Carbon steel kitchen knife?

M

Michael.D

Joined
May 29, 2003
Messages
104
Hi, am looking for a good kitchen knives made of carbon steel( or at least core must be made of carbon steel). Thanks for help
 
You might want to consider one of the Japanese knives made of that Blue or White steel.

Carbon, generally a high Rc, etc.
 
I have slowly been rotating out my Henckels and replacing them with Kershaw/KAI Shun Classics. A damascus blade with a VG-10 Core that is just a flat out unbelievably great set of knives.
 
I have some Forgecraft brand knives that my Mom used to use in the kitchen many years ago. They are probably 50 or 60 years old and they are still the sharpest knives I have. I love them. If someone breaks into my house I will grab the 12 inch butcher and WHACK WHACK WHACK they go down. :)

Seriously I would recommend them. Try looking at second hand stores, garage sales, or on e-bay. They show up on e-bay regularly. I dont think the company is in business anymore. I love the handles, I like how they feel in my hand. I like the steel, it feels good running my fingers over it.

Old Hickory I guess are okay. I dont have any, except for one small parer knife.
 
Maybe not the precise info you're looking for, but might also stimulate you to try something new, as I did.

Traditional Chinese chef cleavers and knives. You can find them in any "Chinatown" grocery or general store. I have a full set of them, down to steak knives. Not expensive by any definition (also not stainless steel), razor sharp and easy to resharped on an Arkansas stone. They do seem to hold an edge reasonably well, but even if they dull after one use it only takes a few licks across a dry or watered Arkansas.

My current fave Chinese cleaver has a blade about 1/8" thick at the spine, full tang with brass (maybe bronze) rivets, had it for five years and it's rock solid. Coupla rust spots though, from those times I was too lazy to wash it right away.
 
The Japanese knives in aoko or shiroko carbon steel are usually hardened to RC 63-64. There are a few made with a warikomi sandwich but they are unusual. Most are just blocked from a piece of the #3 shiroko or white steel. You can get specific recommendations from the folks at http://www.foodieforums.com in the cutlery forum.

A good carbon steel Japanese gyuto will cost from $60 to around $200 depending on fit and finish and the grade of aoko or shiroko steel used. Pettys are less and sujihikis are more. Take care.
 
AG Russell advertises the rockwell of KAI knives (damascus steel) at 65rc.
http://www.agrussell.com/knives/by_maker/e_through_k/kai_cutlery.html

Personally, I like the older USA-made Chicago Cutlery. High-carbon stainless steel, walnut handles. I doubt the hardness is anywhere near 60rc though, and the new ones are imported from China. Actually those old C.C. knives were made by another US company that's still in business, but the name escapes me at the moment.

-Bob
 
Bob W said:
AG Russell advertises the rockwell of KAI knives (damascus steel) at 65rc.
http://www.agrussell.com/knives/by_maker/e_through_k/kai_cutlery.html

Personally, I like the older USA-made Chicago Cutlery. High-carbon stainless steel, walnut handles. I doubt the hardness is anywhere near 60rc though, and the new ones are imported from China. Actually those old C.C. knives were made by another US company that's still in business, but the name escapes me at the moment.

-Bob
Click to expand...

I've seen that before. I think it is an error. The core of the steel sandwich is VG-10 at RC 59-60. I thought he had fixed that by now.
 
I agree, I have the agrussell Shun knives with the white handles . Great knives but not 65 HRc. I really don't know why anyone would want carbon steel when there are fine knives like the Shun available !!
 
I have an Ontario carbon steel Chefs knife, from before they were called "Old Hickory". It is a very good knife. Its very sharp, and it holds its edge.

Nobod in my family is a knife "knut", and the ontario I am sure came from my grandfather. HE was a grizzly old farmer and had a fairly good idea of what constituted a decent knife. i have a few old Industrial knives from him that i use in the kitchen ocasionaly. They are from when he worked in a rubber manufacturing plant, used for slicing thick slabs of rubber. Now THOSE things can cut!

I have no idea what Ontarios kitchen knives are like now though.
 
After a brief search, I believe this is the company that used to manufacture the Chicago Cutlery products:
http://www.lamsonsharp.com/
High carbon stainless German steel. Knives made in the USA. Natural wood or laminated handles. Full tangs. Seperate product lines with stamped or forged blades. Don't know the rc though.

-Bob
 
Out of all my 157 knives, the one i can get the sharpest? a very old Case 8in. blade kitchen knife high carbon non stainless wood handles 2 brass rivets but boy can it cut or carve !!!!!!!!!!!!!!!!!!!!!!! It's the only i'll use at Thanksgiving or xmas. you should see the pantina and yes wash & dry it ASAP.
 
Another vote for Sabatier carbon steel knives. Can get some old ones with nice patinas off eBay.

Also, Dexter Russell 1376 series are some great kitchen knives in carbon steel.
 
Try one of these. Easy to sharpen, hard steel, and <$50.00 for a nine inch. :thumbup:

imgp08687qn.jpg
 
You must log in or register to reply here.
Back
Top