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Apogee Culinary Dragon BD1N Kitchen Knives

Apogee Culinary Dragon BD1N Kitchen Knives

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Product Description
Designed by Apogee Culinary and manufactured by Yaxell in Japan’s cutlery capital, Seki City, these FDA-approved kitchen knives offer a professional edge for virtually any kitchen task. They’re made from nitrogen-enriched American BD1N steel, which has been heat treated to a Rockwell Hardness of 63 for excellent slicing performance; to see this steel in action, check out the video below of a recent rope-cut test Read More

Japanese Crafted, Ergonomically Shaped

Designed by Apogee Culinary and manufactured by Yaxell in Japan’s cutlery capital, Seki City, these FDA-approved kitchen knives offer a professional edge for virtually any kitchen task. They’re made from nitrogen-enriched American BD1N steel, which has been heat treated to a Rockwell Hardness of 63 for excellent slicing performance; to see this steel in action, check out the video below of a recent rope-cut test. The handle is made from black resin and linen canvas micarta, which is polished to a smooth finish for grip, and held together by stainless steel rivets. Rounding out each knife is an end cap made from 18/10 stainless steel.

Note: At checkout, choose from the following: 3.5-inch paring knife (, 8-inch chef's knife (+$20) and 10-inch chef's knife (+ $30). Due to the sensitive nature of shipping knives internationally, we can only ship this knife to select countries. It is the responsibility of the buyer to know and comply with all importation regulations and local laws. Click here for additional information.

3.5-Inch Paring Knife

Designed for a natural cutting motion, this small, versatile knife allows users to work with precision. Use it to skin vegetables, remove seeds from small peppers, make garnishes, and more.

Apogee Culinary Dragon BD1N Kitchen Knives

9-Inch Bread Knife

With its long serrated edge, the 9-inch bread knife quickly saws through day-old baguettes and thick loaves of sourdough. Place your thumb on the spine of the blade for extra control.

Apogee Culinary Dragon BD1N Kitchen Knives

10-Inch Chef’s Knife

Even larger than the 8-inch chef’s knife, this one can tackle virtually anything you throw at it. Use it to cut through racks of ribs, small bones, stubborn veggies, and more.

Apogee Culinary Dragon BD1N Kitchen Knives

BD1N Steel Rope Cut Test

Specs

  • Apogee Culinary
  • Blade steel: Nitrogen-enriched American BD1N
  • HRC: 63
  • Handle: Black resin and linen canvas micarta
  • Stainless steel rivets
  • End cap is made from 18/10 stainless steel
  • Blade angle: 16º
  • Blade thickness: 0.12 in (3 mm)
  • Clean with warm water and mild detergent
  • FDA approved
  • Made in Japan

3.5-Inch Paring Knife

  • Weight: 3.5 oz (99 g)

8-Inch Chef’s Knife-Not available at this time

  • Weight: 8.5 oz (241 g)

10-Inch Chef’s Knife

  • Weight: 9.6 oz (272 g)

Shipping

Estimated ship date is Aug 1, 2019 PT.

Payment will be collected at checkout. After this product run ends, orders will be submitted to the vendor up front, making all orders final.

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Recent Activity
LOL! So you started out saying Shun and Wusthof don't really forge knives, that they laser cut them instead. That nobody forges knives from blanks. Then you say BD1N is almost as good as S30V - which would mean it's a very bad steel for kitchen knives, even though it's an excellent steel for pocket knives, because it can neither take the keen edge of carbon steel, nor can it be touched up with a honing steel or even a ceramic rod, and since it chips before it nicks, sharpening it involves taking a layer of metal off the bottom of the edge, or else having a chef knife with an edge like a jack-o-lantern's smile. Which most people consider to be bad. You make these assertions about BD1N based on something you saw on Youtube, when most actual knifemakers compare it to 440C or maybe Sandvik, which are fine steels but entry level and considerably less prestigious than the likes of S30V. The steel you want in a pocket knife is not the steel you want in a chef knife, which is not the steel you want in a combat knife, which is not the steel you want in a boning knife. Basically you're severely underestimating the importance of the elasticity of the metal, and its ability to deform rather than shatter - and just thinking that pure hardness is what you want for your task. Because you think there's one spectrum for steel across all tasks, that steel is either good or bad and that's it, based on what folks say on Youtube about a new steel, and that major knifemakers who have competed with each other for centuries to make the most prestigious kitchen knives are secretly using bad steel. Aaand then when all this information comes to light, now suddenly you want to talk about me, instead of the knives. You started off saying my whole post was refutable and now instead when that didn't go well, the goalposts suddenly move over toward things that are wrong with me. And instead of defending what you said, you're just saying I didn't understand it correctly... and then shutting up, because you know I understood you just fine. It's like this: I'll cop to arrogance in a heartbeat, but you aren't gonna cop to thinking that stamped knives are as good as forged ones, nor are you going to acknowledge that the steels that make a good pocket knife are not necessarily good in other applications, because you think that admitting something like that makes you sound like a schmuck. It's just the opposite, but don't let me stop you.
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