Z-Cut Spyderco Food Prep Knife in BD1N!

[thefly01]

Hey Sal,
Can we get another run of the Homemaker please?

[David R]

FYI,

We were the first company to introduce a Santoku to the Western world back in the 80's. Now everyone makes one.

Had no idea. This is very cool history.

[Mzen]

Can anyone enlighten me on the particular uses or advantages of the bullnose plain edge version of these knives? The serrated one strikes me as a very effective bread knife (among other uses), but as for the other... Skinning and boning maybe?

[sal]

Hi Mzen,

Some people are afraid of points on knives.

sal

[Mzen]

Hi Mzen,

Some people are afraid of points on knives.

sal

Wow... I certainly didn't see that one coming haha
But after giving it some thought, taking into account that I'm living in Germany at the moment and being aware of the stabbing epidemic that is going on in the UK, maybe a cheap, quality kitchen knife with a "non-murderous" blade shape would be a pretty big hit over there... You might be sitting on a goldmine :D

Speaking of which, and since it's related to the topic, would BD1N steel make the previously used MBS-26 obsolete? I've never used the older steel, but I know some folks were not too keen on it for whatever reason. It's mostly out of curiosity sake, it's always interesting to learn something new about different blade steels.

Your reply was much appreciated Sal, another reason why this forum is always such a pleasure to frequent. Keep up the good work.

[bearfacedkiller]

I assumed at first that these would come in multiple sizes. Will there be larger ones offered in the future?

[Peter1960]

Some people are afraid of points on knives.

... and others are afraid of sharp edges too, what a strange world. :p

[sal]

Hi Mzen,

MBS-26 is a proprietary steel made by Daido that punches far above its weight. BD1N is fairly new and we're doing a lot with it at this time. We'll make that determination comparing it to MBS-26 in the future after some real-world-testing.

Hey Peter, They tried to make serrations illegal in the UK because they "looked ghastly". :rolleyes:

sal

[steelcity16]

I'll be trying out both edges.

Weird to me that some complain about blade length. I've cut up everything under the sun with a 3" blade, not that a longer blade would be more convenient at times.... but this one is 4+. The biggest knife I use with food is 6", but only because that's the shortest chef style knife we have. I've thought about grinding it down to 5".

I think most chefs are opposite and will use an 8" Chefs knife for even delicate tasks. I have two of the same 8" Chef's knives because that is what I use 99% of the time in the kitchen.

This looks similar to a Victorinox bread knife I have, except the Vic has an 8" blade. I was surprised how small the blade was on the Z-cut to be honest. I use my 13" F Dick probably more than my paring knife! :D

[Marulaghost]

I'm definitely looking forward to this series and won't complain if a longer bread knife were in the works

[SalomonA]

FYI,

We were the first company to introduce a Santoku to the Western world back in the 80's. Now everyone makes one.

I deigned the first offset in the 80's as well. It was an 10" knife designed to compete with the Ginsu. We never got around t making it, just too busy. Now everyone makes one so the market is relatively served. We made the Z-cut to be an easily grabbed cutting tool for general purpose. Not necessarily culinary "arts".

sal

Do we have an estimated time for these being released? I've been itching to grab one for my kitchen.

[sal]

We're waiting on packaging. Production knife manufacture has all of these problems that most don't see.

sal

[fixall]

I'm definitely looking forward to this series and won't complain if a longer bread knife were in the works

Yep. I hope these are a hit because I really, REALLY want an 8" - 10" Z-Cut bread knife. Yes please!!

[JacksonKnives]

Really, really hoping for a 12" version over here, I know too many people who like giant sourdough loaves.
There aren't enough long bread knives in this silly world of 9" wooden blocks.

[fixall]

Really, really hoping for a 12" version over here, I know too many people who like giant sourdough loaves.
There aren't enough long bread knives in this silly world of 9" wooden blocks.

Fillet knives and bread knives... For whatever reason, I found people rarely agree on the best length for those two knives in particular. I wonder if that has something to do with them not seeming to sell as well as Chef and Paring knives.

[Marulaghost]

Honestly right now i just want the ones they're offering. Where are they?

[JacksonKnives]

Really, really hoping for a 12" version over here, I know too many people who like giant sourdough loaves.
There aren't enough long bread knives in this silly world of 9" wooden blocks.

Fillet knives and bread knives... For whatever reason, I found people rarely agree on the best length for those two knives in particular. I wonder if that has something to do with them not seeming to sell as well as Chef and Paring knives.

Chef's knives, some say, only became 8" as a standard because it was too expensive to ship them and make blocks with the old 11" blades.

Most people have smaller cutting boards these days as well, so 8" gets you pretty much all the board contact possible unless you buy a giant butcher block. I like a longer Chef's knife, but I get more benefit from a long slicer (since cutting board contact isn't the main purpose.)

[fixall]

Really, really hoping for a 12" version over here, I know too many people who like giant sourdough loaves.
There aren't enough long bread knives in this silly world of 9" wooden blocks.

Fillet knives and bread knives... For whatever reason, I found people rarely agree on the best length for those two knives in particular. I wonder if that has something to do with them not seeming to sell as well as Chef and Paring knives.

Chef's knives, some say, only became 8" as a standard because it was too expensive to ship them and make blocks with the old 11" blades.

Most people have smaller cutting boards these days as well, so 8" gets you pretty much all the board contact possible unless you buy a giant butcher block. I like a longer Chef's knife, but I get more benefit from a long slicer (since cutting board contact isn't the main purpose.)

I’m with you there! I use a 7” Santoku a bit, but my “go to” is a 10” Chef (that I hope to replace with the new Spyderco Gyuto). After ten years of working in restaurants, you become a little accustom to the longer blades. :)

[koenigsegg]

Zcut is in stock now at National Knives

https://www.nationalknives.com/search.p ... uery=z-cut

[Ez556]

I would be very interested in the Z-Cut knives offered in another length or two. My thinking would be another almost identical in shape, just 2-4” longer. Inexpensive, American made kitchen knives are a fantastic prospect, and I’m already planning on giving away a bunch of the current ones as gifts.