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Now Available!

Thanks to AlexPk for starting this poll! We've contacted the vendor on your behalf and they've made the Victorinox Fibrox Pro Series Knives available.

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Victorinox Fibrox Pro Series Knives

Victorinox Fibrox Pro Series Knives


I am dieing for several different knives good for butchering in elmax. Its my favorite steel and i need a good blade for work
M390 or LC200/Cronidur 30
Blue #2 for steel, all the way!
So for steel, I don’t think there is a better one than BD1N, but I love the ease of sharpening carbon. Blue#2 is my favorite carbon steel.
Kizer...Megatherium. Original titanium/carbon fiber bolster lock version. Please! Thank you...
A matched pair: A 7" to 9", full flat ground kitchen knife and a 3.2" to 3.5" paring knife. Both should be made out of either S30V or S35VN. I would prefer a European style handle over a Japanese one.
SpydieChef Spyderco‘s
Spyderco’s SpydieChef
We need partially serrated edc folding knives. Something like the Benchmade - Nakamura Axis 484-1 Knife, Drop-Point.
How bout a partially serrated fixed blade. Why don't we ever see those. That's what I could use not just straight edge
For a chefs knife I want something durable. My chefs knife gets the rough tasks like chopping bones and such. So I'd probably go with regular German knife steel (wusthof) for the chefs knife. But the aeb-l steel has my interest as well. But what I'd really like to get is a nakiri. And that I would like to be in a high carbon type of steel. I have 2 shirogami knives at home and that suits me great. I can get it super sharp even with my YouTube taught sharpening skills.
R2 Steel (Particularly a Shibata knife)
White paper damast. Zdp189. Yxr7.
lets see a chefs knife in 154cm or m390, something cool with great edge retention
Someone needs to post an image of an actual cleaver knife. The image is for a noodle cutting knife right now.