Manufacturer Model Blade Length Thickness Steel Hardness Recommended Angle Recommended Finish Depth AlignmentIntent
J. A. Henckels Professional "S" 31021-160 Chef 6" 3mm X50CrMoV15 ? 20 2k Chosera Bottom C Chopping and Slicing
 
Authors Comments:Not the greatest steel, doesn't hold its edge well, especially below 20 degrees. -Clay Allison
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Fallkniven A1 6.3 0.24 VG-10 59 15 1600 Low B 0.75
 
Authors Comments:I put a 15 degrees microbevel on top of a 13 degrees convex edge
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Buck# 223 6.375 .077 420J2 49-53 18 1000 Top C.5 Filet Knife
 
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Author: TPeters
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Guy Fieri/ Ergo Chef Knuckle Sandwich Cleaver 6.5 .020-.025 X50CrMoV15 German HC 56 RC /-2 18 Degree 1600 bottom middle of c and d
 
Authors Comments:Made In China
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Author: guest
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ESEE ESEE-6 6.5 inches 3/16th inch 1095 cabon steel 57 20 degrees- frighteningly sharp ceramics and strops with 5 and 3.5 micron pastes, I do a lot of stropping with green paste day to day and so I get a convexing to this edge over time Top C survival/bushcraft, a good slicer in the kitchen
 
Authors Comments: all the ESEE knives are full flat-ground and the blades vary in thickness from the spine to the edge, so they are good slicers but hard to mount in the vise.
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Wusthof Santoku 4176 Classic Ikon 6.5" - X50CrMoV15 - 15 1600 Ceramic Bottom C.5 Cooking
 
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Author: Geocyclist
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Furi Lil Edgy Santoku 7" .105 CrMoV 56 23 diamonds to 1000/strop to .05 top C Kitchen
 
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Author: xuzme720
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Strider GW/AR152 8" .250 S30V unknown 25 3.5 micron Bottom C OCONUS deployment
 
Authors Comments:I'll check the hardness when I see the knife again
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Shun DM-0500 8" ? VG10 61 16 3.5um Bottom D Chopping, slicing, general cooking
 
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Author: wickededge
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Reinhard Müller MSP Linerlock 85 mm 3,7 mm CPMS90V HRC 58 18 0.5 um paste on leather strop Top A.5 EDC
 
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Author: johpe
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