Future of Spydie Kitchen Knives

[telemeister]

I do not see the point. There are all sort of kitchen knives out there already in all price ranges. If you want something you can easily get it already. So apart from :spyder: logo I can't see what else could Spyderco offer.

Spyderco could differentiate their product enough to serve a viable market. As I said in my original post, my Spydie kitchen knife is one of the best I have used, particularly at that price point - they can certainly compete.

[Doc Pyres]

No, it sure is time for :spyder: cars, jet fighters, sunglasses, shoes, ice cream, shoe laces, tractors, jewelry, telescopes, clothing, prostheses, cash registers, ... EVERYTHING :rolleyes:

I'll take a couple of those prostheses and some ice cream. :D

[jujigatame]

I'd love to see something like a 5" santoku from Spyderco. VG10 would be nice, I've gotten really good results with it on the Yin and Yang.

[NoFair]

if it were me
:)
3/32 thick cpm154 or VG10 Rc61-62 edge thickness before sharpening should be round .010 maybe a hair less
sorry for all you 10 inch guys but over all most people that are not chefs fear more then 8 inch i say 9 inch as a good tweener
2.25 tall at the handle so you have great knuckle clearance

slight curve sorta between JP. and euro. shape (gateway knife you might say to the more flat edge JP. style )balance right at the blade to handle junction (pinch grip )
handle other then black or white just cause im sick of plain kitchen knives
maybe a batch of rag micarta could be made for it

That sounds very sweet. I like a bit of belly on my chef knives and I like them tall :D 9-9.5" is great.

Linen micarta handles would be great; antique ivory, butterscotch or black&green would be great :) I possible I'd love a :spyder: on it :D

Sverre

[tonydahose]

If possible I'd love a :spyder: on it :D

Sverre

how about adding bolsters and have it stamped with a small :spyder: on both sides of them :cool:

[NoFair]

how about adding bolsters and have it stamped with a small :spyder: on both sides of them :cool:

I'm a bit on the fence about bolsters.. Have it on one kitchen knife, but not on the others.. I could live with a :spyder: stamped one though :D

[Blue72]

I would love to see a set of steak knives with spyderedge!!

[Peter1960]

Good suggestions in this thread. I like the idea of VG-10 blade, FFG and non-sensitive handle material. That kind of kitchen knives are for good use to my beloved wife, and for my father's son

What I don't want to see on future :spyder: co kitchen knives: a hole in the blade.

[LBNoble]

I have most of the older Spyderco kitchen knives. What I think would be a great addition is to have a Butch Harner Spyderco-a new American knifemaker, combined w/ the classic Spyderco quality....

[butch]

being a knife/steak snob a nice steak knife to take out with em so i would not have to use the house "knife" or a folder that was in a pocket
that would be nice

so far as a kitchen knife from me working with Spyderco that would be a good time but i would have to ask not to have serrations.

i am working on a chef that is a bit of east and west shape that works well in both pinch grip and hammer grip. right now its 2 inch tall at the handle and i think i want to see how 2.25 and 2.5 inch tall at the heel of the blade feel in use

[Corn Doc]

Are there any kitchen knives from Syperdco in the works? I am interested.... :confused:

[AKWolf]

Hmm , having a manufacturer in Seki + 1 ...I would love to have a "stunning" 10 inch Damascus clad spydey with ergo handles...

[monsterdog]

Team up with a celebrity chef and create a quality product at the same time? The chef would have valuable input on the shape and function and lend a name that non-knife people would recognize.

I would like to see Japanese knives, like a santoku. Don't try to make every single type of knife under the sun, just concentrate on the 3-4 most used kitchen patterns.

[NoFair]

4 knives should be plenty:

Chef (9" PE preferably with a bit of belly and wide blade)
Santoku (7-8" PE) for those who prefer it over the Chef
Pairer (2" PE)
Bread (10" SE)

Full flat or full convex in any one of Spyderco's good stainless steels (not H1) and I'd be a happy camper..

Micarta handles and no frills would be my preference

Sverre

[tonydahose]

i would add one or switch it with the santoku....a petty but other than that i say you are spot on :)

[NoFair]

i would add one or switch it with the santoku....a petty but other than that i say you are spot on :)

Never seem to use my petty much so that's why I left it out Wife loves it though...

Made in Golden, Taiwan or Japan would be great.

[sarguy]

I'd love to buy a :spyder: Santoku or Chef's knife, and at least one or two paring knives. I think the idea of a folding steak knife is a great idea, too. Shun makes one. In fact, I have been lusting after the Shun cutlery series since Alton Brown endorsed it. Aside from the San Mai look, the blade steel is VG-10, exactly what Spyderco might use. I'd rather buy a :spyder: .

[tonydahose]

shun makes some good knives. i would also recommend masamoto, they cost about the same price as shuns but a little nicer imo.

[sarguy]

shun makes some good knives. i would also recommend masamoto, they cost about the same price as shuns but a little nicer imo.

I'll have to look at them, thanks!

IIRC, you have some :spyder: kitchen knives. What would you rather have? The Spydercos or the Shuns?

[bh49]

4 knives should be plenty:

Chef (9" PE preferably with a bit of belly and wide blade) Gyuto style, please
Pairer (2" PE)
Bread (10" SE)

Full flat or full convex in any one of Spyderco's good stainless steels (not H1) and I'd be a happy camper..

Micarta handles and no frills would be my preference

Sverre

I would love to have these three in VG10, FFG please. I bought Santoku about a year ago, still love and use Gyuto much more. Micarta is great or dark wood like on Yin.