Kitchen Knife in H1...please?

tangent · #1

I would really like to see a kitchen knife made out of H1 steel and have a length of around 6 inches (serrated...with the deeper serrations). I can't be the only person who wants this...am I??? I really like my aqua salt, but it is just not long enough for slicing bread or larger fruits and such.

What do you say, Sal? :D

Blerv · #2

The cost and grinding restrictions (no FFG) are probably the main drawbacks of it being a kitchen steel. Since Japanese VG10 blades are expensive enough I dunno the market which would pay extra for the H1. I expect it would be those buying the white/blue steel, damascus, or ZDP-clad products.

.357 mag · #3

The Aqua Salt would be a good kitchen knife. To bad they discontinued them..

Blerv · #4

.357 mag wrote:The Aqua Salt would be a good kitchen knife. To bad they discontinued them..

Factory geometry is pretty thick. Nothing you can't fix with a regrind though :) . There are some places with SE in stock; arguably the better edge of the two.

tangent · #5

The Aqua Salt is a fine knife...I just prefer a little more length more most kitchen tasks.

bh49 · #6

I have absolutely no interest in H1 kitchen knives. Expensive steel, no real benefits for me and cannot be flat ground. MBS-26 or VG10 will be much better and less expensive.

vaisforlovers · #7

My aqua salt reside with my kitchen knives. Make short work out of vegetables. Love it. I'd go for more.

kbuzbee · #8

I've had hollow ground kitchen knives before (a Case set) Not my cup of tea. I prefer my carbon steel FFG knives in the kitchen.

Now Super Blue or even White steel with nice wood handed, I'm in!

Ken

zhyla · #9

I don't really see any benefit to H1. I've got a few kitchen knives in 8C13CrMoV and rust isn't the slightest bit of concern. I think in rough terms H1 and 8C13CrMoV perform similarly as far as cutting edge (I don't own any H1 knives).

H1 is fantastic if you're using it around salt water but otherwise... ?

Holland · #10

cool idea, but as previously mentioned, a hollow grind kitchen knife wouldn't be to popular

GoodEyeSniper · #11

I can't think of a benefit of h1 in the kitchen?? its cost is because of rust resistance, which is basically a non issue in the kitchen. as long as it is even remotely stainless it's fine.

whereas I might see a time where a salty and dirty outdoors knife is put away without cleaning, kitchen knives rarely sit for any length of time in such a state...

speedcut · #12

The benefit is the Hrc of the serrations... :)

The Deacon · #13

As I see it, the only benefits of H-1 are that it's impervious to rust and that serrated H-1 holds an edge exceptionally well. The first is of no consequence in the kitchen, and the second of only limited value. The "known" tradeoffs are that it is more expensive and cannot be full flat ground. The unknowns are availability in thin blade stock (2mm and thinner) and how well (or poorly) it would perform in those thicknesses. Since serrated kitchen knives account for somewhere less than 5% of my kitchen knife usage, I don't see it offering any advantage for me but, as with most things in life, YMMV.

KrisOK · #14

bh49 wrote:I have absolutely no interest in H1 kitchen knives. Expensive steel, no real benefits for me and cannot be flat ground. MBS-26 or VG10 will be much better and less expensive.

What is it about H1 that it can't be flat ground? I haven't heard that before. I've noticed that the salt line were all saber grind, but I just thought it was more of a design thing than a limitation of the steel.

endgame · #15

I am a chef and I love h1 for fishing and other activities but I love vg10 for kitchen knives.I take great care of my chef knives and never had them rust so. I could see it beeing a set of steak knives.

#16

Hi Tangent,

Welcome to our forum.

I guess you can see from some of the answers why we probably wouldn't invest in the tooling, inventory, marketing and distribution of an H1 Kitchen knife. We've sonsidered doing so in the past but always go the above mentioned circle.

sal

Cliff Stamp · #17

KrisOK wrote:What is it about H1 that it can't be flat ground?

It isn't that it can't be flat ground, the argument is that the cost of doing so would make the price of the knives prohibitive, especially considering the narrow niche value. Note that there are steels such as 12C27M which are so corrosion resistant they are even dishwasher safe so it is hard to see value in being more corrosion than that for kitchen use.