Best Fixed-Blade Slicer.

I

iwannamakeknives

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Oct 17, 2009
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I am just curious what everybody here thinks is the best fixed-blade slicer out there. I would like to know mostly in the under $150 range. Thanks for any replies.
 
as in doing really, really fine slices of something?

those single bevelled Japanese Sushi knives come to mind. you can do paper thin slices of meat, fish, vegetables etc with those.
 
Well, I guess I just mean which one is going to take an edge really well and easy to maintain. Just used for everyday cutting tasks.
 
oh man, how long is a piece of string? there are sooooo many knives out there that fit that rather broad description.

if i was you, i'd have a look at the offerings from Fallkniven. The WM1 (3"), F1 (4") and S1 (5") models all fit the bill.

a lot of people will come and tell you to look at the ESEE Izula, which is a nice small fixed blade knife with a burgeoning cult following. the ESEE RC-4 and RC-5 are also proven performers.

sheesh mate. the list is so long it isn't funny.
 
Take a look at the Benchmade Nimravus. It might not be full flat ground, but it's high saber grind - pretty close. Because of how thin the blade is - 0.115 inches - it slices through things pretty well. I'd recommend the drop point blade over the tanto for the belly. What's great is that it is very light and, at least for me, fits my hand quite nicely. It is made of 154cm, and for me Benchmade's heat treatment has worked pretty well so far; it's not too hard to sharpen. You can find them for around 100-115 probably.

I don't have any, yet, of the Bark River knives, but I think some of them are full flat ground. If they are of comparable thinness, then they too would probably be great slicers.

On the other hand, that thinness leads to less lateral strength. I wouldn't use my Nimravus hard, not like my Busse Boss Street. Though it has a full flat grind, because it is much thicker - almost twice as thick at 0.22 inches - it doesn't slice as well. It's all a trade off of what a knife specializes in.
 
Cynic2701 said:
Take a look at the Benchmade Nimravus. It might not be full flat ground, but it's high saber grind - pretty close. Because of how thin the blade is - 0.115 inches - it slices through things pretty well. I'd recommend the drop point blade over the tanto for the belly. What's great is that it is very light and, at least for me, fits my hand quite nicely. It is made of 154cm, and for me Benchmade's heat treatment has worked pretty well so far; it's not too hard to sharpen. You can find them for around 100-115 probably.

I don't have any, yet, of the Bark River knives, but I think some of them are full flat ground. If they are of comparable thinness, then they too would probably be great slicers.

On the other hand, that thinness leads to less lateral strength. I wouldn't use my Nimravus hard, not like my Busse Boss Street. Though it has a full flat grind, because it is much thicker - almost twice as thick at 0.22 inches - it doesn't slice as well. It's all a trade off of what a knife specializes in.
Click to expand...

Bark River Knives are Convex not Flat Ground :thumbup::thumbup:

Take a look at the Bark River Mini Northstar - Great EDC Blade (Great Slicer, Perfect Size...) :D
 
If I had the money I'd get one of the makers, here maybe David Farmer or Andy Roy, to do up a nice roach belly. It would be a far better slicer than some of the blades mentioned.

I'd pair it with a small axe, khukuri, bolo or machete. And it could be worn at re-enactments as well as taken into the field.

Just my two bits.

Frank

P.S. Just checked out the makers section and there are a few blades that would be great slicers at your budget and look good in the process.
 
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Probably a bunch to choose from customs to Bark River to Mora's.

I'm still looking for that perfect slicer myself.
 
these all slice pretty good
Japaneseknives.jpg
 
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