wunderbar! Just placed an order, hope you ship to Texas! I can tell you are excited and very proud. You have created quite the buzz in the knife community.
The handle looks like a cheap chinese knife, so they saved there. Also the delivery is 25chf in Europe, that's massive, it's half the price of a knife.
@cristibaluta I also think that a nicer handle would elevate their product a lot. I'm still hoping that one day, they will release a tapered version with maybe a nice carbon fiber handle.
Just ordered a couple of sets for my family. Shipping to australia was very reasonable. Can't wait. I'll be trying them out hunting too, and hopefully one day some skinning and boning knives will be available. These would truly be incredible for the abattoir industry as well. A knife sharp to halal/kosher standards that virtually never needs to get retouched would be a thing to behold! Thanks for keeping them (too) cheap!
@@kknives_switzerland in the meantime the barracuda will get a fair bit of use getting back straps and easy to get leg muscle off of 1-3 wild goats a week. Not an ideal shape but being sharp for the whole time will more than make up for that I'm hoping 👍👍👍
Fantastic!! I'm more impressed than after seeing Pete rope test it in the Knife Lab. I really want a 8-10 inch POINTED Chef's knife. Please consider adding one to your store. Thank you!!!
Hi there, I would really appreciate if you could share the follow up video of sharpening the Rahven ceramic knives with that lapping film. Also, what specific 3M product do you recommend? Thank you very much in advance. ps. I placed an order for 4 knives, and they are currently on the way...
Hi i got my knives yesterday. I had a chat to you a while ago about putting a point on the small one with the rounded tip. I was able to do it in about 5 min using a cheap 180 grit diamond plate. It's now a mini sheepsfoot point. I sent you an email on your site as well. Over all I am really happy with the knives it's cool to have access to a cutting edge material ( pun intended)
Just placed my order. SO EXCITED to try out this HIC. Regarding sharpening, I guess a diamond or CBN wheel on a Tormek would work? or do you specifically recommend flat abrasives?
Only this will work: Diamond lapping film glued onto some squishy foam like from the soft side of a mouse pad. Must really have some give, so not a stiff pad. Very important: a little bit of WD40 as lubricant and then edge trailing strokes just like stropping - very little to little pressure. 9 and 1 micron diamond films is what I use for maintenance. In case you do get a chip, it can be removed with normal diamond stones like those from for example Atoma or DMT. BUT stones won't give a sharp edge - only a sharpening medium with some give to it will. After the films, normal stropping on leather with diamond emulsion on it will do. You may want to apply fresh compound, because the diamonds need to be sharp. CBN is too soft.
I'm glad that you sent this to C&A to make a video. I believe he will need a elastic ceramic shoulder joint after that test 😂 I just preordered 6 knives and I'm very excited to try them. I can see from your videos that this is a labor of love for you as much as a business venture. I'm eager to see where you take this in the future. Particularly the folding edc knife market. Collaboration with Spyderco sometime in the future? One can dream 🙂🍻
Thanks for your purchase and kind words! I just love cutting tools - always have, don't know why. Edges are just so fascinating. So yes, this is definitely both love and business for me. Extremely blessed position to be in and I am very grateful for it.
@@kknives_switzerland I understand the love for cutting tools very well. I recieved my 1st knife as a gift more than 40 years ago. It was love at first sight and the knife is still with me today. It has been fascinating to see the incremental progression of blade materials over the decades. Over the past 20 years innovation has made exponential leaps and we are now at a point of thinking outside of the metal cutting tools box that humanity has been stuck in for thousands of years. Removing the brittleness of ceramic is a key to unlock a new era in knives. Very exciting times. 🍻
@@Rascal77s Agreed, this is a tipping point! (It also crossed my mind several times how we have been using steel for thousands of years, and now something is changing...)
Hey just curious if or when you have the time could you do a video on vitrified diamond stones and maybe sharpen a knife for entertainment factor maybe a comparison between them and sic stones or ceramics
I actually was thinking about doing something like this, lots of stuff to do, but would indeed be fun. Before that, I will make a sharpening tutorial video for the elastic ceramic though.
@@kknives_switzerland looking forward to it! And congrats on all the fame and recognition 👏 I knew you would take off soon. Couldn't be a person more deserving
As a matter of fact, I discussed with them about that quite a bit, arguing that based on my testing, boning is absolutely no problem. They prefer to be on the safe side though and not advising it - which I think is fair enough given that some people could start feel encouraged cleaving/chopping bone joints with the HIC knives and then complain about chipping. It's a legal thing. Based on my testing, touching bone during cutting is no problem at all.
@@kknives_switzerland always appreciate your detailed answers! What is the rationale for rounded tips for already available models? Speed of production for the first batch?
No, since this ceramic has a higher Elastic Modulus than steel alloys, which translates to more force needed for a knife in the same stock thickness as a steel equivalent in order to flex a specific amount. The Shark M I own was used to cut notches in wood and all kinds of bushcraft tasks (besides batoning and anything that really puts side pressure, its a thin knife still and abuse will obviously break it, steel or ceramic), and flex was never an issue when performing push cuts, no matter how hard I pressed. For the money, it's worth buying and testing yourself.
If you buy a steel custom knife from me, of course the shipment will be insured to full value. If you buy one of the elastic ceramic knives from the online shop, please refer to point 6 "delivery conditions" here: en.rahven.store/cgv Edit: And of course we package them well; in a solid cardboard box.
Sharpening video will come - it takes me 20-30 minutes to go from too dull to shaving hairs from my arm by hand sharpening. So that's somewhat longer compared to steel - of course depending on the steel we compare it to. In any case, given how extremely long the edge lasts on these, I think 20-30 minutes every year (or so, just my guess based on normal cooking use) is bearable.
@@kknives_switzerland FWIW...FYI...Among self, friends, family we have owned MANY Kyocera ceramic knives for MANY years. To resharpen/repair, I use Worksharp Ken Onion machine with their diamond belts. Procedure is simple, intuitive, and fast and results in like-new factory-sharp polished edge. I suspect (but don't know) that it would work well on your material, too.
@@philipfarnam6013 Yes it works!👍🏻 But then again, most people don't sharpen their knives at all, so I want to show them a way they can get easily into while spending (in comparison to buying a machine) little money.
@@kknives_switzerland "...most people don't sharpen their knives at all..." Understand and agree. Will be following your progress with interest. Looks like you've got a good thing going. Suspect the marketplace will respond enthusiastically.
@@lindboknifeandtool In case you do this - which I of course cannot officially recommend, cannot give any warranty on the handle after that - make sure to do it in the lower half of the handle. Because if you hit the ceramic tang of the blade, say goodbye to even a carbide drill bit. ...ask me how I know, haha.
Last time I checked, Rahven was using 4cm tangs. I have been suggesting to them to use longer tangs in order to realize traditional wa handles, which hopefully will be a reality in the near future.
I ordered the shark and the small barracuda. I was wondering why only the shark has a point? Also the round tip on the small shark has a small radius is it possible to put a tip on it by grinding the spine down at the tip with a course diamond plate?
There is only one Shark model, and it has a "pointy point". More pointy knives will come. It is related to the way these knives are manufactured.Grinding down the tip to pointy by hand wouls probably take you an entire day - even with with vitrified diamond 😅. More pointy knives are to be released though.
@@kknives_switzerland thanks for the reply. I meant small barracuda When I get it I will give it a try. At the very least it will give me an appreaction of the material.
@@kknives_switzerland the sooner you can get the knives out the sooner I can realize that it's a bad idea. On a serious note good luck it truly looks like a great product that I am happy to wait for.
Hi Roman, I'm interested in preordering a Barracuda but the website does not show it offered with a pointed tip. Do you know if/when that will be available?
When will new versions be available, meaning different blade patterns? I would really like a nakiri or usuba type of blade... i really want to get one but i am not a collector and have pretty much every other form offered. Danke
Hey! I really can't tell at the moment, because it depends on so many factors what will be made when. So I don't want to give any time frame for new models because I have no idea if we will be able to stick to it. In any case, I will announce it for everyone to see as soon as I have reliable time frames. Top priority now is to complete the first batch and ship it out, too. Demand is really high, which is absolutely amazing!🤯
@@kknives_switzerland very reasonable answer, i get it. Maybe i will just have to wait a bit.... or get one anyways because i really believe in the product and want to support development. Thanks for the quick answer!
@@lindboknifeandtool Cliff has been attacking everything I have done so far for some reason, so I don't think he will like it🤷🏼♂️ Edit: And I really have no idea why.😐 Second edit: I am referring to my steel custom knives, which is still my main business btw. He would be all over my Instagram and TH-cam, being very rude to everyone when people tried to talk to him and the objectively incorrect things he was saying in his comments. Luckily, he suddenly deleted all his comments over night when more and more people started to chime in and calling him out. Can't say that I miss the gentleman, and based on my experience with him, I was not surprised at all when I learned that he was banned on Bladeforum, despite having been a very long time member there.
@@kknives_switzerland It seems like the "church of steel" vs the "church of ceramic", which is kind of silly in my opinion. It's science, not religion.
@@TheTimLara Well, it really seems like for some people, knives ARE religion... Anyways: I was not referring to the ceramic; but my work with steel knives: about a year ago now he started commenting - in a really rude way - all over my instagram and TH-cam content. Would say things either not related to the content he commented on and/or objectively incorrect things. Naturally, both the people in the comments and myself wanted to have a discussion with him each time, but he kept side stepping and eventually - I think to everyone's relief - deleted all his comments. Haven't heard from the gentleman ever since and I must say that I am not sad about it. Given his way to interact with people, I am not surprised that he is banned on Bladeforum.
No worries - FYI I just went ahead and tried it out. Was about to start with 60 micron grit diamond film but after looking through the microscope I could see that the edge was pretty finely finished so instead I just did a little stropping with .5 micron film on a piece of marble with some WD40. Brought the edge up to shaving sharp very quickly - impressive!!
@@scdub On marble you say!! That is interesting. I had no luck with sharpening on stiff backings, but then again I only tried this in the coarser 45-60micron grits. I will try this with 0.5micron film on glass. Thanks for this valuable input!!
My Shard model I really hope to make a reality soon; for EDC use and 4mm stock. It is all a question of how many people would want one. Currently about 50 people either commented or wrote to me that the would buy this; so looking good. I will update on this.
Roman I changed my mind and decided to purchase 6 more knives to give as gifts. So now I have 2 orders. As there is a 4 week lead time will you be able to combine multiple orders for shipping to save cost? I'm also interested in purchasing soft cases if they become available before ship date. So there maybe a 3rd order. Could you tell me the material the cases are made of? Thanks.
Okay, regarding combining the two orders please write a mail to contact@rahven.store. As for the sheaths/cases; we still haven't fully decided on their material yet; the focus is to get out the knives currently.
What is amazing is that they not only will last a long time but won’t have any rust issues. Could be a revolution in face razors and a billion dollar idea if flexible enough.
What is lowest edge angle per side, that you tried with this knife? 17 dps(34 inclusive) is too much for kitchen knive, simple carbon steels can hold 10 dps and less in kitchen use
If you want even 7dps, I can sell you a Vancron Superclean knife at 68HRC. ;) These current models of these ceramic knives are not catered towards "intense knife bros" like we are, but the mass market: a market where knives often are sharpened to even 20dps(!). Plus, especially for the price of 50-100USD, these knives won't receive the same care like a 1000usd shirogami Yanagiba would receive. Enthusiasts like you and me of course want to push it further, so I am currently trying different edge angles on the ceramic. My current findings are that below 15dps, the edge stability is too low that I would be comfortable selling it for kitchen use - and will recommend one of my steel knives. But where it still is interesting at these narrower geometries are razors and scalpels. And as a side note, I know many enthusiasts who sharpen their custom steel chef knives to 17 dps - it comes down more to geometry BEHIND the edge than the actualy dps on the edge, as long as it gets not too obtuse like 19 or 20dps. Obviously, on a Yanagiba for Sushi, anything above 12degrees on the shinogi side is too thick, but then we are in a COMPLETELY different application and most importantly, market. Different customers have different demands for a knife. That's why I offer so many different steels and now also the elastic HIC ceramic. :)
It will survive, but I still recommend washing by hand to keep the edge as sharp as long as possible. Repeated dishwasher washing will put more wear on the edge, because some dish washer detergents are quite abrasive. Edit: I don't recommend it. More testing needed - so my current recommendation is not to put it in the dishwasher.
@@lindboknifeandtool I was hoping for this question! Everything I tested so far points in that direction. It's just me still having getting more used to sharpening it by edge trailing only - once I got a hang of it, I hope to go beyond hair whittling or "silent hair drop guillotine" sharpness. Currently I can get it easily to shave hairs off my arm with super light pressure; close to face shave ready. Since the material already can do that, I am sure that the limiting factor is the skill of the sharpener. Can't wait to see these knives in the hands of all the talented sharpeners out there, like Michael Christy, so that together we can pursue the maximum sharpness of this material!
@@kknives_switzerland Thank you. I ordered small Barracuda, as a utility knife, let's see how I get used to it. Have problem paying by Credit Card, at the end paid by Paypal, which is linked to the same card.
But then manufacturers would have to raise the upfront price of razors because they would struggle to make a profit selling replacement blades(better for the consumer but not economically viable due to low sales)
Can you make a folder? A back lock knife may be best and easiest with this material. Would be the king of lightweight folder with a FRN or carbon fiber handle.
@@Barryhatchet Not a suitable material for this application. While this ceramic is plenty tough for both kitchen use and medium hard EDC tasks, bushcraft and survival demand much more in terms of toughness than what the elastic ceramic can offer. But who knows, maybe we will see a suitable version in the future...
I think the consumer can make the decision of how durable we want the knives to be but I think a ultra lightweight ceramic knife that’s not going to rust with the plastic sheath system with a fire starter could be very desirable for a lot of people. Most people would use it just for food prep and occasionally starting a fire and it’s always good to have two knives when you’re back packing so if you just add another few ounces for a holder back up system that’s amazing
CTS-240P forms a burr if HT is not decent - the same for any steel actually with very few exceptions. It's all depending on retained austenite content.👍🏻
I managed to successfully order and pay, but an error slipped in when i filled out the address. I also had to type in a company name, but I am not ordering as a company. I tried sending an email to correct the shipping info, but the email was returned because the contact email address domain apparently doesn’t exist. However, I managed to send a message via the online contact form. Hope they get the correction. Excited to try the knife! Looks impressive!
@@kknives_switzerland Thank you! We understand. No problem as long as the communication channels are open. Did you correct the bug or my shipping address? 😅 I didn’t receive a confirmation when I sent the message via the online contact form, so not sure if you received it.
For a Machete, this material is neither heavy or tough enough. It's very good for medium duty EDC and kitchen use, but for anything heavy duty, I will stick to steel. For now. Who knows what other interesting materials we will see in the future...
@@kknives_switzerland damn dude. That’s really unfortunate. There surly a lot of money to be made for this. I myself would easily dump $1K on a single knife.
Yeah I know, but I just don't feel myslef at home in the mass market. Money really can't buy happyness - my passion burns for custom knives. It wasn't an easy decision, I can tell you that!
The Swiss post is hella expensive - especially when shipping half across the world. Another reason why it was important to us pricing these below 100USD. Maybe we will have retailers or a hub in the US some day.
@@shadow6pt533 While the ceramic itself will be fine in the dishwasher, the handle is polymer and to be on the safe side, we/I suggest to wash the knife by hand . Just like with other high end cutlery. But more research on handles is being done. It's quite tricky since some dishwasher detergents are hella aggressive towards polymer over extended and repeated exposure. Edit: The goal is obviously to guarantee dishwasher safety as soon as possible. But we must be 100% certain of this by testing even more. So until further notice, we recommend not to wash it in the dishwasher, but manually.
Hello, I'd like to say I'm very excited about the future of your company and this material. I've purchased your most expensive knife and, while I would like to purchase more as gifts, your shipping cost (roughly 1/3 the price of the knife!) is quite high and prevented me from doing so. I understand that shipping is international, but if you are able to set up an intermittent hub in the US to reduce the shipping cost to a reasonable amount I will gladly purchase more of your knives. Cheers.
Hi! First, thanks so much for your purchase. I/We are aware of the high shipping cost and without a US hub like you suggested, it is the lowest we can do currently. As sales (hopefully!) will continue and climb, a US hub is definitely something worth looking into. Other options like retailers as well. Stay tuned, I think this all is very exciting and will grow fast.
I was given this knife by a fan of my channel. The knife is used and I did a video on it. I declared that the knife was used to make sure everyone knew that it was not sent to me by the company. All of my biases were declared at the beginning of the video. I agree that you were made a knife that won't ship when it's dropped. My problem is I don't think it's that sharp in the first place. I think it holds an edge for a long time but the edge is it sharp to begin with. I'm not trying to troll your page. I want the truth. I also believe that the knife is too flexible. I demonstrated cutting a zucchini long ways. When the edge went in the food and the knife would swing left or right very easily causing me not to get a straight cut unless I focused. More rigid knives would not have that issue. Long slicing knives will not have that issue. Long slicing knives, the better edge and can be sharpened easily. I would like to get to the bottom of this. I think the knife needs a handle that is less cheap. It feels like it's worth two dollars. The knife looks like metal and that was awesome. The knife performed extremely well on the food even though it was technically tested as a doll knife on the BESS tester. I stated that the knife has its place and I believe that there will always be people looking for an inexpensive life. I also believe that it will not harm any of the artisan knife companies. Plenty of people do not want a knife that looks like a $12 plastic knife. They want something that they can hold and it feels like a work of art. I don't believe either market will hurt each other. I believe when this knife becomes more rigid and you invest money in a better handle, just a little bit more money, it will be incredible. It will look and feel like something of quality and it will perform like something of quality. I've talked to a Swiss knife maker and his friend works for your company. Everyone agrees that you were showing off when you made the nice very flexible. Knives should not be as flexible as this one. They can be flexible, they should not be this flexible. A more rigid knife with a better handle would make this life sing. I welcome being given a replacement to talk about. I don't mind saying nice things about the knife if there are nice things to say about it. I did say that the knife was a good knife in my video. I just said I didn't like the handle because it felt cheap. I also said that I didn't like the flexibility. I know your company will only get better. I'm excited for your future.
Thanks for your comment. I am n not the one who makes these knives however. They are made by the company Rahven Knives. While I will forward your comment (I mostly agree with) to them, please send your comment to them directly.
@@kknives_switzerland thank you. I would definitely love to hear the parts that you disagreed with. I only had access to the one knife. I am a company Cooke and the owner of 34 knows from different blocks mess around the world. I have more than $15,000 invested in all of the different knives. Summer and expensive and perform better than the more expensive. I am interested at all things knives and so I'm definitely interested in your opinion. It doesn't matter that we disagree it does matter that I learn the information you want to share. I'm always willing to get new information and I appreciate you taking the time to respond. Hopefully today is beautiful in Switzerland. Have a blessed day
@@nadm Okay so my thoughts on the current Rahven knives, which are a very new on the market, is this: Exceptional value for money, and, based on customer feedback, they perform great for the "average Joe". Thin, more than sharp enough for food, drop safe, and extreme - see Cedric&Ada video - edge holding. For "knife nerds" like you and me are, there is missing a certain aesthetic touch. Plus things like a ~20mm wider blade for better pinch grip and a "nicer" handle. The current handle has just one purpose: being functional. But for people who enjoy the art of using a knife for cooking on its own, "something is missing" on the standard line. And that's exactly why I am breeding over a Kasé Line design with wa handle (=octagonal) for a few months now which Rahven will produce for me. It just so happens that yesterday, I put together the first prototype. But I digress. Essentially, what I want to say is that the current standard Rahven knives are for the mass market of average Joes and offer very high performance in terms of edge retention and ease of use. For the knife affictionados like you and me, I have my "own soup cooking" as we say here in Switzerland, but this soup still needs flavouring. Maybe I will post a picture of the first prototype on Instagram soon. Will see.
I’ll be excited to see your twist on it. I do believe that when the flexibility is removed and the handle is adjusted that it will be amazing. It has a metal work. The blade doesn’t look like an expensive cheap plastic. We know that ceramic has the ability to have a nice edge and the fact that the material is high impact will definitely go along way for not destroying the knife. In the hundred dollar price range or lower, people are just looking for a knife for purpose. I don’t think you’re looking for a work of art. I’m not saying you can’t get a work of art for under 100 I’m just saying it’s very hard to fine. I do like sharp objects in so if he gets to the point that it is outperforming all metal and it will be something to witness and behold and be a part of. My personal email is on the about of my TH-cam channel. Also my social media and if you want to privately send me a picture and not post it then I understand. Thank you for your opinion and your comments. I’ve copied everything I wrote to you and sent an email to the company. Now we wait for the response
If you made a utility razor blade that can fit in the ubiquitous razor blade knives, that would be another huge market and revenue source. You heard it from me first.
PS. I emailed you on your website. I know you are a smart guy and busy guy, but I have other ideas and avenues that you might not have considered as of yet.
You look to be really careful scrapping the copper tube. Copper is very soft. I would dig into the material really hard like I would with a steel knife if you want to call it an abusive test.
@@surecutsam6298 While the ceramic itself will be fine indeed, the handle is plastic and to be on the safe side, we/I suggest to wash it in clean water with soap. Just like with other high end cutlery. But more research on handles is being done. It's quite tricky since some dishwasher detergents are hella aggressive on handles made from polymers.
Can you sell sharpening kits? I would have ordered one if it was available. You could make more profit on sharpening kits than the knives themselves lol. Start gluing diamond lapping paper to mouse pads by the thousands!
Working on it! Revenue wouldn't be that big though, 99% of people never sharpen their knives. Which is a shame, but at least with these sharpening is not neccessary for years from what I estimate - for the average consumer, not the knife enthusiasts like us, that is.
Once I/we make thicker stock (it is just 2mm stock currently,) and most importantly not stick tang, but full tang, this will happen! I think it will all come down to edge geometry - can it be batoned while still at a useful edge geometry and such. Once we make 4mm stock, this will be one of the first things I will try.
@@kknives_switzerland I wouldn't hold out much hope for a purely ceramic blade. But with the inbuilt elasticity it might just hold up. I reckon grind grind could be important...perhaps a full convex if you can manage it.
wunderbar! Just placed an order, hope you ship to Texas! I can tell you are excited and very proud. You have created quite the buzz in the knife community.
I appreciate how low you priced these knives. I could see you charging significant prices as this gets more popular, which I really hope it does.
I also wish shipping pricing could be lower, but it is already the lowest we can do.
The handle looks like a cheap chinese knife, so they saved there. Also the delivery is 25chf in Europe, that's massive, it's half the price of a knife.
@cristibaluta I also think that a nicer handle would elevate their product a lot. I'm still hoping that one day, they will release a tapered version with maybe a nice carbon fiber handle.
This blade material is a game changer.
You guys are doing outstanding work!
Much love from Switzerland
Merci, gruass zuruck us dr schwiiz! ;)
Just ordered a couple of sets for my family. Shipping to australia was very reasonable. Can't wait. I'll be trying them out hunting too, and hopefully one day some skinning and boning knives will be available. These would truly be incredible for the abattoir industry as well. A knife sharp to halal/kosher standards that virtually never needs to get retouched would be a thing to behold! Thanks for keeping them (too) cheap!
Skinning knives are high priority on my list; in my "Shard" pattern
@@kknives_switzerland beautiful knife, take my money! 😁
@@kknives_switzerland in the meantime the barracuda will get a fair bit of use getting back straps and easy to get leg muscle off of 1-3 wild goats a week. Not an ideal shape but being sharp for the whole time will more than make up for that I'm hoping 👍👍👍
Fantastic!! I'm more impressed than after seeing Pete rope test it in the Knife Lab. I really want a 8-10 inch POINTED Chef's knife. Please consider adding one to your store. Thank you!!!
Will also come 🤜🏻
@@kknives_switzerland Thank you! I will order when it is available to order.
I'm just more impressed the further this knives goes on. Extremely impressive 👌😎
You never cease to amaze me! Keep up the excellent work 👏 👍
Just ordered 2 knives. It seems like an amazing material looking forward to trying them out
Just purchased 4 models 2 for myself and a couple for some family. Can’t wait for them to arrive
Want to see the muscled hammer-man test over at DBK :-) j/k, this material looks amazing.
Impressive. Most impressive.
Hi there, I would really appreciate if you could share the follow up video of sharpening the Rahven ceramic knives with that lapping film. Also, what specific 3M product do you recommend? Thank you very much in advance. ps. I placed an order for 4 knives, and they are currently on the way...
Hi
I'm not involved with this material anymore, but I'm sure Rahven will be able to help you out!
Order placed. Really looking forward to getting it and putting it to use!! Thank you.
Hi i got my knives yesterday. I had a chat to you a while ago about putting a point on the small one with the rounded tip. I was able to do it in about 5 min using a cheap 180 grit diamond plate. It's now a mini sheepsfoot point. I sent you an email on your site as well. Over all I am really happy with the knives it's cool to have access to a cutting edge material ( pun intended)
I’m really excited about these knives! Just ordered one!
Roman, will you expand your line of knives to a small edc fixed blade or ideally a folder?
Both in the works!
Pre-ordered! Thanks!
Just placed my order. SO EXCITED to try out this HIC. Regarding sharpening, I guess a diamond or CBN wheel on a Tormek would work? or do you specifically recommend flat abrasives?
Only this will work: Diamond lapping film glued onto some squishy foam like from the soft side of a mouse pad. Must really have some give, so not a stiff pad. Very important: a little bit of WD40 as lubricant and then edge trailing strokes just like stropping - very little to little pressure. 9 and 1 micron diamond films is what I use for maintenance. In case you do get a chip, it can be removed with normal diamond stones like those from for example Atoma or DMT. BUT stones won't give a sharp edge - only a sharpening medium with some give to it will. After the films, normal stropping on leather with diamond emulsion on it will do. You may want to apply fresh compound, because the diamonds need to be sharp. CBN is too soft.
Any chance we’ll see a fillet knife this material sounds like it would be perfect for that application
Superb! Congratulations 👍
Any plans for a small folder?
Yes 😎
Are these sharpenable with normal diamond stones and strops tho or will you have a hard time?
Only the diamond films and support I show in the video will work; dedicated sharpening video to come
Hi, I recently purchased one of your knives, actually the same one one in the video, and it snapped. I was wondering if it could be replaced
Ordered a couple and am very excited to try them out!
I've been happy with mine.
I'm glad that you sent this to C&A to make a video. I believe he will need a elastic ceramic shoulder joint after that test 😂 I just preordered 6 knives and I'm very excited to try them. I can see from your videos that this is a labor of love for you as much as a business venture. I'm eager to see where you take this in the future. Particularly the folding edc knife market. Collaboration with Spyderco sometime in the future? One can dream 🙂🍻
Thanks for your purchase and kind words! I just love cutting tools - always have, don't know why. Edges are just so fascinating. So yes, this is definitely both love and business for me. Extremely blessed position to be in and I am very grateful for it.
@@kknives_switzerland I understand the love for cutting tools very well. I recieved my 1st knife as a gift more than 40 years ago. It was love at first sight and the knife is still with me today. It has been fascinating to see the incremental progression of blade materials over the decades. Over the past 20 years innovation has made exponential leaps and we are now at a point of thinking outside of the metal cutting tools box that humanity has been stuck in for thousands of years. Removing the brittleness of ceramic is a key to unlock a new era in knives. Very exciting times. 🍻
@@Rascal77s Agreed, this is a tipping point! (It also crossed my mind several times how we have been using steel for thousands of years, and now something is changing...)
Hey just curious if or when you have the time could you do a video on vitrified diamond stones and maybe sharpen a knife for entertainment factor maybe a comparison between them and sic stones or ceramics
I actually was thinking about doing something like this, lots of stuff to do, but would indeed be fun. Before that, I will make a sharpening tutorial video for the elastic ceramic though.
@@kknives_switzerland looking forward to it! And congrats on all the fame and recognition 👏 I knew you would take off soon. Couldn't be a person more deserving
@@kevinfitz3721 Thank you!!!
I will repeat it again! 3mm 4.5 inch semi skinner with micarta handle :) :) Brass test was very impressive!
Very high on my priority list. 👀👍🏻
I would love this as well
a drop point with lots of belly.
I got the whale to start.
@@Barryhatchet The knife in the video seems to be perfect for it already.
Such a visual improvement on video
You are the man!
Just wondering if this material will suit for boning knives. Rahven are quite restrained saying it can be used for vegetables or boneless meat only.
As a matter of fact, I discussed with them about that quite a bit, arguing that based on my testing, boning is absolutely no problem. They prefer to be on the safe side though and not advising it - which I think is fair enough given that some people could start feel encouraged cleaving/chopping bone joints with the HIC knives and then complain about chipping. It's a legal thing. Based on my testing, touching bone during cutting is no problem at all.
@@kknives_switzerland always appreciate your detailed answers! What is the rationale for rounded tips for already available models? Speed of production for the first batch?
This looks very impressive. I wonder though can that much blade flex cause any problems when slicing through large vegetables and the like?
Haven't had any problems yet, though because tastes are different, a thicker version is something I hope to release. With taper down from 4mm
No, since this ceramic has a higher Elastic Modulus than steel alloys, which translates to more force needed for a knife in the same stock thickness as a steel equivalent in order to flex a specific amount. The Shark M I own was used to cut notches in wood and all kinds of bushcraft tasks (besides batoning and anything that really puts side pressure, its a thin knife still and abuse will obviously break it, steel or ceramic), and flex was never an issue when performing push cuts, no matter how hard I pressed. For the money, it's worth buying and testing yourself.
Any update on when knives will be shipped?
Shipping starts next week, so *almost* on schedule.
Awesomeness! Next week?
@@BarryhatchetNext week yes, how could I forget to write that, oof. I am a little overworked maybe.😅
I live in the US. What kind of guarantee do you offer they won’t show up broken? Are they packaged really well? Is there shipping insurance?
If you buy a steel custom knife from me, of course the shipment will be insured to full value. If you buy one of the elastic ceramic knives from the online shop, please refer to point 6 "delivery conditions" here: en.rahven.store/cgv Edit: And of course we package them well; in a solid cardboard box.
Got a Shark on order - can’t wait - looks amazing!
I feel great disturbance in The Force 🤔😁 I will pick one for sure 💪
Very great disturbance...
How long after you get it dull does it take to sharpen. Please make a sharpening video. Wish you much success 🙌
Sharpening video will come - it takes me 20-30 minutes to go from too dull to shaving hairs from my arm by hand sharpening. So that's somewhat longer compared to steel - of course depending on the steel we compare it to. In any case, given how extremely long the edge lasts on these, I think 20-30 minutes every year (or so, just my guess based on normal cooking use) is bearable.
@@kknives_switzerland FWIW...FYI...Among self, friends, family we have owned MANY Kyocera ceramic knives for MANY years. To resharpen/repair, I use Worksharp Ken Onion machine with their diamond belts. Procedure is simple, intuitive, and fast and results in like-new factory-sharp polished edge. I suspect (but don't know) that it would work well on your material, too.
@@philipfarnam6013 Yes it works!👍🏻 But then again, most people don't sharpen their knives at all, so I want to show them a way they can get easily into while spending (in comparison to buying a machine) little money.
@@kknives_switzerland "...most people don't sharpen their knives at all..." Understand and agree. Will be following your progress with interest. Looks like you've got a good thing going. Suspect the marketplace will respond enthusiastically.
Wow ! 👏Habe sofort bestellt und freue mich auf diese speziellen Messer. Bin sehr gespannt.
Presumably, I won’t be able to store these with the rest of my knives on the magnetic holder? Is there no way to put something in the handle maybe?
Buy a .25” neodymium magnet, drill a .25” hole in the handle to .125” depth, insert the magnet in the hole with a little CA glue.
@@lindboknifeandtool In case you do this - which I of course cannot officially recommend, cannot give any warranty on the handle after that - make sure to do it in the lower half of the handle. Because if you hit the ceramic tang of the blade, say goodbye to even a carbide drill bit. ...ask me how I know, haha.
No, the ceramic won't hold on a magnet. A piece of metal inside the handle for this purpose is a good idea though! Great input, thanks!!
@@kknives_switzerland so I guess these are not full tang, how long is the tang on these?
Last time I checked, Rahven was using 4cm tangs. I have been suggesting to them to use longer tangs in order to realize traditional wa handles, which hopefully will be a reality in the near future.
I ordered the shark and the small barracuda. I was wondering why only the shark has a point? Also the round tip on the small shark has a small radius is it possible to put a tip on it by grinding the spine down at the tip with a course diamond plate?
There is only one Shark model, and it has a "pointy point". More pointy knives will come. It is related to the way these knives are manufactured.Grinding down the tip to pointy by hand wouls probably take you an entire day - even with with vitrified diamond 😅. More pointy knives are to be released though.
@@kknives_switzerland thanks for the reply. I meant small barracuda When I get it I will give it a try. At the very least it will give me an appreaction of the material.
@@JohnFrumFromAmerica It will be... "hard". Sorry, I had to😂😅. But jokes aside; you will sit there for a while; that's for sure.
@@kknives_switzerland the sooner you can get the knives out the sooner I can realize that it's a bad idea. On a serious note good luck it truly looks like a great product that I am happy to wait for.
@@kknives_switzerland it worked fine I put a mini sheepsfoot point on it in about 5 min using a cheap 180 grit diamond plate.
Hi Roman, I'm interested in preordering a Barracuda but the website does not show it offered with a pointed tip. Do you know if/when that will be available?
Not sure yet, but I GUESS we make it within 2-3 weeks. (Not sure tho)
@@kknives_switzerland Great, thank you for the estimate. I'm looking forward to any other videos you put out on the HIC knives until then.
Will you be making a small edc fixed blade?
It is on my list - also folders!
When will new versions be available, meaning different blade patterns? I would really like a nakiri or usuba type of blade... i really want to get one but i am not a collector and have pretty much every other form offered. Danke
Hey! I really can't tell at the moment, because it depends on so many factors what will be made when. So I don't want to give any time frame for new models because I have no idea if we will be able to stick to it. In any case, I will announce it for everyone to see as soon as I have reliable time frames. Top priority now is to complete the first batch and ship it out, too. Demand is really high, which is absolutely amazing!🤯
@@kknives_switzerland very reasonable answer, i get it. Maybe i will just have to wait a bit.... or get one anyways because i really believe in the product and want to support development. Thanks for the quick answer!
@@tobilogie1612 Thank YOU for your support and interest!
We need to get one of these to big brown bear and cliff stamp
Agreed. I want to see what cliff thinks about this.
@@lindboknifeandtool Cliff has been attacking everything I have done so far for some reason, so I don't think he will like it🤷🏼♂️ Edit: And I really have no idea why.😐 Second edit: I am referring to my steel custom knives, which is still my main business btw. He would be all over my Instagram and TH-cam, being very rude to everyone when people tried to talk to him and the objectively incorrect things he was saying in his comments. Luckily, he suddenly deleted all his comments over night when more and more people started to chime in and calling him out. Can't say that I miss the gentleman, and based on my experience with him, I was not surprised at all when I learned that he was banned on Bladeforum, despite having been a very long time member there.
@@kknives_switzerland It seems like the "church of steel" vs the "church of ceramic", which is kind of silly in my opinion. It's science, not religion.
@@TheTimLara Well, it really seems like for some people, knives ARE religion... Anyways:
I was not referring to the ceramic; but my work with steel knives: about a year ago now he started commenting - in a really rude way - all over my instagram and TH-cam content. Would say things either not related to the content he commented on and/or objectively incorrect things. Naturally, both the people in the comments and myself wanted to have a discussion with him each time, but he kept side stepping and eventually - I think to everyone's relief - deleted all his comments. Haven't heard from the gentleman ever since and I must say that I am not sad about it. Given his way to interact with people, I am not surprised that he is banned on Bladeforum.
I’ve got my shark - like it so far. Have you made that sharpening video yet? I’d like to get it sharper...
Glad to hear that you like it. I will try to do the video asap, so much work 😅😅
No worries - FYI I just went ahead and tried it out. Was about to start with 60 micron grit diamond film but after looking through the microscope I could see that the edge was pretty finely finished so instead I just did a little stropping with .5 micron film on a piece of marble with some WD40. Brought the edge up to shaving sharp very quickly - impressive!!
@@scdub On marble you say!! That is interesting. I had no luck with sharpening on stiff backings, but then again I only tried this in the coarser 45-60micron grits. I will try this with 0.5micron film on glass. Thanks for this valuable input!!
I would love to see this in a Bradford Guardian 3 dimensions.
My Shard model I really hope to make a reality soon; for EDC use and 4mm stock. It is all a question of how many people would want one. Currently about 50 people either commented or wrote to me that the would buy this; so looking good. I will update on this.
I just ordered a Barracuda. Now I have to patiently wait...
Thanks so much for your support!
@@kknives_switzerland Roman, I am thankful for what you do and I believe in your work and your vision. I can’t wait to get my Barracuda knife.
How do you recommend a home user sharpen the Spyderco mule in HIC?
Diamond lapping films or resin bonded diamond stones. Oil works best as a lubricant.
Amazing!!!
I'll order a small one for a material test. Then maybe later go for the bigger ones. 👍
Hi again. Have you started shipping yet? Excited to get the knife in hand.
Yes, the first batch was shipped two weeks ago and received by the customers.
@@kknives_switzerland Cool. I am jealous. Any way to figure out when the rest will ship?
@@Barryhatchet They are constantly being made and shipped in the order of which the orders came in.
Roman I changed my mind and decided to purchase 6 more knives to give as gifts. So now I have 2 orders. As there is a 4 week lead time will you be able to combine multiple orders for shipping to save cost? I'm also interested in purchasing soft cases if they become available before ship date. So there maybe a 3rd order. Could you tell me the material the cases are made of? Thanks.
Let me get back to you on this; I am in the workshop and grinding - ttyl
Okay, regarding combining the two orders please write a mail to contact@rahven.store.
As for the sheaths/cases; we still haven't fully decided on their material yet; the focus is to get out the knives currently.
If you could make a old school safety razor kit that could use your new materials, I am in!
Planned
That’s awesome. You could be the next Gillette
Can you make an old school straight razor for shaving please?
It's technically possible, but not planned for the forseeable future. Rather safety razor blades.
What is amazing is that they not only will last a long time but won’t have any rust issues. Could be a revolution in face razors and a billion dollar idea if flexible enough.
Will you be shipping to New Zealand? The website says no shipping to my area at the moment.
Weird, will check it, it should
Should work now
@@kknives_switzerland working now, thanks
What is lowest edge angle per side, that you tried with this knife? 17 dps(34 inclusive) is too much for kitchen knive, simple carbon steels can hold 10 dps and less in kitchen use
If you want even 7dps, I can sell you a Vancron Superclean knife at 68HRC. ;) These current models of these ceramic knives are not catered towards "intense knife bros" like we are, but the mass market: a market where knives often are sharpened to even 20dps(!). Plus, especially for the price of 50-100USD, these knives won't receive the same care like a 1000usd shirogami Yanagiba would receive. Enthusiasts like you and me of course want to push it further, so I am currently trying different edge angles on the ceramic. My current findings are that below 15dps, the edge stability is too low that I would be comfortable selling it for kitchen use - and will recommend one of my steel knives. But where it still is interesting at these narrower geometries are razors and scalpels. And as a side note, I know many enthusiasts who sharpen their custom steel chef knives to 17 dps - it comes down more to geometry BEHIND the edge than the actualy dps on the edge, as long as it gets not too obtuse like 19 or 20dps. Obviously, on a Yanagiba for Sushi, anything above 12degrees on the shinogi side is too thick, but then we are in a COMPLETELY different application and most importantly, market. Different customers have different demands for a knife. That's why I offer so many different steels and now also the elastic HIC ceramic. :)
How does the handle photopolymer do in the dishwasher?
It will survive, but I still recommend washing by hand to keep the edge as sharp as long as possible. Repeated dishwasher washing will put more wear on the edge, because some dish washer detergents are quite abrasive. Edit: I don't recommend it. More testing needed - so my current recommendation is not to put it in the dishwasher.
Q: I’m sure there are lots of secrets still, but can you advise if there is any metal in the blade? Is it magnetic? Is it at all translucent?
Can't tell except that it is not translucent at all, which you will see should you get one. :) Sorry I cannot tell more.
Oh I’m getting one for sure!! :)
No worries on the secrecy - completely understand!!
Hi. Are you shipping to Poland? It says it doesn't ship it here :(
I will look into it, must update the list.
Thank you Roman. This is exciting!
We need a better name than *flexible ceramic* though. How long until this material gets a real name?
👍 🔪 🍀 😎
It's called "HIC" - "High Impact Ceramic" (Didn't emphasize that enough.)
And Maxamet was already taken @@kknives_switzerland 😁
I think a Trade should be thought up, rather than a descriptive name.
Ceraflex
@@Lurifaks707 Flexiram xD But I hear you.... Let's see.
Which model is that you tested?
One was a one off proto, the other one a Shark M
This material is absolutely ausgezeichnet!
Since no bur forms, can you theoretically get a keener edge than steel can support?
@@lindboknifeandtool I was hoping for this question! Everything I tested so far points in that direction. It's just me still having getting more used to sharpening it by edge trailing only - once I got a hang of it, I hope to go beyond hair whittling or "silent hair drop guillotine" sharpness. Currently I can get it easily to shave hairs off my arm with super light pressure; close to face shave ready. Since the material already can do that, I am sure that the limiting factor is the skill of the sharpener. Can't wait to see these knives in the hands of all the talented sharpeners out there, like Michael Christy, so that together we can pursue the maximum sharpness of this material!
@@kknives_switzerland what head way have you gotten with this? Will it be available to the public?
When shipping to Israel will be available?
Should be now, some countries weren't listed by the shopware for some reason. Let me know if it still doesn't list Israel.
@@kknives_switzerland Thank you. I ordered small Barracuda, as a utility knife, let's see how I get used to it. Have problem paying by Credit Card, at the end paid by Paypal, which is linked to the same card.
Finally! I ordered the red Shark 🦈
Ich auch!
@@akelei9318 Looks so sexy! Can’t wait to chop some vegetables 😁🥒🍅🧅
@@sharamkh Yes! 🌶🥕🥔🆕
This is just fucking insane, will order one my man this is not knife making anymore it is wizardry.
th-cam.com/video/gYxrDDd8Q_k/w-d-xo.html
I think 🤔 a great application of this material could be safety razors
I agree!
But then manufacturers would have to raise the upfront price of razors because they would struggle to make a profit selling replacement blades(better for the consumer but not economically viable due to low sales)
@@garethbaus5471 Well, I have plans to do it😎
Wait.. really? I’ll buy a million lol (not literally) but it could quite literally be the best thing since sliced bread
Actually, I should specify, by ‘safety razor’ I was referring to the kind you shave with, but I also would be interested in a utility type blade 🤤
Can you make a folder? A back lock knife may be best and easiest with this material. Would be the king of lightweight folder with a FRN or carbon fiber handle.
I am working on a prototype. We will see how it turns out!🤞🏻
Can you make a Mora style and grind knife with a fire steel sheath system? It would be popular.
Cera Survival System CSS
@@Barryhatchet Not a suitable material for this application. While this ceramic is plenty tough for both kitchen use and medium hard EDC tasks, bushcraft and survival demand much more in terms of toughness than what the elastic ceramic can offer. But who knows, maybe we will see a suitable version in the future...
I think the consumer can make the decision of how durable we want the knives to be but I think a ultra lightweight ceramic knife that’s not going to rust with the plastic sheath system with a fire starter could be very desirable for a lot of people. Most people would use it just for food prep and occasionally starting a fire and it’s always good to have two knives when you’re back packing so if you just add another few ounces for a holder back up system that’s amazing
The fact that this material does NOT form a bur, same as CTS-204P, is good news to me.
Thanks for the video my Bladed Brother 👍 ⚔️ ✝️ 🇺🇲
CTS-240P forms a burr if HT is not decent - the same for any steel actually with very few exceptions. It's all depending on retained austenite content.👍🏻
@@kknives_switzerland I read that CTS-204P doesn't form a bur and can confirm the same results on my Zero Tolerance ZT 0804CF.
@@mistersmith3986 It has very little retained austenite then👍🏻
I managed to successfully order and pay, but an error slipped in when i filled out the address. I also had to type in a company name, but I am not ordering as a company. I tried sending an email to correct the shipping info, but the email was returned because the contact email address domain apparently doesn’t exist. However, I managed to send a message via the online contact form. Hope they get the correction. Excited to try the knife! Looks impressive!
Thanks for letting me know, this is a bug the support currently deals with, will forward again. Thanks so much for your purchase
Should be fixed now and we corrected it. We are still very new to this online shop thingy. Please let me know if you need anything else.
@@kknives_switzerland Thank you! We understand. No problem as long as the communication channels are open. Did you correct the bug or my shipping address? 😅 I didn’t receive a confirmation when I sent the message via the online contact form, so not sure if you received it.
How about a machete? 12”-14” Micarta handle. I would buy that in a heartbeat.
For a Machete, this material is neither heavy or tough enough. It's very good for medium duty EDC and kitchen use, but for anything heavy duty, I will stick to steel. For now. Who knows what other interesting materials we will see in the future...
This knife available yet?
I ended up not pursuing this project further; but Rahven knives does. They will surely be able to help you out.
@@kknives_switzerland damn dude. That’s really unfortunate. There surly a lot of money to be made for this. I myself would easily dump $1K on a single knife.
Yeah I know, but I just don't feel myslef at home in the mass market. Money really can't buy happyness - my passion burns for custom knives. It wasn't an easy decision, I can tell you that!
@@kknives_switzerland well alrighty then man. I’m sure someone will pick up the market. You take care. Do what makes you happy. And be well.
Hey Roman, I'm trying to order from Canada and it says "Sorry we don't ship to your area"
I told the support team, they are dealing with this - the same happened with France before.
@@kknives_switzerland Ok I see, thank you!
Thanks for your purchase!!
@@hunter-tm2kl Did it work now? It should.
@@kknives_switzerland Yep, I was able to place an order not too long after your reply.
Wow. 👍👍👍👍👍
$35 for shipping to usa is a lot. Why so much?
Also, is it dishwasher safe?
@@unnamed47 we pay 39 Eur to DHL to ship in opposite direction, from Germany to Switzerland
The Swiss post is hella expensive - especially when shipping half across the world. Another reason why it was important to us pricing these below 100USD. Maybe we will have retailers or a hub in the US some day.
@@shadow6pt533 While the ceramic itself will be fine in the dishwasher, the handle is polymer and to be on the safe side, we/I suggest to wash the knife by hand . Just like with other high end cutlery. But more research on handles is being done. It's quite tricky since some dishwasher detergents are hella aggressive towards polymer over extended and repeated exposure. Edit: The goal is obviously to guarantee dishwasher safety as soon as possible. But we must be 100% certain of this by testing even more. So until further notice, we recommend not to wash it in the dishwasher, but manually.
@@kknives_switzerland thank you.
Hello, I'd like to say I'm very excited about the future of your company and this material. I've purchased your most expensive knife and, while I would like to purchase more as gifts, your shipping cost (roughly 1/3 the price of the knife!) is quite high and prevented me from doing so. I understand that shipping is international, but if you are able to set up an intermittent hub in the US to reduce the shipping cost to a reasonable amount I will gladly purchase more of your knives. Cheers.
Hi! First, thanks so much for your purchase. I/We are aware of the high shipping cost and without a US hub like you suggested, it is the lowest we can do currently. As sales (hopefully!) will continue and climb, a US hub is definitely something worth looking into. Other options like retailers as well. Stay tuned, I think this all is very exciting and will grow fast.
I was given this knife by a fan of my channel. The knife is used and I did a video on it. I declared that the knife was used to make sure everyone knew that it was not sent to me by the company. All of my biases were declared at the beginning of the video. I agree that you were made a knife that won't ship when it's dropped. My problem is I don't think it's that sharp in the first place. I think it holds an edge for a long time but the edge is it sharp to begin with. I'm not trying to troll your page. I want the truth. I also believe that the knife is too flexible. I demonstrated cutting a zucchini long ways. When the edge went in the food and the knife would swing left or right very easily causing me not to get a straight cut unless I focused. More rigid knives would not have that issue. Long slicing knives will not have that issue. Long slicing knives, the better edge and can be sharpened easily. I would like to get to the bottom of this. I think the knife needs a handle that is less cheap. It feels like it's worth two dollars. The knife looks like metal and that was awesome. The knife performed extremely well on the food even though it was technically tested as a doll knife on the BESS tester. I stated that the knife has its place and I believe that there will always be people looking for an inexpensive life. I also believe that it will not harm any of the artisan knife companies. Plenty of people do not want a knife that looks like a $12 plastic knife. They want something that they can hold and it feels like a work of art. I don't believe either market will hurt each other. I believe when this knife becomes more rigid and you invest money in a better handle, just a little bit more money, it will be incredible. It will look and feel like something of quality and it will perform like something of quality. I've talked to a Swiss knife maker and his friend works for your company. Everyone agrees that you were showing off when you made the nice very flexible. Knives should not be as flexible as this one. They can be flexible, they should not be this flexible. A more rigid knife with a better handle would make this life sing. I welcome being given a replacement to talk about. I don't mind saying nice things about the knife if there are nice things to say about it. I did say that the knife was a good knife in my video. I just said I didn't like the handle because it felt cheap. I also said that I didn't like the flexibility. I know your company will only get better. I'm excited for your future.
Thanks for your comment. I am n not the one who makes these knives however. They are made by the company Rahven Knives. While I will forward your comment (I mostly agree with) to them, please send your comment to them directly.
@@kknives_switzerland thank you. I would definitely love to hear the parts that you disagreed with. I only had access to the one knife. I am a company Cooke and the owner of 34 knows from different blocks mess around the world. I have more than $15,000 invested in all of the different knives. Summer and expensive and perform better than the more expensive. I am interested at all things knives and so I'm definitely interested in your opinion. It doesn't matter that we disagree it does matter that I learn the information you want to share. I'm always willing to get new information and I appreciate you taking the time to respond. Hopefully today is beautiful in Switzerland. Have a blessed day
@@nadm Okay so my thoughts on the current Rahven knives, which are a very new on the market, is this: Exceptional value for money, and, based on customer feedback, they perform great for the "average Joe". Thin, more than sharp enough for food, drop safe, and extreme - see Cedric&Ada video - edge holding. For "knife nerds" like you and me are, there is missing a certain aesthetic touch. Plus things like a ~20mm wider blade for better pinch grip and a "nicer" handle. The current handle has just one purpose: being functional. But for people who enjoy the art of using a knife for cooking on its own, "something is missing" on the standard line. And that's exactly why I am breeding over a Kasé Line design with wa handle (=octagonal) for a few months now which Rahven will produce for me. It just so happens that yesterday, I put together the first prototype. But I digress. Essentially, what I want to say is that the current standard Rahven knives are for the mass market of average Joes and offer very high performance in terms of edge retention and ease of use. For the knife affictionados like you and me, I have my "own soup cooking" as we say here in Switzerland, but this soup still needs flavouring. Maybe I will post a picture of the first prototype on Instagram soon. Will see.
I’ll be excited to see your twist on it. I do believe that when the flexibility is removed and the handle is adjusted that it will be amazing. It has a metal work. The blade doesn’t look like an expensive cheap plastic. We know that ceramic has the ability to have a nice edge and the fact that the material is high impact will definitely go along way for not destroying the knife. In the hundred dollar price range or lower, people are just looking for a knife for purpose. I don’t think you’re looking for a work of art. I’m not saying you can’t get a work of art for under 100 I’m just saying it’s very hard to fine. I do like sharp objects in so if he gets to the point that it is outperforming all metal and it will be something to witness and behold and be a part of. My personal email is on the about of my TH-cam channel. Also my social media and if you want to privately send me a picture and not post it then I understand. Thank you for your opinion and your comments. I’ve copied everything I wrote to you and sent an email to the company. Now we wait for the response
@@nadm Sounds good, thanks for your valuable inputs and have an excellent day/evening!
It’s just super light. Don’t drop the knife, drop a same brick on the knife.
If you want more info on this material, check out Rahven Knives. I wasn't able to pursue this project further due to limitations in my available time.
@ I am viewing their website right now. I found them reasonably priced, was expecting 200+ $ like rex121 or cemented carbide knives .
👏👏👏
5:05 Both knives become scissors. Seriously though, impressive stuff!
You just got me an idea!! Scissors!! That could be something to make from this material...
👍👍👍
so cool
Purchased
Thank you!! Glad the shop works, so many people are currently accessing it that some get a server error. Initial rush I guess
Trying to order one. I'm in France and I can't order : "Sorry, our products are not currently available in your region."
Oh oh - I am looking into it to see what's wrong
It should work now, please let me know if it does!
@@kknives_switzerland Yes it worked ! Thank you !
@@patrick_g350 Perfect!
If you made a utility razor blade that can fit in the ubiquitous razor blade knives, that would be another huge market and revenue source. You heard it from me first.
I am working on this for a while now ;)
I expect my royalties;)
PS. I emailed you on your website. I know you are a smart guy and busy guy, but I have other ideas and avenues that you might not have considered as of yet.
@@Barryhatchet Haha, you are only two months too late :P
Is there a better way to get ahold of you other than your website?
You look to be really careful scrapping the copper tube. Copper is very soft. I would dig into the material really hard like I would with a steel knife if you want to call it an abusive test.
It is, after all, not steel. We need to keep that in mind. Try this with normal ceramic and it will chip. Thanks for watching. :)
Can you put them in a dishwasher? Just checking for the wife. 😉
Without having a clue, I'll venture the ceramic will be safe, it's the elasticity bit that will be messing up the dishwasher.... Amazing cutlery 😘
@@surecutsam6298 While the ceramic itself will be fine indeed, the handle is plastic and to be on the safe side, we/I suggest to wash it in clean water with soap. Just like with other high end cutlery. But more research on handles is being done. It's quite tricky since some dishwasher detergents are hella aggressive on handles made from polymers.
Can you sell sharpening kits? I would have ordered one if it was available. You could make more profit on sharpening kits than the knives themselves lol. Start gluing diamond lapping paper to mouse pads by the thousands!
Working on it! Revenue wouldn't be that big though, 99% of people never sharpen their knives. Which is a shame, but at least with these sharpening is not neccessary for years from what I estimate - for the average consumer, not the knife enthusiasts like us, that is.
Hey :/ "Sorry, our products are not currently available in your region." to Russia
ско́ро....👍
Should be fixed now, does it work now?
Yes, purchased now. Thank you
HAIL SATAN...FIRST HAHAHA
I knew you would do something like this xD And no, I still didn't sell my soul for this material. :P
Baton it !
Once I/we make thicker stock (it is just 2mm stock currently,) and most importantly not stick tang, but full tang, this will happen! I think it will all come down to edge geometry - can it be batoned while still at a useful edge geometry and such. Once we make 4mm stock, this will be one of the first things I will try.
@@kknives_switzerland That is going to be really interesting.
@@stevenrobertson6656 Absolutely! Yet No matter the outcome, I think for bushcraft, I still would prefer one of my Z-Wear steel knives at 62HRC.
@@kknives_switzerland I wouldn't hold out much hope for a purely ceramic blade. But with the inbuilt elasticity it might just hold up. I reckon grind grind could be important...perhaps a full convex if you can manage it.
Amazing!
Amazing!