Pro-Culinare

Shrike9

Shrike9

Joined
Jul 7, 1999
Messages
645
How does the Pro-Culinare kitchen knives compare to others? From what I've read so far me thinks that these are the way to go for kitchen knives (the name says enough for me) First though I must talk the wife into getting these instead of the Henckles she dearly wants.

Do you have any at the SFO? We are going to the gun show in Aurora sat and want to swing by Golden and check out my dream store
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Spyderco kitchen knives are for the "thinner cuts better" school. The knives do not have the weight of the Henckels. Some folks like the weight. Spyderco kitchen steel is an alloy called MBS26 (chart on Spyderco's page), which is a high carbon stainless in the same league as 440C, and gets heat treated to something like RC58, versus RC55 or so for the usual stainless kitchen knife, including Central Europe Mystery Steel. Most kitchen knives are soft enough to be steeled. Spydercos expect a ceramic hone.

There are four "kitchen sharps" in the regular catalog - the Santoku, two serrated utility knives, and a mini bird's beak paring knife. There is also a limited run of five other models - a full size chef's knife, a bread knife, a serrated carving knife, and plain edge versions of the two utilities. Some of them are still available.


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- JKM
www.chaicutlery.com
AKTI Member # SA00001
 
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