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I've been researching knives and Im wondering if there are any poaler bears who have experience on the subject. There has to be more nice, well balanced, forged kitchen knife companies in the USA than the internet is letting on. The best I'm finding are in Japan and china. The American ones seem to be clunky and heavy based on reviews.

I've been researching knives and Im wondering if there are any poaler bears who have experience on the subject. There has to be more nice, well balanced, forged kitchen knife companies in the USA than the internet is letting on. The best I'm finding are in Japan and china. The American ones seem to be clunky and heavy based on reviews.

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[–] • 7 pts

Was a professional fish monger, cut down 300lb tunas down to 3oz sand dabs. What we used where Dexter Russel (dexterrussellcutlery.com). High carbon stainless, fast to dull, but easy to sharpen to a razor sharp with a steel and strap. The knives I use at home are Kyocera (cutlery.kyocera.com) for chopping Dexter Russel for boning and filet, a Victornox (victorinox.com) Cleaver for those deer and elk bones, and a set of Buck (buckknives.com) steak knives

[–] • 0 pt

That’s a nice selection, for all around butchering and kitchen use, victorinox classic are hard to beat. Great grip, good steel, inexpensive. You could get a whole set for the price of a single fancy Japanese chefs knife.

[–] [deleted] • 0 pt

Oh wow this is really great to know! Thank you! When I come into my money I'll make sure to splurge on a kitchen set like these.

Always great to hear tips from a guy who knows