New Spydies in the pipe?

shootist16

shootist16

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Looking at Moteng and see a few Spyderco's listed as preorder that interest me. Of course there are the carbon fiber police and delica models. Also listed is a Spyderhawk, a Spydersaw, a 3-D Native, and a Sashimi.
 
>Also listed is a Spyderhawk,

That's the large (4"?) Harpy

>a 3-D Native,

I recall Sal describing the upcoming redesigned Native as "more 3D". The redesign is supposed to be subtle. I'm sure a gold member can look up the exact reference.

>and a Sashimi.

That's a knife used in sushi preparation (I believe "sashimi" is the fish itself).
It's already for sale over at the Spyderco Factory Store for $60.00.
Here's a link to some size-comparison photos:
http://www.spyderco.com/forum/Topic...ashimi+knife%2&forum_title=General+Discussion

>a Spydersaw,

Now <i>that's</i> a new one on me.

Me want. :D
 
sashimi is basically the filet of fish/seafood that's on top fo the rice on those non-roll sushi.
 
Can't wait for the SpyderHawk. The Harpy was just way to small for my hand.
 
Actually, Sushi is broken down like this.....

Rolls - well obvious, little pieces of fish rolled up in a bed of rice.

Sushi - is a piece of fish placed on top of a bed of rice.

Shashimi - is a piece of fish ussually cut and presented... NO rice.

Course, I'm just nitpicking about one of my favorite foods. YUM!
 
Ok just my personal opinion but YUCK. And yes i have tried it. Couldn't get used to it. As for the knives... does it list any info on these knives. We NEED more info. Can't leave us hanging like that. Carlos what do you hear??
Jyork
 
Originally posted by MSaxatilus

Actually, Sushi is broken down like this.....

Rolls - well obvious, little pieces of fish rolled up in a bed of rice.

Sushi - is a piece of fish placed on top of a bed of rice.
Click to expand...

Not to be too picky, but...

"Rolls" as you call them are referred to as "Maki" as in Maki Sushi

"Sushi" as you call it is referred to as "Nigiri" as in Nigiri Sushi.

Here is a clip from a sushi text:

SASHIMI
Sashimi is fresh, raw, chilled, sliced, and elegantly arranged. Ideally, sashimi is best when fresh, but most fish freeze well and are served after thawing.

Sashimi may be garnished with raw vegetables, leaves of knot grass, parsley, lettuce, shredded daikon, and sometimes seaweed or cucumber. Sashimi is odorless and very delicate. When sliced thick it is served with soy sauce, when sliced thin served with ponzu, a citrus flavored sauce. Wasabi, red pepper, and green onions may be served to mix with sauces as well. The beauty of the sashimi is that it lacks both the fishy smell and taste that would be its undoing.

MAKI SUSHI
Maki sushi contains strips of fish or vegetables rolled in rice and wrapped in crisp, thin sheets of dried seaweed. There are many combinations that even the most timid can enjoy- smoked salmon, fresh crab, or shrimp. The adventurous can sample delicacies like octopus, raw clams, sea urchin, or salted fish roe.

NIGIRI SUSHI
Nigiri sushi is a slice of fish (cooked or uncooked) pressed by hand onto a pad of rice. Fish roe is also served as nigiri sushi in a style called gunkan, meaning "boat". Nigiri sushi contains a hint of horseradish and is meant to be dipped in soy sauce. They are always served in pairs.

So-called California Rolls (rolled without seaweed) is purported to be a only-in-California invention.
 
Arcitect,

Excellent description!!! I was just way to lazy to write all that out. Thanks for the description. Next time I'm in San Fran, we'll have to get together for lunch and Spydie stories!
 
Originally posted by calyth
sashimi is basically the filet of fish/seafood that's on top fo the rice on those non-roll sushi.
Click to expand...

When I have something sitting on top of my food, it's usually someone's hair. :barf:

If memory serves me correctly...Calyth, MSaxtilus, and Architect, you guys are the IRON CHEFS of BladeForums.

BTW, will any of those have compression locks? What's the deal with that? There aren't as many compression lock models as was anticipated when they first announced it couple of years ago.
 
Less fish, more knife...:D:p:D

Sure wish Spyderco would do another Native in G10. I missed out on the forum model. Even though the new model will still be FRN, I might have to get one. Unless it depletes my budget so much that I can't get a Paramilitary, whenever that arrives.
 
Originally posted by Full Tang Clan

If memory serves me correctly...Calyth, MSaxtilus, and Architect, you guys are the IRON CHEFS of BladeForums.
Click to expand...
Hehehe, you might die from my cooking ;) They ain't tasty, good enough for a college student who don't really care how well the food is, although I love sushi and stuff like that.
I don't know if there's a compression lock, but it's kinda awkward to release anyways.
 
Originally posted by jyork
We NEED more info. Can't leave us hanging like that. Carlos what do you hear??
Jyork
Click to expand...

I've put in an inquiry with Spyderco. But from what I know, I believe that the 3-D Native will be an additional Native variant, produced in Japan with a VG-10 blade and a more sculpted handle shape. The Spydersaw is probably a folding saw, but I haven't heard anything about that project in ages.
 
Thanks for the informative treatise on Sushi and it's variants, as I had been a bit confused for a long time now. And man, do I love the stuff!

Appreciatively, Jeff/1911.
 
Thanks Carlos-
Let us know when you hear something please. New Native oohhhhh.
Jyork:eek:
 
I visited a local knife shop and examined a Benchmade 805 with steel liners.
It had a very nice action and an ambidextrous tip up clip.

I thought, too bad it doesn't have the Native's blade and a lockback and the Native's ergonmics and a hole instead of a thumb stud. :)

I have hopes for a slightly more substantial Native.
No complaints about the present Native.
 
I just hope that the new Native will have the correct angle between the lock and the blade so it won't lift when you push the tip of the blade (open), as it happens to the actual model.
 
Architect,

Be careful where you are ordering sashimi. In Hogan, spoken in Okinawa, sashimi will translate to raw anything. Order sashimi at the Four Seasons Restaruant in Kadena Cho, and you have a heaping plate full of raw beef. Tough to swallow even if you like your steaks rare. Chase it with a few shots of Kusu (distilled and aged Okinawan sake or Awamori) and it really won't matterthough. Campai, my sharp edged brother.

Hmmm...Spyderhawk, a Spydersaw, a 3-D Native, and a Sashimi guess some more Spydie research is in order. There goes the budget - just when I thought it was safe to buy food for the family again.


Stay safe! Stay sharp
 
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