There's something special about Spyderco Carter knives—perhaps it's the quality of the blades, the craftsmanship, or the attention to detail in the design. Whatever the reason, these knives have charmed cooking enthusiasts all over the world. So if you are one of these enchanted individuals who have Murray Carter knives or are still planning to get one, you’ve made an excellent decision.
There is more to these knives that meets the eye, which we will talk about today. We’ve enumerated the six reasons why many people think Spyderco kitchen knives are the best. Let’s check them out!
1. A colorful history, just like the movies
Behind the glorious kitchen knives designed and crafted by Murray Carter is his colorful knifemaking journey. Carter is a native of Nova Scotia, Canada, who went to Japan, not for knives but to study karate. But fate had a different plan for him. Carter met with an accident that dislocated his knee, which may have halted his karate career but opened the door for him to discover the world of knife making.
Just like the movies, Carter met a senpai or a Japanese knife teacher in the persona of Mister Sakemoto, who sent him to different knife training schools to learn the craft. From a black belt in karate, Carter became the 17th generation of Yoshimoto bladesmith.
2. Accomplish different kitchen tasks
One of the best characteristics of Carter knives for Spyderco is the variety of knife types. There are five knives each for the Wakiita and Itamae collections: the Nakiri, Bunka Bocho, Gyuto, Petty, and Funayuki.
The Nakiri, the 12-inch knife, serves as the vegetable cutter, while the Bunka Bocho, another 12-inch knife, is close to a Spyderco chef knife because of its all-around use. Gyuto, 15-inch, is the meat knife, while Funayuki, 10-inch, is the knife for fish preparation. Finally, the Petty knife, 8-inch, fulfills the same role as any other small knife—for peeling fruits and vegetables.
3. Blades that can handle anything
There are different kinds of steel, but all knives in the Spyderco-Carter collection have blades made of CTS BD1N. This material is known to create blades that won’t easily chip despite the different ingredients you use it with. CTS BD1N also ensures that even if you use the Carter Itamae and Wakiita knives in wet environments, they won’t rust. Aside from corrosion resistance, the blades are also wear-resistant, so if you are a busy chef, you can use your Bunka Bocho and other knives in the collection every day and still get the same performance. But, if the edge ever becomes dull, the CTS BD1N is very easy to sharpen.
4. Visually pleasing handles
Different knives almost have the same silver hues for their blades, but the design of their handles sets them apart. For the Spyderco Murray Carter handles, both the Funayuki and Wakiita series use the G-10 handle type, which is known for the following characteristics:
- G-10 is made of extremely robust fiberglass. Fiberglass layers are compressed and stuck together using resin.
- G-10 is a lightweight material, making the knives easy to handle. You won’t strain your hands and arm muscles in handling Carter knives.
- G-10 is flexible when it comes to design and colors. But Carter picks only the classic brown and black hues for the Spyderco knives.
5. The “Carter Elbow” distinctiveness
The Spyderco-Carter collection is all about having a unique kitchen tool among all other kitchen tools. The G-10 handles and the CTS BD1N blades already set the knives apart. But on top of that, you also get the “Carter Elbow” signature added on the blades.
While most blades have regular straight spines, Carter-Spyderco knives are characterized by spines that taper to the tip. The design begins with a straight spine with a point and convex design towards the tip. This makes your kitchen knives distinctive from the rest. In a sea of kitchen knives, your Spyderco-Murray Carter knives will surely stand out.
6. Asian and Japanese cultures in knives
In this Spyderco-Carter collection, Murray Carter pays tribute to Japan, where he learned to make knives, and Nova Scotia, Canada, his hometown. Each knife is given a Japanese and a French name giving you a preview of its uses. Here are the knife names and meanings:
- Itamae: “chef/cook” or can also be translated as “cutting board”
- Wakiita: “near the cutting board”
- Bunka Bocho: “cultural knife”
- Funayuki: “ship going”
- Gyuto: “cow blade”
- Nakiri: “vegetable cutter”
- Petty: “small"
They also follow the design of Japanese blades whose edges are flat instead of tapering upwards towards the edge. The Carter Elbow combines Japanese knife styles and the Wharncliffe Brute neck knife.
The Knives to Love: Spyderco Murray Carter Kitchen Knives
It goes without saying—Spyderco Murray Carter knives are a truly excellent addition to the kitchen. They’re visually pleasing, and they can handle any task. If you want a knife that will last longer than your current one, then these beauties might be just what you need! These are worth checking out and are worth your investment. In addition, they’re made with love and care, which is evident in their construction and performance quality, and they also share a colorful story about the maker. Each knife pays tribute to the maker’s French roots and love for Japanese culture.
If you are still thinking about buying one of this brand’s knives, we’ve shown you, and we are telling you—go for it! The purchase is worth it!