Massdrop x Apogee Vital Super Slicer Kitchen Knife
Massdrop x Apogee Vital Super Slicer Kitchen Knife
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145 Sold
Free shipping to USA
Product Description
Our third collaboration with Apogee Culinary, and the second knife in the Vital series, the Super Slicer is designed to slice bread and pastries without excess crumbs, and to slice meats without releasing their juices—in other words, everything you can’t do effectively with the original Vital 8-inch chef’s knife. When paired with the original, this formidable duo can tackle 90 percent of kitchen cuts ... Read More

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swimjay
112
May 19, 2019
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I've just tried cutting two slices of fairly dense bread, and the knife is very difficult to steer. It tends to slide out toward the thin side of the slice, away from the body of the loaf. I assume this is because the blade is fairly thick, and the scalloped edge is only beveled on one side. Has anyone else experienced this, and does it get better with practice? For comparison, I am used to a cheap, but surprisingly decent, thinner bread knife from PureKomachi2, which is easy to steer.
May 19, 2019
jzen0
158
May 7, 2019
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RIP massdrop. Wonder how many of these branded items they have left.
May 7, 2019
JaleesaG
1111
Admin User
Apr 11, 2019
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Hi all, We’re excited to announce that the Massdrop x Apogee Vital Super Slicer Kitchen Knives are en route to our warehouse and shipping will begin soon. We now estimate we’ll begin shipping by the end of next week. We look forward to you receiving and enjoying your knives soon!
Apr 11, 2019
Leichum
1
Mar 12, 2019
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Do you have an update as to when the Apogee Vital Super Slicer Kitchen Knife will ship?
Mar 12, 2019
POdunk
6
Mar 9, 2019
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Any updates on this?
Mar 9, 2019
Damn_True
21
Mar 8, 2019
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Anyone used this as a brisket slicer?
Mar 8, 2019
mwpeterson
31
Apr 11, 2019
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I'm fixin' to!
Apr 11, 2019
abstractdenial
49
May 6, 2019
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How'd it go?
May 6, 2019
JaleesaG
1111
Admin User
Feb 1, 2019
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Hi everyone, We have an update on the Massdrop x Apogee Vital Super Slicer Kitchen Knife. Developing and delivering the best product possible is of utmost importance to us. Unfortunately, in final quality control checks, we determined the Massdrop x Apogee Vital Super Slicer Kitchen Knife did not meet our standards. As such, delivery time will be impacted. We are working as quickly as possible to update this product, making sure it is nothing but amazing. We really appreciate your patience. If you choose to remain in the drop, we will add a $10 credit to your account, which will be automatically applied to your next Massdrop purchase. This will remain active for a year, and will automatically apply as a discount at your next checkout. If you prefer not to wait the additional time, you can cancel your order on your transaction page: https://www.massdrop.com/transactions. Stay posted for more information, including a new estimated shipping date. If you have any questions, please feel free to reach out. We look forward to you receiving and enjoying your Massdrop x Apogee Vital Super Slicer Kitchen Knife soon.
(Edited)
Feb 1, 2019
JaleesaG
1111
Admin User
Dec 20, 2018
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Hi everyone, We’re checking in with an update on the Super Slicer Kitchen Knife. Production is near completion and we’re currently on track to meet the estimated ship date of January 31. We’ll be back closer to the ship date with another update!
Dec 20, 2018
rdtshaw
47
Sep 4, 2018
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Please make a 6in version of the chefs knife! Would love to add that to the knife block.
Sep 4, 2018
SantiagoDraco
501
Sep 4, 2018
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And.... another knife with no disclosure of the country of manufacture.
Serrated? No thanks. I'll go with the Victorinox 12 inch Granton edge.
Sep 4, 2018
Albert.A
90
Aug 30, 2018
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"SUPER SLICER" for 90$ give me a break ! Hats off for the advertisement ...
Would had considered if it had a little curve then flat profile... but sharpening it would probably be a different story i guess... not talking about the price
Aug 30, 2018
14themoney
632
Aug 30, 2018
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I got another email about this. I always lose my juices (Blood, serum) when I cut myself. How is it that other meats don't lose their juice when they are cut with this knife?
Aug 30, 2018
14themoney
632
Aug 31, 2018
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A lack of anesthesia to noxious stimuli speaks strongly against that possibility.
Aug 31, 2018
phoenixsong
573
Sep 11, 2018
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Because apparently Shakespeare thinks otherwise- read "The Merchant of Venice" :)
Sep 11, 2018
Narq
78
Aug 30, 2018
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"Product in the works"
Ugh... crowdfunding. "This is not going to go the way you think."
Aug 30, 2018
PumpIron
35
Aug 29, 2018
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61 HRC is pretty good for a kitchen knife, but why the loss of 2 pts from 63 during grinding? That implies they're ground hot and fast instead of wet, which typically results in varied and unpredictable performance.
Aug 29, 2018
Deaomega1214
464
Apogee Culinary Designs
Jan 28, 2019
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Thank you bud, I appreciate all of your comments
Jan 28, 2019
Narq
78
May 6, 2019
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"...they're ground hot and fast instead of wet..." Usually, when they're ground hot and wet, they become wet.
May 6, 2019
PumpIron
35
Aug 29, 2018
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In General, reverse scallops are as remarkably effective as they are rare, though they aren't nearly as long lasting as standard serrations, and really benefit from high hardness and wear resistance as well as a reasonably thin grind. They are easier to touch up on a ceramic rod, but fully reprofiling the scallop bevels is more work than it's worth. They will retain some moderately reduced effectiveness for several suboptimal flat stone sharpenings.
Aug 29, 2018
PumpIron
35
Sep 13, 2018
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There’s one more point to appreciate about the serration design: they are on the proper side for the right-handed majority. That’s unfortunately rare; serrations are usually displayed on the left or “show side,” presumably for aesthetics in marketing photos. Placing them on the right makes them bite a little deeper as the hand tends to rotate slightly outward during the slice, especially when cutting harder materials.
Sep 13, 2018
Girryn
2
Apr 23, 2019
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The production version I just received does not match the initial photos and has the serrations on the left side.
Apr 23, 2019
AJAugust
244
Aug 23, 2018
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I have the Apogee Chef’s Knife from a previous Mdrop. And now I do need a good, defined as long, sharp, ergonomic, bread knife. While I have good expectations using the Chef’s knife, I somehow do not feel quite the same about this bread knife. I almost have to agree with someone else’s comment as to how ‘consumable’, or expendable, a bread knife can be. Given the task of sharpening a serrated knife, as I’ve done often in the past, I would have to almost agree that a bread knife, can be justified to be ‘consumable’. Having said that, I reviewed some of the links posted by other comments, and frankly, there certainly does not appear to be a shortage of other options to consider for a good bread knife. I LIKE A GOOD KNIFE!! And this Vital Super Slicer is very likely GOOD! Nothing would make me more pleased than to add a ‘cousin’ to the Chef’s Knife I already own. But certain details in ergonomics, straight versus curved blade, lack of a ‘point’, the relatively short length for a bread knife, and, of course, the price... eh..., sadly..., I think I will have to pass on this one.
Aug 23, 2018
abstractdenial
49
Aug 31, 2018
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For a slicer, I wouldn't think you'd want a curved blade. Both my current bread slicer and my meat slicer are long, flat with a blunt tip. I'm curious if you've got other slicers in mind that you could point me to that would have some of these differences?
Aug 31, 2018
gardey
62
Aug 23, 2018
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Here is my two pinches of salt since this is "In the works." To start, this isn't a slicer. It's a serrated slicer at the closest if using fancy names. My impression is that this knife is meant for the enthusiast home cook who cuts breads in small quantities, i.e. for breakfast and the occasional sandwich. On the other hand,for the culinary student, especially a Pastry Arts major, or someone thinking of joining the industry where you cut alot of bread, this knife is not recommended. As you may tell, the shape of the edge makes sharpening at home extremely difficult to downright impossible -this is the main reason the steel quality of a bread knife is not what you should be looking for. When I worked at a bakery, I reached a conclusion that bread knives are a consumable, so having a sharp new bread knife at $30~40 every month or so is better if you need to go through a few hundreds of slices within that time. Also, while this knife meets the usual requirement of culinary institutes in the US, which is most commonly a 10in blade, the actual serration seems to be 8~9in. This is important as proper, intended cutting method of a bread knife is to saw, therefore the actual length of the item you can cut is 6~7in. (This means you will have difficulty with cake cutting). Additionally, because the tip is rounded instead of having a point, you cannot create an entry point, therefore making cutting things that are larger than stated above a chore if perfect or very consistent slices are desired. The blade thickness and rigidity is key when perfection is sought, though no manufacturer ever seems to think the spine and edge width is crucial. On top of that, because the blade width is thin while the blade is straight, cutting the bottom crust to release the bread off the board will not be an easy cut. With all of this said, if this knife wants to be a bread knife that can justify its price, it needs to be: longer in length, have an offset handle, have a point, and extend the serration to the entire edge. If this wants to be a cake knife, it needs to be: much longer in length, and have a very flexible blade. However, this would be for the efficient professional who knows what they are doing, where cutting, and frosting the cake is done all with one knife. In this case, the rounded tip makes it closer to a straight spatula.
Aug 23, 2018
megalonzerg
61
Aug 22, 2018
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I bake artisan breads and I love a good bread knife. I never put my bread knives in the sink and I never wash them with other dishes or silverware and always put it upside down in my knife holder. The reverse-scalloped edge on this looks like it would be perfect for an easy no crumb cut and reduced cutting board damage vs. pointy teeth. I want to try it really bad, but I can't make myself pay $95 (want the dimpled version) for a bread knife.
Aug 22, 2018
Notsurewhyibother
919
Aug 22, 2018
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Can't see paying this much for a bread knife. Particularly with the issues with the last apogee collaboration. Does WE do kitchen knives?
Also, who cuts meat with a serrated knife? Get a slicer/carving knife or just use your chef knife. Serrations tear and if you tear meat, the juice ends up on the board instead of in your mouth.
Aug 22, 2018
awk
1447
Aug 22, 2018
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I'm more of a "cheap bread knives only" kinda guy. What I'm looking for right now is a decent 6-inch chef's knife for day-to-day use.
Aug 22, 2018
jbeavis19
0
Aug 22, 2018
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Technical question about the knife. Why is the edge only ground from one side? Is there a performance reason, a technical chalenge or are you just saving money and making a knife that will always cut all slanty like? Does this unique edge behave it self when ground this way? Its also could be that I'm interpreting the pictures on the site here incorectly and it is ground from both sides.
Aug 22, 2018
megalonzerg
61
Aug 22, 2018
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Serrated blades are almost always ground from only one side because of the difficulty of matching up the curved angles precisely from two sides. If done from one side the razor edge can be kept perfectly straight from the edge view with an even pitch, minimizing tearing.
Aug 22, 2018
jbeavis19
0
Aug 22, 2018
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Thank you
Aug 22, 2018
RayF
8484
Aug 22, 2018
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Aug 22, 2018
beausym
26
Sep 2, 2018
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This is the most terrifying image I've seen on Massdrop
Sep 2, 2018
14themoney
632
Sep 2, 2018
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Note to self- be sure and thank the Lord that you didn't put you own picture in your profile.
Sep 2, 2018
SpecialEd
63
Aug 22, 2018
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Massdrop, please include country of origin on each and every drop, so we don't have to ask on each and every drop.
Aug 22, 2018
Penn
60
Aug 22, 2018
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Amen. It's obvious this info is withheld when it doesn't suit the marketing objectives. If the knives are made in Japan, they say so. China, crickets. Frankly, when I don't see a country of origin, I automatically assume whatever it is is made in China.
Aug 22, 2018
SantiagoDraco
501
Sep 4, 2018
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This won't happen, unless it's made in a desirable country, like the USA. Massdrop will continue to hide this information as they are more concerned about moving product than integrity. I wonder, was MD sold to some conglomerate at some point? They sure have lost my trust.
Sep 4, 2018
Jimbro
47
Aug 22, 2018
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In an uncanny coincidence, the announcement email for this knife arrived the same night we realized that we didn’t own a bread knife. After looking at the comments and realizing the price I went to the amazon store and bought their “most popular in this category” version. I think this Massdrop knife is perfect for professional bread slicers.
Aug 22, 2018
Penn
60
Aug 22, 2018
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Can't speak for Jimbro, but I got this and love it: https://www.amazon.com/Mercer-Culinary-Millennia-10-Inch-Bread/dp/B000PS1HS6
Aug 22, 2018
Jimbro
47
Aug 22, 2018
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Hi RB. Search amazon for the “ORBLUE Serrated Bread Knife, Ultra-Sharp Stainless Steel Bread Cutter”. I can guarantee it is not as well made as this one but for a knife we rarely use I’m hoping it will be adequate. The event we needed a good bread knife for was transforming a large, circular farmers market loaf into slices for French toast. I’d like to say we triumphed but things got a bit messy. Eh, it’s French toast. Enough butter and maple syrup and no one cares their bread is a little ragged.
Aug 22, 2018
Taktik
0
Aug 22, 2018
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too expensive
Aug 22, 2018
Albert.A
90
Aug 22, 2018
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Knife profile is flat... a belly profile would be much better... and a freaking 90$ for what ??? Looks like cheap stampped machine knife
Aug 22, 2018
14themoney
632
Aug 22, 2018
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The steel is intriguing. It is quite new, so there is not a lot of reports out there. People have compared it to 440C, 14C28N, and VG-10. There was only one that I found that was making that VG comparison. They price on this knife is too high for me. I have a very cheap serrated bread knife that slices bread wonderfully. In the kitchen, I use a Konosuke chef's knife in HD2 and a Gihei nakiri in Blue#2. (I gave my son-in-law my Shun Nakiri.) Needless to say, I chop/push cut way more than slicing, so this knife doesn't fit my usage. I'm sorry I missed the chef's knife in this. I might have bitten had the price been at or below $60.00. With full tang and G10 handles, there's a lot to like.
Aug 22, 2018
Fuzz
344
Aug 21, 2018
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" it’s capable of reaching a greater hardness (up to 63 HRC)"
What's the HRC of this particular application of BD1N?
Edit: Found it HRC61 after grinding. Ummm, Tojiro is a better deal.
Aug 21, 2018
Kavik
3735
Aug 22, 2018
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LOVE my Tojiro bread knife! Also uses scalloped serrations, but has a belly to it instead of a straight blade. Works amazing on things with thick rinds like squash, pineapple, melons, etc
Aug 22, 2018
Warlock983
42
Aug 21, 2018
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Also interested in this drop but the price seems high when compared to top ranked cutters on this site:
https://foodal.com/kitchen/knives-cutting-boards-kitchen-shears/things-that-cut/bread-knives-reviewed/
I picked up the MAC since at the time this and the Tojiro since at the time there was only a few dollars difference (though it's substantial now). So far I have been super happy with the MAC. It cuts through my crusty bread with pretty little effort (as soon as it bites) and the curve in the blade makes it comfortable to handle. I would recommend it but am/was planning to pick up the Tojiro as well just to compare and to have a backup if I saw it at a good price. Was hoping this would be in the $60ish price range since it looks nice, but will probably stick with the Tojiro plan for now.
MAC (https://www.amazon.com/gp/product/B000MYZSYM/ref=oh_aui_search_detailpage?ie=UTF8&psc=1) Tojiro (https://www.amazon.com/gp/product/B004LVIO3O/ref=ox_sc_saved_title_6?smid=A1J84LOS58TPNV&psc=1)
Aug 21, 2018
Dzerh
18
Aug 21, 2018
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"The key to the Super Slicer’s design is the reverse-scalloped edge." How to sharpen it?
Aug 21, 2018
JonasHeineman
5776
Collaborations
Aug 21, 2018
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You shouldn't need to sharpen it much if at all - the small apex of each round that hits the cutting board is not what does most of the cutting work, that's done by the slope of each curve. However, if you do need to have it sharpened, Apogee offers lifetime free sharpening.
Aug 21, 2018
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