Review of Farid CPM Rex-121 Mule

rwdata

rwdata

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Mar 3, 2011
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Just wanted to share some pictures of my Farid Mule and my experience so far.
Here is the knife wrapped and pictured along side some of the most popular neck knives.
The size is perfect.
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Here is the knife with a handle that I molded. It fits like a glove now
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Here it is as it fits in my hand. I have large hands.
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There is plenty of handle for a small knife without looking overbearing.
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Here is how it fits in a tight grip.
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Now about my experience with the knife so far. It came sharp, but not sharp like I wanted. It took hours to get it to shave hair using a strop. So it takes a little longer to sharpen than most of my other knives, similar to zdp-189. I have only cut boxes and paper so far and the edge is still shaving sharp.
A warning, it rusts immediately, so keep it clean and dry and a light coat of oil.

The knife is heavy and feels great in your hand. I would not hesitate to call this one of my favorite knives. If you get a chance to get one, do it! Farid was both polite and professional and his work is exceptional.
 
That steel is crazy!

Carbon - 3.4%
Tungsten - 10.0%
Chromium - 4.0%
Molybdenum - 5.0%
Vanadium 9.5%
Cobalt - 9.0%

Congrats on the knife, it looks really nice. Also looks like it'd make a decent kitchen knife, if only it were a bit bigger.
 
Brutus013 said:
That steel is crazy!

Carbon - 3.4%
Tungsten - 10.0%
Chromium - 4.0%
Molybdenum - 5.0%
Vanadium 9.5%
Cobalt - 9.0%

Congrats on the knife, it looks really nice. Also looks like it'd make a decent kitchen knife, if only it were a bit bigger.
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IMO it would make a terrible kitchen knife just because it rusts so easily.
 
hardness should be around 68-70. Toughness is very low, 440C is about twice as impact resistant.
 
The knife is of course just a mule, testing the qualities of this steel. The use of it is a very individual thing and will differ from person to person. There is of course no perfect knife or steel. This knife is very unique both by it's shape and the steel it's made from.
Can you use in a kitchen? Of course, just dry it off. You can use it anywhere you need a sharp knife with the knowledge it is perhaps one of the hardest steels you will ever possess. Me personally, I love the heft of the blade and it is my everyday indoor knife.
 
I hope you don't mind me posting pictures in your thread, but I have been having much fun with this knife too. :):thumbup:

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I'm really excited about CPM Rex 121 hitting the mainstream while it isn't a do-all steel by any means it's got some pretty impressive specs and edge retention and wear resistance are pretty much the best you can get.
 
Chipped Karambit said:
It seems like it would be a fun kitchen knife. Make a nice patina on it and only cook for presentation
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A Gyuto kitchen knife in CPM REX-121 is on my mind for myself, but I just don't know who else would want one..
 
farid. said:
A Gyuto kitchen knife in CPM REX-121 is on my mind for myself, but I just don't know who else would want one..
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If I had significantly more disposable income I'd definitely be interested in any kind of REX-121 kitchen knife. It'll take a few more rust preventative measures than stainless, but I've never been bothered by that at all.
 
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