Apogee Culinary Dragon BD1N Kitchen Knives
Apogee Culinary Dragon BD1N Kitchen Knives
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Product Description
Designed by Apogee Culinary and manufactured by Yaxell in Japan’s cutlery capital, Seki City, these FDA-approved kitchen knives offer a professional edge for virtually any kitchen task. They’re made from nitrogen-enriched American BD1N steel, which has been heat treated to a Rockwell Hardness of 63 for excellent slicing performance; to see this steel in action, check out the video below of a recent rope-cut test Read More

Jul 7, 2019
by the way with respect to the whole 'FDA approved' nonsense: the FDA doesn't approve knives. It also doesn't approve the material they're made from. And it most definitely didn't go over to Apogee and approve these things. https://culinarylore.com/tools:there-are-no-fda-approved-knives-or-cookware/ Whoever is writing this ad copy threw 'FDA approved' in there because they literally had nothing better they could say than nonsense. They, like most people who perform business writing tasks, are being asked to write about things that exceed the ambit of their knowledge, usually because the person in charge of them has told them to, usually because the person in charge doesn't know what to say either. But they sure know they gotta sell their products. So when the ad language goes through review someone's manager gets a pucker factor and insists that they punch up the text, give it some sizzle, some panache, some other way of saying 'i don't know what, I just want it better'. And the writer's gotta figure out what they can do that'll make someone happy. It's crappy, being in that position. When people tell you matter of factly to do things that you don't know how to do, the key thing to remember is they're always asking you in that fashion because they themselves have no idea how to get it done. That's where ad copy comes from. That's how it gets made. Mad Men made it look a lot cooler than it is. It's all kinda desperate if you ask me.
Jul 7, 2019
It isn't forged, it doesn't have a good steel for kitchen use, and Massdrop appears to have learned exactly zero things from its earlier forays into chef knives. You don't want a super hard steel for a kitchen knife. It'll chip into your food and be much harder to sharpen once it does. The pressure placed on a knife during intensive kitchen work is enough to crack steel over time unless it's not just hard (won't grind away), but also tough (won't chip, crack or shatter). To a certain extent these traits are mutually exclusive in steel, and that's one of the reasons there is no such thing as the single best knife steel in the world. Steel is rock paper scissors. You simply don't WANT a hard steel sometimes, you want a tough steel instead for certain tasks. The truth is most of you will never be able to put a sharp edge back on this steel once it dulls, because most of you don't have professional equipment and training. So you're pretty much buying disposable chef knives, kind of like how you buy razor blades for a razor cutter. Oh, and chef knives of any steel wear faster than pocket knives. They see more cutting use day in and day out. It's one of the reason why high carbon knives do better in the round in the kitchen. It'll be great for the first month or so, then you'll start noticing issues. If you're lucky, those issues don't involve the knife blade cracking or shattering into your food. If you aren't, they will. So save your money for now. if you really need a chef knife and can't wait for a better deal -- sorry, this still isn't your deal. The first time Massdrop offers a kitchen knife that they say is forged from a single piece of high carbon stainless steel, you want to get in on that. There's a much better chance that you'll still be happy with your knife after giving it some real sustained use in your kitchen. If course if you just want to be able to say you bought kitchen knives that were made out of an entry level pocket knife steel instead of a proper knife made by people who know what they're doing, for people who know what they're doing, knock yourself out. You'll probably make the folks at Drop very happy with you.
Jul 8, 2019
LOL! So you started out saying Shun and Wusthof don't really forge knives, that they laser cut them instead. That nobody forges knives from blanks. Then you say BD1N is almost as good as S30V - which would mean it's a very bad steel for kitchen knives, even though it's an excellent steel for pocket knives, because it can neither take the keen edge of carbon steel, nor can it be touched up with a honing steel or even a ceramic rod, and since it chips before it nicks, sharpening it involves taking a layer of metal off the bottom of the edge, or else having a chef knife with an edge like a jack-o-lantern's smile. Which most people consider to be bad. You make these assertions about BD1N based on something you saw on Youtube, when most actual knifemakers compare it to 440C or maybe Sandvik, which are fine steels but entry level and considerably less prestigious than the likes of S30V. The steel you want in a pocket knife is not the steel you want in a chef knife, which is not the steel you want in a combat knife, which is not the steel you want in a boning knife. Basically you're severely underestimating the importance of the elasticity of the metal, and its ability to deform rather than shatter - and just thinking that pure hardness is what you want for your task. Because you think there's one spectrum for steel across all tasks, that steel is either good or bad and that's it, based on what folks say on Youtube about a new steel, and that major knifemakers who have competed with each other for centuries to make the most prestigious kitchen knives are secretly using bad steel. Aaand then when all this information comes to light, now suddenly you want to talk about me, instead of the knives. You started off saying my whole post was refutable and now instead when that didn't go well, the goalposts suddenly move over toward things that are wrong with me. And instead of defending what you said, you're just saying I didn't understand it correctly... and then shutting up, because you know I understood you just fine. It's like this: I'll cop to arrogance in a heartbeat, but you aren't gonna cop to thinking that stamped knives are as good as forged ones, nor are you going to acknowledge that the steels that make a good pocket knife are not necessarily good in other applications, because you think that admitting something like that makes you sound like a schmuck. It's just the opposite, but don't let me stop you.
Jul 8, 2019
Done arguing with you, dude. you are literally putting words in my mouth and/or not reading what I write, and making blanket assumptions. Secondly you accuse me of personal attacks, yet the first person to throw insults was you. Suffice to say we disagree about the appropriateness and quality of carpenter's bd1n.
Jul 7, 2019
What's the difference between this and the Dragon Fire?
Mar 10, 2019
Purchase options don't match overview.
Mar 8, 2019
Hey all the drop mentions that the Santoku is “Not available at this time.” However, I’m able to order one in the drop purchase. Is it available or not?
Jan 14, 2019
So, the overview says there is a bread knife but when I go to order it shows a 7.5 santoku
Dec 4, 2018
Outstanding! I purchased the 8" Chefs knife last month, it has more belly for rocking. Nice knife, great steel I was very pleased. I have to say that I was more accustomed to a standard blade geometry. I wanted a 9.5" or 10" chefs knife for those longer slicing cuts and whaddya know, they are here. I just ordered the 10" chefs knife. I was just using the 8" and its siting on the cutting board looking lonely, now it gets a stablemate. Sometime later I'll get the paring knife and the 7" Nakari and call it good. Keep offering these Japanese BD1N versions.
Dec 21, 2017
Hi Mr. Epstein, I had a really bad day today, and when I got to work it got even worse. I took my 10 inch Dragon out of the Victorinox Bladesafe I keep it in, and i found the tip was bent over. That knife is my baby and it made me really upset. I didn't do anything out of the ordinary with it. I was wondering if I could send it in to get fixed properly. I ran it on the stone at work to get it back a useable state, but I'd feel better if I didn't have to look at it in the state it's currently in. Last time I looked at it it was beautiful but now it looks pitiful. I'm also wondering about the wooden sayas you have available because I think they'd protect it much better than what I currently have. I love my Dragon knives and im really upset over what happened.
Thank you- Brandon
Just received my 10 inch chef's knife, I love the dimensions, hand feel, weight, and look of it, but the blade's edge seems to not be a 50/50 sharpening. Closer to 75/25, it's still shaving sharp, but I thought this was a 50/50 blade profile? I'll take some photos and measurements later, but it doesn't look right.
Oct 19, 2017
With 4 minutes to go on the drop I managed to get my order for a paring knife and a 9 inch bread knife, the different serration on the bread knife is something I could really use, and my current paring knife is utter crap, can't wait to receive these!
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Sep 27, 2020