Spyderco Murray Carter Premium Kitchen Knives - Highly Refined Signature Japanese Knives for Culinary Professionals

The murrey carter kitchen knives are so good. The handles feel great, the blades are thin and slicey but not fragile. Love it.

this thing is light and crazy sharp. I guess that's how a nakiri is supposed to feel. Much less resistance on veg. It feels super cheap until you start cutting, time will tell. Spyderco is a solid brand and I called the Vendor to verify that this was not a fake. The store does have a real physical address. the blade is not at all flashy and I suspect that if I was still working as a line grunt at the evil french and evil italian soul sucking restaurants, this blade would totally survive a few accidental runs through the dishwasher. i definitely would NOT lend this blade out in the restaurants, 97% sure it would walk or go "missing".1yr update: it's still working good...there are a few things that I dislike. For years I used a Shun santoku for home and the standard Wustof chef knife for work, I'm 90% sure the wustof I have now is not the one I originally bought as it seems that every restaurant I bounced from, our knives got mixed. Anyways, I'm used to not having a totally flat 180 edge. This spyderco nakiri is curved at the distal 1/3rd. I wish I had gotten a nakiri with a flat 180 degree edge. Would make chopping easier. From what ive heard, that's one of the main selling points of the nakiri style blade. Also, this blade is a little bit too light, chopping takes a bit more downward thrust. Maybe my next blade will be a traditional forged japanese.

I love this brand, and have several other knives of theirs. This one got rinsed for the first time and by the time I was done washing other dishes and got ready to dry it off it was rusted. Brand new knife, ruined, from 10 minutes of being wet

Perfectly balanced I got the Bunko in G10EASILY my favorite knife. I wish they were a little cheaper, I cannot buy another model but would love the petty and the nakiri. Great job. Steel is different in different models so buyers do your research!

The steel and design of this knife is good and what makes it better is the price. It is a higher carbon steel but mostly stainless. You have to keep the blade clean and take care of it but it isn't as bad as knives in the higher price range. I like the thinness of the tanto tip and the geometry of the cutting edge. I mostly push cut or slice with this knife as I chop with others but this is a good knife for that too. If you enjoy roll cutting or the French style of leaving the tip on the board as you rock the knife you may consider something more suited for that as tanto tip has a tendency to catch and stab the board as you rock. Thin blade that is balanced in the center of the handle not near the bolster. This makes the blade feel super light and gives a nice weight balance when you choke up on the heel.

Very 👍 good

for paring knives and utility knives I like a comfortable handle and a maneuverable blade. Spyderco gets it right on their petty with the proper full-size handle, but this knife occupies an awkward in-between size. The blade is too big for paring, but too small for chopping or meal prep. I can't think of too many uses besides cutting a lemon in half or cutting up an apple. The most-used and most-important knives in my kitchen are the 3" paring knife and the 8" chef knife (and the bread knife for bread.) The middle ground is satisfied with dull bread knives and some steak knives we use for utility. Not seeing any real use for a premium 6" petty, I ultimately returned the Spyderco Petty knife.

Very disappointed with this knife. The blade started to rust within a few days of normal use and hand washing. If you do not completely dry the blade, immediately, steel will start to discolor. The blade does not hold an edge well at all, requires sharpening after a couple of uses.I would have returned this knife if I had not purchased it as a gift.