KX05 Sashimi Wood - Revision history

ThatWouter at 09:23, 13 September 2023

2023-09-13T09:23:49Z

← Older revision		Revision as of 03:23, 13 September 2023
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	\|}		\|}

	~~==References==~~

	~~<references/>~~

	== Pictures ==		== Pictures ==
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	* [[KX06S Yin Kitchen Knife]]		* [[KX06S Yin Kitchen Knife]]
	* [[KX06P Yang Kitchen Knife]]		* [[KX06P Yang Kitchen Knife]]

			==References==

			<references/>


	==Categories==		==Categories==

ThatWouter: /* History, mentionings etc. from the forums */

2023-09-13T09:23:28Z

History, mentionings etc. from the forums

← Older revision		Revision as of 03:23, 13 September 2023
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	''About a week after I got home, I received a knife in the mail, a piece of rice paper and drawings showing me how to hold the knife and where to put the paper. I set the folded paper on the heel of the blade, edge up, and blew on the paper, which much to my surprize cut the paper in half before reaching the tip.''		''About a week after I got home, I received a knife in the mail, a piece of rice paper and drawings showing me how to hold the knife and where to put the paper. I set the folded paper on the heel of the blade, edge up, and blew on the paper, which much to my surprize cut the paper in half before reaching the tip.''

	''We made about 500 of them out of the AUS-8W a bit shorter than the sample, maybe 6" - 7" blade length. But it wasn't a good seller. I still use one at home. ''<ref>From the ~~Spyderco~~.com discussion forum thread [https://www.beyondt01micron.com/read.php?3,906,1001#msg-1001 \| 'AUS-10 vs. AUS-8']</ref>		''We made about 500 of them out of the AUS-8W a bit shorter than the sample, maybe 6" - 7" blade length. But it wasn't a good seller. I still use one at home. ''<ref>From the Beyondt01micron.com.com discussion forum thread [https://www.beyondt01micron.com/read.php?3,906,1001#msg-1001 \| 'AUS-10 vs. AUS-8']</ref>

	==Information from the Spyderco catalog on the web==		==Information from the Spyderco catalog on the web==

ThatWouter: /* History, mentionings etc. from the forums */

2023-09-13T09:22:43Z

History, mentionings etc. from the forums

← Older revision		Revision as of 03:22, 13 September 2023
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	* [https://forum.spyderco.com/viewtopic.php?f=2&t=29963 KX05P Sashimi in AUS8(W)], posted by forum member ''The Mastiff''		* [https://forum.spyderco.com/viewtopic.php?f=2&t=29963 KX05P Sashimi in AUS8(W)], posted by forum member ''The Mastiff''
	* [https://forum.spyderco.com/viewtopic.php?f=2&t=6900 Sashimi Knife?], posted by forum member ''thorin hammer''		* [https://forum.spyderco.com/viewtopic.php?f=2&t=6900 Sashimi Knife?], posted by forum member ''thorin hammer''
	* In this post on the Beyond t01 micron discussion forum, from 15 March 2022, [[Sal Glesser]] shares some information on the design history of the KX05 and the performance of the ~~AUS10W~~ steel blade:		* In this post on the Beyond t01 micron discussion forum, from 15 March 2022, [[Sal Glesser]] shares some information on the design history of the KX05 and the performance of the AUS8W steel blade:
	''couple of decades ago, our Seki trading partner told me that one of the Masahiro brothers made a Sashimi style knife out of AUS-8W (Tungsten added). He said that you could lay a folded piece of rice paper on the edge at the heel, blow on the paper and the knife will cut the paper in half before it reaches the tip. Naturally I said Bullsh*t.''		''couple of decades ago, our Seki trading partner told me that one of the Masahiro brothers made a Sashimi style knife out of AUS-8W (Tungsten added). He said that you could lay a folded piece of rice paper on the edge at the heel, blow on the paper and the knife will cut the paper in half before it reaches the tip. Naturally I said Bullsh*t.''

ThatWouter: /* History, mentionings etc. from the forums */

2023-09-13T09:22:10Z

History, mentionings etc. from the forums

← Older revision		Revision as of 03:22, 13 September 2023
Line 13:		Line 13:
	* [https://forum.spyderco.com/viewtopic.php?f=2&t=29963 KX05P Sashimi in AUS8(W)], posted by forum member ''The Mastiff''		* [https://forum.spyderco.com/viewtopic.php?f=2&t=29963 KX05P Sashimi in AUS8(W)], posted by forum member ''The Mastiff''
	* [https://forum.spyderco.com/viewtopic.php?f=2&t=6900 Sashimi Knife?], posted by forum member ''thorin hammer''		* [https://forum.spyderco.com/viewtopic.php?f=2&t=6900 Sashimi Knife?], posted by forum member ''thorin hammer''
			* In this post on the Beyond t01 micron discussion forum, from 15 March 2022, [[Sal Glesser]] shares some information on the design history of the KX05 and the performance of the AUS10W steel blade:
			''couple of decades ago, our Seki trading partner told me that one of the Masahiro brothers made a Sashimi style knife out of AUS-8W (Tungsten added). He said that you could lay a folded piece of rice paper on the edge at the heel, blow on the paper and the knife will cut the paper in half before it reaches the tip. Naturally I said Bullsh*t.''

			''About a week after I got home, I received a knife in the mail, a piece of rice paper and drawings showing me how to hold the knife and where to put the paper. I set the folded paper on the heel of the blade, edge up, and blew on the paper, which much to my surprize cut the paper in half before reaching the tip.''

			''We made about 500 of them out of the AUS-8W a bit shorter than the sample, maybe 6" - 7" blade length. But it wasn't a good seller. I still use one at home. ''<ref>From the Spyderco.com discussion forum thread [https://www.beyondt01micron.com/read.php?3,906,1001#msg-1001 \| 'AUS-10 vs. AUS-8']</ref>

	==Information from the Spyderco catalog on the web==		==Information from the Spyderco catalog on the web==

ThatWouter: /* Related */

2021-03-29T19:51:16Z

← Older revision		Revision as of 13:51, 29 March 2021
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	* [[KX04 Homemaker]]		* [[KX04 Homemaker]]
	* [[KX05 Sashimi Wood]]		* [[KX05 Sashimi Wood]]
	* [[~~KX06~~ Yin Yang Kitchen ~~Knives~~]]		* [[KX06S Yin Kitchen Knife]]
			* [[KX06P Yang Kitchen Knife]]

	==Categories==		==Categories==

ThatWouter: /* Information from the Spyderco catalog on the web */

2021-03-29T19:47:31Z

Information from the Spyderco catalog on the web

← Older revision		Revision as of 13:47, 29 March 2021
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	''In the past decade America has been introduced and happily seduced by Asian and other global cooking styles. This inauguration involves way more than just introducing new foods and ingredients, it opened our eyes to new cooking methods, kitchenware/gadgets and cutlery from every continent. Asian influenced kitchen cutlery has become hot! No secret Japanese cutlers have for centuries made high-quality utilitarian knives that are key to their style of food preparation. Example in point is the sashimi knife.''		''In the past decade America has been introduced and happily seduced by Asian and other global cooking styles. This inauguration involves way more than just introducing new foods and ingredients, it opened our eyes to new cooking methods, kitchenware/gadgets and cutlery from every continent. Asian influenced kitchen cutlery has become hot! No secret Japanese cutlers have for centuries made high-quality utilitarian knives that are key to their style of food preparation. Example in point is the sashimi knife.''

	''Spyderco's KX05 holds true in offering traditional features of a sashimi knife, used for the artful and precise presentation of Japanese cuisine. Ours has a fully flat-ground>AUS-8W blade. The edges' grind is incredibly thin and keen for precise cutting, flaking, skinning and food separating. Tapered to a spear-point, it possesses a subtle curve with just enough room for a slight arc-level of rocking while cutting. Running two-thirds through the handle, the blade's tang is encased in a birch-wood handle. The wood is routered to an oval profile with a raised ridge running the handle's length. The ridge runs along the same perpendicular line as the cutting edge, letting you (by feel) know where the sharpened edge is cutting at all times. Handwash only. ''<ref name="The ~~KX04 Homemaker~~ in Spyderco's online catalog">The KX05 Sashimi Wood in [https://www.spyderco.com/catalog/details/KX05/139 Spyderco's online catalog]</ref>		''Spyderco's KX05 holds true in offering traditional features of a sashimi knife, used for the artful and precise presentation of Japanese cuisine. Ours has a fully flat-ground>AUS-8W blade. The edges' grind is incredibly thin and keen for precise cutting, flaking, skinning and food separating. Tapered to a spear-point, it possesses a subtle curve with just enough room for a slight arc-level of rocking while cutting. Running two-thirds through the handle, the blade's tang is encased in a birch-wood handle. The wood is routered to an oval profile with a raised ridge running the handle's length. The ridge runs along the same perpendicular line as the cutting edge, letting you (by feel) know where the sharpened edge is cutting at all times. Handwash only. ''<ref name="The KX05 Sashimi Wood in Spyderco's online catalog">The KX05 Sashimi Wood in [https://www.spyderco.com/catalog/details/KX05/139 Spyderco's online catalog]</ref>

	==Variations==		==Variations==

ThatWouter: /* Pictures */

2021-03-24T09:12:20Z

Pictures

← Older revision		Revision as of 03:12, 24 March 2021
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	== Pictures ==		== Pictures ==
	{\|		{\|
	\|[[Image:KX05 M~~.jpg~~.jpg\|thumb\|400px\|The KX05 Sashimi Wood]]		\|[[Image:KX05 M.jpg\|thumb\|400px\|The KX05 Sashimi Wood]]
	\|}		\|}

ThatWouter: /* Variations */

2021-03-24T09:12:09Z

Variations

← Older revision		Revision as of 03:12, 24 March 2021
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	* a modified [[Drop Point Blade]] shape		* a modified [[Drop Point Blade]] shape
	* a birch-wood handle		* a birch-wood handle
	* a [[Full ~~flat~~ grind]] blade		* a [[Full Flat grind]] blade

ThatWouter: Created page with "The KX05 Sashimi Wood was an experimental kitchen knife design based on the traditional Japanese Sashimi knife. ==Appearance in catalogs== The KX05 does not seem to have app..."

2021-03-24T09:11:44Z

Created page with "The KX05 Sashimi Wood was an experimental kitchen knife design based on the traditional Japanese Sashimi knife. ==Appearance in catalogs== The KX05 does not seem to have app..."

New page

The KX05 Sashimi Wood was an experimental kitchen knife design based on the traditional Japanese Sashimi knife.

==Appearance in catalogs==

The KX05 does not seem to have appeared in any catalogs

==Designer==

==History, mentionings etc. from the forums==

* [https://forum.spyderco.com/viewtopic.php?f=2&t=3995 New Experimental Model: Spyderco Sashimi knife.], posted by forum member ''Carlos''
* [https://forum.spyderco.com/viewtopic.php?f=2&t=29963 KX05P Sashimi in AUS8(W)], posted by forum member ''The Mastiff''
* [https://forum.spyderco.com/viewtopic.php?f=2&t=6900 Sashimi Knife?], posted by forum member ''thorin hammer''

==Information from the Spyderco catalog on the web==

'''KX05 Sashimi Wood'''

''In the past decade America has been introduced and happily seduced by Asian and other global cooking styles. This inauguration involves way more than just introducing new foods and ingredients, it opened our eyes to new cooking methods, kitchenware/gadgets and cutlery from every continent. Asian influenced kitchen cutlery has become hot! No secret Japanese cutlers have for centuries made high-quality utilitarian knives that are key to their style of food preparation. Example in point is the sashimi knife.''

''Spyderco's KX05 holds true in offering traditional features of a sashimi knife, used for the artful and precise presentation of Japanese cuisine. Ours has a fully flat-ground>AUS-8W blade. The edges' grind is incredibly thin and keen for precise cutting, flaking, skinning and food separating. Tapered to a spear-point, it possesses a subtle curve with just enough room for a slight arc-level of rocking while cutting. Running two-thirds through the handle, the blade's tang is encased in a birch-wood handle. The wood is routered to an oval profile with a raised ridge running the handle's length. The ridge runs along the same perpendicular line as the cutting edge, letting you (by feel) know where the sharpened edge is cutting at all times. Handwash only. ''<ref name="The KX04 Homemaker in Spyderco's online catalog">The KX05 Sashimi Wood in [https://www.spyderco.com/catalog/details/KX05/139 Spyderco's online catalog]</ref>

==Variations==

The KX05 is originally made in Seki City, Japan, and features:

* a modified [[Drop Point Blade]] shape
* a birch-wood handle
* a [[Full flat grind]] blade

{|{{Articletable}}
{{Tableheading}}'''[[SKU]]'''
{{Tableheading}}'''[[Handle]]'''
{{Tableheading}}'''[[Edge]]'''
{{Tableheading}}'''[[Steel]]'''
{{Tableheading}}'''[[From/To]]'''
{{Tableheading}}'''[[MSRP]]'''
{{Tableheading}}'''[[Note]]'''
{{Tableheading}}'''[[Number made]]'''
{{Tableheading}}'''[[Grind]]'''
{{Tableheading}}'''[[Collectors club]]'''
|-
|valign="top" |KX05
|valign="top" |Birch Wood
|valign="top" |[[PE]]
|valign="top" |[[AUS-8]]
|valign="top" |2003
|valign="top" |$59.95 (2003)
|valign="top" |Part of Spyderco's experimental kitchen knife designs
|valign="top" |The KX05 appears to have only seen a single production run in 2003
|valign="top" |[[Full Flat]]
|valign="top" |
|}

==Most collectible variation==
The original KX05 Sashimi Wood, complete with original box and papers in mint condition is likely to be the most collectible version.

===Questions regarding collecting the KX05===

Some interesting questions we are looking for an answer to:

Questions with an answer:

==Technical information==

Measurements (mm and grams) of the KX05 Sashimi Wood:
{|{{Articletable}}
{{Tableheading}}'''Variation'''
{{Tableheading}}'''Length overall'''
{{Tableheading}}'''Length blade'''
{{Tableheading}}'''Length edge'''
{{Tableheading}}'''Blade thickness'''
{{Tableheading}}'''Weight'''
|-
|align="left"|KX05
|align="right"|311mm
|align="right"|181mm
|align="right"|169mm
|align="right"|3mm
|align="right"|88g
|}

Measurements (inches and ounces) of the KX05 Sashimi Wood:
{|{{Articletable}}
{{Tableheading}}'''Variation'''
{{Tableheading}}'''Length overall'''
{{Tableheading}}'''Length blade'''
{{Tableheading}}'''Length edge'''
{{Tableheading}}'''Blade thickness'''
{{Tableheading}}'''Weight'''
|-
|align="left"|KX05
|align="right"|12.25"
|align="right"|7.125"
|align="right"|6.625"
|align="right"|0.125"
|align="right"|3.1oz
|}

==References==

<references/>

== Pictures ==
{|
|[[Image:KX05 M.jpg.jpg|thumb|400px|The KX05 Sashimi Wood]]
|}

==Related==
* [[KX01 Kitchen Experimental 1]]
* [[KX02 Kitchen Experimental 2]]
* [[KX03 Kitchen Experimental 3]]
* [[KX04 Homemaker]]
* [[KX05 Sashimi Wood]]
* [[KX06 Yin Yang Kitchen Knives]]

==Categories==

[[Category:Knives]]
[[Category:Fixed blades]]