Spyderco and the Kitchen?

BMCGear

BMCGear

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Jan 4, 2014
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So Sal, I'm curious if you guys are planning a 10 inch Chef's knife? It's a must for me in the kitchen and I would most certainly buy one if you made it.

Anyone else interested in a 10 inch Chef's knife?
 
I bought my brother a Spyderco Santoku, thinking he'd appreciate the gesture. But wouldn't use it much. (His main knife was 400.00+) Little did we both know, that knife would become his go to. He's a well educated chef, and has used his fair share of knife shapes. He swears by that Santoku design.

But to add to the original post. Yes, I'd like to see a line up similar to their old kitchen knifes sold a decade or so ago. (At least in their factory outlet.) Nice wood/g-10 handles, nothing too fancy.
 
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I'm delighted by the K11P Cooks Knife.

If there were a larger Chefs knife to go with it, I would buy it!
 
After I rounded off the edges on the spine I REALLY like the santuko and its my go to blade in the kitchen. I find the K11 Cooks knife works well for carving and skinning larger fruit and melons but for chopping and prep work it's the santuko every time. Not sure how much I'd use a larger chefs knife but if they made one I would get one.
 
I was thinking more about 9" Gyuto. If Spyderco would make 10" I will be interested as well.
 
FYI, the Spyderco Santoku was the first production Santoku in the US. Early 80's. Now, everyone makes one. A good example of taking a good idea from one country and bringing it to another. Even something as simple as basic as a kitchen knife can go hundreds of years only locally.

sal
 
A thin 240mm Gyuto that is thin with the best high end steel would be a winner!!
 
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