Good, sleek folder for a steak knife

ZDHart

ZDHart

Joined
Feb 16, 2010
Messages
471
What would you guys recommend as a nice, sharp, good looking steak knife, that is a folder - one that is fairly easily cleaned so it would not be a problem if juice, grease gets into the mechanism? Something nice, but not over $100?
 
Probably not too easy. Pinned at the bottom of the handle.

The back is open enough for a qtip cleaning or flushing with water and soap. I haven't used it yet, I absolutely will next time I have some steak.
 
Just ordered a Shun (just to have one) and also have a Crossbones as well as a Laguiole folder.

Any of them would be suited for use as a steak knife. The Crossbones would be the easiest to disassemble and clean. So, if it matters, that would be the one to choose for that purpose. Actually, if you prefer the Crossbones, I'd suggest using the Jumbones for that purpose instead.
 
It looks like the Kai 5700 is a lower priced copy of the Shun. Looks like it can be disassembled as well. For $40. Probably a pretty nice choice, effective, and at a very sensible price.
 
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Biochemdawg said:
We have adopted a grip of Mora knives to suit most kitchen needs.
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I have some Mora fixed blades and they're nice in the kitchen!

Didn't know Mora makes a folder? I specified a folding knife - for convenience going to a restaurant.
 
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ZDHart said:
It looks like the Kai 5700 is a lower priced copy of the Shun. Looks like it can be disassembled as well. For $40. Probably a pretty nice choice, effective, and at a very sensible price.
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Yeah, I've seen that online. If it works for you great but I'd rather have something "better" myself.
 
sgt1372 said:
Yeah, I've seen that online. If it works for you great but I'd rather have something "better" myself.
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For as infrequently as I would use this (not very often), I think it will serve the purpose quite well. Gets very good reviews. If we ate steak at restaurants often, I might splurge on something "better". But what exactly does "better" get, when it comes to cutting a steak?

https://www.knifecenter.com/item/KS...nife-satin-blade-zytel-handles-leather-sheath

We cook ribeyes better at home than can be had at restaurants (for a lot less money) so we don't go out to steak houses very often. The majority of our restaurant meals these days are at Japanese restaurants where the only utensils needed are chop sticks. (Sashimi, hamachi collar, etc.). I would use this knife on the more unusual dinner out when I might order lamb, prime rib, or perhaps a steak. Not that bringing my own knife would be NEEDED, but that it would be enjoyable to use my own knife.
 
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Higonokami in your choice of size, preferably with Aogami(Blue) steel. While it wouldn’t exactly be hard to disassemble, you could clean a Higonokami pretty easily without doing so. They’re relatively cheap too.

cp1YxPJ.png


(Not my picture)
 
McFeeli said:
Higonokami in your choice of size, preferably with Aogami(Blue) steel. While it wouldn’t exactly be hard to disassemble, you could clean a Higonokami pretty easily without doing so. They’re relatively cheap too.

cp1YxPJ.png


(Not my picture)
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I really like the look of that blade! Nice. Prices are very reasonable too! Thanks.
 
ZDHart said:
I really like the look of that blade! Nice.
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Go to Blade HQ and search Nagao Higonokami. There’s a lot of different models to look at. I like the Blue/Gray 3” myself. It’s an absolute classic of a knife and would be well suited to what you’re looking for.
 
McFeeli said:
Higonokami in your choice of size, preferably with Aogami(Blue) steel. While it wouldn’t exactly be hard to disassemble, you could clean a Higonokami pretty easily without doing so. They’re relatively cheap too.

cp1YxPJ.png


(Not my picture)
Click to expand...

A question on being a "friction" folder - does the blade stay open with reasonably ample tension?
 
ZDHart said:
A question on being a "friction" folder - does the blade stay open with reasonably ample tension?
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Mine would stay open with friction alone. They aren’t as stable as a slipjoint, but if you’re cutting safely(edge forward/down) you shouldn’t have to worry about it closing on you or anything like that. The lever is there for those tough cuts, though.
 
ZDHart said:
Didn't know Mora makes a folder? I specified a folding knife - for convenience going to a restaurant.
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I failed to realize this was for a folding steak knife or that it was for a restaurant. My bad about that. In my experience every steak house I have ever had the privilege to visit has provided the cutlery for me.
 
I got a Cold Steel "Lucky One" in the now defunct Pay-It-Forward thread and have been quite surprised by it. I've used it at dinner a few times and it performs quite well and looks great doing it!
 
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