:
Now that you mentioned it. I used one of that dudes knives doing food prep just a couple weeks ago…great knife.
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CruWear 63HRC/Cryo






* Not my pics.....Thank You Kettleman Kettleman

I'm glad you were able to try it....
It means A lot when people are interested in and support new makers....
That actually makes Bladeforums a better place.
Thank You!


*And I mean from All makers, not just me.
:D
 
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I’ve been using my Busse Crab Drop a lot lately and it’s an ideal slicer, I’d highly recommend it for kitchen duty.

The Busse Custom Shop Is Proud To Introduce The Field Grade CRAB DROP . . . It Is Coming, This Sunday, June 25, 2023, at 9:00 PM Eastern.

From the Busse Custom Shop comes a killer cool drop point design in Field Grade that we call the "Crab Drop". This super lightweight fixed blade comes in lighter than most similar-sized folders at only 4.3 Ounces! It is coming this Sunday, June 25, 2023, at 9:00 PM Eastern to both the Busse...
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Corton93 said:
I'm not saying it's a Shun or anything, …
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Shun makes excellent kitchen knives. So do Kramer-Zwilling. Super thin carbon blades. Designer pricing. Easy to keep laser sharp. Don’t hit bones with them though.

An ideal kitchen knife has a full flat grind. Scandis and hollow grinds do not not make good kitchen knives. YMMV.
 
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Moras, Opinels, standard kitchen paring knives (Victorinox etc.) all do pretty well. My Bradford Guardian 3 (Magnacut) snicks through kitchen stuff superbly.
 
Chuck_Nunface said:
I'm looking at the micarta Tactile Maverick for $250 not a fixed blade though
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I really wanted a titanium version, but I have heard many have experienced lock rock with theirs. Great looking knife tho, and IIRC they upped the HRC from 61-62 to 63-64. If they get the lockup issues fixed I definitely want to try one!
ETA- If you get one, definitely make a YT vid of it!
 
murat1983 said:
If it will be used as a paring and general purpose knife, you can not go wrong with Spyderco Waterway. It is thin behind the edge (around 10 tho), stock thickness is also not thick and has a distal taper. All these makes the knife great slicer. I am using mine daily in the kitchen. Edge holds up well even with 15 dps edge angle.
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I was going to suggest this as well. Also, the steel used is LC2000N, as stainless as they come. Perfect for food prep, just rinse it under water, shake off the water (or not), stick it back in the Boltaron sheath and repeat
 
I also use Mora Stainless in the kitchen. Despite having a scandi grind, they are great slicer due to thin blade. You might want to put a secondary edge though for added durability.
 
Busse Crab Drop
Swamp Rat Bog Runner
Becker BK62 Kephart
CPK Kephart
* BPS Savage*
Dexter Russell 4215 Green River fish knife
Russell Green River Dadley
SYKCO TS 1020
Opinel Nos. 10, 9, 8, 7, 6,
 
Haven’t seen it mentioned - the North Arm Mallard in magnacut looks like a decent option.
 
My go-to thin blade is a White River Sendero Classic. Blade is 4.5" S35VN @ .130" with a full flat grind, thin enough for me. Not everyone would like the finger guard in the kitchen, but it only takes a minor adjustment in cutting technique for most jobs. I wouldn't think of chopping with it.
 
I'll admit, I have been pretty interested in the Omnivore from Gary Creely. A kitchen knife in Magnacut would be a nice upgrade from 440 and VG10 🤔
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