Favorite Kitchen/Utility Knife?


Gold Member
Oct 2, 1998
I've been searching for an all-around use kitchen knife for a long time without much success. What I mean by "all-around" is something that is equally at home in the kitchen as well as utility use, (and maybe even the odd-chance defensive duty). Quality built, feels good in hand, holds an edge, won't balk at bones and good stain resistance. Asking a lot I know, but what would be some of your choices?
You mean something for use in the kithen that also has a carry sheath ?

Perhaps some of the Frosts of Sweden utility knives, or the more traditional Scandanavian "puukko" style knives, some examples of which can be founmd at ragweedforge.com.
Since my new knives tend to rotate through kitchen duties when I first get them, I am now using a Cold Steel large drop point Twistmaster. This sounds like what you are looking for except that it is Carbon V, and does stain. Personally, I like the patina it's picked up, and I keep my kitchen knives washed and dried, and olive-oiled, so I'm not worried about corrosion. This Twistmaster is so massive that I was surprised at how light and well-balanced it is, and how razor-sharp.

But normally, I had been using a very nice puukko I've had for years, and a 4" clip point blade Frosts with plastic handle and sheath.
For maximum kitchen efficiency you want a blade that you can use on a cutting board. This means that the edge should extend forward of your knuckles. You also want a bit more blade length than you might want for your average hunting knife. I would suggest one of the Grohmann knives with their offset handles. Take a look at their "Large Pelting (skinning in US parlance) Knife" model GR100S. It has a 5 inch blade. Here's a link to the Knife Center of the Internet where you can find one for around $65.95.


The RK1S is shorter (4" blade) with a fully tapered grind if you want a smaller utility knife. Here's a link to Grohmann website.


And a link to knivesdirect which has this model for around $55.


[This message has been edited by Jeff Clark (edited 12-28-2000).]
A.G. Russell used to (or still does) make a folding kitchen knife called the Hocho, and I believe it sold for about 65 bucks. I used to see them in the knife rags all of the time, but I haven't in 6 months.
Currently, I have been using an Opinel in the kitchen. The blade is thin, and I got it very sharp. It cuts bread without leaving crumbs, which amazes me.--OKG
How about the Spydero Moran or Fallkniven F-1?

Dennis Bible

www.tichbourneknives.com George makes a line of very nice kitchen knives. I've got one with a wharncliff style blade that is a real pleasure to use in the kitchen, works very well for leathercraft, and I got a very well-made leather sheath with mine so it gets to go camping and fishing also.
And great folks to deal with!
The Talmadge Tactical Kitchen Knife by Trace Rinaldi is the ultimate (imho) utility knife. Super quality, great materials (BG-42 or Talonite) superlative craftsmanship and customer service.
His work can be seen at www.theedgeequipment.com
there is a link to his homepage there as well.

"People sleep peaceably in their beds at night only because rough men stand ready to do violence on their behalf."
George Orwell
"Those who hold the thin blue line keep order, and insure that anarchy and chaos will not prevail." Chad (1992)
"He who lives by the sword dies by the sword. He who dies by the sword did not train hard enough" -Chad (1999)
I am a Randall fan---I like the Randall model 10 with a 5 inch blade (the Salt Fisherman). It makes a good general utility knife for the kitchen, and looks good on your counter.

For a chef's knife---you CANNOT BEAT the ones offered by Pack River Knives. Very nice, very beautiful, and very good knives. I have an 8 inch chef's model in ATS-34 with cocobolo handle.
My F1 has been getting a workout in the kitchen. Quartered and boned a turkey (in memory of James K. Mattis: "...quarter a chicken..."), sliced tomatoes real thin, peppers, you name it.
This question came up a while back when the utility of Talonite (r) in a chef's knife was in question. We decided that a real chef would be the best person to determine the utility of a chef's knife. Actually, two chefs were chosen, and both were ecstatic about the knife, but Nick Blinoff ended up with the prototype knife. Here is what he had to say recently:

<font face="Verdana, Arial" size="2">In regards to the Talonite monster... It is still going strong! I still
am using it as my number one chopper everyday, and I am still an
enthusiastic Talonite supporter.... Boy does this stuff hold an edge or

The only thing that is taking some getting used to is the technique of
sharpening the blade. I think I'm up to four times on the Edge pro ( not
bad for over a year! )...Also I've found that
the Talonite seems to respond to my fine stone rather than a coarser stone.</font>

Here is a pic of the prototype (the Corion scales were later changed to G-10):

<A HREF="http://albums.photopoint.com/j/View?u=306668&a=2279510&p=35537350&Sequence=0&res=high" TARGET=_blank>

Rob Simonich is the person who made the excellent prototype, and he is hard at work crafting the first production knife for my daughter.

Tactical Talmadge Kitchen Knife can be seen in the Profile section with maker Trace Rinaldi in the current Tacticak Knives mag. I' ve been looking at that piece for a long time. Maybe soon...


[This message has been edited by Nakano 2 (edited 12-29-2000).]
Don't skip over Allen Blade's excellent craftsmanship in his version of the Talonite Tactical Kitchen Knife. He is a best buy in my book!
I think you'll find two models I can recommend in <a href="http://www.bladeforums.com/ubb/Forum3/HTML/002393.html">this thread</a>. (Fällkniven S1 and EKA W11.) To me it also seems like the TTKK would be a good choice, but I haven't tried it.
Gotta support the Moran, used by everyone in the kitchen and the only knife favored by the non-knife nuts I know.
Walt, that is one awesome piece of talonite. Is that edge serrated?? I can't tell from the pic.

Does Allen have the blade you are talking about on his website?

Given your description, I would agree with chad and vote for the Talmadge Tactical Kitchen Knife in talonite.

However, my "tactical" kitchen knife is an opinel #12.

On p. 77 of March issue of Tactical Knives, there is a pic of Ethan Becker doing a little cooking with a Talonite TTKK (i.e., a TTTKK). An actual pic of the knife is on p. 74. The article was written by our very own Anthony Lombardo.


I get some pleasure from finding a relentlessly peaceful use for a combative looking knife.
Coming at it the other way, I have a kitchen knife I wouldn't hesitate to use as a utility knife. Its a Henckles Int'l (made in Japan) that I picked up in Tokyo about a month ago. It has a 4" blade, 1/8th of an inch thick, and 1.5"'s wide at the base. It has a full tang, slab handles with a chisel grind with the profile of a typical chef's knife, i.e. the blade is below the knucles. Its got a bit of belly, just enought to rock on a cutting board when dicing onions or garlic. I've used it quite a bit on meat and veggies and am growing more attached to it. Any how my two cents.

"sharks and dogs" he muttered, "sharks and dogs...."
i've been enjoying using my skeletonized mayo talonite in the kitchen. don't even have to dry it off when i return it to its sheath.


a cat almost always blinks when hit in the head with a ball-peen hammer.
The only thing better than a good knife is a good woman:D
A few of my Knives
russ aka blade zealot
I have owned a Trace Rinaldi TTKK (5 1/2 inch BG-42) ~2 years now. It has been a stellar knife during that time.

While I don't use it much for general utility tasks (I carry a leatherman SuperTool and pocket folders generally for spur of the moment tasks) It has seen a lot of kitchen duty. Performance of this knife in that role has put the high end production knives clearly in the background as there is really no comparison. For half the price of a block set of German knives, you can own a knife like this

While not realy designed for the dual use role you defined, my George Tichbourne kitchen knives are performing exceptionally well also. While my knives do not have sheaths, the rest of the package is there (price - almost a steal, quality, performance and, asethics). You owe it to yourself to at least contact them and work up a knife to your specs (as they did and are currently doing for me
) I should also note that they are very nice folks to work with and delivery is certainly prompt (even considering customs from Canada to the States)!

Finally, you may want to consider AllenBlade's work. Real good Bang for your Buck here as well. I've got a 5 1/2 inch Stellite MEUK with a reduced front guard on order for this type of dual use role (camp knife role in my case specifically). A really good Kydex sheath rounds out the package for a great package price (so low I won't repeat it here since he is already back logged so far it is taking too long to get my knives

Stay Sharp,

[This message has been edited by Sid Post (edited 12-29-2000).]
Shameless plug for a great knifemaker:

How about something like this:

<A HREF="http://albums.photopoint.com/j/View?u=953840&a=6978523&p=36254517&Sequence=0&res=high" TARGET=_blank>

That is a PJ Tomes small skinner in 52100 steel. The blade is forged with a tapered tang and full flat grind. The blade is 4 inches in front of the handle slabs (PJ's own jigged bone). The handle area is only 3.5 inches long. The knife is designed for use with the thumb and forefinger holding the blade far foreward for fine control. It is strong, very lightweight, slim, and versatile. It is Not stain resistant. With a small sheath, this knife costs about $150. For hunting trips, this knife is outstanding. For general utility and use as a kitchen utility knife (not a large chef's knife), it is also a great choice.

PJ makes a lot of stock-removal kitchen knives in stain-free sandvik steels with wooden handles. You could get a really superior large multi-purpose user from him for even less money. Email me for his contact info.