MAKING HISTORY AGAIN... SPYDERCO KITCHEN KNIVES ARE BACK!
Spyderco’s involvement in kitchen knives dates back to the early 1980’s and the beginnings of our company’s knife production. While fostering manufacturing relationships in Japan for our revolutionary folding knives, we were offered the chance to produce a series of kitchen knives with a highly regarded Japanese company. We embraced that unique opportunity and ultimately introduced a full line of kitchen cutlery, including everything from mini paring knives through full-sized chef’s knives. In the process, we also became the first company to introduce a commercial Santoku (a distinctive Japanese knife similar to a cleaver) to the U.S. market.
Spyderco’s original kitchen knives were ground from MBS-26, a proprietary stainless steel available exclusively to one Japanese manufacturer. Ground exceptionally thin and painstakingly heat treated, these knives actually outperformed the chemistry of the steel and quickly gained a devoted customer following. Thee serrated versions also featured a highly evolved tooth pattern that was scientifically designed to remain sharp despite repeated contact with a cutting board.
All knives in the original series featured injection-molded handles made from Sermollan—a lightweight, rubberized plastic with a semi-soft texture that provided a secure grip, even when wet.
To evaluate the long-term performance of its kitchen knives, Spyderco’s founder Sal Glesser personally provided samples to restaurants and food vendors around the world. During his travels to international trade shows, Glesser would check on the status of these knives, sharpen them as needed, and collect feedback from the professionals that used them. Over the years, this invaluable information served as the basis for minor changes and improvements that brought these workhorse designs even closer to perfection.
After many years of production, Spyderco was forced to discontinue its kitchen knives around 2005 due to changes in the relationship between its Japanese trading company and the factory producing the knives. Although we explored a number of alternative approaches to manufacturing high-quality kitchen cutlery, none equaled the performance or the passionately devoted following of our original kitchen series. Fortunately, after careful negotiations and strict adherence to the traditions of Japanese business culture, Spyderco was able to “rekindle an old marriage” with our original manufacturer and in 2014 began reintroducing improved versions of select kitchen models.
As we move into 2015, Spyderco is proud to bring back additional kitchen knife models to recreate the breadth and variety of our original line. Within the next few months, we will be shipping paring knives, mini paring knives, utility knives, and the Santoku. Other blade shapes and designs may also be added in the future. Like their predecessors, these knives all boast premium MBS-26 stainless steel blades. MBS-26 contains 0.85-1.00% Carbon, 13-15% Chromium, and trace amounts of Manganese, Molybdenum, Phosphorus, Silicon, and Sulphur; however, thanks to the extreme attention to detail exercised during its heat-treatment process, its performance far exceeds the expectations its alloy composition would suggest. To further optimize the performance of this steel, Spyderco kitchen knives are ground exceptionally thin for superior edge geometry and some designs also offer the option of either a PlainEdge™ or fully serrated SpyderEdge™ blade.
Spyderco’s current kitchen knives also feature a major improvement over the originals. Rather than Sermollan, their handles are injection molded from polypropylene plastic for even greater durability. The handles are all molded directly onto the blade tangs and feature a distinctive “stepped” texture pattern that provides exceptional comfort and control during use. Depending upon the model, they are also available in several different color choices.
Spyderco’s kitchen knives represent an important part of our history as a manufacturer and we are very proud to once again feature them in our product line. We welcome your comments and feedback on their performance, as well as your suggestions for other patterns of kitchen knives you’d like to see us make.