spyderco kitchen knives

H

Hlessi

Joined
Jan 9, 2008
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Hi I know that spyderco for quite some time made kitchen knives ... the home maker was always a model that intrested me and the yang as well. You dont see to may of them anymore and they arent metioned much on the spyderco page. Does anyone know were i could possibly find a more complete list of there line and maybe even find some for sale?
 
Spyderco kitchen knives have been out of production for a number of years. I looked long and hard last year to replace one of mine and only found two spots on the internet. One was sold out. The names of the 2 last ones produced were the Ying and Yang.
 
I have a rubber handled serrated kitchen utility model -- a little bigger than a paring knife from ~1998 - -it is still a favorite. I am considering sending it into spyderco for some reconditioning work -- it has been used for 10 years solid :)
 
I have the same model. The rubber handle dies after awhile and it's not replaceable by spyderco. I epoxied it back on and wrapped it with cloth/epoxy and it's still going strong. If all it needs is a sharpening, the sharpmaker does a real good job, it just takes awhile if it's dull.
 
I've sharpened it myself over the years -- just curious to see how well they can clean it up :) I really regret not buying more of their kitchen wares over the years.
 
The rubber handled ones show up at garage sales and thrift stores (Goodwill, Salvation Army, ARC etc) now and then. I have picked up about 10 that way. At the Spyderco outlet store in Golden they used to sell some similar Japanese kitchen knives (I think from their suppliers in Seki City).
 
I could not run my kitchen or do any of my culinary chores without my K-04 & K-05 Spyderco kitchen knives.

My fully serrated CAtcherman model is also a dream in the kitchen. Lately I've been using one of my plain edged, fixed blade FB-05 Temperance 1 models for meat cutting in particular.

I'm still looking feverishly for one of the older Spyderco bread knives that was in their line up back in 2000.

Hey if it's got Spyderco's name on it I'll find some use for it. :cool:
 
I have a Yang - got it 1 1/2 years ago. It is my favorite kitchen knife. It gets lots of use, but still is shaving sharp. I haven't had to sharpen it yet.
 
here are mine..i have alot of them but none with the steel bolsters.
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Masahiro used to make them for Spyderco if I remember correctly. Masahiros usually have wooden handles, but still mostly use the Spydie serrations. Some are just like the old Spydies, others are different, I think the older models are like the Spydies and might be out of production. Still see them in shops here from time to time.

I have a few Spydie kitchen knives, but nowhere near as many as Tony:D
 
The MBS-26 that Spyderco used in many of their kitchen knives was not bad steel at all. As a matter of fact it is probably one of the best steels for kitchen usage. But I still like my old AUS-8 Spyders that I still use in the kitchen.

Truly kitchen cutlery is a completely different genre of blades with many different demands placed on them. Corrosion resistance is much more important in the culinary field than in just about any other setting.

I truly miss the Catcherman and I hope it will return some day. I also hope to snag some of those plain edge Spyderco kitchen knives that I missed out on. I had one of their paring knives with a pink handle and I wish to GOD I hadn't traded it :( But the person I traded it to had an unusual affinity for pink Spyders so I know it got a good home and that's always important too.

And trust me people; fillet knives are great in the kitchen. If you can snag an older Spyderco Catcherman and you don't like it I'll personally buy it from you. It has to come back!!
 
I think all those are made by Masahiro for Spyderco (Tony's). Spyderco don't have any being made for them at the moment so if you want a similar knife it will carry the Masahiro brand. I think their MV-H line is in MBS-26. They can be somewhat pricey...

I think Masahiro use both wood (different types) and synthetics for their handles. The ones in shops here in Norway are mostly Pakkawood.

Sverre
 
Interesting thread, thanx for starting it. Good timing.

Kitchen knives have been an interesting and challenging exerience for us. It seemed like from the beginning, in 1981, glitches were there, with makers, trading companies, delivery, etc.

The goal was to provide daily users that would reliably cut. Most of those that have used our knives have asked us to bring them back.

We've used a number of makers in Japan, although Masahiro made most of them.

We have been considering a remake of the basic line. We would have to make them in China. Masahiro is not available. The trading company is no longer invoved with Masahiro. The costs of the pieces were already too high in the marketplace, considering competition.

We have designed a "new" K04 Utility and a "new" model to replace the Santoku. A similar design that Brian Huegel (Country Knives) introduced to me.

We tried to think of allof the benefits of the previous models, and keep those, but redesign any of the areas that were not as effective for our customers.

We're planning full tang, 3 screw construction, hard plastic handle frame with soft plastic for touch. We'll use 8Cr13MoV, thin with thin edges as our previous models were. Handles will be replaceable.

We're trying to keep them affordable, but still keep the "first knife I reach for in the kitchen" response. We'll more than likely begin with 2 or 3 models and get feedback from our customers as to which direction is desired.

We would be interested in your thoughts on this project.

sal
 
wow...that is great news Sal. The santoku and K04 sound great, i think a nice size gyuto & a small paring to go along with those would well together. For a basic set, i really think that is all you need. i know what i will be getting folks for Christmas this year, if they are out by then, any chance of that??:D I love the fact that the handles are replaceable too. sorry, if you couldn't tell from the pics, I love my spyderco kitchen knives.;)

oh and for the poster that asked about the wooden handle, the knife is called a sashimi, it is made with AUS8W, Sal told me that they added something to the regular AUS8 but i forgot what it was:o. Sal, IIRC, said he could get it sharp enoough to put rice paper on the edge and blow on it and it would cut the paper. I havent been able to do that but it gets pretty damn sharp for me. That knife is my go-to knife when i get some really ripe tomatoes.

EDIT: sizes for the knife on the top of the spine by the handle is 2.7 mm, in the last inch of the knife it tapers down to .7mm and then toward the very tip.2mm, hope that helps ya. also last time i checked country knives still had them in stock. click on spyderco and go thru the whole 30 some pages to check.
 
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I'd only add that the knife I reach for most often in the kitchen is my PE K05. It does everything from peeling apples to chopping onions, to slicing bagels. A similar shaped blade an inch shorter would be great too. My other "go to" knife is the K08 Santoku which gets used for slicing london broil, ham, and pretty much anything else too large for the K05. Rarely use the K04, there's really nothing it does that's not covered by the K05 or K08.

Paul
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My Personal Website ---- Beginners Guide to Spyderco Collecting ---- Kiwimania ---- Spydiewiki
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OK Paul, We'll add a K05. ;)

Nice set there Tony, Looks like Gail's kitchen.

Right now it's one sized handle. A little larger than the mid-size (K04/K05), but smaller than the large size (K01,K08). If these are well received, we'll design a smaller handle for a parer. (Different dynamics on a parer).

We used to make a blue handled K04 (restaurants) and a red handled K05 (bars). We thought to also re-create those colors.

Thoughts?

sal
 
Great news Sal:thumbup:

They will be great gifts for friends and family who I haven't already given some of your previous kitchen knives to:D

Sverre
 
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