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Wanted: specific carbon chef's knife, any ideas?

motownbrowne | Jan 10, 201103:21 PM

I am interested in a new chef's knife. I would like a ten inch or greater carbon steel knife. I have looked at the Sabatiers that are available and I would prefer a german style knife. I have big hands and need plenty of clearance, plus I like a wide blade for scooping veggies, etc. i have also seen some custom carbon knives like the ones from wildfire cutlery, and other than Bob Kramer's knives, which Shun are based on, nothing I have seen interests me. I don't want some funky looking chef's knife. I appreciate the art of making these custom knives, but that's not what I'm looking for. As far as the asian knives are concerned, I have zero interest in a single ground blade, or anything that isn't symmetrical: I sharpen my own knives and I am pretty particular about my grind angles. I also like a heavier blade, something wide and ten inches long should have some heft. I essentially like the weight of the knife to do the cutting for me. That said, the knife needn't be too heavy, I don't want the steel to be so thick it puts up a fight when I'm cutting something thin. The knife I have now is a an old Chicago cutlery 44s from when they were still made in the US. it started out as a 10.5 inch, but my stepfather used it for years as a butcher and now it's down to 9.75. It has a simple wood handle, a full tang, a nice wide blade, and no bolster. it has some heft, but the steel isn't too thick. Essentially I want to know if there is anything on the market that meets my description. Essentially I'm looking for something like my 44s but made of carbon steel, a german style blade with a simple handle (with or without bolster). I know that there are lots of great japanese knives, but most of the ones I have seen aren't quite what I'm looking for. Can anyone recommend something? thanks

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