- nice handle and fairly thin blade. Ok steel, same as Fujiwara FKM seriesm390
- I seem to remember Mark(aka Dave) Richmond saying he wasn't likely to restock these, but they are still listed on the site so I could be wrong.Goko Damascus
- Very thin spine, doesn't thin out at the edge like some lasers so it's actually fairly stiff for how thin it is, many don't like the handle as there is a step between the handle and (plastic)ferrule. I actually like the feel of the handle and have found the chestnut doesn't become slick when wet which is a major bonus. (only knife from this group I personally own)Sab 52100
- new to the site so not too much usage info out there, but looks like it should be a fantastic knife, classic Sabatier profile, nice distal taper, only carbon steel blade in the group, functional/pedestrian handle
All of these will be thin and light compared to a Henkel 8". However, none come close to amount of belly on the Kramer chef knife(I'm guessing you primarily rock cut?).
Out of this group I would recommend the Sab 51200 for you(where is BDL when you need him to articulate the benefits of a Sab
). It's not as light as some in group, but I think the profile alone makes it the winner if you do in fact prefer to rock cut. The tip is high enough you can rock chop most of your tall ingredients without digging the tip into the board, while the long flat spot makes rocking feel much more agile on shorter ingredients than German knives could ever dream of being. If you happen to push cut, I would be surprised if you were looking at a Kramer as a push cutter, the long flat spot in the Sab profile is second to none.