Massdrop x Apogee Vital 8-Inch Chef's Knife
Massdrop x Apogee Vital 8-Inch Chef's Knife
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Product Description
Ask anybody who knows their way around a kitchen and they’ll tell you that a high-quality 8-inch chef’s knife can do anything and everything you need it to—and it’ll last a lifetime if cared for correctly. Fine-tuned with help from professional chefs, the Massdrop x Apogee Vital 8-inch chef's knife will be your go-to blade for anything from slicing veggies to chopping herbs to cutting a porterhouse steak Read More

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wayfarerway
5
Feb 11, 2020
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Is this some made in China knife? Don’t care where it was designed. Want to know where it was made.
Feb 11, 2020
14themoney
1290
Jan 14, 2020
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I purchased a very similar knife from CKTG in this steel. I paid $80 and got a free bread knife. It is now on sale for $55 without the bread knife. It is rather plain, but the steel has proven to be very good. There has been minimal staining. It was sharpened on DMT stone (coarse, fine, xfine) to what I think was about 15dps. I can hold both side of a HD receipt (on each side of the knife) and it will easily puch cut thru the paper without tearing. I have not had chipping issues. Edge retention has been very good. If the initials reviews had not revealed an origin on Elm Street, I would probably have one of these instead. I like the profile on the Vital better, it has more belly. (I rock chop a lot.) The purpose of this post was to speak highly in favor of this steel. I hope they have gotten the bugs out. This looks very attractive for an $80 chef knife.
Jan 14, 2020
RayF
22106
Jan 10, 2020
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I don't know a hell of a lot about knives, but I know and trust this companies cookware, they're called "Made In", and they decided to add a chefs knife to the line up a while back. Can anyone interested compare the two and make a recommendation? https://www.fratellowatches.com/6-discontinued-seiko-watches-collectors-love/
Jan 10, 2020
SantiagoDraco
602
Sep 26, 2019
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So this is an "everyday carry"??? Massdrop you've ruined your shop. Can't find anything. No cooking area. Who in their right mind would look for a kitchen knife in the everyday carry section? Are you out of your minds? So sad to see such a promising marketplace deteriorate so completely.
Sep 26, 2019
Gadgetslove
14
Sep 11, 2019
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So I got junk mail from Drop (I hate the name change BTW since it usually signifies to me a change in company direction and usually a decline in customer service... but that's another story) for this knife. Thinking that it must be a very good and popular item if Drop recommends it, I followed the link... like an idiot. Thank you MD community for the reviews that saved me from myself. A side note for Drop: if you want to maintain a semblance as purveyor of quality merchandise, don't send your loyal customers link to some stagnate products with questionable QC problem in hope of clearing it out of the warehouse.
Sep 11, 2019
reswright
2819
Jun 17, 2019
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Hard steel doesn’t just chip easier. It cracks. When a knifesmith makes a cutting knife the size of a chef knife, the metal along the belly is frequently tempered to a higher hardness than the metal along the spine. It may also have an edge or core of a harder alloy of steel. Hard is good for the edge but bad for any sort of flex or give, so the spine is often half as hard or less on the Rockwell scale. It keeps the knife from cracking like these seem to. My guess is these were die cut from sheet BD1N with welded ie non forged bolsters and then stuck in an oven, not differentially tempered. Look, the reason so many chefs still use high carbon steel or semi stainless steel in their knives isn’t that they don’t know newer alloys exists, or that they’re cheap. It isn’t that they don’t know about PM steels. Chefs are goddamned serious about their knives. The reason is that high carbon steel is near ideal for the working conditions your knife goes thru during the day’s food prep, which consists of repeated cuts banging into a cutting board, sometimes hitting bone, with some light touch up with a honing steel throughout the day to smooth out the edge and hence keep it sharp. Getting wiped down with white rags and bleach. Constantly coming into contact with salts, with acids, with all sorts of stuff that does bad stuff to regular steel. These are a serious yikes no. Trying to buy kitchen knives that are made out of premium pocket knife steel sounds like a much better idea than it is. Most fixed blade knife makers use different steels from the typical folder just like most kitchen knife makers do. Steel is Rock Paper Scissors like that. If there’s another drop with chef knives I hope that they are forged, use high carbon stainless or semi stainless, have a normal Rockwell hardness for everyday chef knives, and past that I’m open to hear the pitch, but if it’s some super steel without an exhaustive analysis as to why, and why it’ll actually work as a kitchen knife, my geek bait meter will straight up redline.
(Edited)
Jun 17, 2019
14themoney
1290
Apr 19, 2019
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Jonas- it's been six months. Are you hoping that there are enuf new people and new people that don't read reviews to be able to sell this? I find no evidence that anything has been done to address the issues that I have read about in the discussion here. I picked up an 8" chef's knife at CKTG in this steel. $75.00. Free S&H. (And they are still throwing in a free $20.00, 10" bread knife.) HRC- 63. Spine width- 2.1mm. 16dps. It's got a crummy square handle, much uglier than this one. BUT. It's well balanced, feels good in hand, and alignment is perfect. It cuts almost as well as my Konosuke. $80 is pretty cheap for a good chef's knife. I am not sure that this is one. Not now. I believe that it has potential, but the potential is currently unrealized. If I'm going to spend $80 here, I would be very happy with a couple more Bestechs. I have seen hints of brilliance in you, Jonas. I wish you would put some more effort into trying to make your customers happy; and making it easier to get in touch with a real human to answer question and resolve ptoblems. Getting a new knife from MD these days could lead a person to becoming happy, joyous, and broke.
Apr 19, 2019
289Notch
5
Feb 17, 2019
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I can confirm my knife is also bent. I put it on a straight edge and looking at the top it is bent to the right starting about middle of the knife to 1/8". I can also confirm the sharpness was not good out of the box. I didn't consider the sharpening a deal breaker on an 80 dollar knife, so I used my stones and put a nice 15* degree edge on it. The 1/8" bend is however something I can't fix without risk of breaking it, so I will take it up with apogee for the return.
Feb 17, 2019
289Notch
5
Feb 19, 2019
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Feb 19, 2019
confed
216
Feb 17, 2019
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Was very interested in this drop but staying away after reading these lengthy, detailed replies from the community, and subsequent, oft-ignored/delayed, responses from Massdrop. Hope everyone else interested in this current drop reads through the thread so they can make an informed decision on this knife.
Feb 17, 2019
phoenixsong
978
Jan 22, 2019
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Seriously though, with all the unfortunate knives that met their end as shown in the discussion below I think Massdrop should really consider recalling every single one of them. AND admit that there's something wrong with the situation at the moment. From some of the pics it wouldn't be hard to imagine someone having their toes sliced off or kids unwittingly swallowing shards that've been chipped off unnoticed. It is a real and Vital safety hazard being presented here. May everyone spare a little conscience for the greater good and their own future at the expense of empty, hurt pride
Jan 22, 2019
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