KX03 Kitchen Experimental 3

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The KX03 Kitchen Experimental 3 was part of a new series of high-end kitchen knives. The KX03 was also known as part of the Spyderco Chefware Trio

Appearance in catalogs

  • 1996 Spyderco Product Guide


History, mentionings etc. from the forums

Information from the Spyderco catalog on the web

Chefware Trio

Whether Spyderco's Chefware Trio is used by the professional or the home chef, we're sure this kitchen cutlery will perform to their highest expectations. These models feature top of the line MBS-26 stainless steel for the Wood handle and AUS-10 for the Micarta handle. Each Japanese crafted blade is individually heat treated, oil quenched, and ice tempered. They are then ground and sharpened by hand. The "out-of-the-box" hair-splitting sharpness of these blades will impress you. Both Wooden and Micarta handles are riveted to the full tang for sturdy construction and an elegant look. [1]

Experimental knives

These knives were designed in house and are produced in batches of limited quantities, providing exclusive models to dealers who want them. This series, which was introduced in late 1996, comprises of the following models:

KX01 - Kitchen Experimental I

KX02 - Kitchen Experimental II

These two models mark Spyderco's entry into the high-end professional chef and sophisticated weekend cook market. They are traditional in shape and approachm and are another example of a dual (large-small) solution to a set of cutting problems. Their basic shape is that of a dropped-edge chef's knife; there is no knife in the kitchen that does more jobs well. Its curved edge can be rocked on a cutting board to cut vegetables safely (the knife remains in contact with the surface), and its dropped edge allows it to rock without the holding hand getting in the way. Try the rocking technique with a paring, boning, or slicing knife, and you'll see what I mean.

Design objectives

The aim of these models is to produce traditional and useful cutlery with premium materials. Whereas the usual Spyderco approach includes design innovation, these two models reflect a primary concentration on materials. At just over 17 inches in length, and with a curving 12-inch cutting edge, the KX02 is large enough to handle just about any kitchen task. It weighs 10.9 ounces. The little-brotherly KX01 is 9.25 inches overall, weighs 3.2 ounces, and has a cutting edge 4.75 inches long. It isn't simply a scaled-down KX02, however, since its handle is almost as long. It is only offered with a traditional PlainEdge blade.


The blade on both models is ground from AUS-10, a new premium high-carbon (about 1 per cent) steel from Aichi, Japan, that has never before been used in a kitchen knife or by Spyderco.


The scale-type handles are made of ebony, a dense, dark wood known for its resistance to wear and used extensively for piano keys and the fretboards of stringed instruments. The scales are attached to the tang with stainless-steel pins."[2]


The KX03 was originally made in Seki City, Japan, and:

SKU Handle Edge Steel From/To MSRP Note Number made Grind Collectors club
KX03 Micarta PE AUS-10 1996 $60.95 (2001) N/A Full Flat

Most collectible variation

The original KX03 Kitchen Experimental 3, complete with original box and papers in mint condition is likely to be the most collectible version.

Questions regarding collecting the KX03

Some interesting questions we are looking for an answer to:

Questions with an answer:

Technical information

Measurements (mm and grams) of the KX02 Kitchen Experimental 3:

Variation Length overall Length blade Length edge Blade thickness Weight
KX03 368.3mm 241,3mm 235,3g

Measurements (inches and ounces) of the KX02 Kitchen Experimental 2:

Variation Length overall Length blade Length edge Blade thickness Weight
KX02 14,5" 9.5" 8.3oz


  1. The KX03 described as part of the Spyderco Chefware Trio on the Spyderco.com website in 2001, retrieved from The Way Back Machine - Internet Archive on March 10, 2021
  2. The KX01 and KX02 described in the book 'The Spyderco Story - the new shape of sharp', by Kenneth T. Delavigne (2000)