Spyderco Forums

Just curious. I know Sal mentioned that they might be making some more kitchen knives and it got me thinking how I would love one in superblue. I have no idea if the idea is feasible...just a thought.

I'd get one.

The market has a few Aogami super kitchen knives already available and I have been tempted to try them many times. Short answer for me is I would enjoy a nice 10" Santoku or a 7" petty from Spyderco.

I'd definitely buy one

I have looked at some made by other companies. If Spyderco did make one I would be interested.

Ir would be a must buy for myself yes

A hearty yes for a super blue kitchen knife.

150% yes.

I have SuperBlue fever, and I don't think there is a cure. I'm planning on buying a few Shun Blue knives once the 8" Kiritsuke comes out...but if a Spyderco SuperBlue kitchen knife came out..i'd be all over that!!!

Absolutely. In terms of blade shape I would vote santoku or gyuto. 7 to 8 inches.

How do folks feel about laminated vs full super blue?

Does anyone here own any of the choices on the market today?

I have a Super Blue santoku I ordered from Japan last year and it is easily the sharpest and best performing kitchen knife I have EVER owned. I started off many years ago as a German kitchen knife snob, but the thin and sharp Japanese kitchen knives are where it is at!

I would definitely be down for a version from Spyderco. A petty or nakiri is what I am interested in now.

Absolutely. I'd buy one right now.

I would certainly give one a try. I have been waiting for a specific companies 8" super blue wa gyuto to come back in stock so I can order one so a super blue kitchen knife is already on my must own list. If Spyderco were to produce one it would be a must have for me. If they didn't want to jump immediately into the deep end of the pool a super blue paring knife would be a great way to dip a toe into the ever emerging kitchen cutlery market.

I'm in! However, I would prefer a more robust knife than the current models offered.

Why a more robust kitchen knife?

Also, I would not want one simply because I'm not sold on non-stainless blades for food.

ohcyclist wrote:How do folks feel about laminated vs full super blue?

I would be fine with solid or laminated. Hopefully in something 2mm thick at the maximum.

YES. I have been very tempted to pursue all the superblue models but just can't yet. Love the superblue ladybug I have though.

No, not for me. I prefer stainless in the kitchen.

Cujobob wrote:Why a more robust kitchen knife?

Also, I would not want one simply because I'm not sold on non-stainless blades for food.

Because I like a proper chefs knife in the kitchen :)

I'd get one, force a patina, and give it up for family use. Oh, and tell them ABSOLUTELY NO dishwasher.

I recommend a monosteel 240mm gyuto with a flat Sabatier profile. No greater than 2mm at the spine and no heavier than 140 grams. Octagonal wa handle made of G10 or carbon fiber. Do the first in Aogami super and follow up with HAP40 and S110V models. Should be a hit.

Cheers,

Rick