Steelport Knives?

[HansCaravan]

Hey gang,

I did a search but not much has turned up. They're a newer company forging knives from 52100 and integral bolster. Just curious if anyone has any feedback that hasn't mentioned anything already? Perhaps a newer member, or someone who recently purchased? I'm interested in hearing how they perform and feel to other knives in the same price point and what the relative pro's and con's while using - specifically the 8" chef knife, but feedback on any product they make is certainly welcome.

Thanks,

HC

 

[ACHiPo]

Hey gang,

I did a search but not much has turned up. They're a newer company forging knives from 52100 and integral bolster. Just curious if anyone has any feedback that hasn't mentioned anything already? Perhaps a newer member, or someone who recently purchased? I'm interested in hearing how they perform and feel to other knives in the same price point and what the relative pro's and con's while using - specifically the 8" chef knife, but feedback on any product they make is certainly welcome.

Thanks,

HC

I just discovered these guys this morning from an email newsletter from The Joinery in Portland, OR. They appear to have really nice looking knives for not much money. I see a couple threads on here that supports that they are good knives, but I'm looking for more information as well.

Edit: Just decided to pull the trigger to find out for myself. Will post my impressions.

 

[Naftoor]

I recall seeing someone post one a bit ago, I think it was this one (Steelport - New maker in Portland, OR) If memory serves they’re pretty good as far as production knives go. BBB uses one for some of his sharpening videos on his YouTube channel and he’s mentioned it in his instagram stories so I think he’s pretty pleased with it. They run the 52100 super hard, which is supposed to give pretty good edge retention from what I’ve read. Been eyeing them for awhile, but I’m trying to reduce my collection not increase at this point

Here’s one of his videos with it. He’s a steel nut so if he’s using it in his kitchen they definitely aren’t bad tools by any stretch. Plenty of worse ways to drop 400 in this hobby.

 

[blokey]

BTW Homebutcher has them, the usual discount code works

 

[tostadas]

I can confirm these are well made knives. Balance, dimensions, and profile are comfortable to use. The etched 52100 has minimal reactivity. The grind is convex both sides, while the very edge is left thicker than a typical Japanese knife, but not by a lot. It feels like it can handle abuse, but I didn't notice any wedging in my testing. A thinning behind the edge could boost the performance even more, but not necessary. I've actually been meaning to list mine for sale at some point to reduce my pile of knives, but haven't gotten around to it.

 

[superworrier]

Hard 52100 is pretty awesome. I feel like this is a knife by a knife person designed to be accessible to non-knife people. I think it is pretty thoughtfully designed.

 

[ACHiPo]

I can confirm these are well made knives. Balance, dimensions, and profile are comfortable to use. The etched 52100 has minimal reactivity. The grind is convex both sides, while the very edge is left thicker than a typical Japanese knife, but not by a lot. It feels like it can handle abuse, but I didn't notice any wedging in my testing. A thinning behind the edge could boost the performance even more, but not necessary. I've actually been meaning to list mine for sale at some point to reduce my pile of knives, but haven't gotten around to it.

Thanks! I’m hoping I’ll like the chef knife enough for me to cancel my deposit on a Mareko Maumasi knife. Seems a stretch, but maybe?

Do you have the 8” chef?

 

[tostadas]

Thanks! I’m hoping I’ll like the chef knife enough for me to cancel my deposit on a Mareko Maumasi knife. Seems a stretch, but maybe?

Do you have the 8” chef?

Yea I have the 8 inch one. If you are close to SF and wanna come check it out in person, just shoot me a message.

 

[ACHiPo]

Yea I have the 8 inch one. If you are close to SF and wanna come check it out in person, just shoot me a message.

I'm in Pleasanton, but I'll have mine sometime tomorrow according to tracking. Thanks anyway and good luck if you decide to sell it.

 

[tostadas]

I'm in Pleasanton, but I'll have mine sometime tomorrow according to tracking. Thanks anyway and good luck if you decide to sell it.

Sweet, share your thoughts after you get a chance to use it.

 

[ACHiPo]

Sweet, share your thoughts after you get a chance to use it.

Definitely will do.

 

[ACHiPo]

Got the knife last night and took a few beauty shots.

It's nice and sharp out of the box. Definitely more of a workhorse, which is what I am looking for--sorry the choil shot didn't turn out--have yet to master that with a phone. The handle feels great--maybe a tad small for my mitts, but very comfortable and beautiful. Food definitely sticks to the blade. Not sure if that will improve with time. It's a tad annoying. I used one of my TF Denkas and while the asparagus still stuck, it was only a few pieces, whereas the Steelport felt like the pieces were magnets--they just kept sliding up with each new cut.

 

[Matt Jacobs]

I had one a while back. Did some testing against against a ShiHan. The ShiHan out performed it in every area. To me they are just too thick. That being said the heat treat is out standing and in my use the retention was double the ShiHan which was also 521000. I think thinned these would be great but they would be pretty handle heavy.

 

[ACHiPo]

I had one a while back. Did some testing against against a ShiHan. The ShiHan out performed it in every area. To me they are just too thick. That being said the heat treat is out standing and in my use the retention was double the ShiHan which was also 521000. I think thinned these would be great but they would be pretty handle heavy.

I'm not familiar with ShiHan. I found a Shi.Han knife shop in New Mexico--is that the one you're referring to? It seems they have or will exit knife making from their website?

 

[Matt Jacobs]

I'm not familiar with ShiHan. I found a Shi.Han knife shop in New Mexico--is that the one you're referring to? It seems they have or will exit knife making from their website?

That's the one.

 

[superworrier]

I'm not familiar with ShiHan. I found a Shi.Han knife shop in New Mexico--is that the one you're referring to? It seems they have or will exit knife making from their website?

He's not exiting, he's actually just adding new equipment and has been doing mainly customs the last year (in addition to shop upgrades)