Wed Mar 27, 2013 2:41 am
I'm wondering if there is a folding knife that uses these high quality steels, and craftsmanship. I figure there must be at least a few knife savy cooks that can't bring in their own knives, maybe because they work at a large institution with strange regulations, and so they sneak in a folded blade.
Alright, speak up!
Wed Mar 27, 2013 4:22 am
Mcusta and Seki are 2 brands that come to mind.
Wed Mar 27, 2013 1:27 pm
Jack - what steels are you talking about?
I'm not fond of santokus but how about this one? http://www.agrussell.com/ag-russell-hoc ... p/HKhhh14/
I have an early one in ATS34
Wed Mar 27, 2013 1:37 pm
Looks like Seki has some a couple pretty cool hunters. Might have to think about that in a couple months....
Wed Mar 27, 2013 2:24 pm
i have two brands that i use for my edc
kershaw and svord.
i have a kershaw blur in s30v and a kershaw skyline in 14c28n (related to 13c26, kershaw only sandvik steel afaik)
my svord peasant knife is carbon steel.
quite a few brands out there that use nice steels like zdp189, s35vn, s30v etc.
mcusta is the only one i know of that's a j blade maker that does folders.
Wed Mar 27, 2013 3:24 pm
Oh, I thought you meant Japanese folding knives! LOL!
Spyderco, Benchmade, Kershaw, MicroTech, Gerber all make decent stuff. Look for something with a nice blade steel. Benchmade will use different blade steels in their knives and they are very nice, but pricey!
Wed Mar 27, 2013 4:06 pm
One of my favorite mid-sized pocket knives is a Spyderco Caly 3 in ZDP-189. Very comfortable to carry and use (though not ultra-light), and just enough blade to slice a tomato in a pinch. I find it easy to keep outrageously sharp.
I'd love to have another with a more food/board-friendly blade.
I wouldn't want to use it to make a meal, though, unless i had to.
Thu Mar 28, 2013 1:14 pm
And the rabbit hole goes yet deeper!
Thu Mar 28, 2013 1:26 pm
I did mean Japanese folding knives, and this Mcusta is exactly what I was edging toward. Thanks peeps.
I'm really green with all these steel types, blade profiles, etc. I'm just a chef who had a revelation.
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