Man... I *love* your comprehensive reviews. This is another great one. Two questions: 1. Can you spidie-flick the swayback? 2. To someone who's never handled a Sebenza - how would you describe the difference in quality between it and the Swayback?
Thank you so much! The comments do mean a lot. :) To your questions: 1. Definitely not. You can only BARELY see the spydiehole on the back side, not enough to catch it. 2. The Swayback feels a little less "tight" overall. The Swayback feels very smooth, robust, and there aren't any issues...but it doesn't have that completely locked-together feel you get from a Sebenza. That difference is PROBABLY mostly aesthetic - meaning, I would guess this Swayback is almost as durable as a Sebenza for most use cases - but it is the reason why the Sebenza feels on another level in terms of fit and finish. The Sebenza sand-blasted finish is also tactile and cool-looking a little moreso than the aggressive stonewash on the Swayback. Finally, the action is a little "faster" on the Swayback, which feels great on its own, but lacks that hydraulic, deliberate feel you get from a Sebenza. Not any of them are differences anybody other than knife nerds would really notice or care about...but they're there!
I love Slysz’s designs. These Taichung produced knives are top tier in terms of quality, f&f. I think these are also great “Sebenza alternatives” for someone who just loves the Spyderco brand. Sure, lots of competition in that space, especially price range, but at least you’re getting a Spyderco feel with these, which ppl like. The round hole, nicely done, tal flat grinds, etc. Ohh, and price wise… FJB!
I think I've only handled two (non-kitchen knife) Spydercos that are thinner BTE than the swayback; the Hundred Pacer and Vrango. That's kinda sad, since the Swayback isn't really _that_ thin behind the edge. It's only a few thou thinner than the PM2/Native/their standard .020". The Chef was a pretty great deal when it came out IMO, but people still complained about the price. It retailed for less than the (G10/steel) hundred pacer that came out right after it. Edit: the Vrango is .008" at the point the edges meet; the HP is .011" for a few cm from the ricasso, but stays under .020" for the entire edge. I get .017" on my swayback.
The swayback is a useless utility cutter, the ship is way too expensive$320-$350 I would like to own one being in the cooking profession for over 40 years but that's just a novelty trophy knife, the boy has a very weird and shape I'm not very functional.
There's just no use in using a utility cutter to cut things that I'm used to cutting. I might buy one used. Or use my friend's to do some utility cutting. I used to think I was a pedant, but then I got used to reading YT comments... I feel so used right now.
The swayback is not a practical cutting blade the Chefy interesting utility knife with a very expensive$320 $350 I'm a professional cook and I would love to have something like that 40 years but the price just a regular trophy knife the last one same thing not very practical open very expensive I can see these in any job sites not a real EDC
Man... I *love* your comprehensive reviews. This is another great one. Two questions: 1. Can you spidie-flick the swayback? 2. To someone who's never handled a Sebenza - how would you describe the difference in quality between it and the Swayback?
Thank you so much! The comments do mean a lot. :)
To your questions:
1. Definitely not. You can only BARELY see the spydiehole on the back side, not enough to catch it.
2. The Swayback feels a little less "tight" overall. The Swayback feels very smooth, robust, and there aren't any issues...but it doesn't have that completely locked-together feel you get from a Sebenza. That difference is PROBABLY mostly aesthetic - meaning, I would guess this Swayback is almost as durable as a Sebenza for most use cases - but it is the reason why the Sebenza feels on another level in terms of fit and finish. The Sebenza sand-blasted finish is also tactile and cool-looking a little moreso than the aggressive stonewash on the Swayback. Finally, the action is a little "faster" on the Swayback, which feels great on its own, but lacks that hydraulic, deliberate feel you get from a Sebenza. Not any of them are differences anybody other than knife nerds would really notice or care about...but they're there!
As a lefty, the swayback spydie flicks beautifully. No way to thumb open it, but I’m fine with the tradeoff
The swayback is heavily discounted so i got it for $175 to my door from WMK. The knife works well as a lefty.
I love Slysz’s designs.
These Taichung produced knives are top tier in terms of quality, f&f.
I think these are also great “Sebenza alternatives” for someone who just loves the Spyderco brand. Sure, lots of competition in that space, especially price range, but at least you’re getting a Spyderco feel with these, which ppl like. The round hole, nicely done, tal flat grinds, etc.
Ohh, and price wise… FJB!
I think I've only handled two (non-kitchen knife) Spydercos that are thinner BTE than the swayback; the Hundred Pacer and Vrango. That's kinda sad, since the Swayback isn't really _that_ thin behind the edge. It's only a few thou thinner than the PM2/Native/their standard .020".
The Chef was a pretty great deal when it came out IMO, but people still complained about the price. It retailed for less than the (G10/steel) hundred pacer that came out right after it.
Edit: the Vrango is .008" at the point the edges meet; the HP is .011" for a few cm from the ricasso, but stays under .020" for the entire edge. I get .017" on my swayback.
The swayback is a useless utility cutter, the ship is way too expensive$320-$350 I would like to own one being in the cooking profession for over 40 years but that's just a novelty trophy knife, the boy has a very weird and shape I'm not very functional.
There's just no use in using a utility cutter to cut things that I'm used to cutting. I might buy one used. Or use my friend's to do some utility cutting. I used to think I was a pedant, but then I got used to reading YT comments... I feel so used right now.
The swayback is not a practical cutting blade the Chefy interesting utility knife with a very expensive$320 $350 I'm a professional cook and I would love to have something like that 40 years but the price just a regular trophy knife the last one same thing not very practical open very expensive I can see these in any job sites not a real EDC