Help finding 15" stainless blade

[knucklestick]

I'm looking for a knife for someone at work.

It is going to be used in the seafood industry, for steaking fish like halibut, sword, tuna, salmon, ect.

I'd like to find something with a 15" blade, stainless with a plastic handle(or something that will not harbor bacteria).

The blade needs to be thick enough so it doesn't flex. The knife needs to have a little bit of a curve and not be straight like a cleaver.

Any suggestions?

ETA : It also needs to be NSF certified.

 

[Atlas Knife Company]

So, a machete made out of s30v? I suppose it could be done. Just order a 24" x 2.5" piece of 3/16" s30v and start grinding.

 

[Mike Turner]

Something like this? I made this one for a guy that does a lot of Salmon, Tuna, Halibut, ect...

The NSF cert will make any custom a no go unless the maker wants to pay for testing the knife which can not be cheap. Sorry I don't know of any manufactured knives that would suit your needs as most of it is junk, that is why I was asked to make the one above.

 

[knucklestick]

Something like this? I made this one for a guy that does a lot of Salmon, Tuna, Halibut, ect...

The NSF cert will make any custom a no go unless the maker wants to pay for testing the knife which can not be cheap. Sorry I don't know of any manufactured knives that would suit your needs as most of it is junk, that is why I was asked to make the one above.

Very nice knife. Yup, A blade like that.

Yeah, the NSF cert is a real PITA.

For some reason, nobody seems to produce an NSF certified blade of that size with a plastic/synthetic handle.

 

[P. McKinley]

Not even close to the quality of Mr. Turner's knives, but if the NSF is a requirement, then you'll likely need to go with a commercial kitchen knife like:

http://www.acitydiscount.com/Update-International-4dz-10-Cimeter-Knives-KP-10.0.52559.1.1.htm

I'm a professional chef and these knives work just fine.

 

[Atlas Knife Company]

Just curious, what is NSF (other than the notice when you bounce a check)?

 

[cheffjeff]

If the knife isn't going to be touching any bones a Japanese style yanagiba is a good choice.