I wish CASE would bring back the CV Kitchen knives: Recommendations for replacement?

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DocT

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Mar 25, 2012
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I have finally worn out a WR CASE butcher knife and a boning knife with CV (50100-b?) steel that was passed down for 3 generations. These things took and edge and kept on cutting. Since CASE uses such lousy stainless in their kitchen knives, can any of you recommend a replacement? I have a set of Forschner that I really like, but I am looking for carbon, not stainless.

CASE, if you are listening...my grandfather, when trying to cut something in the kitchen or butcher something, would always throw away the other knives in disgust and say, "Get me the CASE knife!" I still fee this way about those old CV kitchen knives.
 
As far as I know there aren't too many carbon kitchen knives made by manufactuerers anymore. You've got Old Hickory by Ontario, slim slicers that'll do the job nicely. and that's all I can think of.

If you extend to stainless, Shun knives by Kai Corp. (also produces Zero Tolerance and Kershaw) has a nice lone of kitchen knives.
 
brets-ftw said:
As far as I know there aren't too many carbon kitchen knives made by manufactuerers anymore. You've got Old Hickory by Ontario, slim slicers that'll do the job nicely. and that's all I can think of.

If you extend to stainless, Shun knives by Kai Corp. (also produces Zero Tolerance and Kershaw) has a nice lone of kitchen knives.
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Agree with the comments on non-stainless kitchen knives.
In addition to Ontario, you may find some Japanese kitchen knives in non-stainless. They would be pricey and you would really have to hunt for them.

As far as stainless kitchen knives go, for good performance at a reasonable price, I consider the Victorinox Forschner line to be the best bang for the buck.
 
Sabatier still make some carbon steel kitchen knives. If you read up on them on the web, apparently its hard to tell which of them are high quality, a lot of them seem like junk. I think I read somewhere the name Sabatier isn't copyrighted so anyone can use it. I've read good things about the Sabatier Elephant logo ones.
 
You've got tons of options in carbon steel kitchen knives depending on how much you want to spend. There are MANY Japanese knives in aogami super blue and shirogami white steel. Unfortunately those types of knives are not cheap.
 
Just get a $25 victorinox chefs knife and see how good it is. Old hickory uses 1095 so that's your cheapest option. They can be had for $12 or less.
 
Thanks folks! I have the Forschner set already. I had a set of Old Hickory but did not like them. They did not take an edge well. I did not think of the Japanese makers.
 
Japanese carbon knives are so nice to use but costly.

+2 on the Old Hickory line. 1095, similar build quality to the Case and not expensive.

I really like some of my vintage HC American made kitchen knives.
 
My most used kitchen knive is a Landi custom in 1095. Holds an edge well and can get crazy sharp with very little work.
 
R. Murphy has a carbon steel kitchen knife line that is a bit more expensive Old Hickory. USA made. Used to make the knives Herter's sold.
 
As zombywoof has stated for a smaller pairing knife, the Opinels are grand. My mother has a couple and they can take a downright scary edge in no time. Also the proven and venerable Old Hicks have stood the test of time for good reason.
 
There are Commercial Butcher/Kitchen knives available for reasonable prices also so that's another option.
 
DocT said:
Thanks folks! I have the Forschner set already. I had a set of Old Hickory but did not like them. They did not take an edge well. I did not think of the Japanese makers.
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You might check out ebay for some vintage knives. Or dive down another rabbit hole and buy some really nice modern Japanese HC knives (warning: it is just as addictive).

One knife that I will recommend is a CCK cleaver. It is a Chinese slicing cleaver with ok carbon steel and very thin (great at slicing). They are not very expensive either.

Cheers and have fun!
 
The smaller Henckels Windmühlen knives are carbon steel, don't know about their larger ones
 
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