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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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I know this is an old thread. I have two of these knifes (and the bread knife). Here are my thoughts:
Had no visual defects like many posters. Knives looked beautiful right out of the package. They were also very sharp upon arrival and kept the sharpness for a long time.
the balance and durability are great. They look the same as 3 years ago when we bought them. And my wife uses the handle to smash garlic (korean style). No wear
These blades are very difficult to sharpen. Using a sharpening steel (ceramic) seems to do nothing. Using a Henkle sharpening wheel did very little. We even used a whetstone 3000/1000 and that did get them sharp but it didn't last long. I'm finding it hard to keep them sharp.
"63 HRc (after heat treat), 58 HRc (after grinding)"
Whoever wrote this nonsense should loose his job. This level of stupidity is unacceptable .
Correct statement would be:
"63 HRc (after quenching), 58 HRc (after stress reliving (tempering))"
CartmenI believe there was talk in here about the heat treat being done on blanks, pre-grinding. Grinding done in a liquid cooled environment. And the difference being from the case hardening during heat treat of the blanks, where the inside they ground to wasn't quite a hard as the outside....i think. I dunno, it's been so freaking long at this point, and these conversations were spread out between multiple drops from this manufacturer
Still seems like a crazy high difference, but they're why I think i remember the being a big discussion about it.
Try the search function in the comments of the various Drop/Apogee products if you're curious
I see that Drop is now offering a full refund, no questions asked for this knife if it is returned new and UNUSED!
That's like a car dealership offering a full refund on your new car if it HASN'T BEEN DRIVEN. In closing, I must ask, does your CS department stand for avian excrement? The initials are correct.
I'm a bit surprised these are even still being sold, considering the number of cracked and broken blades that have been reported.
Can anyone from Drop or Apogee speak to what the cause of all those issues were, or what was changed to make customers believe the current knives being sold don't have the same issues as the original sales?
Or are Drop reps keeping quite on everything since the issues have come up because nothing has been fixed and they're just playing the odds on the returns?
It seems shady as hell to hear warranty claims are being denied on a known issue, regardless of timeframes.
Speaking of which...I'm still waiting to see where a written warranty is provided on ANY Drop products?
Been asking for years, keep hearing "our products are warranteed", never seen the warranty, and continue to hear members say their returns/replacements are getting denied.
@Drop@JonasHeineman@AlexPk@Deaomega1214 @WhereIsAnyoneWhoWorksForDropAnymore???
I checked with our CS team and they said they have not been denying any warranties on this. The warranty should be handled by Apogee, though like I said, we have also taken care of members directly when they have written in. If someone was denied, that was in error, and we would correct it if notified.
LukasMThere are comments in the reviews sections claiming this, with no comment from Drop staff. My knife has been fine and may be willing to take a risk on another for a family member, but want to be clear about the "lifetime" sharpening and warranty. Who would I contact and how if I needed sharpening or warranty replacement?
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.
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/
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.