Buy Calphalon Katana Stainless-Steel 7-Inch Santoku KnifeCalphalon Katana Stainless-Steel 7-Inch Santoku Knife Product Description:
- 7-inch Santoku knife combines a knife and cleaver; ideal for slicing, dicing, and mincing
- Crafted from 33 layers of VG Japanese stainless steel; Damascus-style blade
- Integrated bolster design and ergonomic poly-resin handle for comfort and control
- All-purpose design cuts meat, fish, and vegetables
- Hand washing and prompt drying recommended; lifetime warranty
Product Description
Named for the sacred sword carried by Japan's Samurai warriors, Calphalon Katana Series cutlery has its roots in a centuries-old tradition of superior cutlery craftsmanship. Like the awe-inspiring swords wielded by the Samurai, Calphalon Katana Series cutlery is crafted using a time-honored layering process that creates a Damascus style blade, clad with 33 stainless steel layers. This unique series of cutlery uses VG Japanese steel, which provides exceptional sharpness and ultimate edge retention. These knives also feature a patented integrated bolster design and an ergonomically designed poly-resign handle. Combining features of a chef's knife and a cleaver, the Santoku is an all-purpose knife that's ideal for cutting meat, fish and vegetables. The word santoku means three good things ¿ a reference to the three cutting tasks it performs so well: slicing, dicing and mincing. The kullens along the edge help reduce friction, which prevents food from sticking.
Customer Reviews
Most helpful customer reviews
11 of 11 people found the following review helpful.
Calphalon Katana Stainless-Steel 7-Inch Santoku Knife
By J. Taylor
I've been in the food service industry for many years, and have used countless brands of knives. For home use, I've used many of the top brands including Henckels, Wusthoff and Kershaw. The Calphalon Katana Santoku is simply the finest kitchen knife I've ever owned.The razor sharp blade retains its edge amazingly well, with minimal sharpening steel work. The knife is well balanced and light and a joy to handle.Hand washing and drying are a must with a tool as fine as this.
7 of 7 people found the following review helpful.Buy This Knife!
By S. J. Schwartz
As a dentist, my hands are very sensitive. I'm also familiar with the sharpness of a fresh scalpel blade. (Ok, I know some of you out there aren't liking this opening.) So, I'm very fussy about my kitchen knives.I have owned Wusthoff knives for over 25 years. Move over Wusthoff - Calphalon is here!Simply put, this Santoku knife is my favorite, by far! The feel, balance, and sharpness are fantastic. I have owned it for a year now, and it cuts like it did on day one. It stays sharp with just an occasional touch-up with a sharpening steel. While my German knives are good, I wish I had an excuse to buy more of the Calphalon knives. After use, clean it and dry it right away. It's less "stainless" than my Wusthoff knives, but the advantage is that the metal is softer, therefore easier to sharpen and enjoy using.If you're serious about your cutlery, I can't imagine not loving this.
4 of 4 people found the following review helpful.
Bad Handle
By Joel A. Loeffler
I have two of these knives. They are the best knives I have, and I have a lot of knives. The problem is the handle. I have had to send them back three times for cracking of the top handle. They have never seen the inside of a dishwasher, so heat is not the problem. I would still buy them again. They are that good.Update: I have had to send the knife back for the sixth time for the cracking of the top handle in exactly the same place every time. I think this is a materials problem. I have other knives that are 30 years old and still have good handles. What's wrong, Calphalon?
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