Still looking for an outdoor kitchen knife

Michael_Aos

Michael_Aos

Joined
Jan 25, 2001
Messages
1,639
I think I want something like the Wusthoff "Multi Prep" knife.

The handle has to be up high enough so my knuckles can clear the board when I'm slicing and dicing.

Blade should be 4-5", probably more like 5".

I think stainless would be a plus. Or at least semi-stainless like D-2.

Something a little heavier than the Wusthoff might be nice.

The Rinaldi TUK looks about perfect, but they aren't available. I used to own a TTKK but decided it wasn't quite right.

Any production knife suggestions? Custom makers?

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Getting a kitchen knife that size with some heft to it might be hard to find. I'm no expert but it sounds like you're going to need a custom made to your specs. The only thing that really stands out in my head is a Busse Badger attack, but it doesn't sound like that's really what you're looking for.
 
Walking Man said:
Busse Badger
Click to expand...

My experience w/Busse knives has been "sharpened pry bar".

Way too thick and not sharp at all.

Looking much more for something thin like a regular kitchen knife.

Mike
 
Don't know what your thoughts are on serrations but I have found lots of use for the Cold Steel Hai Hocho knife. It is basically a kitchen neck knife with the kydex sheath.
 
I have a "Utility" model by Bill Siegle that looks like the fourth picture (Rinaldi). 3/16" thick flat ground full tang. But it's O-1, not D-2 or SS. By reputation, Bill is easy to deal with (I got mine in the secondary market.). He might get one up for you in SS or D-2.

I have used the knife for camp cooking. It works well -- considering 3/16 thickness.
 
I don't think you are really looking for a kitchen knife.

Try looking at the Swamp Rat D2 knives in thinner thicknesses than the Busse knives that are way too thick.

I had a Kershaw catalog a few months back that came when they shipped me some torsion bars for my Kershaw Black Out. It had some good looking stuff for the kitchen there. Check them here. They offer stainless and high carbon as well. http://www.kershawknives.com/large.htm

I personally like this one a whole lot.

A bit pricey though.

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I think a Swamp Rat Bog Dog might meet your criteria. They're not making the D2 version anymore, but they are going to make a relatively thin coated 52100 version.

A number of people have written about how good they find the Swamp Rat Howling Rat in the kitchen, and the Res C handle is certainly comfortable for extended periods of food prep.
 
The Swamp Rat knives are nice. I happen to have a Bandicoot, I've been eyeing the "Bog Dog" since they first came out.

I'm afraid the handle / blade relationship isn't QUITE right though. I don't think you could really cut on a cutting board with them.

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Man, you is one picky bastid! ;) I've been following this quest of yours, and I'd like to help.
I've been eye-ballin' Daniel Koster's successful foray into knife making, and really like the looks of his santoku's. Maybe this is what you need? Try www.kosterknives.com and see if those trip your trigger. I'm thinking I may throw some coin his way in the future for one of these myself.
Good luck on your quest,
Mongo
 
I seem to remember a similar thread where towards the end the Seki-cut Field Chef knife or Field Santoku looked promising. Was that your thread also? If so, did you consider them?

Pics below from Sekidirect.

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