Why no H1 kitchen knives?

[DocT]

H1 with a serrated edge is supposed to be very good steel. It will not rust. That got me to wondering why there are no Spyderco H1 serrated kitchen knives?
On the surface it would make sense to have some sort of dishwasher proof handle material and H1 steel for a truly rust proof, goof proof kitchen knife series.

 

[The Deacon]

Most of the serrated Kitchen Sharps are under 2mm thick, thin enough H-1 sheet stock may not be available. The fact that H-1 needs to be hollow ground may be a factor. The maker Spyderco is using for kitchen knives may not be interested in working with H-1. Not to mention that putting decent kitchen knives in a dishwasher is blasphemy.

 

[Danke42]

Price?

 

[DocT]

It might be blaspheme, but let's face it, it does happen...often. People are pragmatic.
The new ARK is pretty thin so I assume thin stock is available. It may be that the maker is not interested in using H1 on a kitchen knife, but it makes sense to do so, actually. Perhaps the performance is not there?

 

[bearfacedkiller]

H1 is expensive.

H1 must be hollow ground. Not the most popular grind for kitchen knives.

H1 does not perform well in plain edge. VG10 performs much better. The market for serrated kitchen knives is pretty small.

The maker who produces Spyderco's current line up of kitchen knives was chosen because their MBS26 performs so well. They are reported to have a very good heat treat. MBS26 is a predecessor of vg10 and is quite similar. I have been impressed with MBS26, especially for the price.

MBS26 and VG10 are very, very stainless and should be easy to maintain within the confines of a home.

The new Cook's knife is made by a new maker and they appear to like VG10.

All of the H1 knives are made by Sakai except the Autonomy which is made in Golden. I don't know if Sakai has any interest in making kitchen knives and I don't know if SPyderco would have any interest in making H1 kitchen knives in Golden. Seems unlikely.

Spyderco contracts these other makers to make these kitchen knives and they may just be using what they are comfortable with.

 

[Brock O Lee]

I do not think there is a real need for H1 in the kitchen because MBS-26 is less expensive and performs really well. We've been using it for more than a year in the kitchen, and I have no complaints. It is very stainless, it sharpens up easily, edge retention is pretty good, both PE and SE. The PE hones easily on a fine ceramic steel between sharpenings (I would not steel the high carbide steels like S30V and up). The 4 and 6 inch utility knives are thin and cut efficiently. It's a no-brainer for the price IMO. :thumbup:

 

[archieblue]

G Sakai makes some pretty slick lookin' H1 kitchen knives.

 

[DocT]

They really do, don't they? I did not know anyone was making a kitchen knife in H1. However, all I find are plain edge versions.

 

[brownshoe]

If it ain't broke don't fix it. My spydeco kitchen knives don't rust and hold a good edge. H1 would not be an improvement.

 

[The Deacon]

G Sakai makes some pretty slick lookin' H1 kitchen knives.

Really? I can't seem to find any. I can find some H-1 hunting knives they make that look kind of like kitchen knives, but the blades are quite thick. The only G Sakai kitchen knives I can find seem to be 440, ATS-34 VG-1, and VG-10 core damascus.

 

[ThePeacent]

1. The ARK is indeed really thin. A fearsome slicer, I would imagine my kitchen knives are as slicey, or even less (maybe its OAL dimensions?)

2. G.Sakai does make some awesome knives in H1.

My favorite is the SABIKNIFE 3, which is kind of a kitchen-outdoors. ishing knife, thin (but stout and sturdy) with incredible cutting abilities and excellent sheath.

H1 dulls quickly but is really, really easy to sharpen (with a steel, or on a ceramic dish, plate, coffe mug...)

3. I'd be very interested in H1 kitchen knives, but I find the Aqua Salt, G.Sakai and Rock Salt excell at kitchen chores, so they're my go-to H1 knives for big food prep, and I believe they should be enough for most people and situations

And they can double as camp knives or hiking blades, due to their thicker stock and stronger tang/handle

They're a true win-win piece of gear, really :thumbup:

 

[archieblue]

I guess it's not really a kitchen knife but the G. Sakai I was thinking of is the G Sakai Savinykh 4 knife Deba Orca model. Either way I am in the market for a new kitchen knife and will be picking up the Aqua Salt for the task. ...more of a jack of all trades knife.


Sent from my iPad using Tapatalk

 

[DocT]

I Googled a few kitchen knives made by them. They were more of a paring knife or a bit bigger with fancy handles. So, they do exist in some form.