Any plans for new kitchen knives?

removable molded scales sounds pretty cool, because it gives people the option of doing custom scales from nicer materials if they want, while keeping the price point of the basic knife down. It also makes it easier to do sprint runs with higher end handle materials.
 
Wherever it is made. I Just hope they are razor thin blades like premium japanese kitchen knives.

I would love to see a petty design kitchen knife as well
 
USA made, CTS-BD1. Full tang so handle replacement is easy. (micarta handles would be perfect though)

1. 10" Chef
2. 8" Santoku
3. 6-7" PE utility (maybe in SE as well)
4. 2" Parer
5. 10" Bread knife with Spydie serrations:D

Make them with pretty thin edges and 58-60 RC so most people can use them without chipping issues and sharpening problems.

Sverre
 
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CTS-BD1, USA made gets my vote
however, considering that I use my Temp II in the kitchen on a daily basis, I'd also buy VG-10, Japan made
I'm also ok with injected molded handles :thumbup:
 
If it can't be US then I vote Taiwan - I am still amazed at the quality of my PPT - would love to see what they could do with kitchen knives.
 
Thanx much. I appreciate the input. 'Tis a puzzlement.

Mr.Brownshoe,

The problem that we're currently running into with Japanese manufacture is the high cost of the Yen. When we first began making our kitchen knives in Seki, the Yen was about Y350 / $1.00. The serrated utility was a great value for the price. The Yen is running under Y80 / $1.00.

As the Yen became stronger and stronger, the price of the kitchen knives reached a point where sales would not support the inventory.

I'm not saying it's impossible, just challenging. We're still considering all opinions.

sal
 
I don't care where they are made. I don't care what steel is used. All I ask is they have blades as thin as the old K01 thru K09 Kitchen Sharps series of knives, take a great edge, and hold it reasonably well.

Paul
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The Deacon said:
I don't care where they are made. I don't care what steel is used. All I ask is they have blades as thin as the old K01 thru K09 Kitchen Sharps series of knives, take a great edge, and hold it reasonably well.

Paul
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That about sums it up for me. I'm still trying to find someone who'll sell me a Yang! ;)

Andrew

Slight amendment: I would really prefer it to have nice scales---wood, or possibly micarta or G10. They just look better, and we all hand wash our good kitchen knives anyway, right?
 
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Noctis3880 said:
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.
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The thing about H1 is that it's very hard to flat grind, that's why all Salt models are hollow ground. Might be a not so good option for a set of chef knives for that reason unfortunately.
 
NoFair said:
USA made, CTS-BD1. Full tang so handle replacement is easy. (micarta handles would be perfect though)

1. 10" Chef
2. 8" Santoku
3. 6-7" PE utility (maybe in SE as well)
4. 2" Parer
5. 10" Bread knife with Spydie serrations:D

Make them with pretty thin edges and 58-60 RC so most people can use them without chipping issues and sharpening problems.

Sverre
Click to expand...

+1 this sounds like the perfect combo. Especially like the idea of full tang with canvas micarta handles, but FRN would be ok too.
 
Sorry to resurrect an old thread, but I was just wondering if Sal/Spyderco have made any progress in this area. Are we any closer to having spydies in the kitchen again?


thanks.
 
Hi KNaB,

We think we found a maker. We're checking their qualitynow. Then we find out if he can work with the US steel.

sal
 
Woo Hoo!!! That's great news Sal!


Thanks for the reply and happy and safe holidays to you and your family.
 
i'm already more than complete regarding kitchen knives but i'll take a 10" blade spyderedge bread knife no matter what steel. even H1, hollow ground is not a problem for a bread knife. i'm not even sure mine is ground at all.
 
I would be very interested in Spyderco kitchen knives. I used a USN Catcherman in the kitchen tonight and the Military is my go-to for grilling. If I had known about Spyderco when its kitchen knives were still in production, I'm sure I would have bought some. I would buy some now. My preference would be something nicer looking than FRN or injected molded handles and a price point of $100 or less per knife. To be candid, though, I probably wouldn't buy made in China knives with Chinese steel. To put it simply, I don't want a Byrd kitchen knife. I would have to think about whether I would be willing to buy US steel made in China by one of my favorite companies (Sypderco.)

Shun is my standard today for kitchen knives. I have about $600 worth of Shun Classic knives sitting underneath my Christmas tree as we speak - VG10 steel clad with some 420 for a Damascus look and resin/wood handles. All of it cuts like crazy and holds up to washing well. I know from a year's worth of experience with a Shun set of my own. They look great, too. Strangely, the look of kitchen knives is more important to me than folders. Instead of mostly being in my pocket, they are mostly on display and I want them to look good AND perform.
 
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