The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details:
https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is $300 $250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
Ok... AEB-L. I like the fact that its easy to sharpen. It's got M390 beat there i guess.
I love the tip profile of that knife. Perfect for cutting that slit that allows you to hang the slice on the rim of the glass. Great looking knife.
Jackson Cannon Bar Knife, by R. Murphy Knives
from the website:
420HC High Carbon Stainless Steel
Vacuum Infused Cocobolo Handle
The blade is precision ground, hand edged and honed resulting in a superior, long-lasting razor sharp cutting edge.
Full tang is triple brass riveted to the handle, providing strength, perfect weight and balance.
Contoured handle is hand polished and designed for comfort.
Stabilized Cocobolo, a tropical hardwood known for its beauty and durability, contains natural oils that resist wet environments.
Cryogenically treated blade substantially increases edge retention.
Yes encountering seeds can be rough. I've found that a sharp plain edge cuts through while serrated can grab the seed and bring it along on the next cut... which is how I cut that disc off my thumb and learned about liquid stitches.
Unless encountered in the wild under survival conditions , most lime cutting is accomplished in the kitchen . 
Right. So any kitchen knife. Not too big.
I cut my limes and lemons either in the kitchen sink or right next to , on the counter .
Hot and cold running water , and even dish detergent is very handy . So is an oval diamond sharpening rod .
So almost any kitchen knife that's not to big will work just fine . Wash , rinse , sharpen as needed .
Yup ! You don't need nothin' real special . 
I like the idea behind the blade tip too, especially for getting at stubborn seeds. That said, $80, 420hc, and wood? Yikes! Either go cheap, replaceable, and durable with low end materials or step the price up and get better materials. This one is expensive with low end materials and the wood handle isn't great for a working bar environment. Gotta love the ad copy too "Bartending mavens across the country are already using this revolutionary knife in the hippest bars and singing its praises."
This changes things a little. Are you going to be the only one using this knife, or others? Is the cutting surface knife friendly? Assume you can sharpen/reprofile?Fair question. It's not for my yearly Corona (beer). I bartend a crazy busy bar... well it used to be. We're working out the new outdoor setup and business is, well still slow but picking up. Last year I would probably cut 100-200 limes per shift. Alway in a hurry. As a knife geek I suppose I'm searching for that ideal knife.
That's the idea. Thin, steep angle. And it'd be mine, all mine. Thanks for the steel recommendations.
Another factor is going to be comfort. I was just looking at the Spyderco Z-Cut. Not exactly what you're asking for, but affordable and looks comfortable. BD1N has decent enough edge holding. I've read that it's thin but not as thin behind the edge as it could be. Steep edge angle or some thinning would help with that. I just ordered one to see how it does.
Fair question. It's not for my yearly Corona (beer
Sorry I missed this , commercial level use . My comments only apply for small scale personal use . 
No sweat. This is my first post, and in hindsight... I'd put more info in the OP. Like the info you dug up mid thread. Or what knives I'd used for this exact purpose in the past that fell short. I didn't give yall much to work with. Live and learn I guess!! Thanks for the replies!
Hijack away! Yeah, I think I'd like a nice ss for this knife. Thanks!
