To negotiate the best possible price for our customers, we agree to hide prices prior to logging in.
877 requests
·
Free Returns in 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
I love this knife. It has allowed me cut much thinner slices of bread than any other knife I have owned. It also cuts meat very well. The only thing I do not like is that Drop shipped via FedEx Smartpost. It took nearly two weeks for the knife to arrive.
Has handled everything I've thrown at it so far. Seems like the BD1N steel here was treated better than the steel on the Vital chef knife. This knife is showing no sign of corrosion after regular use and care, as it should.
great knife, solid performer, great value, with some minor QC issues
First, this is a really good bread knife. If you are looking at this, and know the value of reverse serrations, and lie BD1N, this knife is worth it. Good price, the heat treat is good, and the quality is really good for the price. Nice handle, solid feel with just enough heft but good balance, a delicate balance. The grind is good, the serrations are all even down the blade, and the beveling is too. Sharp enough to cut a buttermilk biscuit with almost no crumbs out of the box. A rounded spine, but read on for the other side of that too. Comfy, solid built, and it Wheeeeel cut! (Thanks Doug Marcaida). Good value that earns a recommendation. Read on for the bad parts.
That being said, there are QC issues with this knife, or at least my example. There are enough of them and the type leads me to believe this is an indicative example however. The Spine is rounded, which is nice, but the rounding grind is uneven. The blade tapers toward the end, but not a distal taper, it is more like a slight recurve that narrows the tip just a bit from the base of the blade. This makes it a bit of a pain to sharpen by hand if you are not experienced/skilled in that kind of thing. The handle material isn't quite flush to the bolster or butt-cap, but it is close. I also had some gook on mine that looked like belt residue, but some rubbing alcohol cleaned it up and I have seen no evidence of a burnt edge. I stropped mine on Chromium oxide (green) and files the valleys to superfine. Slices good and holds the edge well so far.
buy this knife if you can handle the minor imperfections for the price!
I haven't tried to cut anything else beside bread but after week of using the knife it got replaced back by the old one due to my wife complaining.
I see two "by design" problems:
- With this form of scallops to start a cut on a crust you need almost as much force as with non-serrated blade;
- The blade is pretty thick but sharpened from one side, as result it is harder to cut straight - it tries to turn the cut.