Best option for a slicey, 3-4” full tang stainless blade with a flat grind?

[plastic-ninja]

Hi,
I’m looking at a few options for a small food prep blade that can also do a few camp tasks if needed. I basically want a a fixed blade Opinel no.8/no.9 or something.

As the title says, I’m after a decent stainless steel (14C28N, Magnacut, Elmax, AEB-L, etc), flat grind, thin stock, and ideally a G10 or Micarta handle so that it can handle the grime that comes with prepping meat, fruit, veg, fish, etc.


Cheers in advance.

No complaints about this slicey little knife from QSP. Butch enough to cope with a bit of harder work too.

 

[FIU]

Nothing too spectacular but the Morakniv Companion excells at slicing adventures and food preparation.

 

[homesicksteve]

Nothing too spectacular but the Morakniv Companion excells at slicing adventures and food preparation.

My Mora fought a raw carrot & lost....

 

[FIU]

My Mora fought a raw carrot & lost....

That's a tough carrot!

On the expensive (for me) side, I've had excellent slicing results from the Joker Compero and Joker Nessmuk. I own multiple examples of both and find them to be superb. These are around $100USD and up in the USA. If they are available in the UK they are likely about the same in £.

On the cheaper side are the Old Hickory short butcher knives and the Ontario Kepheart. In the 1980s I was doing a lot of hiking in the Southern Appalachian mountains, along the Appalachian Trail and onto the crest of Mount Mitchell. It was sort of the norm to see these Old Hickory knives in homemade sheaths hanging from belts. Local folks had little money and used what they had. I am uncertain if Old Hickory is still in production after the shut down the New York factory.