Any plans for new kitchen knives?

I

I_Breathe_Steel

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I've recently gotten into sushi making. With sushi making, (or any kind of cooking for that matter) you need a qood quality knife. Well I saw the spyderco kitchen knives and was woundering why you guys don't make them anymore? It would be so cool to use my favorite folder brand's cooking knives.

Does anybody own any of these? How do you like them?
 
I have a Spyderco Yang. IT has become my favorite knife. It gets frequent use in the kitchen and I have had it for almost 2 years - it will be 2 in Nov. It has only needed a stropping after 1 year.
 
Sal had talked about possibly a block set using H1 steel a little while back. I would be in for a set for sure.
 
Personally, I like VG10 - it makes for great knives, in the kitchen and outside.
 
arty said:
I have a Spyderco Yang. IT has become my favorite knife. It gets frequent use in the kitchen and I have had it for almost 2 years - it will be 2 in Nov. It has only needed a stropping after 1 year.
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What kind of cutting board do you use?
 
there was a thread a while back where Sal mentioned the possibility of doing a more affordable line of kitchen knives with chinese steels. I did a search but I can't find it now.
 
Your right SaMX I remeber seeing that more recently than when he had commented on possibly using H1. Thanks for the reminder. Maybe he'll chime in and let us know if this is still in the plans.
 
As long as you brought the subject up......we have designs and prototypes. Injected molded handles like our older models, but made to be removable and replaceable.

Question one; where to make it? USA (more expensive) China (much better price).

Question two; If made in the USA, use a good steel like CTS-BD1 for better price points or a highfallutin steel, like S30V (much more expensive).

Question three: If made in China, use Cr13MoV for best price point, or ship steel like CTS-BD1 to China. Still less expensive than USA made.

I_Breathe_Steel,

If you're making Sushi, you may want to keep traditional and use a Sushi knife design. We made one a few years ago with AUS-8W. It was Hitachi's normal AUS-8 with the addition of tungsten. Remarkable cutter. We haven't made them in quite a while. But there are quite a few companies making traditional Sushi knives.

sal
 
How about you ship people from China over here to make it with CTS-BD1?:D

I third the USA made and CTS BD1.


Lovin the para 2 by the way. Thanks Sal!
 
Sal Glesser said:
If made in the USA, use a good steel like CTS-BD1 for better price points or a highfallutin steel, like S30V (much more expensive).
sal
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I will buy US made 8-10" Chef's, paring, bread and small utility 4-5" knives. Strongly prefer full tang like Yang and permanent handles. With molded handles still buy couple knives.
 
I'll go against the grain and say I'm fine with a China made knife. I'm sure Spyderco would choose a quality manufacturer to make their knives in China so China made with CTS-BD1 sounds good to me (if its cheaper by more than just a few bucks).
 
I have the Yin and Yang and they are the most used and favored knives in the kitchen.
I'd really like to have an option to buy more Spyderco kitchen knives of similar quality.
I'd also prefer to see U.S.A. production with a quality steel.
That said, I'm very OK with the process of taking U.S.A. steel to Taiwan and having your maker there do the work. Finially, I would prefer to avoid Mainland China if possible.
 
I prefer BD1, but if the performance of 8cr13MoV is pretty close to BD1 then I'm down with that too. Made in China is fine if the quality is good.
 
Hmm, why not H1 steel? Looking at the price of H1 knives VS S30V, it seems somewhat cheaper.

I also always thought that H1 would make for a better kitchen knife steel as a gift option for non-knife people. It seems the general user forgets basic things like cutting on a soft cutting board, wiping the knife dry, and keeping them out of the dish washer.

If edge rolling occurs much more frequently than chipping, it'll be easier to fix up. Also it's a true stainless knife which is important whenever you walk into a friend's kitchen and find all their rusted kitchen knives.

The grinding issue could be a problem given that it's hard to use a kitchen knife with a hollow grind, but I figure you could sidestep the issue by making the entire blade thinner(which hopefully also means considerably less grinding). Of course, one Mora chef knife I bought had the same width from spine to edge and was fairly thin, I figure that blade design could work well with the work hardening issues of the steel.
 
The market is full of normal kitchen knives made all over the world.

What made the spyderco kitchen knives special were the serrations. I gave them to many people and they were always a hit. "Only knife in the kitchen that stays sharp." It was a true example of the old spyderco ethic of function first...no BS in the tool.

What made the spyderco kitchen knives suck were the plastic handles that self destructed. The recent run with wood handles are holding up fine.

Make it VG-10, with serrations and manufactured in Japan...not China or the US.
 
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