Hello all.
I'm not sure of the typical format for this type of inquiry. So I'll just dive in I suppose.
I'm looking for a traditional style butcher knife (in the style of Forschner/Victorinox or Dexter Russel). I've searched far and wide for such a knife made of higher quality or premium steel but to no avail.
It's going to be put to work and will replace one of my larger knives (the 8 or10 inch). It doesn't need to be particularly fancy or crafted to an artistic level of beauty. Just solid workhorse construction.
Since it will be a very hard working knife there are some basic requirements for my purposes.
Stainless steel (I'm thinking at the level of VG10, 154cm, cpm 154, etc.)
Plastic easy-to-clean grippy handle. Non toxic/safe for food. (delrin...? I'm not sure).
It's gotta be high geared towards performance. At least a fairly thin blade with no notable flex. A heat treatment to push cutting performance and a respectable degree of durability. I'm open to professional suggestions and guidance in this category.
I'm proficient with caring for and maintaining my own knives as a bit of additional information.
I'm hoping to keep cost on the lower end of the spectrum and understand what may come with that. Also I'm patient with the amount of time it may take for whatever reason. Ultimately I'd like to establish a relationship with the maker as I have 3 additional blades I'd eventually like made In this style.
I'm not sure of the typical format for this type of inquiry. So I'll just dive in I suppose.
I'm looking for a traditional style butcher knife (in the style of Forschner/Victorinox or Dexter Russel). I've searched far and wide for such a knife made of higher quality or premium steel but to no avail.
It's going to be put to work and will replace one of my larger knives (the 8 or10 inch). It doesn't need to be particularly fancy or crafted to an artistic level of beauty. Just solid workhorse construction.
Since it will be a very hard working knife there are some basic requirements for my purposes.
Stainless steel (I'm thinking at the level of VG10, 154cm, cpm 154, etc.)
Plastic easy-to-clean grippy handle. Non toxic/safe for food. (delrin...? I'm not sure).
It's gotta be high geared towards performance. At least a fairly thin blade with no notable flex. A heat treatment to push cutting performance and a respectable degree of durability. I'm open to professional suggestions and guidance in this category.
I'm proficient with caring for and maintaining my own knives as a bit of additional information.
I'm hoping to keep cost on the lower end of the spectrum and understand what may come with that. Also I'm patient with the amount of time it may take for whatever reason. Ultimately I'd like to establish a relationship with the maker as I have 3 additional blades I'd eventually like made In this style.
