Calphalon Katana Stainless-Steel 10-Inch Diamond Steel

Product Review

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. Our Diamond Steel is coated with monocrystalline diamonds for exceptional hardness which allows it to actually sharpen knives. Use your steel every time you put your knives to work. When sharpening a knife, position your steel tip-down against a cutting board. Hold the knife at a 22 degree angle to the steel and draw it across from heel to tip in one smooth motion. Repeat 3 or 4 times per side.

Product Features

10-inch diamond steel crafted from high-carbon magnetized steel
Coated with monocrystalline diamonds for exceptional hardness
Realigns blade edges and restores them to ideal geometry
Wipe steel with towel after using; wash and dry thoroughly on occasion
Measures approximately 14 inches long; lifetime warranty

Accessories

Customer Reviews

Average Customer Review

(3 customer reviews)

9 of 9 people found the following review helpful

Actually sharpens, not for honing, February 3, 2009

D. Chan - See all my reviews

This review is from: Calphalon Katana Stainless-Steel 10-Inch Diamond Steel (Kitchen)

Unlike most "sharpening" steels out there, this Calphalon Katana Diamond Steel actually sharpens knives. Most "sharpening" steels remove minimal metal from knife edges and only hones the edge to ideal geometry. Most chefs hone their knives before each use (some every few uses). This Katana steel is coated with diamonds, so it actually removes metal (sharpening). Why coat a steel with diamond? Well, because the Katana series uses a different metal for their knives.

Most knives that people know use German steel. This includes Henckels, Wustof, etc... The Calphalon Katana series uses a metal known as VG-1. It's a harder steel than German steel. Taking a honing steel to VG-1 will do nothing as the knife itself is harder than the honing steel. Therefore, the diamond steel. If you used this steel to hone your German knives, before long you will wear away the actual blade. DO NOT USE a diamond steel to hone your knives frequently. It should be treated as a shapening...Read more

9 of 9 people found the following review helpful

Meh. Save your money, March 9, 2007

B. R. Frary (Virgina) - See all my reviews

This review is from: Calphalon Katana Stainless-Steel 10-Inch Diamond Steel (Kitchen)

It is indeed a diamond steel, but the diamond is so rough that it actually makes my knives duller. The main purpose of a sharpening steel is to re-align the blade. Leave the sharpening to the pros.

Pros:

It will slightly sharpen the trash knives you have kicking around in a drawer

Cons:

Ruins the edge of good knives.

With time the diamond might wear down to a useable degree, but for this much money I want something that works out of the box, not something that might take months to be able to be used as it should

1 of 1 people found the following review helpful

Great steel for Katana series knives, August 4, 2010

TomD "Tom Davis" (Glendale, AZ) - See all my reviews

This review is from: Calphalon Katana Stainless-Steel 10-Inch Diamond Steel (Kitchen)

Reading some previous reviews and the one that mentioned this steel is made out of VG-1 steel and therefor if harder than the actual knife being sharpened. Well, I bought this steel because I bought the Katana series knives, and I know they are also made out of the VG-1 steel. The diamond grit seems to be quite effective at honing the blades on these Katana knives along with sharpening (maybe it's only sharpening) I'm not a knife expert, but have had the Katanas for several years now and I find the steel quite effective on those knives.

If thinking of using this steel on other sets of knives, maybe find another steel other than this one. If you own Katana knives though I could recommend this steel.