Massdrop x Apogee Vital 8-Inch Chef's Knifesearch
In Stock:This product is ready to ship within 1 business day.

Massdrop x Apogee Vital 8-Inch Chef's Knife

Massdrop x Apogee Vital 8-Inch Chef's Knife

bookmark_borderSave
Where's the price?
To negotiate the best possible price for our members, we must agree to hide our prices externally.


Add a comment...
Stickied
Hey everyone,
If you check out Massdrop’s Blades and Cooking communities, and almost any blog, forum, review site, YouTube channel etc. devoted to cooking or kitchen knives, you will find a lot of people asking the same question: “I want to start cooking more and I have $100 to $150 to spend on kitchen knives, what should I buy?” And, almost universally, the answer is the same, something like: “Don’t waste your money on a full set of cheaper knives - spend it all on a high-quality 8” chef’s knife, which can do 99% of the things a full set can do just as well, and will last you a lot longer.”
That’s good advice, and served as the inspiration for this project. Members have purchased thousands of knives from our Blades and Cooking communities, but few have been as popular as the Dragon and Dragon Fire series from Apogee Culinary Designs. The basic idea behind this project was to combine these same materials (nitrogen-enriched steel and durable G-10) are known by our community of knife enthusiasts with a classic, utilitarian 8” chef’s knife blade shape that is recommended as the “must-have” knife for any kitchen.
Then, we focused on creating a handle that would be comfortable and easy to hold, while guiding home chefs to use the same pinch grip that professional cooks use in commercial kitchens. While the word “ergonomic” is used to describe a lot of knife handles with sweeping curves, and that’s good for a handle grip, but not always for a pinch grip. The key here is to provide a large surface area for the index finger to rest on, instead of the narrow area of the blade’s spine, which any professional chef will tell you is the cause of the callous that develops on the first joint of the index finger after hours of chopping and slicing.
In addition to the purposefully-designed handle, the Vital 8” Chef’s Knife features Carpenter’s CTS® BD1N Alloy, a nitrogen enriched steel. Although nitrogen-enriched steels are relatively new the cutlery world, they’re already getting rave reviews from industry experts because they offer a tremendous value in terms of price-to-performance. Specifically, they offer a rare combination of hardness and resistance to chipping, even when sharpened to low angles, like 16 degrees per side on this knife. Here are some links to learn more about BD1N steel: Carpenter - https://www.cartech.com/en/product-solutions/cartech-cts-bd1n-alloy/ Zknives . com - http://zknives.com/knives/steels/cts-bd1n.shtml
Although G-10 may not be a familiar material in the world of kitchen knives, it’s widely used in high-end folding knives that are popular in our Blades community and with collectors, as well as custom grips for handguns that are popular with the EDC crowd. Originally invented for use in circuit boards because it’s impervious to water and non-conductive, G-10 is a fiberglass resin laminate that’s even stronger than carbon fiber or it’s predecessor, micarta. G-10’s key characteristic for a kitchen knife application is its extraordinary ability to retain shape over time and exposure to the elements; it’s resistant to heat and chemicals, and won’t absorb water. By making the handle from a single piece of G-10, which is fit snugly around the full tand and secured by welding the rear bolster in place, we’ve made the knife even more durable than two scales, which are typically press-fit and glued to the tang.
Please note the changes from our prototype (pictured) to the final version, which were made with help from professional chefs. Ryan Wilson, who supervises the kitchen that serves over 2000 meals per day as Executive Chef at LinkedIn’s San Francisco office, was especially helpful in making these refinements:
* Crowned (rounded) spine for added comfort * Slimmer handle (20mm down from 22.8mm) for better grip, even with smaller hands * Shallower taper angle for improved ergonomics, especially where the thumb sits * Extending the blade’s heel back toward the taper, to keep the index finger on the bolster (instead of the spine) while maintaining full pinch on the blade
Please also note that we will be closing the drop at 10:00 pm on 2/28/18 in order to get a jump on production, and then reopening the drop until 3/15/18 (or while supplies last). The Estimated Ship Date of 5/31/18 will be the same for everyone, regardless of when you join the drop.
We hope that you like the perks being offered, which include a special introductory price that won’t be available in the future, as well as an invitation to join a knife skills demo using this knife with Kitchen on Fire cooking school. Thanks for making this possible!
Load 11 more comments
If you guys have the aspiration to be the first to use the metal of the old gods to make kitchen knives, by all means go for it! If I am in the production, I will really look into the mass production capacity of the OEM plant, even checking what kind of abrasives they use for the grind, and really pick a number of production samples by random and test the edge retention on cardboard and check if there are random variation. I would also be making specific instruction for the user understand with the great power of these exotic knives also come the responsibility to respect and treat them well :)
LoremicusIpsuminus
Thank you
Stickied
Hey everyone,
I see some comments from members, it looks like you are seeing a few different issues with knives that have just been received so I will do my best to address everything here:
1) Sharpness: The samples that I tested were shaving sharp...I know this because I actually shaved a small patch of my arm with them. I test every knife we make before approving the shipment to customers. We randomly pull samples for testing, but that's not a guarantee that every blade is as sharp as our test units. However, if you think your knife should be sharper out of the box, Apogee Culinary does provide free lifetime sharpening. You can email them directly (sglassen@apogeeculinary.com) and they will send you a call tag so you can send it in.
2) Handle scuffs: These are basically impossible for us to assess or address without photos, and so far nobody has posted any. We have no reason to doubt what you're saying, but we also can't know if what you're seeing is normal our outside acceptable tolerances based just on these comments. Some of the scuffs could just be the natural pattern of the handle material. I haven't read specifically if anyone had washed them or was just reporting the look as they were delivered - a quick wash with soap and water may address some of these concerns. If there are manufacturing defects with the materials or finishing, they will be covered by our warranty.
3) Bent blades: We don't have a machine shop here, so we can do another visual inspection but we'd like to get some measurements on a larger sample size to check this out. I've asked for additional units to be pulled from the warehouse so that we can measure them. The processes of welding the blades to the bolsters and polishing them are both done by hand. With any knife, this can sometimes result in a less-than-perfect-90-degree final angle. Some slight variation (less than 1 degree) is not uncommon, but much more than that would be considered "out of spec" - we'll have to do some measuring before we can determine which is the case here. In addition to their offer of free lifetime sharpening, and regardless of how much the blade may be out of alignment, Apogee Culinary has a tool to straighten blades and has offered to do that for anyone who thinks theirs is out of alignment. You can email them directly (sglassen@apogeeculinary.com) and they will send you a call tag so you can send it in.
4) Quality Control: @Deaomega1214 reviewed over 200 pieces at the factory before they left the factory, and we reviewed a random sampling of five units before we approved shipment to members. We didn't see anything like what members are describing, but we're glad to take another look and we want to make sure everyone is happy. These blades are covered by our warranty, so if they are not up to spec you can send them in to Apogee Culinary to be touched up, or request an exchange or refund.
5) Warranty: So far, out of 1200+ orders, I see a total of two support tickets for any "Defective / Warranty Issues." Some people haven't received theirs yet, but so far this doesn't indicate a problem affecting the whole group. It would seem that some members who have commented also haven't yet filed support tickets for these issues...
You're certainly welcome to discuss any issues here, but we can't do anything to support your order unless you submit a help ticket - you can do that by going to the Transactions tab in your member profile and clicking the "Contact Support" button just below your order record for this item. https://www.massdrop.com/transactions
Our support team will ask for pictures so that we can understand the nature and seriousness of the problem, and also so that we can collect a record of the number and type of complaints. This will enable us to understand the scope of the problem and decide if it needs to be addressed internally for a handful of units (normal and minor) or with the vendor for the whole group (rare and serious).
I hope that addresses any concerns, we're glad to support any member who submits a ticket in getting warranty service. Massdrop and Apogee stand by the product and the warranty that covers it, and we'll make sure to address any issues you may have - please help us to do this by contacting support so we can refer to your order when responding.
Thanks, Jonas
CC: @harveyfnj @MJKelly @Moximo @Mandrake @Despoiler @tarachii @anteck7
UPDATED 7/19/18: We've been keeping track of how many Defective/Warranty support requests come in for this, and it's only 12 so far - that's less than 1%. Return rates for kitchen knives can often fall around 3%, so we feel confident in saying that it's not a widespread issue.
That being said, Apogee and Massdrop want to make sure that you're happy, and this knife is covered by warranty. If you did receive a knife that is blemished or has a blade which is off-center, then we'll be glad to take care of it - and you have options:
1) You can send your blade directly to Apogee for sharpening, or straightening. Just send an email to <sglassen@apogeeculinary.com> and let them know that you'd like to send it in and they will help you with shipping.
2) If you'd prefer a return or exchange, just go to the Transactions tab in your member profile and click "Contact Support" below your order record for this item. https://www.massdrop.com/transactions
Load 24 more comments
Just wanted to follow up about the shallow taper that seems to favor gripping the blade with the right hand... This is implied to be intentional, right? If it was a defect, I'd like to know so I can send it in for an exchange. You'd think it would be important to note in the future a decision on ergonomics that is to the detriment of a significant portion of your customer base, versus if Massdrop had left it a neutral blade. As a left-handed knife wielder, my fingers bunch up on the side where there is a more shallow taper angle, which throws off the balance of the blade. I am getting no real answer from customer support, and was only told that they will refer the concern to the relevant department.
tarachii
Sadly the qc for these types of knives is pretty much non existent. Its how they offer this for a decent price. I can't stress enough that guessing HRC after grinding is a bad sign. I personally haven't had my hands on these knives, but have used a dragon fusion chef. It was pretty bad to say the least. Most people haven't used a decent let alone good kitchen knife and apogee continues to spew crap knives into the market with good marketing.
For anyone who was interested in the lab test results, we finally have them back - thanks for your patience.
As you can see from the results below, based on the percentages of each element present, the steel is confirmed to be BD1N.
search
We shared this report with Carpenter because we noticed the presence of trace elements (Copper and Nickel) that we didn't expect to see based on their spec sheet for BD1N (https://www.cartech.com/en/product-solutions/cartech-cts-bd1n-alloy/). Here is the response we got:
1. The nickel and Coper listed in your report based on their levels are clearly trace elements. 2. Trace elements like these are present in almost every batch of steel, and because of their levels, do not affect the steel in any way. Because of this, they are not listed. Since all of your knives came from the same batch, they will all show this. However if you get knives in the future from a different batch, they may or may not appear. 3. They can be caused by any number of things. There is simply no consistent way to keep them out. However, Carpenter does not ad [sic] them in intentionally, and follows their recipe to the best of their ability.
I hope that puts everyone's mind at ease about the type of steel used. Thanks for asking, glad we could confirm this for the community.
CC: @anteck7 @harveyfnj @ajorcajada @HttpCasey @faldor20
Load 1 more comment
JonasHeineman
What is the Rockwell hardness of the steel?
JonasHeineman
Glad to see it Jonas! Puts my mind at ease about the nitrogen for sure. Did Element test the HRC in the process?
So how many knives do I need to really be able to do everything around the kitchen? I'm asking this since yes I do want an 8 inch knife but my friends also recommended me something shorter like a pearing knife as well as a bigger/longer knife and a butcher knife. Is that all I really need or can I get away with less knives but better ones?
Load 4 more comments
In a block, or on a magnetic knife holder. Basically you don't want the edge coming into contact with hard things like other knives, or utensils. You also don't want them coming into contact with soft things like your fingers while rummaging through a drawer. As far as travelling, you want a knife roll, and edge guards.
What Erik said here is good advice. Three main options are A) Knife block B) Magnetic Knife Rack) and 3) Sheaths.
Knife blocks take up counterspace and if they aren't universal may either have way to many knife slots for your needs or too few, or simply the wrong size. That being said they are an easy and convenient way to store your knives. They can also be a little pricey for a nice one, but they'll get the job done.
Magnetic knife racks are exactly what they sound like, a flat plate with magnets inside it that attract your knives to them and hold them securely. They can be mounted to walls and cabinetry, using otherwise unused space to store knives which can be a boon. On the plus side they can also be very reasonably priced, such as Ikeas version https://www.ikea.com/us/en/catalog/products/40334921/.
Depending on the material the plate touching the knife is made of it might end up scratching the knife if you aren't careful in removing it. Just remember to always slightly roll the knife towards the spine and pull it as straight off as you can instead of sliding the length of the knife along the rack to prevent it. The good news is the scratches won't affect your performance, so not a huge deal and many magnetic racks are built out of wood so they shouldn't scratch your knives up. Plus, if you're handy magnetic knife racks are pretty easy to build yourself, which lets you design them to your wall size and material used if you feel the need.
The biggest two advantages to these racks other then keeping your knives safely out of reach of little ones and clearing up counterspace is that they're extremely versatile in what you can store. There's a lot of oddly shaped cutlery out there once you go deep into the kitchen knife hobby, finding a block to store them would be pretty tricky but magnetic rack won't have that issue.
They also give you the option of putting your knives where you need them. For example if you find a section of the counter where you prefer to always do your cutting, you can mount the rack to the counter behind the area so you won't have to move out of your way to grab a knife, and you can do it one handed if you find the knife you grabbed isn't up to the task. If you have a ton of counterspace a block allows you to do the same, but as an apartment dweller space is a luxury for me. A sheath normally requires two hands to remove safely, which depending on what you're prepping may require you to wash your hands if you're changing knives.
Sheaths are the final option, I'm using one for my Vital. They basically make it safe to toss your knives in a drawer and make them safer to travel with, both pluses for me. Downside is that you need to find ones that fit your knives, or can be modified to do so.
For travel it's as Erik said, you use both sheaths/edge guards and a knife roll. Knife rolls are basically just canvas or leather that's meant to securely wrap up the knifes, to keep them scuffing each others handles out and to minimize their own movement in case an edge guard comes loose and let's a sharp edge loose. Edge guard is just a strip of plastic, either friction or magnetically fitted to slide over the edge and prevent it from doing what it's best at to anything unlucky enough to touch it in transit. In essence the knife roll let's you carry your knives as one bundle, the edge guards let you carry your knife as one bundle SAFELY.
I might have a lemon on this time. 1. (Top view)Warped blade 2. (Side view)Spine curve line is kinda wobble. 3. (Top and side view) the transition between blade and tapered bolster is hmm... not clean. And also has a spot thinner than i suposed be that i can see and feel 4. handle: should put more g10 material.
workwise if i dont fillet a expensive fish, it is useable. A proportion is good, a weight is good, the tapered bolster makes me to pinch grip lil bit backward then i used to but its alright. this is my new toy and instrument that i don’t play much.
It has potential to be a great knife but not there yet.
search

search

search

search

search

search

search

search
so do i recomend this knife to others. Nope For now.
How does it compare to the Victorinox Fibrox Chef knife?
massdrop01
steel is potentially harder, but the geometry on apogee knives is terrible in my experience
Looks like the results @JonasHeineman promised are never going to come. He has repeatedly promised them and we have repeatedly asked, we are no longer being granted even a simple response like "it's coming". This is making me feel more anxious about the knife and very disappointed in massdrop. We deserve the data and at least need a response. I recommend that if they aren't forthcoming with lab results we obtain them ourselves.
Would anybody be interested in going in together on having a knife independently tested for hardness and composition? I'm willing to sacrifice my knife to the cause, the lab test itself would be $240 to get the Rockwell hardness and Steel Composition done by an accredited lab (http://metengr.com/)
Personally, if i have to go though the process myself, it will probably be the last massdrop/apogee collaboration I ever consider buying.
CC: @harveyfnj@JonasHeineman@AveryC@ajorcajada@HttpCasey@Mandrake@Deaomega1214@faldor20
Load 17 more comments
Lab testing should not take over three weeks to simply acknowledge receipt of the item. WHERE ARE THE TEST RESULTS??? More smoke and mirrors?
The “previous lab,” which couldn’t detect nitrogen in the steel (if that is true, why did you JH select them to test this steel?).... and now it’s weeks later, no results, no answers. I hardly think this is accidental. Don’t you report to someone, JH? Are they pleased with your handlimg of this problem? Are they pleased with your handling of the Terzuola fiasco? I guess they must be, since you seem to still have a job. Puzzling.
@JonasHeineman Sorry to be a pest. Did you receive the test data from your lab yet? I know that there are several people interested in seeing the rersults. Probably also good for you to know what you are actually buying.
Originally you said you would have the data by mid August. It is now September 2nd. Is it really taking this long? Have you forgotten about us? Is there something in the results that you would rather not have people seeing?
I surely would like to see that data.
Mandrake
Yes, it would be good to see the test data. I assume it's back now?
So I got 2, and one of them literally just split in 2 pieces as I was cutting a carrot.
TheGoldenChef413
can you take some pics?
TheGoldenChef413
Pictures?
Why no shipping to Israel?
Any word on getting smaller, matching knives to this made? I'd love a full set!
I want one anyway to get this shipped to Singapore?
Load 2 more comments
Sure! Is there any other platform I can contact you?
Unincrediblehaq
Sweet, look for darell John on fb. I’ll send you my number there.
So far my knife did not show up. Still waiting on FedEx Smartpost.
A little disappointed with the G-10, bit too slippery, would have preferred more 'grip/feel texture' . Great workmanship otherwise, and sharp.
I haven't gotten the knife home yet to test, just received it.
General quality control seems fine on it, however like a few others mine has sliced through the end tip cover, the plastic cover, the foam and the cardboard. The knife now has literally no sharp point to it. This is not an issue worthy of my time in terms of returning the blade as actually it costs $25-30 just to get it through customs here in the UK when receiving it, but it's very disappointing that I'll have to spend some time repairing it. I'll think twice before buying another Apogee blade...
<Edit: Actually, I’m wrong, the blade is off center on mine too. It’s straight? But it is off center. Sad times.>
Has anyone found a good sheath for this knife?
@JonasHeineman maybe we can get a drop for one? :)
JCruk
I've been using the Apogee 8" Magnetic Bamboo sheath. Fits the knife decently well. Blade retention is ok (if you hold it vertically by the sheath, the knife will slowly slide out over about 5-6 seconds). My main issue is that due to the tapered bolster it's SLIGHTLY too short, which you can amend pretty easily. I'd like to have a saya pin or some other form of secondary physical system to restrain the blade, but for just tossing in the kitchen drawer it gets the job done.
Apogee has increased the sheath length to 8.5 inches, I haven't tested it out yet, but that should presumably do the job.
I've got a picture of my fix for the ghetto-modded sheath over in the reviews.
search

search
Nice packaging!! No wonder delivery is restricted, countries outside the US probably worry about their delivery people :(
doofalb
Yikes, thanks for letting us know. You are precisely correct about why shipping of fixed blade knives is restricted to many countries - even inside two layers of cardboard, plus foam, plus a plastic cover on the tip, crazy stuff like this can happen.
I got my knife here in AU today.
Excellent quality, no visible issues at all. Sharp, handling is well above expectations, very comfortable in my hands. No sharp edges on the heel, it's nicely rounded.
All together - WOW, I'm really impressed!
Thanks Massdrop and Jonas!
Kind regards
Hi everyone,
A few of you are starting to receive the knives, so we wanted to let you know about the live demo and Q&A that is happening with Kitchen on Fire! We're still working on finalizing the date, but it will most likely take place in a few weeks. The demo will be online, you'll be able to submit your questions, and the chef will answer them live.
We'll send an email invitation once we finalize the date. We're looking forward to it!
Load 12 more comments
Any update on those test results
Mr. Heineman: In spite of your minimizing the many problems with this knife, you are not responding to the many requests for the report you promised regarding the steel actually used in this knife, and the rockwell testing of the blade. At the very least, you owe us an update on your progress so far, and a definite date for delivering these reports. If you have followed this discussion thread, there are dozens of purchasers of this knife waiting for your answers.
Got mine a few days ago. None of he described issues. Seems great so far. My only comment for improvement is that the edges of the heel are a bit square and sharp. You may consider rounding these a bit for safety and comfort.
DJWhite
Thanks for the comments, glad you are pleased overall.
search
My first victim. Loving the knife thus far. I wanted a worker’s knife and I think I found it!
hotjuicysteak
Brings a tear to my eye ;) thanks for the photo, let us know after some good use how that edge holds up.
Due to the delay it was delivered while I was out of town on vacation. I checked the discussions on here to see how they turned out and I was very concerned. I just returned from vacation and I have to say mine looks incredible, no bend or scuffs like others have had, and it was razor sharp.
Cwinrigh
Good to hear, thanks for posting!
My 3 knives came in today. After reading many of your comments, I pulled them all out and checked for a straight blade...
Alas, all 3 have the same bend to the right, at least 1/8". Dang it. They are all reasonably sharp, but not shaving sharp. 2 of the handles look great and the 3rd has a dull finish that doesn't show the layers nicely like the others. I will have to keep that one, I guess, since the others are gifts.
Not sure what to do about the bent blades at this point. I will keep an eye out for any replies to our comments from Jonas.
I, too, would have liked to see the steel composition stamped on the blade...
Update 7/15: Used one of them last night prepping dinner and was very pleased with how it performed. It was a pleasure to thinly slice onions and other veggies for grilling. I used the steel on it and soon realized how poorly sharpened my Henkel 4-star chef has become...maybe a combination of the thinner and sharper blade...handled really well.
The "bend" did not seem to effect how it worked at all. The blade isn't bent, just not completely parallel to the handle. All in all, worked great and I will keep using it to see how it holds up.
akriech
I do believe it is an offet because they are right biased blades with a D shaped handle
My knife came yesterday afternoon. What a beauty! It has very nice balance. I’ve yet to use it but as sharp as it is, and it’s sharp, it won’t take any time to chop or mince with it
Just wanted those concerned to know, this is a damn nice chef knife, and well worth the $70 investment One more thing...I love the Micarta handle. Every detail is nicely finished
Just wanted to mention that I received this on July 10th. I opened it up and it feels and looks really nice. There is a bit of a discoloration on the handle, but I can overlook it since it's still smooth and this is a working tool. I haven't cut anything yet but did carefully feel the blade. It's not razor sharp but feels like the appropriate sharpness for kitchen work. My 10" Victorinox feels sharper out of the box.
Will put it through it's paces and leave a review.
Just received mine earlier how about you guys?
search
Load 6 more comments
Got mine, it’s not off center, perfectly aligned. Sharpens easily, light, thin, and my wife said “wow” when she tried it. Very happy. I thought it was easy to work with already..
Got it. I obviously misunderstood.
I have just received my knife this afternoon. As someone earlier said, it looks like a "second". I too was disappointed at the fit and finish not being what I expected for a good knife. The handle had blemishes from grinding and polishing that were not cleaned up. The blade was not "dull", but was not was not very sharp either. I will have to sharpen it before I use it. The choil area just in front of the handle, where your index finger rests in a pinch grip, however, was sharp and not rounded. The blade is very slightly bent to the left at the weld joint, still usable, but not straight. The weld is a little "lumpy", not smooth, making it stand out. I have cleaned up the handle and am preparing to sharpen it. So I will make it into a "utilitarian" knife, but frankly I was expecting a better knife. I am disappointed.
Received my knife yesterday but I quickly saw a problem. Is it normal for a knife like this to not be straight? All my other kitchen knifes are straight. The blade on this knife is not even close to being straight and I don't thin it was bent, it looks like it was made this way
I love the handle but I'm not sure if I can get past such a obvious issue. Mine also can fairly dull but I can sharpen it.
Moximo
I got mine too. I am very disappointed. The knife that I recieved would be sold as a factory second from most companies. The handle has discolorations on it from the buffing/polishing process. The blade has scratches and blemishes. Scratches deaper than the final grind marks. Blemishes like small blotches in several places. It does seem pretty sharp in a quick test, but I have not used it for any prep yet. It really looks like, even after the lenghty delays, they rushed these out of the door without much if any QC.
Such a shame after the long wait and all of the hype to get what at least a few of us have recieved.
Moximo
Recieved mine also bent to the right. I can live with it if it is only the cosmetics or if it is but if it is a bent knife it's a NO. I can resharpen it if it is dull but not if it is bent because it will eat up more of my whetstone and will create an uneven sharpening line coz of bent blade
Got the knife, mine came in super sharp. Sad to see some of my fellows on this drop get dull knives and unanswered questions
My knife came super dull. I can run my finger along the blade. No danger of cutting myself. I though these were supposed to come sharp? Other than that I love the handle. I just can't use the knife until it's sharp. Where's the Massdrop x Naniwa waterstones drop?
Load 11 more comments
Who's blaming anyone? I have no personal stake in anyone else's experience. My blade is dull. I had to buy a whetstone, which I was planning to anyways. I had to make a purchase earlier than anticipated. In the grand scheme of things it's trivial. I'm simply pointing out that with all of the information available you should have a) waited for the second run at the higher price so to get a more refined experience or b) paid more money to get a higher level product that fits your expectations. You don't get anything on the cheap without compromises. Again, that's what Massdrop does. First product runs always have an element of unpredictability. Just because they produced it in the " knives and scissors capital of China " doesn't mean anything. They make everything from absolute garbage knives to some decent knives. All of the cheaper knives from brand names are made there, but what they don't make are the best knives from the best names in the business. Those are still made in Japan, Germany, USA, etc. The prices reflect the quality in this case. We bought a decent knife at a decent price that is a first run product.
Despoiler
Sorry, I didn't sign on to buy a "decent" knife. I don't buy "decent" knives at any price. I ordered a "great knife" at a "decent price (BTW, FYI, you can find a great many great kitchen knives at sub-$100 pricing), but got only a "decent" knife, not something I would normally add to my collection, kitchen or otherwise.