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Showing 1 of 128 conversations about:
dizzid
13
Mar 8, 2018
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Question for Apogee - With the price point being HALF of the Dragon knives, what am I giving up by buying the Vital vs. the Dragon 8" chef's knife? Looking at the images, it seems like the finishing work on the Dragon is more refined with the smooth bolster, maybe smoother choil, stainless rivets, and endcap engraving. That, and the manufacture in Seki.
The email about this drop couldn't have come at a better time as I have the 8" dragon sitting in my shopping cart right now at cutleryandmore.com.
Deaomega1214
478
Apogee Culinary Designs
Mar 10, 2018
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dizzidThe 8” dragon is using 3mm stock, and the Vital is using 2.5mm, so it is lighter. It depends if you like a heavier knife with substantial belly curve vs lighter with straighter profile. Made in Japan also causes a price difference. In good conscious I simply can’t say which is better. They are so different. But I will say the Vital, priced the way it is is an incredible value.
dizzid
13
Mar 10, 2018
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Deaomega1214Thank you for that explanation. Well, this is a tough call for me. I know from my experience with other knives that I prefer thinner blades with a straighter profile. However I also prefer the more traditional handle and rounded bolster of the dragon. Can't always get everything you want!
I'd be down for this exact blade, with the red micarta/stainless rivet handle of the Dragon Fire knives.
I'd be down for this exact blade, with the red micarta/stainless rivet handle of the Dragon Fire knives.
Deaomega1214
478
Apogee Culinary Designs
Mar 10, 2018
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dizzidI honestly think you will like this knife.
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