Dragon FIRE by Yaxell BD1N Kitchen Knives
Dragon FIRE by Yaxell BD1N Kitchen Knives
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Product Description
Chop vegetables, mince herbs, trim poultry, or slice through a side of beef all with the same tool with these handy blades. Inspired by a French design, they feature a slimmer design with a 2.5-millimeter-thick blade, making them easier to maneuver than regular Dragon knives Read More

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Jahblaze
13
Jul 14, 2018
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I wonder if there are plans to offer the Yaxell Dragon, Red, and Fusion drops again with the newer additions such as the Rocker, Nakiri and boning knives. Anyone got any word?
Jul 14, 2018
b111
1
Sep 18, 2017
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What was the drop price on this? I am bummed that I just missed it and wondering if I should wait for the next drop or look for a good retail price?
Sep 18, 2017
keantoken
34
Oct 6, 2017
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It was $100.
Oct 6, 2017
keantoken
34
Sep 2, 2017
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Is it safe in the dishwasher?
Sep 2, 2017
Deaomega1214
470
Apogee Culinary Designs
Sep 8, 2017
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Ok, I didn't really want to get into this, but as the person who has been in knife manufacturing for almost 30 years and the person credited for startIng Shun and the owner of Apogee, I have heard more opinions and theories on the dishwasher than I can count. Inspector Poirot is correct, depending on the steel, extended periods in the dishwasher could affect the tempering. However heat treating usually involves temperatures that would melt plastic. So if your plastic spoon is holding shape and not turning into a pile of goo, you are probably fine. When we first started Shun, we ran it through the dishwasher 500 times. There were some minute changes on the edge, but nothing to write home about. We did the same with Dragon, and really saw no change. This was because both of these steels were hea treated to an above 60HRC. knives in the mid to lower 50'swould show more damage.
So now I'm going to offend some people, but here is the truth. There are very few things we agree on as an industry. The dish washer is one. Doing this is an express train ticket to stupid town. I am not speaking from theory or opinion, but from fact. It is one of the number one causes for trips to the emergency room from the kitchen. You can give me all of the excuses and justificactions you want, it doesn't change the fact. It's dangerous you shouldn't do it.
So why don't knife companies warranty for the dishwasher? I just told you it really doesn't affect the blade that much. It's the handle that fails. Materials like wood, pakkawood, and POM, get trashed in the dishwasher. First they are subject to almost boiling water which causes swelling, then heat drying which causes shrinking. Over time this will cause warping, rot, and cracking. Knife companies can fix blades, but they can't fix handles. This is why they tell you not to put in there.
The only materials that will hold up, are micarta and G10. Dragon uses Micarta, because I'm smart enough to know that all of my soap box screaming won't really change your mind. The sad fact is that it's going in. So the Dragon knives warranty does cover the dishwasher. But for the love of god, don't do it. If someone you love reaches in and seriously hurts or even maimes themselves, you will never forgive yourself. Do you have any idea how many nerves and tendons are in your hand that can be severed? The worst I ever heard was a child who was a prodigy for the piano ended her future destiny when she severed a group of nerves in the palm of her hand. So please, just don't do it. PLEASE!!!!!!
Sep 8, 2017
keantoken
34
Oct 5, 2017
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Thanks for the detailed reply. On the internet, you can't tell who is who you just know a lot of different people write things and there is nothing to tell you who to listen to, who actually knows what they're talking about. So to get your point across you do have to bare your experience and your conscience as you just did, to get people to listen and at the expense of your valuable time. Thank you.
Oct 5, 2017
Another_Overpriced_Drop
218
Sep 2, 2017
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Is yaxell ever planning to do S35 steel for a kitchen knife? I know BD1N isn't bad but it's a bummer that there's a huge hole in the market for powder steel kitchen knives.
Sep 2, 2017
jdillard71
0
Apr 30, 2018
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Just my .2 cents : S35VN is extremely stain resistant, as well as pretty tough for a steel with such high chromium content. I use many knives with that steel outdoors in Florida everyday in the salt marshes and in Salt water water environments. Never had any staining issues ever if I wash/wipe my knives within a couple hours If exposure? I’ve often thought S35VN would make a great kitchen knife steel as well - Aside from price.
Apr 30, 2018
Neji
147
Jun 18, 2019
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I own one of the Yaxell Dragon knives in BD1N. I also own several knives with S35. From how I use a knife in the kitchen, I do not see that there is an advantage to S35, especially when it will greatly increase the price of the knife. If you want REAL stainless then go with ceramic knives. I love my Kyocera ceramic knives for fruit and vegetables. I think Yaxell's use of BD1N is an excellent choice of steel given all factors. I'm just waiting for another Yaxell drop...
Jun 18, 2019
tlblakburne
81
Jul 15, 2017
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Silly question of course, does each knife come with a bamboo (?) sheath? One is pictured, but nothing in description
Jul 15, 2017
Deaomega1214
470
Apogee Culinary Designs
Sep 2, 2017
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The sheaths are separate
Sep 2, 2017
Deaomega1214
470
Apogee Culinary Designs
Sep 2, 2017
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The sheaths are separate
Sep 2, 2017
JoePal
3
Jul 14, 2017
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How well do these knives handle heavy use? How well do they compare to the Shun Classic knives? I currently use the 8 inch Yaxel Dragon and it's a great knife, however it seems like I need to sharpen it at least twice throughout the day while I'm at work. I do like that these new knives are slightly thinner than the original which is something that I'm looking for in a new knife.
Jul 14, 2017
CmdrAwesome
56
Sep 8, 2017
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I'm very jealous that you can use it at work, I've got to have an NSF knife in order to take it into the kitchen. Sad story.
Sep 8, 2017
CmdrAwesome
56
Sep 8, 2017
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Yes, truing and sharpening are different things! A steel just basically bends your edge back at the microscopic level.
Sep 8, 2017
Kuztomized
22
Jul 14, 2017
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Is the Dragon Fire an upgrade to the regular Dragon series? Or just intended for a different application / different personal preferences? Will a full set of the Dragon Fire be available? I only see these 3 knives at retailers right now.
Jul 14, 2017
Deaomega1214
470
Apogee Culinary Designs
Jul 14, 2017
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Dragon Fire isn't superior to Dragon classic. When we first launched dragon, it became obvious that there was a large group of Knife users that preferred thinner straighter edges more in the French design. Dragon fire does just this. After all of the years and I've been making knives, what is been hardest for me to learn, is that the best knife, is the knife you like best. Pending on your style, whether you choose dragon or Dragon fire, we now have the right shape for you.
Jul 14, 2017
JBal4
26
Jul 14, 2017
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Hi Dennis, could we get some more measurements of these knives? Weight, blade width, handle width and height. I like using flatter profile knives but I have issues with knuckle clearance on some.
Jul 14, 2017
Deaomega1214
470
Apogee Culinary Designs
Jul 14, 2017
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The cooks knives are 50mm wide, with one and one eighth inch finger clearance. 9.5" cooks is 8.5oz, and the 8.5". Is 8oz. the slicer is 10.5" in length, and 40mm wide, with 5/8" finger clearance. It weighs 7.2oz.
Jul 14, 2017
Deaomega1214
470
Apogee Culinary Designs
Jul 14, 2017
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Hi everyone. I'm the owner of Apogee culinary designs, and I'm also the designer of all of the Dragon knives. Please new dragon fires are designed to be lighter and more maneuverable with straighter edges. The shapes are inspired by classic French and Japanese design. They still feature the superior bd1n nitrogen steel. If you have any questions please feel free to ask.
Jul 14, 2017
Shenanigans
174
Jul 17, 2017
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Thanks for the thoughtful reply and info. Very interesting about the BD1N. 13deg / side is a pretty acute angle so that explains some of what Ive seen in person and in the pictures, but it doesn't look at all convex in the pictures. #7 in the images shows a primary bevel that doesn't look particularly convex or even. What's your policy on owners sharpening their own knives / does that effect the warranty?
Jul 17, 2017
Deaomega1214
470
Apogee Culinary Designs
Jul 17, 2017
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The warranty is lifetime no matter what. Please remember that the photos aren't always accurate, knives are hard to photograph. Also every edge will be a little different because they are done by hand.
Jul 17, 2017