About the Kapara...

[JonLeBlanc]

I know there's been a recent thread or two here about the knife in general, but I have a kinda specific question; given the attention and positive reviews the Kapara has been getting, I'm wondering if this is the sort of model that could be a candidate for Sprints or exclusives? Or is a collaboration like this generally not one that's open to variations? I hasten to add I think it seems AWESOME just the way it is, but it made me wonder, if Spyderco has a "hit" will they try to expand upon it's success? If one were made with 52100 steel it would grow hands, reach into my pocket, and pull the money out itself lol.

[TkoK83Spy]

I think I saw somewhere that knives out of Taichung rarely have Sprints. I've only been into Spyderco's for a year though, so what do I know :p

[BornIn1500]

If there ever would be a sprint, I assume they would stay with a stainless steel since the model was primarily created for the kitchen and food prep.

[Wartstein]

If there ever would be a sprint, I assume they would stay with a stainless steel since the model was primarily created for the kitchen and food prep.

Not an expert on kitchen knifes, but isn´t there like two camps among chefs, one side swears by stainless, the other by carbon (NON rustproof) knifes?

[knivesandbooks]

If there ever would be a sprint, I assume they would stay with a stainless steel since the model was primarily created for the kitchen and food prep.

Not an expert on kitchen knifes, but isn´t there like two camps among chefs, one side swears by stainless, the other by carbon (NON rustproof) knifes?

Yes, different people like different things. I just made my dinner with an Opinel paring knife made of XC90 carbon steel. It is more upkeep but not by much and it is very tough. I look at kitchen knives the same way that I look at folding knives in terms of what steel I want them in. If it is a more general, all purpose knife like a chef knife, then I like vg10. It is tough enough, stainless, and holds an edge. For something like a chopper or chinese cleaver or a boning knife, I'd prefer carbon for toughness. Pairing knives, I'll take whatever.

Personally, my dream kitchen knives would be a four or five puece set that is a mix LC200n and Hap40 blades.

Btw, Kapara in cru wear please.