Apogee Culinary Dragon Fusion Kitchen Knife w/BD1Nsearch

Apogee Culinary Dragon Fusion Kitchen Knife w/BD1N

Apogee Culinary Dragon Fusion Kitchen Knife w/BD1N

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Any idea on when this knife will be available again? I cannot find it anywhere!
Sevwredties
Yes I am also very keen on picking one up. My Dragon fire 9.5 just turned up and I need more .
My knife just arrived, a week after the predicted arrival date but that's not really unexpected considering the knives hadn't been made yet at the time they were ordered. Considering this, 1 week is really very acceptable!
The sharpening at the very tip of the blade is uneven, but it's fully functional. It's hard to get the tip right when you're doing it by hand. That is really the only single thing I can fault on this knife. Maybe I'm used to lighter knives, but I don't know whether that's a complaint yet.
Ship date came and went today, is there any update on the drop?
baechooboi
I got a message it was delayed, but no explanation of the nature of the delay, a week, or a year... How hard can it be to tap out a message to explain?
Just want to add, this may be the greatest pizza knife ever. just glides through and the height keeps your hands away from the heat.
Would be good if we had the option to add a utility knife. Looking to add another 6 inch utility knife. That would help save a few dollars on shipping instead of doing 2 drops, especially for international buyers. Already have the 10 and 8.5 inch chef knifes - they are awesome! The most used 6 inch utility has lost its scary sharpness but is still sharp enough to cut through ripe tomato cleanly and effortlessly.
I purchased on the last drop and have had this for a couple of weeks now. This is an awesome knife, and easily the equal of my Shun knives. Great feel in the hand, very versatile, and crazy sharp! I would definitely buy another, and will look at other knives in the Dragon/Yaxell line.
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Do you know why it is impossible to find these knives anywhere now? Any idea when you will have more anywhere?
Sevwredties
The Fusion was given the honor of being the number 1 knife for 2017 on the YouTube channel burrfection. This caused a run on this particular Knife. Keep watching CUTLERY and Moore, they have some. We have more also coming in the next couple weeks, but you won’t see any for a while on Massdrop.
Cancelled my Stone knife that is on MD right now just to buy another one of these.
I couldn't resist using it last week. And let me tell you. This cuts through cooked and uncooked meats like Darth Vader cut Lukes hand off, no effort.
Now I will have two identical knives, one for me and one to share with my cooks under my supervision as I don't trust them enough to properly care for it or not cut off their fingers.
Thank you @Deaomega1214
BrainFlush
Thank you glad you love it
Interesting shape! I own a Yaxell knife already (Ran, damascus with VG10 core) which I like very much. Very good quality. Too bad this does not ship to my country (Switzerland) :'(
Just used mine for the first time. Sliced up a cantaloup - easy as pie. My wife was slicing tomatoes and having a devil of a time with one of our old cheap chefs knives. Handed her the fusion and she said, "It won't help. Tomatoes are just like this." The look on her face when this knife sliced straight through that tomato with no pressure was priceless. I bought this on a whim and now recommend it thoroughly. @Deaomega1214 this is one hell of a knife!!
Itinerant0930
Thank you! I so appreciate you taking the time to write this.
Finally used it the last few nights, cutting tons of veggies including carrots and still able to shave thin slices off a tomato. What a great knife.
Received yesterday, nice knife, feel like i want to buy the rest of the Apogee family, any new drops?
@BrainFlush You are right, this knife feels amazing.
The weight is surprising for this blade size, one of those mind games when you first pick it up.
@Deaomega1214 Please bring the rest of your lineup to Massdrop, I must have them all.
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I would feel uncomfortable discussing another customer’s private label line here. You are welcome to email me through our website apogeeculinary.com
Deaomega1214
Oops! Sorry about it. I'm not accustomed to reply system of massdrop.
Here it is. Not tested.
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BrainFlush
I meant to say more. But I was outside holding this in my hand trying out a new look. Modern day samurai.
By God. Pictures do not do it justice. The feel. The balance. The blade. The handle. All of it is epic in proportions.
I've only ever owned Cutco because I was basic. I will sell them now and spend all my money on Apogee knives hence furthermore.
Tomorrow I will use it for the first time. I already know that it will make me feel like a champion. It's just that godly.
Update coming.
It's coming. Watch out humans. I mean meatbags. Damn it. Chicken breast and steak flanks.
Okay, Dennis and BrainFlush. You guys are killing me here! I am waiting patiently for my three Dragon knives to ship, and hoping to score a top notch cutting board in the meantime and then you do this. I know I am interested in the Fusion, but I am not made of money! I have 2 days left on this Drop to decide. Technically I don't NEED this knife right now. What are the odds that it will drop again before the end of the year? This being said, I will join a drop for the Dragon Sandwich Knife in seconds! This is a knife that I can see myself using every single day as a go to utility knife for way more than sandwiches. Still, the Fusion...
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-_-
XiK
Sorry @XiK
That does that mean?
Ok @Deaomega1214 my special knife friend. Here we go. I am cutting steak .5"/1.27cm Chicken 1"/2.54cm and vegetables (carrots being the hardest one)
No BS or sales pitch, is your knife the ONE?
I love the look of it and the HRC.
Plus the fact you really stand by it and have sold many units without one return. Do you have the BE ALL END ALL of knives?
Also, I have big hands. Like big and heavy. Tell me if I should drop. Thank you.
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Sharpening is a whole nother world. You can of course send your knife to us and we will sharpen it for you, but you'll be without it for up to a couple of weeks. If you contact me at depstein@apogee culinary.com, and let me know your location, I can recommend a sharpening service. Sharpening yourself is a real talent. JAPANESE wet stones are the best, but unless you know what you are doing, you can ruin the knife easily. The best home machine I've seen, is the Ken onion work sharp sharpener by Derix. Available on Amazon. If you are buying for three restaurant, contact me, and I will send you our special recurve steak knife to test. It was rated steak knife of the year, and is used by many famous steak houses across America. You can see it on Apogee culinary.com.
Deaomega1214
I have seen that Ken Onion. Just wasn't sure if I should attempt something like that. I have added it to my list, thank you.
And like dude, you're awesome. I do want to learn how to sharpen properly but not sure I have the time, so something that is machine run but lets me control it like the one you suggested would work.
I just can't wait to have this knife in my hands. :D
As to a steak knife, if you want to send me one, go for it. I will never say no to trying stuff out. I will need a bread knife soon enough, don't worry, if this first knife works out, I will have all your knives. :D
Check out Ryky's review of this knife: https://youtu.be/GSuCuv1DfcM
If someone were fairly short and unable to get high enough over the counter for rocking with a lot of straight knives, would this curvature make it harder or easier on them?
Yarbianthebarbarian
Actually more curve in the blade will make it a little easier. The Ken onion cooks knife proved it. We put more curve in the blade for this and several other reasons. It also will protect the edge if someone slams it into the board. It will also will reduce rolling the edge which keeps it sharper.
What was the cost for the fusion???
zomg. seriously the best drop I've joined so far. lovely knife, fels light and well balanced, yet feels big enough that I'd be confident using it as a cleaver/chopper. for the next time this goes live, to anyone who is considering it, GET IT!
knowyourbuzz
Thank you for taking the time to write such a nice review. As the owner of apogee and the designer of the knife I really appreciate it.
Wow! What a knife! This knife delivers like the manufacturer claims. I am impressed with the performance an feel of the knige. It is significantly sharper and stays sharper longer than my German luxury brand knives. The knife has wonderful balance and has a very comfortable handle. I am hoping for another drop as this will be be a great Christmas gift for family/friends. :)
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You know, I just realized this happened. I have no idea why it did this. I was only trying to say thank you for the nice review.
Deaomega1214
Still a great response. :D
ok this knife is fucking awesome. first task was a gallon of olives, only found 3 pits, no dents. next up chiffonade parsley, thin like the pubic hair of an angel, no problem. its the EXACT same curve as the mezzaluna used to cut 200 pizzas tonight. How do i get ahold of this apogee guy and commission a pizza cutter?
ALjB
Well, I'm the Apogee guy, and the designer. Thank you so much for your great review. you can reach me at depstein@apogeeculinary.com
Received knife today. this is for the people interested in the next drop: this knife lives up to the claims of quality and performance discussed in the rest of the page below. I have many dozens of high end knives in my collection and this kitchen knife is both unique and extremely high quality. The blade is perfectly straight, the grinds are perfectly executed. The steel promises rust resistance with the ability to resist chipping. What is not obvious from the pictures is the perfect balance in hand. it is a weighty knife and can no doubt accomplish anything you would ask of a large kitchen knife or even a cleaver, but it has the balance to not fatigue my hand and the finesse to accomplish everything I would need to do in the kitchen with just this one knife. I recommend it.
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lobster
Damn dudes, I came here just because this knife looks so cool and I am not into knives. But having a kitchen with cooks, I am now looking into this field. Solid recommendation and review without details. :D Sincerely meant kindly.
BrainFlush
Thank you for the review. As the owner af apogee and the designer, I really appreciate it.
How does weight and blade thickness compare to a Global chef’s knife?
Many years ago made the transition from a Henckels chef’s knife to a generic Chinese cleaver to a Global chef’s knife – and the Chinese cleaver made me never want to go back to thick or heavy again. While it’s past time to upgrade, I like the “maneuverability” of a light chef’s knife for day-to-day personal usage …
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Since I use a boning knife for those rare times I do butchering, the Global is my all-around knife.
But thanks for the reply, I’ll keep an eye out for further BD1N offerings from Yaxell.
cerement
Actually only My company Apogee spec's BD1N. Stay tied to Massdrop for the new shapes coming soon
I love the aesthetic of this knife! That said, I already have many knives of similar length as this drop. I need another petty/sandwich knife. I would be all in for your re-interpretation of a petty or sandwich knife.
Neji
Check our website www.apogeeculinary.com
Deaomega1214, can you please comment on the ideal use/purpose of this knife in the kitchen? Thanks!
Muffinoverlord
Great Question,
Back in 1996, I was working for Wusthof as their local rep, and we were introduced to their new Santoku knife. The feelings of the sales force what that it wasn't a good design. It claimed to be the knife you could use for everything, but we all felt it was too short, the edge was too flat, and the blade stock of the knife was too thin to do jobs like boning a chicken or other butchering. We all felt it wouldn't sell, and we were proven right. but then in 2000, Rachel Ray in a moment where she had to fill some space during a shoot waved the wusthof culinar santoku in front of the camera and proclaimed that she used this knife for everything. As I am sure you are aware, it became the most popular knife in america overnight. Even though it didn't do everything. Rachel said it did, and that became the truth. My own cousin called me and asked if I could get her one. that if she just had that knife, she would be a better cook. The sad truth is that my cousin can't even boil water. She still has that knife today, and is very happy, and she still can't boil water. What we learned as an industry, was there was a customer that didn't want a job specific knife they wanted a multifunction knife. We had no idea this customer existed. Other knives that were very successful in this category were the Shun U2, and their perfect paring.
The fusion was designed to actually do what the Santoku claimes to do. First it is 8.5" long, which will allow you to cut 2 lbs of asparagus in one pass. Most Santokus are 7" long which we feel is too short. It has more curve in the belly so it has a better rocking motion, and it also protects the edge from people who like to slam thier knife into the board. Its 3mm stock gives it the weight to cut through joints and do some butchering successfully. Also its one piece construction gives it more strength than a standard layered steel version. I use it to cut root vegetables, squash, herbs, and some butchering. In a nut shell it is designed to do many tasks successfully. A true all around knife.
Deaomega1214
Thanks for the detailed reply.
I'm in the drop this time. Carpenter's BD1 is a good working steel but I was not impressed by it's edge holding, and more importantly rust resistance, but BD1N has me curious--I'm sure the rust resistance is superior with the added nitrogen as will be the edge retention if the rockwell hardness is pushed up to 63. Having purchased a yaxell made curtis stone knife just recently, and receiving a warped blade, I can say with certainty that just because yaxell makes this knife, doesn't mean it will be perfect. I have a chris reeve kitchen knife in s30v that is slightly warped as well--it can happen to the best makers, but I hope yaxells quality comes through for me this time. I watched the video, the hemp rope cut test reflects the fact that this knife seems to perform like other super steels--bussie's nitrogen steel was reported to do something very similar back in the late 90's--people were and still are paying very high prices for the qualities of nitrogen enhanced steel. Since then there have been many super steels which can demonstrate the same level of edge retention on this type of test, even not so super steels like Spyderco's H1 in serrated form gets above HRC 64-65 and performs similarly well on rope cutting. That being said, a high performance kitchen knife with rust resistance like other nitrogen steels, edge holding abilities like other super steels, with (hopefully) a very thin primary bevel, will make this an excellent performer for a price that is lower than what you would probably see if this was a different steel.
Question: I've been curious about shun's tang construction on the models which feature a similar handle construction with this knife. How is the tang constructed: is the pommel screwed on to a threaded tang, welded, pinned? And do the rivets pass through the tang, or is it just epoxied within the micarta?
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Great to hear from the designer himself. when you are really passionate about something you made, it shows.
I have to also say say that besides just the technical specs of the steel, construction ect, the other half of the appeal for this knife comes directly from the design and unusual shape. to me it just looks good with the symmetry of the gentle curves across the spine and edge combined with the massive sheeps foot tip.
lobster
Thank you so much!
Duh, lol! Never mind. Just saw the video on the description page. Thank you.
@Deaomega1214 Greetings, Am enjoying your informative posts. Adds value / makes the drop more interesting. However, must be missing something, where is the link to the video you mention? Thank you and regards.