EnZo Trapper 95 with N690Co steel Scandi grind. Green canvas micarta. Blade at the spine is 3.5mm thick. Made in Finland.
Not exactly budget as in chinese budget, but as far as quality bushcraft knives go, this was about $140 with the leather sheath, vs $300 to $500 for bespoke knives.
So that Mosfiata Nakiri just feels too big and unwieldy. Going to send it back.
For basic chopping duty, these cheap Thai Kiwi knives for $12 a pair (even cheaper if you can find them locally at an Asian grocery store) are hard to beat.
Tried regular chef’s knives (Henckel, Wüstof, Kuma) and even a nice cheap budget Choinese cleavah (Winco), but they’re all thick bladed and act more like a wedge than a razor, and it takes 10min+ to cut a slab off a frozen pork loin.
I thought the thinner blade of those cheepcheepcheep knives would work better, but not really. Less “wedging”, but still lots of work. And the blade tips bend when you look at ’em wrong, so gotta be careful.
Short of a bandsaw, anyone got recs for a knife that might be made for something like that?
After 5+ years, the tip on my old Kiwi knife (like the one you linked to) is still intact. I do not use it for cutting frozen stuff though. Not really sure what would be good for that duty. I usually cut larger meats into smaller portions BEFORE freezing them if I know I’m going to only need to defrost a part of it at a time.
Things like chicken parts, etc., I could just open the end of the (frozen) package and “break off” however many drumsticks, etc., I’d want to use, then reclose the package and not taint the remainder.
But I would get pork-loin “steaks”, like 3-4 on a tray, and when we were all snowed in up here, I called in an order vs going there, and asked for 2 trays. Oh, they sent two trays of 4lb whole PLs. :person_facepalming: Still working on the last of the 2nd one.
What I tried was like cutting an ice-cream cake, ie, heating the blade in hot water and cutting a little deeper with each pass, but it didn’t help all that much.
I figured with all the brazillion types of specialised knives, from bread knives to filleting knives and whatnot, there had to be something more or less “fine-tuned” to cutting frozen foods.
Lightbringer, why are you putting yourself through such tremendous agony while cutting frozen meat? Just buy the right tool for the job and be done with it. I own the 22” and it disassembles in 10 seconds for the dishwasher. Many people use a regular hacksaw with great success… after they have been through the dishwasher to sanitize.
Have we done a knife group buy on the forum? A BLF knife?
I misplaced my last Sanrenmu 763 G10 last week and would like to get another but wasn’t pleased with the replacement SRM has to offer. The old G10 763 was a favorite of mine for the build and the price I was getting it for. There was a rumor that there once was a orange G10 763.
Does anyone know if this is real D2? Lots of experience has me doubting the steel stamps on more obscure companies until we have confirmation, either through XRF or lots of use and sharpening. (The latter isn’t exact but can generally tell the difference between D2 at reasonable hardness and usual substitutes such as 8Cr13Mov, 5Cr15, etc.)
If you are looking for a good quality 14c28n knife.
Check out Harnds, i have the assassin, wind and giant silkworm.
They are al very good quality knives