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Thread: All Purpose Recommendation Request

  1. #11
    Senior Member Justin0505's Avatar
    Join Date
    Feb 2011
    Minneapolis, MN
    +1 for Kikuichi TKC. The steel is SEMI stainless, so it will get some greyish patina on it if you leave it dirty, and will rust if you really abuse / neglect it. The steel is actually really awesome though. Feels much more like carbon than stainless when sharpening and responds well to strops and hones. Factory edge geometry is pretty robust, but I thinned mine out quite a bit and still have no problem with durability.

    I have really big hands and find the western handle on mine to be a little cramped on the underside so I eventually had it modified and re-handled.

    I know that R ******* and C *** are dirty worlds on here, but the "Remedy" model is essentially a TKC, but with a (IMO) better handle, more robust blade, CPM154 (premium stainless, very tough, very wear and corrosion resistant) blade, and made in the USA. I beat the hell out of one (boned a chicken, cut rib bones, breast, spine, wings) and it didn't even flinch.

    "I gotta tell ya, this is pretty terrific. Ha hahaha, YEAH!" - Moe (w/ 2 knives).

  2. #12
    Senior Member
    Join Date
    May 2011
    My vote would go to the carbonext or akifusa

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