Non-Stainless High Carbon Kitchen knives?

[pinetree]

Besides Old Hickory does anybody else sell a good old carbon steel Chef or Butcher knife anymore? The Dexter Green River are "stain-resistant" so I don't know if they count.

The reason I ask is my parents had a set of Wearever(sp?) knives from the 60's. Most knives were junk, but the butcher knife is awesome. It has a beautiful patina and is scary sharp. Anytime meat needs cutting this is the one I go for. I've been looking on EBAY trying to pick up more carbon kitchen knives. A lot of venders appear to buy each others stuff and I keep getting out-bid with <1min to go by someone with a "store" online. :grumpy:

Thanks,
tjg

 

[thombrogan]

Suisin, Kikuichi, Togiharu, Masamoto, Masahiro, and Misono all make some nice ones.

 

[marcinek]

Sabatier also makes carbon steel kitchen knives.

 

[mnblade]

Check out Warther Knives.

BTW, here's an interesting article about the history of the knife-making Warther family.

 

[GarageBoy]

Old Dexter Russels, too bad the FDA killed them off

 

[beluga]

Murray Carter makes one. But he lives in Japan, so you gotta get his knives from online US shops. He's a MS too

 

[Anjin]

Murray Carter makes one. But he lives in Japan, so you gotta get his knives from online US shops. He's a MS too

Murray is now in Oregon after 18 years in Japan. I just heard from him last week. Check http://wwwcartercutlery.com or to ask a question <mailto:murray@cartercutlery.com>murray@cartercutlery.com.

Not cheap but you cannot do better and his knives are rising in value as he becomes more famous.

 

[Lucky Bob]

Check out Warther Knives.

BTW, here's an interesting article about the history of the knife-making Warther family.

What steel do they use? They say "high carbon tool steel", but don't specify which.

 

[camo kid]

Dexter Russell still makes many knives in carbon steel. Most of the knives with Beech Wood handles have carbon steel blades, this includes various butcher, boning, skinning knives, as well as some cleavers. The Dexter Russell's I own are some of my prized users and see use in the kitchen, and woods, as well as butchering game. They all have a good patina, most are almost black at the moment. Joe

 

[Anjin]

Murray is now in Oregon after 18 years in Japan. I just heard from him last week. Check http://wwwcartercutlery.com or to ask a question <mailto:murray@cartercutlery.com>murray@cartercutlery.com.

I hope Murray is doing OK. Last night CNN showed video of Vernonia, his town in Oregon, and it is mostly underwater. His server is down, too.

 

[HurricaneDiesel]

Shun Cutlery from Kershaw knives are really nice. www.shun.knives.cc

 

[johnny reb]

I just replaced all my stainless kitchen knives with Moras, that have high carbon blades.

 

[shappa]

I really hope Murray and his family came thru that storm o.k..

 

[thombrogan]

Shun Cutlery from Kershaw knives are really nice.

They're much nicer than nice, but the original person was looking for non-stainless steel and all Shun knives, from the Komachi and Wasabi lines to the Elite and Kaji, use stainless.

 

[HurricaneDiesel]

the reason i suggested the Shun series is they are VG-10 stainless clad with SUS410 carbon steel to make Super steel, composed of Carbon, Chromium,Cobalt,Manganese,Molybdenum,Silicone,and Vanadium, it ends up with 33 layers of a Damascus look blade

 

[ADD]

What steel do they use? They say "high carbon tool steel", but don't specify which.

Most probably D2, although they do not advertise it.
Great prices and performance although their ergos leave something to be desired.
Lot of knife knuts buy them and modify blade or handle slightly.

 

[udtjim]

Johny Reb. Where did you get your Mora Kitchen knive. I have been looking for some.

 

[DrThunder88]

udtjim, the only place I've found that sells Mora food service knives is Scandia International. They're a distributor but were willing to help me get what I wanted. The woman I spoke to over the phone was very friendly and helpful.