Would anyone else be interested in a superblue kitchen knife

[bearfacedkiller]

Under 2mm and ground thin behind the edge for me.

I will pass on a S110V kitchen knife. I have used my mule in the kitchen quite a bit and for me that is not the best application for that steel.

Super Blue or VG10 are good kitchen steels for me. I haven't used Super Blue in a kitchen knife (just my delica and stretch) but I have used carbon steel blades and vg10 both and they work great for me.

[Mr Blonde]

Absolutely, I'd get several. I've found that my super blue folders are somehow really great in the kitchen; they seem to have a 'hungry edge' for foodprep.

[elena86]

Yes,yes,yes ! Something wharnie, not quite a santoku.

[captnvegtble]

Absolutely I would buy a Super Blue kitchen knife made by Spyderco. I would prefer laminated SB in the kitchen.

[Joshua J.]

Yes.

Do remember that they already have the Seto Kitchen knives available from the factory store. It's "only" VG-10, but they look fantastic.
http://www.spyderco.com/catalog/list.php?division=seto" target="_blank

As for Super Blue, I suggest introducing a new model every year (replacing the last one), eventually covering a full set, that way both Spyderco and our pocket books will have time to recover.

Alternatively they could turn it into a "kitchen knife mule" type concept in that they could sell one "premium" kitchen knife in a different steel every year. Maybe combine that with the "Ethnic" series concept and get designs from different makers.
It would be neat to have one high end kitchen knife from Spyderco every year. It would probably become quite collectable.

[Able Dog]

I've been using a Super Blue santoku in the kitchen for the last year, and I am very pleased with it. Sharpens easily, takes a wicked edge, and holds it well. The only problem with it is, it isn't a Spyderco.

As far as clad vs solid, I could go either way. Practically speaking, a clad blade should be cheaper to manufacture, and provide a lot of surface area with corrosion resistance. However, the luxurious nature of a solid Super Blue blade has its appeal.

[Cliff Stamp]

SuperBlue makes a very nice kitchen knife as long as you are aware it isn't stainless, it could be a bit of a liability for Spyderco though. Imagine someone running one through a dishwasher, or even not taking care during cutting with wiping it off and the resulting damage from corrosion.

If you like how White/Blue steels work in the kitchen and want something in a stainless, try AEB-L with a sensible HT which produces 62/64 HRC with < 5% retained austenite and a very fine aus-grain.

[Fancier]

SuperBlue makes a very nice kitchen knife as long as you are aware it isn't stainless, it could be a bit of a liability for Spyderco though. Imagine someone running one through a dishwasher, or even not taking care during cutting with wiping it off and the resulting damage from corrosion.

If you like how White/Blue steels work in the kitchen and want something in a stainless, try AEB-L with a sensible HT which produces 62/64 HRC with < 5% retained austenite and a very fine aus-grain.

Does such a line of kitchen knives exist or are we talking about customs? Every once in a great while such a knife shows up in the "for sale by maker" section of a knife forum, but how would you get a set of such knives except by custom order?

[3rdGenRigger]

Yes.

Do remember that they already have the Seto Kitchen knives available from the factory store. It's "only" VG-10, but they look fantastic.
http://www.spyderco.com/catalog/list.php?division=seto" target="_blank

We have one of the 3" Damascus clad Paring knives and it's an exceptional knife. We'll end up with at least one of the larger sizes, but we have 2 of the 6" Kitchen Utility knives in MBS-26 (One PE and one SE), and they're the most used knives in our kitchen bar none. Superblue would be just that much sweeter, or Shirogami White-1 for that matter.

[Tall Dark and Swarfy]

Fancier<> Most commonly available AEB-L kitchen knives top out at around 61 HRC. You may indeed need to go custom for a higher hardness.

HAP40 is stainless for all intents and purposes and can be taken to 67 HRC. I guess I should sharpen my HAP40 nakiri before the holidays roll around. It doesn't really need it, but it has seen a year of 3 times a week usage. And that's on a 10 dps bevel. Thinking of dropping down to 8 dps if the Edge Pro will accommodate.

Cheers,

Rick