More Kitchen knives arrived! :) thanks - Sal

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maddog2020

Joined
May 25, 1999
Messages
973
Sal,

The three Mamacut kitchen knives arrived at work - I just picked them up today. How come you sent three? LOL....no matter, MORE the merrier!
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I will try to get some pictures up later on - I am off to cook dinner with them now. I will let you know how they work out.
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Ray 'md2020'
 
Ray you lucky dog. Enjoy testing those knives. I guess some people are just in the right place at the right time.

Sal,
If you are looking for another tester how much does it cost?
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Dwight

It's a fine line between "a hobby" and "mental illness".
 
Here is the link to the Mamacut kitchen knives:
http://albums.photopoint.com/j/AlbumIndex?u=90079&a=1247487

I use the three of them cutting up some chicken, veggies, and cheese. They all worked quite well.
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These look like they are affordable.

The top two knives are 6.5"/165mm blades, and the bottom one is 5.5"/140mm blade. Handles are some stained laminated hardwood with rivets tangs. The the middle knife is full a full tang, and the other two are half tangs. Top and middle knives are O.A.L. are 11.5"/292mm, bottom knife O.A.L. is 10"/254mm. Blade thickness for all of them are 1.5mm (smaller one is a little thinner..not much). All of the blade tips are beefier than the Hattori sushi style knife (which was the BEST slicer still so far). I am sure everyone noticed the funny little ground/machined divots on the side of the blades - I am guessing that this helps cut down on blade drag while slicing, and it could help with food not sticking to the side of the blade - releasing the food so it falls out of the way (it was easier to cut the cheese - it peeled off the knife easier...lol).

Sal,

The one on top was my favorite handle - the other two below have GOT to go!
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I like to hold the knife with the end of the handle in the middle of my palm (the same way I like to hold a tennis raquet...LOL - yeah, you aren't suppose to blah, blah, blah....). Those two dug into my handle - a bit uncomfortable for me.
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The blade style in the middle I liked the best. These are my initial impressions. I will use them for a couple of weeks and see what else comes up.
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My wife immediately noticed the knives and tried the smaller one out.
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I hand wash the knives when I am done, wash w/ hot soapy water, and then put them away. She on the other hand like to put knife in the sink - IMHO - accident waiting to happen.
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Thanks again, Sal and Spyderco for letting me try these out. Can you give us an idea of the blade steel on these, and the approximate cost if they were to be available down the road?
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Dwight - I am a lucky dog sometimes
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Ray 'md2020'

[This message has been edited by maddog2020 (edited 29 December 1999).]
 
Hey Maddog,

Boy are you lucky to get an oppourtunity to test out those knives. I am a cook and my first impressions were that that the top knife handle would be the most comfortable. Just more ergonomic than the other two. The other two have a more traditional handle style. The little concaved parts near the edge is to allow more air to penetrate when slicing. This prevent meat, especially cheese to get stuck onto a knife like a vacumm. Usually happens when you are cutting something wide. I really do like these knives and hope they would be offered Sal. Thanks for the pictures.

Liong

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Ray,

I have one like that first one you have on your site. Great knife. Those other three look very interesting. As soon as they are available Sal I will be adding these to my kitchen collection.
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Regards,

Tom Carey
 
As AncientSUL indicated the concave depressions are to allow air to get under the material you are carving to reduce drag and to allow slices to drop off your blade easier. The classic design of that ilk are the Granton slicers that are used to thin slice roast beef at fine restaurant buffets. Most of the fine professional cutlery manufacturers make an imitation, but many people swear by the original. By the way Granton is still making knives in Sheffield England.
 
Sal,

I hid our german kitchen knives (I may throw them out as well....LOL) so we would these the Mamacuts exclusively.
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These edges are holding up very well - what material is the steel? Very solid performers thus far.
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The rounded handle
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(knife on the top of the pic)is the one I grap first, and it IS the most comfortable for sure. Middle blade (std traditional style) is still my favorite blade shape, and the smallest one is a very handy as well (this is the one my wife uses first). Thanks again - we are having lots of FUN with them!
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What price range would these run for ELU if Spyderco would stock these?



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Ray 'md2020'
 
Ray - They are nice. We're using them at our home as well.

Regarding price, I would guess about $35-$40. We normally don't get too involved in cost until we test.

You are left handed? which hand do you slice with in the kitchen?

sal
 
I am a lefty, but can cut righty.
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I have a few knives that are righty only and have to use them as such. I had no problem w/ the Mamacuts lefty - could you do the Granton edges on both side - offset the pattern so there won't be a hole...LOL? Just a thought - the divots do help.

Round the ends of the handles and these would be a winner IMHO. A lot of knife for the $. BTW - I still have visons of that first sushi style Hattori (I ordered one from James @ Chai.....shhhhhhh!)
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Ray 'md2020'
 
Sal,

I will be be packing these back up, and mailing them back out in the by the end of the week. Not much more I can add from what I have already written above. Rounder ends would be nice IMHO.
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We greatly enjoyed them. These were very nice users, and the quoted price range you stated above would be AWESOME! I wouldn't hesitate to buy a set!
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Thanks again Spyderco!
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Ray 'md2020'
 
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