Any plans for new kitchen knives?

Taiwan does a good job with S30V. Personally, I have more kitchen knives than I can use, and many of them are 440C. I do have the Yang in VG10 and an old Gerber paring knife in hard chrome plated M2. At this point - I'd rather upgrade some of the knives in terms of edge retention - I'd like to see S30V.
 
We really don't want to compete against Shun or other higher cost knife sets. The knives that we made in the past were pretty much function first, affordable 2nd. That is what our customers are asking us to bring back. The affordable part is a challenge. The Yen and Euro are much more costly than the US dollar.

The steel was a challenge. I also wanted to use a US steel. Carpenter has been working with Spyderco for many years to develop CTS-BD1.

Making the "Utility" models with the proper serration is also a challenge. The grinds have to be very thin. That can be difficult without overheating the steel.

sal
 
whatever the final product would be i would be a buyer.. i was thinking about getting the southfork for a kitchen knife but maybe ill hold out for these future spyderco kitchen blades...
 
I wonder what sort of edge retention to expect on this knife steel, CTS-BD1. It is hight carbon steel, at a level just below 440C, but it also has some vanadium.
Edge geometry matters, and this stuff could do well with a thin blade.
 
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