Apogee Culinary Dragon BD1N Kitchen Knives (Pick 2)search

Apogee Culinary Dragon BD1N Kitchen Knives (Pick 2)

Apogee Culinary Dragon BD1N Kitchen Knives (Pick 2)

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Can we please get another drop for these knives?
Hi, to the maker/designer of this knife, how does the warranty work? I received the set of knives (7.5 Santoku and paring) April 12, 2017, and they are definitely sharp. I have only used them several times, have not used them in the dishwasher, and have been very careful with them. I noticed the other day that there is a chip in the middle of the Santoku knife, which is very annoying. Now I have to cut using the part of the knife without a chip. Again, I have not dropped the knife, cut on anything but a chopping board, and have only cut things like vegetables and fruits. Please let me know how I can activate a warranty claim for replacement or repair. It's been a good knife other than that. Thanks!
Damn I got the sandwich knife but it's too short.. I bought 6 knives altogether from here, wish I could change the sandwich one! Ruined my set lol :(
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We got the sandwich knife as part of our set. We weren't sure about it, it's a unique design. Love it. Cut charcuterie thin like the finest deli.
SeaLion
Thank you for the comment. I really appreciate it.
Hey! I was interested in the 8" chef but it's sold out. If you had to estimate, when do you think this drop (or the fusion) will return?
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Wrong person sorry
Deaomega1214
You can always just delete the comment my man. ;)
Love the knife.
I missed the Fusion drop so I picked one up at Cutlery and More online. Absolutely AWESOME knife and I am certain the rest of the line is magnificent as well. Great balance supreme sharpness and a shape that I as a primary Santoku user love. I am a bit concernern about resharpening, but having done powered metal knives without a problem not worried... just takes a bit more time. My only criticism is of the sharp edges and choil....which will be rounded down on the fusion tonight and the remainder upon reciept. Thanks for offering such quality at reasonable prices.
fotomat1
Thank you so much for you comments. I really appreciate
Can anyone offer some information of the BD1n steel? I have never heard of it and there doesn't seem to be much out there about it. Seems like a highend stainless, can anyone offer a comparison to something like VG-10?
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tsturzl
BD1N steel from what I can tell is an amazing steel. I am a steel junky. I have pocket knives with 440c, vg10, s35vn, s30v, m4, m390, s90v, 14c28n. I have sharpened all of those steels so I know how hard it can be get a keen edge while maintaining wear resistance & chipping. What Yaxell offers is amazing from my short time with this steel. I have yet found a need to sharpen my knife as it is still razor sharp. I have never experienced such a shallow angle with great edge retention. At this price point, you can't go wrong. I highly recommend these knives as they are so affordable but don't skimp on quality. Their designs are unique and the micarta handles feel and look amazing.
Anonymouse0314
I'm also curious to know how hard it is to sharpen. I tend to use diamond stones in the coarser grits(300/600/800) and king whetstones for finer(6000/8000) and finish with a stop(10000 diamond compound). The leap form 800 to 6000 isn't actually too bad, the king stones seem to cut pretty fast. While I may not sharpen this knife as much as my current set, I'm wondering if I'll need some stones to fill the gap between 800 and 6000.
Do you offer saya or a sheath for the 10" chef knife?
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Many thanks. I was looking for a branded sheath, not a generic one, but if you say this works for your knife, I will go with it. Thanks again!
Mirkeeper
Thank you
I am not able to join the drop and I don't know why. Do you ship to Europe or just the US?
Is there a way to get just the bread knife for this drop? I already own two of the knives.
Please watch, enjoy and join me as I wait and wait and wait for our knives to arrive! I cannot wait!

https://www.youtube.com/watch?v=GSuCuv1DfcM
MadManBro
I can't thank you enough for this review. I am the owner of Apogee Culinary designs, and the designer of the Dragon series. YAXELL makes it for us. Please email me at. Depstein@apogeeculinary.com I would love to fill you in on the backstory of Dragon and give you the 411 on the BD1N steel. It is very unique and speciaL. Again, thank you.
All the knives I design are intended for a pinch grip. If you were talking about the santoku or the 8 inch cooks knife, you'll find out the balance point is right in front of the bolster. Even the en inch cooks can still be balanced at the heel of the blade.
what sort of grip are these knives intended to be used as? is the balance point in the handle or more towards the blade?
Where is the Fusion knife?? I saw it ended by itself...what was the drop price and will it return??
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fotomat1,
tried that, not having any luck in chrome/opera and IE (dont have win 10 edge ) http://www.cutleryandmore.com/yaxell-dragon/fusion-chefs-knife-p134251
jb70
Call customer service (800) 650-9866. Monday through Friday 9am to 5pm CST
Why are these so much cheaper here than elsewhere? I just ordered a Santoku on Amazon last week and it was over $120 for that knife. Are these seconds?
Artemus007
As the owner of the Apogee, and the designer of these knives, I can guarantee that these are not seconds. Massdrop simply is giving you a good deal. Remember they don't stock anything, and they only offer the deal for a few days. This allows them to work very thin like Costco. Since the product is only offered for a short time it doesn't hurt the regular market. Once in a while you get to find a real value.
I received my knives a few days ago. So far, I've put some good miles on the 7.5" santoku. The main word I'd use to describe the knife is "fun". I have a bunch of very good knives, yet I can tell this is one that I will be reaching for quite a lot. The sharpness, balance and blade geometry combine to make it an efficient and convenient prep tool. It has served me equally well for chopping herbs, dicing onions and slicing tomatoes. Each task was a breeze. Due to the tall blade profile, I recommend using a "back slice" technique for stiff, wet foods such as potatoes, whose slices otherwise tend to suction onto the side of the blade. The non-traditional santoku-based blade shape allows effective rocking and chopping motions (traditional santokus are not as good at rocking). I'm very interested to see how well the edge holds up over time, but I can already say that the amount of wear that I've put on it so far would have been enough to dull many of the other knives in my collection. Based on what I've experienced, I'm comfortable saying that these are great knives for the money.
manjar
Quick follow-up regarding edge durability: I have found the same combination of edge-maintenance tools to be effective with the Dragon knives as with my carbon steel blades. Specifically, I'm talking about a combination of the F. Dick 11-inch Multicut Steel Flat Fine Cut for edge dressing (I know this is a very specific recommendation, but this steel far outclasses any other steel that I've owned), plus an occasional few swipes on a ceramic rod when the edge itself needs minor restoration. One key is to be unafraid of using light-medium pressure when honing, at least for the first few strokes; light pressure often won't do the job. I have have yet to need to fully resharpen the blade, despite daily use of this knife. And again, experience-wise, I'd say this knife is comparable to others that are 40% - 50% more expensive - all professional tools that are delight to use.
I received my paring knife and 8" chef knife today. They're a huge step above the generic Publix knives I've been using for months. I prepared some pork adobo today and was thoroughly impressed. Cutting meat and veggies, peeling, and trimming fat are a lot easier than they've ever been.
One thing to consider: the knives have sharp heels, so you need to be cautious if you're used to using blunt-heeled knives. I haven't nicked myself yet, thankfully.
Just ordered mine as a belated Birthday present to myself. Very excited to start working with these. For the price of ONE Wusthof knife (which I'm returning) I will have 3.
shawnstrosity
Thank you so much. I hope you love them.
shawnstrosity
Yes these are a steal compared to what you have to pay for similar quality knives in the market! And this is a quality steel used by custom knife makers like Phil in the USA, for kitchen knives.
Looks like a really good price for a quality set of knives. Any thoughts about increasing the quantity on the 8" chefs? I know it's my own fault for waiting a few days to place my order, but it looks like that's the one that most people are opting for, and it seems to have sold out. Thanks.
Are the paring and utility knives 3mm thick as well or are they thinner? Thanks.
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Completely agree - the 10 inch knives are the most versatile. I already have a 9.5 inch chef knife from global and another 9 inch in VG10, and they are my favourites - really don't need any other length as I can do anyhthing needed in the kitchen with them. I have not yet used my 8 inch chef as I have not really missed it. I have a 7 inch utility that does the small knife work at times and an 8.5 inch $5 chopper with a bamboo handle picked up in my travels in Laos that can take a beating, sharpens very easily, doesn't chip and loves chicken and pork and mutton bones! That said, I would love to add the fusion to the deal but don't see it in the options for adding an extra knife.
The 6 inch and 7.5 inch will mainly be for my daughter and wife as they prefer the smaller lengths knives. I have a 5 inch utility and 6 inch santoku in a cheap Chinese steel which they like to use and these will replace them.
If it is possible to add the fusion to the deal please let me know as I would like that. Will have to think about the 10 inch chef as mine are relatively lightweight and having a heavier one at that size is really versatile. Thanks
After some more research about dragon knives, I've decided to take the 8 and 10 inch chefs with the 6 inch utility to add to my 3 VG10 Yaxell knives. The shipping rate is really good for Australia! I'll wait for a Fusion mass drop to pick one up as it seems to have a separate drop by itself.
Is it possible to enable shipping to Iceland? Really want these knives but somehow Iceland was banned from getting this drop - I can provide proof that there are no issues with customs / shipping regulations. @Deaomega1214 ?
I'm in for a full set. Is there a specific honing rod that is recommended?
dr_sweatpants
I recomend a standard ceramic rod, but a standard steel also works well. However I find you have better results if you start with the steel straight up and down, place the facing up against the rod and pull down. Most companies say to place the edge Dow and push it against the rod instead. I hope that makes sense. Here is a picture of the starting position
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@Deaomega1214 What sharpening method/system do you recommend for these blades?
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Great - thanks for the info and quick reply. I'm looking forward to using your knives. Lately I've been enjoying a Misen chef's knife (good blade and balance, good value, some crudeness in the finish work) and a Henckel's Miyabi chef's knife (good all-around knife, better finish work than the Misen, decent value at ~$100), but I'm excited about the improved durability and pragmatic designs promised by the Dragon knives. The advancements in knife tech and affordability make it an exciting time for home cooks and enthusiasts.
manjar
I agree please let us know what you think
Just got mine. They are hair popping sharp out of box. Craftsmanship and initial sharpness are really premium quality. Weight is on heavy (western style) side. Time will tell how they keep their edge.
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Hi, they are still in good shape. No chip what so ever. Though I can feel they are a bit less sharp now, I'm afraid they are still on par with my best sharpening effort so haven't done any sharpening yet. As a comparison, my vg10 tojiro requires sharpening every two weeks.
danei
The steel in these knives holds an edge very well. They will loose that initial bleeding edge but settle into a very sharp edge for months. Look at the rope tests. Some of the longest lasting edges come from this bd1n steel.
Any one got a lead on a block?
bryyando
I was either going to get some generic universal knife block for the knives I have purchased or machine my own custom built to suit it. (I made multiple orders to get almost a full set of the knives)
bryyando
I'll be using a magnetic strip mounted on the wall.
Wanted the 8" chef but is sold out already? Yet you can select it as additional? What gives?
Argh! Short on funds, hope this comes up again....
How do these compare to the other Yaxell knives (Gou/Ran/etc.)
Also why are these not listed on Yaxell's global products page? (http://www.yaxell.co.jp/global/products/index.html)
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Can you allow shipping to Iceland? The rules regarding knives shipments is not strict nor is it an issue , I have checked this morning with customs.
Jonni
Unfortunately, you would need to arrange that with Mass drop. They are the retailer here. I'm the manufacturer.
What is the warranty on these knives? I think it's lifetime if I buy elsewhere. Is it the same off Massdrop?
Saeulf
I'm the manufacture. The warranty is life time regardless of where you purchase it.
Has anyone used these knives that can offer a review?