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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JonasHeineman
5776
Collaborations
Feb 12, 2018
Stickied
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Hey everyone,
If you check out Massdrop’s Blades and Cooking communities, and almost any blog, forum, review site, YouTube channel etc. devoted to cooking or kitchen knives, you will find a lot of people asking the same question: “I want to start cooking more and I have $100 to $150 to spend on kitchen knives, what should I buy?” And, almost universally, the answer is the same, something like: “Don’t waste your money on a full set of cheaper knives - spend it all on a high-quality 8” chef’s knife, which can do 99% of the things a full set can do just as well, and will last you a lot longer.”
That’s good advice, and served as the inspiration for this project. Members have purchased thousands of knives from our Blades and Cooking communities, but few have been as popular as the Dragon and Dragon Fire series from Apogee Culinary Designs. The basic idea behind this project was to combine these same materials (nitrogen-enriched steel and durable G-10) are known by our community of knife enthusiasts with a classic, utilitarian 8” chef’s knife blade shape that is recommended as the “must-have” knife for any kitchen.
Then, we focused on creating a handle that would be comfortable and easy to hold, while guiding home chefs to use the same pinch grip that professional cooks use in commercial kitchens. While the word “ergonomic” is used to describe a lot of knife handles with sweeping curves, and that’s good for a handle grip, but not always for a pinch grip. The key here is to provide a large surface area for the index finger to rest on, instead of the narrow area of the blade’s spine, which any professional chef will tell you is the cause of the callous that develops on the first joint of the index finger after hours of chopping and slicing.
In addition to the purposefully-designed handle, the Vital 8” Chef’s Knife features Carpenter’s CTS® BD1N Alloy, a nitrogen enriched steel. Although nitrogen-enriched steels are relatively new the cutlery world, they’re already getting rave reviews from industry experts because they offer a tremendous value in terms of price-to-performance. Specifically, they offer a rare combination of hardness and resistance to chipping, even when sharpened to low angles, like 16 degrees per side on this knife. Here are some links to learn more about BD1N steel: Carpenter - https://www.cartech.com/en/product-solutions/cartech-cts-bd1n-alloy/ Zknives . com - http://zknives.com/knives/steels/cts-bd1n.shtml
Although G-10 may not be a familiar material in the world of kitchen knives, it’s widely used in high-end folding knives that are popular in our Blades community and with collectors, as well as custom grips for handguns that are popular with the EDC crowd. Originally invented for use in circuit boards because it’s impervious to water and non-conductive, G-10 is a fiberglass resin laminate that’s even stronger than carbon fiber or it’s predecessor, micarta. G-10’s key characteristic for a kitchen knife application is its extraordinary ability to retain shape over time and exposure to the elements; it’s resistant to heat and chemicals, and won’t absorb water. By making the handle from a single piece of G-10, which is fit snugly around the full tand and secured by welding the rear bolster in place, we’ve made the knife even more durable than two scales, which are typically press-fit and glued to the tang.
Please note the changes from our prototype (pictured) to the final version, which were made with help from professional chefs. Ryan Wilson, who supervises the kitchen that serves over 2000 meals per day as Executive Chef at LinkedIn’s San Francisco office, was especially helpful in making these refinements:
* Crowned (rounded) spine for added comfort * Slimmer handle (20mm down from 22.8mm) for better grip, even with smaller hands * Shallower taper angle for improved ergonomics, especially where the thumb sits * Extending the blade’s heel back toward the taper, to keep the index finger on the bolster (instead of the spine) while maintaining full pinch on the blade
Please also note that we will be closing the drop at 10:00 pm on 2/28/18 in order to get a jump on production, and then reopening the drop until 3/15/18 (or while supplies last). The Estimated Ship Date of 5/31/18 will be the same for everyone, regardless of when you join the drop.
We hope that you like the perks being offered, which include a special introductory price that won’t be available in the future, as well as an invitation to join a knife skills demo using this knife with Kitchen on Fire cooking school. Thanks for making this possible!
Feb 12, 2018
LoremicusIpsuminus
54
Feb 22, 2018
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If you guys have the aspiration to be the first to use the metal of the old gods to make kitchen knives, by all means go for it! If I am in the production, I will really look into the mass production capacity of the OEM plant, even checking what kind of abrasives they use for the grind, and really pick a number of production samples by random and test the edge retention on cardboard and check if there are random variation. I would also be making specific instruction for the user understand with the great power of these exotic knives also come the responsibility to respect and treat them well :)
Feb 22, 2018
Deaomega1214
464
Apogee Culinary Designs
Feb 22, 2018
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Feb 22, 2018
JonasHeineman
5776
Collaborations
Jul 12, 2018
Stickied
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Hey everyone,
I see some comments from members, it looks like you are seeing a few different issues with knives that have just been received so I will do my best to address everything here:
1) Sharpness: The samples that I tested were shaving sharp...I know this because I actually shaved a small patch of my arm with them. I test every knife we make before approving the shipment to customers. We randomly pull samples for testing, but that's not a guarantee that every blade is as sharp as our test units. However, if you think your knife should be sharper out of the box, Apogee Culinary does provide free lifetime sharpening. You can email them directly (sglassen@apogeeculinary.com) and they will send you a call tag so you can send it in.
2) Handle scuffs: These are basically impossible for us to assess or address without photos, and so far nobody has posted any. We have no reason to doubt what you're saying, but we also can't know if what you're seeing is normal our outside acceptable tolerances based just on these comments. Some of the scuffs could just be the natural pattern of the handle material. I haven't read specifically if anyone had washed them or was just reporting the look as they were delivered - a quick wash with soap and water may address some of these concerns. If there are manufacturing defects with the materials or finishing, they will be covered by our warranty.
3) Bent blades: We don't have a machine shop here, so we can do another visual inspection but we'd like to get some measurements on a larger sample size to check this out. I've asked for additional units to be pulled from the warehouse so that we can measure them. The processes of welding the blades to the bolsters and polishing them are both done by hand. With any knife, this can sometimes result in a less-than-perfect-90-degree final angle. Some slight variation (less than 1 degree) is not uncommon, but much more than that would be considered "out of spec" - we'll have to do some measuring before we can determine which is the case here. In addition to their offer of free lifetime sharpening, and regardless of how much the blade may be out of alignment, Apogee Culinary has a tool to straighten blades and has offered to do that for anyone who thinks theirs is out of alignment. You can email them directly (sglassen@apogeeculinary.com) and they will send you a call tag so you can send it in.
4) Quality Control: @Deaomega1214 reviewed over 200 pieces at the factory before they left the factory, and we reviewed a random sampling of five units before we approved shipment to members. We didn't see anything like what members are describing, but we're glad to take another look and we want to make sure everyone is happy. These blades are covered by our warranty, so if they are not up to spec you can send them in to Apogee Culinary to be touched up, or request an exchange or refund.
5) Warranty: So far, out of 1200+ orders, I see a total of two support tickets for any "Defective / Warranty Issues." Some people haven't received theirs yet, but so far this doesn't indicate a problem affecting the whole group. It would seem that some members who have commented also haven't yet filed support tickets for these issues...
You're certainly welcome to discuss any issues here, but we can't do anything to support your order unless you submit a help ticket - you can do that by going to the Transactions tab in your member profile and clicking the "Contact Support" button just below your order record for this item. https://www.massdrop.com/transactions
Our support team will ask for pictures so that we can understand the nature and seriousness of the problem, and also so that we can collect a record of the number and type of complaints. This will enable us to understand the scope of the problem and decide if it needs to be addressed internally for a handful of units (normal and minor) or with the vendor for the whole group (rare and serious).
I hope that addresses any concerns, we're glad to support any member who submits a ticket in getting warranty service. Massdrop and Apogee stand by the product and the warranty that covers it, and we'll make sure to address any issues you may have - please help us to do this by contacting support so we can refer to your order when responding.
Thanks, Jonas
CC: @harveyfnj @MJKelly @Moximo @Mandrake @Despoiler @tarachii @anteck7
UPDATED 7/19/18: We've been keeping track of how many Defective/Warranty support requests come in for this, and it's only 12 so far - that's less than 1%. Return rates for kitchen knives can often fall around 3%, so we feel confident in saying that it's not a widespread issue.
That being said, Apogee and Massdrop want to make sure that you're happy, and this knife is covered by warranty. If you did receive a knife that is blemished or has a blade which is off-center, then we'll be glad to take care of it - and you have options:
1) You can send your blade directly to Apogee for sharpening, or straightening. Just send an email to <sglassen@apogeeculinary.com> and let them know that you'd like to send it in and they will help you with shipping.
2) If you'd prefer a return or exchange, just go to the Transactions tab in your member profile and click "Contact Support" below your order record for this item. https://www.massdrop.com/transactions
Jul 12, 2018
tarachii
18
Oct 18, 2018
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Sad indeed. I'm going to stick with audio-only Massdrop collabs, because they're having QC issues with their Chinese factories for other product lines. I'm also tempted to demand a refund so I can justify going into the current Global Knife drop, lol
Oct 18, 2018
tarachii
18
Oct 19, 2018
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For the sake of transparency, please please PLEASE clarify in regards to what is 'spec' when it comes to the shallow taper. I reached out to customer support and they were no help at all. And please don't give me a weasel non-answer out of fear of admitting a screw-up in the design process.
Oct 19, 2018
14themoney
632
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
0
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
0
Feb 19, 2019
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Feb 19, 2019
confed
194
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
573
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
211bma
52
Jan 18, 2019
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There needs to be some way to hold this knife before purchase, I really like the look of this knife and since I currently have a 10" chef and have been pining for a 8" I have looked at this knife MANY times. But I could never be comfortable buying a knife that I have never held. Especially from a company that is so infamously anti-return.
Jan 18, 2019
Raithmir
633
Nov 28, 2018
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I received one yesterday (by mistake as I'd actually ordered something else, but that's a different story). The handle and blade are finished well with no scratches or marks that I can see. The blade is sharp all the way along, easily shaving hairs off my arm. The blade does noticeably bend off to the right though. I haven't actually used it to see how much of an annoyance that might be, but since I never ordered it in the first place I can't complain too much!
Nov 28, 2018
SydneySpur
12
Nov 11, 2018
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G'day from Australia, Well I was very happy with this knife until yesterday (10 November 2018). After cutting some crusty bread I then used the knife to spread some cream cheese on the bread (I know it's not designed for spreading, but it was cream cheese!). I certainly did not use any kind of "excessive" lateral force on the blade to cause this kind of "catastrophic" failure.(Almost a "catastrophe" for me as the blade section almost hit my bare foot (it's summer in Australia) and would have caused an injury if not for some quick reflexes I was pleasantly surprised to find that I still possess). Anyway, quality control/manufacturing process would seem to be an issue. Buyer beware.
Nov 11, 2018
TayTayBalls
122
Jan 21, 2019
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Holy shit. I would expect nothing else from Mass Fart. Maybe the worst ‘company’ in the United States. Beat part is, they have zero scruples and are fine with shipping boxes of cat shit for inflated prices pretending they have good deals
Jan 21, 2019
phoenixsong
573
Jan 22, 2019
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Game Over :p
Jan 22, 2019
readehx
37
Nov 1, 2018
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So glad I cancelled my order after the first delay. Sad to see so many people having troubles with their knives.
Nov 1, 2018
JonasHeineman
5776
Collaborations
Oct 12, 2018
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For anyone who was interested in the lab test results, we finally have them back - thanks for your patience.
As you can see from the results below, based on the percentages of each element present, the steel is confirmed to be BD1N.
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We shared this report with Carpenter because we noticed the presence of trace elements (Copper and Nickel) that we didn't expect to see based on their spec sheet for BD1N (https://www.cartech.com/en/product-solutions/cartech-cts-bd1n-alloy/). Here is the response we got:
1. The nickel and Coper listed in your report based on their levels are clearly trace elements. 2. Trace elements like these are present in almost every batch of steel, and because of their levels, do not affect the steel in any way. Because of this, they are not listed. Since all of your knives came from the same batch, they will all show this. However if you get knives in the future from a different batch, they may or may not appear. 3. They can be caused by any number of things. There is simply no consistent way to keep them out. However, Carpenter does not ad [sic] them in intentionally, and follows their recipe to the best of their ability.
I hope that puts everyone's mind at ease about the type of steel used. Thanks for asking, glad we could confirm this for the community.
CC: @anteck7 @harveyfnj @ajorcajada @HttpCasey @faldor20
Oct 12, 2018
anteck7
52
Nov 14, 2018
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@JonasHeineman Would it be possible for you to have one of the Japanese made Apogee Knives rockwell tested? It would be interesting to see if there are differences in the heat treat between Chinese made (Nexus and Massdrop) and Japanese made. @Deaomega1214 indicated that the heat treat protocol is different between the factories. @harveyfnj @ajorcajada @HttpCasey @faldor20 @JonasHeineman @drumholic @Deaomega1214
Nov 14, 2018
TayTayBalls
122
Jan 21, 2019
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Lol. These numbers mean absolutely nothing. This knife is a joke. Do u guys even read these comments??? It’s painful and a little funny how bad MD is
Jan 21, 2019
lastzero
237
Oct 11, 2018
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So how many knives do I need to really be able to do everything around the kitchen? I'm asking this since yes I do want an 8 inch knife but my friends also recommended me something shorter like a pearing knife as well as a bigger/longer knife and a butcher knife. Is that all I really need or can I get away with less knives but better ones?
Oct 11, 2018
ErikBiesemeier
4
Oct 13, 2018
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In a block, or on a magnetic knife holder. Basically you don't want the edge coming into contact with hard things like other knives, or utensils. You also don't want them coming into contact with soft things like your fingers while rummaging through a drawer. As far as travelling, you want a knife roll, and edge guards.
Oct 13, 2018
Naftoor
240
Oct 15, 2018
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What Erik said here is good advice. Three main options are A) Knife block B) Magnetic Knife Rack) and 3) Sheaths.
Knife blocks take up counterspace and if they aren't universal may either have way to many knife slots for your needs or too few, or simply the wrong size. That being said they are an easy and convenient way to store your knives. They can also be a little pricey for a nice one, but they'll get the job done.
Magnetic knife racks are exactly what they sound like, a flat plate with magnets inside it that attract your knives to them and hold them securely. They can be mounted to walls and cabinetry, using otherwise unused space to store knives which can be a boon. On the plus side they can also be very reasonably priced, such as Ikeas version https://www.ikea.com/us/en/catalog/products/40334921/.
Depending on the material the plate touching the knife is made of it might end up scratching the knife if you aren't careful in removing it. Just remember to always slightly roll the knife towards the spine and pull it as straight off as you can instead of sliding the length of the knife along the rack to prevent it. The good news is the scratches won't affect your performance, so not a huge deal and many magnetic racks are built out of wood so they shouldn't scratch your knives up. Plus, if you're handy magnetic knife racks are pretty easy to build yourself, which lets you design them to your wall size and material used if you feel the need.
The biggest two advantages to these racks other then keeping your knives safely out of reach of little ones and clearing up counterspace is that they're extremely versatile in what you can store. There's a lot of oddly shaped cutlery out there once you go deep into the kitchen knife hobby, finding a block to store them would be pretty tricky but magnetic rack won't have that issue.
They also give you the option of putting your knives where you need them. For example if you find a section of the counter where you prefer to always do your cutting, you can mount the rack to the counter behind the area so you won't have to move out of your way to grab a knife, and you can do it one handed if you find the knife you grabbed isn't up to the task. If you have a ton of counterspace a block allows you to do the same, but as an apartment dweller space is a luxury for me. A sheath normally requires two hands to remove safely, which depending on what you're prepping may require you to wash your hands if you're changing knives.
Sheaths are the final option, I'm using one for my Vital. They basically make it safe to toss your knives in a drawer and make them safer to travel with, both pluses for me. Downside is that you need to find ones that fit your knives, or can be modified to do so.
For travel it's as Erik said, you use both sheaths/edge guards and a knife roll. Knife rolls are basically just canvas or leather that's meant to securely wrap up the knifes, to keep them scuffing each others handles out and to minimize their own movement in case an edge guard comes loose and let's a sharp edge loose. Edge guard is just a strip of plastic, either friction or magnetically fitted to slide over the edge and prevent it from doing what it's best at to anything unlucky enough to touch it in transit. In essence the knife roll let's you carry your knives as one bundle, the edge guards let you carry your knife as one bundle SAFELY.
Oct 15, 2018
J.King
6
Sep 20, 2018
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I might have a lemon on this time. 1. (Top view)Warped blade 2. (Side view)Spine curve line is kinda wobble. 3. (Top and side view) the transition between blade and tapered bolster is hmm... not clean. And also has a spot thinner than i suposed be that i can see and feel 4. handle: should put more g10 material.
workwise if i dont fillet a expensive fish, it is useable. A proportion is good, a weight is good, the tapered bolster makes me to pinch grip lil bit backward then i used to but its alright. this is my new toy and instrument that i don’t play much.
It has potential to be a great knife but not there yet.
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so do i recomend this knife to others. Nope For now.
Sep 20, 2018
massdrop01
580
Sep 14, 2018
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How does it compare to the Victorinox Fibrox Chef knife?
Sep 14, 2018
DakotaWillison
2
Oct 13, 2018
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steel is potentially harder, but the geometry on apogee knives is terrible in my experience
Oct 13, 2018
anteck7
52
Sep 13, 2018
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Looks like the results @JonasHeineman promised are never going to come. He has repeatedly promised them and we have repeatedly asked, we are no longer being granted even a simple response like "it's coming". This is making me feel more anxious about the knife and very disappointed in massdrop. We deserve the data and at least need a response. I recommend that if they aren't forthcoming with lab results we obtain them ourselves.
Would anybody be interested in going in together on having a knife independently tested for hardness and composition? I'm willing to sacrifice my knife to the cause, the lab test itself would be $240 to get the Rockwell hardness and Steel Composition done by an accredited lab (http://metengr.com/)
Personally, if i have to go though the process myself, it will probably be the last massdrop/apogee collaboration I ever consider buying.
CC: @harveyfnj @JonasHeineman @AveryC @ajorcajada @HttpCasey @Mandrake @Deaomega1214 @faldor20
Sep 13, 2018
harveyfnj
73
Oct 8, 2018
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The “previous lab,” which couldn’t detect nitrogen in the steel (if that is true, why did you JH select them to test this steel?).... and now it’s weeks later, no results, no answers. I hardly think this is accidental. Don’t you report to someone, JH? Are they pleased with your handlimg of this problem? Are they pleased with your handling of the Terzuola fiasco? I guess they must be, since you seem to still have a job. Puzzling.
Oct 8, 2018
TayTayBalls
122
Jan 21, 2019
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Guarantee they just make all that shit up anyway. Do you see these comments?? Bent blades, blades breaking off?!! I’ve never ever heard of a chefs knife literally breaking. Eff MD, go to William Sonoma for quality and customer service
Jan 21, 2019
Mandrake
30
Sep 2, 2018
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@JonasHeineman Sorry to be a pest. Did you receive the test data from your lab yet? I know that there are several people interested in seeing the rersults. Probably also good for you to know what you are actually buying.
Originally you said you would have the data by mid August. It is now September 2nd. Is it really taking this long? Have you forgotten about us? Is there something in the results that you would rather not have people seeing?
I surely would like to see that data.
Sep 2, 2018
anteck7
52
Sep 4, 2018
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Yes, it would be good to see the test data. I assume it's back now?
Sep 4, 2018
TheGoldenChef413
0
Aug 30, 2018
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So I got 2, and one of them literally just split in 2 pieces as I was cutting a carrot.
Aug 30, 2018
bmf3000
5
Sep 7, 2018
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can you take some pics?
Sep 7, 2018
anteck7
52
Sep 7, 2018
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Sep 7, 2018
Yishaipo
0
Aug 20, 2018
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Why no shipping to Israel?
Aug 20, 2018
14themoney
632
Apr 19, 2019
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Perhaps it's considered a terrorist weapon?
Apr 19, 2019
Bro49
54
Aug 15, 2018
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Any word on getting smaller, matching knives to this made? I'd love a full set!
Aug 15, 2018
Djohn
16
Aug 8, 2018
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I want one anyway to get this shipped to Singapore?
Aug 8, 2018
Unincrediblehaq
3
Aug 10, 2018
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Sure! Is there any other platform I can contact you?
Aug 10, 2018
Djohn
16
Aug 10, 2018
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Sweet, look for darell John on fb. I’ll send you my number there.
Aug 10, 2018
Sammi
103
Aug 3, 2018
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So far my knife did not show up. Still waiting on FedEx Smartpost.
Aug 3, 2018
killerloop
18
Aug 1, 2018
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A little disappointed with the G-10, bit too slippery, would have preferred more 'grip/feel texture' . Great workmanship otherwise, and sharp.
Aug 1, 2018
Guruphil
7
Jul 25, 2018
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I haven't gotten the knife home yet to test, just received it.
General quality control seems fine on it, however like a few others mine has sliced through the end tip cover, the plastic cover, the foam and the cardboard. The knife now has literally no sharp point to it. This is not an issue worthy of my time in terms of returning the blade as actually it costs $25-30 just to get it through customs here in the UK when receiving it, but it's very disappointing that I'll have to spend some time repairing it. I'll think twice before buying another Apogee blade...
<Edit: Actually, I’m wrong, the blade is off center on mine too. It’s straight? But it is off center. Sad times.>
Jul 25, 2018
JCruk
91
Jul 21, 2018
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Has anyone found a good sheath for this knife?
@JonasHeineman maybe we can get a drop for one? :)
Jul 21, 2018
Naftoor
240
Jul 25, 2018
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I've been using the Apogee 8" Magnetic Bamboo sheath. Fits the knife decently well. Blade retention is ok (if you hold it vertically by the sheath, the knife will slowly slide out over about 5-6 seconds). My main issue is that due to the tapered bolster it's SLIGHTLY too short, which you can amend pretty easily. I'd like to have a saya pin or some other form of secondary physical system to restrain the blade, but for just tossing in the kitchen drawer it gets the job done.
Apogee has increased the sheath length to 8.5 inches, I haven't tested it out yet, but that should presumably do the job.
I've got a picture of my fix for the ghetto-modded sheath over in the reviews.
Jul 25, 2018
doofalb
26
Jul 19, 2018
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Nice packaging!! No wonder delivery is restricted, countries outside the US probably worry about their delivery people :(
Jul 19, 2018
JonasHeineman
5776
Collaborations
Jul 20, 2018
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Yikes, thanks for letting us know. You are precisely correct about why shipping of fixed blade knives is restricted to many countries - even inside two layers of cardboard, plus foam, plus a plastic cover on the tip, crazy stuff like this can happen.
Jul 20, 2018
Oleg.Syr
16
Jul 19, 2018
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I got my knife here in AU today.
Excellent quality, no visible issues at all. Sharp, handling is well above expectations, very comfortable in my hands. No sharp edges on the heel, it's nicely rounded.
All together - WOW, I'm really impressed!
Thanks Massdrop and Jonas!
Kind regards
Jul 19, 2018
AveryC
1540
Marketing
Jul 10, 2018
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Hi everyone,
A few of you are starting to receive the knives, so we wanted to let you know about the live demo and Q&A that is happening with Kitchen on Fire! We're still working on finalizing the date, but it will most likely take place in a few weeks. The demo will be online, you'll be able to submit your questions, and the chef will answer them live.
We'll send an email invitation once we finalize the date. We're looking forward to it!
Jul 10, 2018
anteck7
52
Sep 4, 2018
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Any update on those test results
Sep 4, 2018
harveyfnj
73
Sep 4, 2018
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Mr. Heineman: In spite of your minimizing the many problems with this knife, you are not responding to the many requests for the report you promised regarding the steel actually used in this knife, and the rockwell testing of the blade. At the very least, you owe us an update on your progress so far, and a definite date for delivering these reports. If you have followed this discussion thread, there are dozens of purchasers of this knife waiting for your answers.
Sep 4, 2018
DJWhite
1
Jul 16, 2018
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Got mine a few days ago. None of he described issues. Seems great so far. My only comment for improvement is that the edges of the heel are a bit square and sharp. You may consider rounding these a bit for safety and comfort.
Jul 16, 2018
JonasHeineman
5776
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Jul 18, 2018
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Thanks for the comments, glad you are pleased overall.
Jul 18, 2018
hotjuicysteak
83
Jul 14, 2018
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My first victim. Loving the knife thus far. I wanted a worker’s knife and I think I found it!
Jul 14, 2018
JonasHeineman
5776
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Jul 18, 2018
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Brings a tear to my eye ;) thanks for the photo, let us know after some good use how that edge holds up.
Jul 18, 2018
Cwinrigh
2
Jul 14, 2018
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Due to the delay it was delivered while I was out of town on vacation. I checked the discussions on here to see how they turned out and I was very concerned. I just returned from vacation and I have to say mine looks incredible, no bend or scuffs like others have had, and it was razor sharp.
Jul 14, 2018
JonasHeineman
5776
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Jul 18, 2018
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Good to hear, thanks for posting!
Jul 18, 2018
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