spyderco kitchen knives

Sal, I use the KX06P a lot and the KX06S some. I like the VG10 steel in the kitchen. My other regular kitchen slicers are a pair of Shun Elites (paring and santoku) which I really like (and use a SG2 steel in the core).

I get the need to come in at a price point and from a business perspective it is probably the right thing to do but for me, I'd be much more interested in seeing a super premium kitchen set. Not ornate or anything. All the cost being in top functioning materials for the handle and blade. If you could pick the very best cutlery steel for kitchen knives, what would you choose? I have trouble believing it's 8Cr13MoV but maybe it is?? Maybe S90V? Maybe even S110V? Now THAT is something I would reach for FIRST!

Ken
 
truthfully, me personally, i don't care for the blue or red handles. as soon as you said the knives could be rehandled my mind started racing on what i material would use. because of the mule project and all the scales that are made for them, i think the same thing will happen with these kitchen knives. if the sales were good maybe you could just sell the blanks in some higher end steel afterwards. it woud be great if there was a mule project for kitchen knives but i know that is just me dreaming. i would also be interested in your opinion on the ultimate kitchen steel with what is out there right now. what steel did you try out before going with the 8cr13...? if you do make the K05 and i am assuming they will be reasonably priced becuase of where they are made and the steel i could see myself buying at least 8 of them for steak knives. i think others would do the same. Again thanks for bringing out some new kitchen spydies!
 
My wife has a red serrated k05, it's been her 'go to' for about 4 years now and it's without a doubt the sharpest she owns.
She says that the red color is fantastic because it makes the knife highly visible if in the drawer or in the sink and that way she doesn't cut herself.
I agree with her and think a few high visibility handles are a good idea.
 
We are using K04 and K05 for about four years, Yang and K09 paring knife are getting used much more. Still most used are Santoku made by KAI and Gyuto 210mm Kanetsune K102. Certainly would be interested in FFG Gyuto and bread knife with VG10 or CPM154CM.
 
Glad to see them coming back. I had asked about an update to the kitchen knives over on the Spyderco forum about a year ago and there weren't any plans at that time. There have been many similar threads since with no indication that they would be returning, so seeing that things have changed is great news. Guess enough people finally asked about it that Sal decided the market was there. Can't wait to get more info on them. I'd love to see a couple high-end Damascus clad blades in the lineup as well.
 
I'd enthusastically second Paul's and Tony's thoughts. I'd be a buyer and probably give several as gifts. Big thumbs up on bringing these back.

Sal Glesser said:
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
Click to expand...
 
id be willing to pay a premium for a japanese or usa made set as would most people looking for a good set of kitchen knives!!! buying things made in china just puts a bad taste in my mouth, i mean they practically own us already why give em more!!!!
 
I am not one to shy away from buying Chinese products when the quality is there, but honestly I'd rather pay a bit more and get a Taiwanese, American or Japanese Spyderco. Otherwise I'd just as soon go for Shun or other quality Japanese kitchen knives.
 
Have to say that my experience with 8Cr13MoV, while somewhat limited, has been quite positive. The stuff takes a wicked sharp edge and holds it for a respectable length of time. What makes that even better is that it sharpens quite easily. If it can be configured like the original Spyderco Kitchen Sharps, especially the K04 and K05. with really thin and thinly ground blades, and hold its edge at least two thirds as well as them, I'll be quite content with it. Even if the edge holding is half as good, the idea of full tang blades with easily replaced handles will have me buying at least one set, and probably more.

Paul
bar_02.gif

My Personal Website ---- Beginners Guide to Spyderco Collecting ---- Kiwimania ---- Spydiewiki
Dead horses beaten, sacred cows tipped, chimeras hunted when time permits.
WTC # 1458 - 1504 - 1508 - Never Forget, Never Forgive!
It's easy to grin when your ship comes in and good fortune and fame are your lot, but the man worthwhile is the man who can smile with his shorts twisted up in a knot. - Morey Amsterdam
 
I really liked the MBS26 for the serrated knives, and now I have a Yang (or is it Yin) in VG10 serrated, and it's an improvement. For the serrated knives, isn't 8Cr13MoV a step backward in steel quality? IMHO, there are many kitchen knives out there, what sets Spyderco apart in the past was the good steel and those aggressive serrations. I gave the two utility knives to lots of non-knife people, and they loved them because they were always sharp and thus always cut. The other thing the ladies always loved was the slightly smaller handle. The old serrated utility knives were perfect gifts for the new wife, smaller handles for small hands and (almost) never needs sharpening.

Replaceable handles is weird on a kitchen knife. IMHO handles on kitchen knives should either last, or the knife should be cheap enough that buying a new one every 5-7 years is not a problem. The old plastic handles were very comfortable, and the knives cheap enough so that when the handle died, buying a new one was not a problem...until they went out of production :)
 
i think that after i have made and got feed back on kitchen knives in steels of S30v cpm10v and cpm154 that if you were going ot use a US steel that the pick would be cpm154
while the other steels have the big carbide name to them they just dont end up working out as well as you would think in the kitchen. the edges need more toughness then the need edge holding those high carbide steels will have more an issue in edge chipping at the acute edge angles that a good kitchen knife will have
 
butcher_block said:
while the other steels have the big carbide name to them they just dont end up working out as well as you would think in the kitchen. the edges need more toughness then the need edge holding those high carbide steels will have more an issue in edge chipping at the acute edge angles that a good kitchen knife will have
Click to expand...

Then what about CPM-M4? It's pretty tough.... Yeah, I know, it's not stainless but that's fine by me if I can get a really great edge on them.

Ken
 
I'm excited about these new knives, and being a college student, I'm excited about the price point as well. do you have any idea when these will be available or sale?
 
You must log in or register to reply here.
Back
Top