Mercer 7" Nakiri Knife

It is listed as "Superior high carbon stain-free German steel. It said Solingen steel on the package. It was about $21 at my local restaurant supply store. Mine has the Santoprene rubber/ish grippy handle.
 
I'm a fan or Mercers as well even though there are many that don't care for them. With the stamped version you have, I think they are on par with Victorinox fibrox knives, and feel better with their ergonomic santoprene handles. Their forged line can hang with forged Wustoffs and Henckels as well. I have a Mercer Chinese Chefs knife with santoprene which is very thin and an excellent slicer. They do require constant steeling and run softer (Rc56) as western chef knives usually do compared with their Japanese counterparts . But, for what they lack in hardness compared to , they pickup in toughness. I've broken down many chickens with my Mercer, even going thru small bones with no ege chipping and only edge rolling. Just can't go thru bigger bones though.

Mercer uses X50CrMoV15 currently, but I've seen em in X30CrMoV15 as well. A very old steel used mostly in Euro chef knives like Wustoffs, Heckels, Victorinox, etc.
 
No problems then. I have 2 brand new Dexter-Russell 14" butchers steels. I absolutely LOVE them. I have about 50-100 outdoor knives & they work great to sharpen them all, even my big choppers. 1095, 1095 CroVan, 420, 440 AUS 6, AUS 8, S7, D2, etc.. .
 
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