Calphalon Katana Stainless-Steel 5-Inch Santoku Knife

 (4 customer reviews)

The Calphalon does not rival the Shun knives for absolute quality, but it comes tolerably close. The high carbon steel blade holds a very nice edge, capable of slicing effortlessly through any vegetable or fruit, and the scalloped blade surface prevents slices from adhering to the knife while slicing - a very handy feature. The high carbon steel will rust rapidly if left out wet for any period of time, so it's important to wipe it dry after each usage if you want to preserve the knife's edge. But the same can be said for any high carbon steel blade, so it's not like it's an issue unique to the Calphalon. If you want the razor sharp cutting edges that only high carbon steel can provide, it's an issue you'll just have to live with; there's no getting away from that other than to go to stainless and put up with the duller edges stainless provides. And it's not that big a deal - if you do leave a knife out and it rusts a little along the edge, a few swipes of a sharpening stone will...Read more

Aesthetically, I love this knife. It's a joy to look at and touch. In terms of looks alone, I find this series superior to the Shun damascus line. The smooth bolster is an interesting touch that may not be for everyone. For me, it doesn't make a huge difference; a classic bolster feels more secure but the smooth bolster feels more sensitive.

This is a good knife but not as perfect it is beautiful. It should not be air-dried; it rusts and discolors easily, although that is easily remedied with a mild abrasive (a touch of baking soda works). The hollows are not terribly deep and food will still stick, but it may help. Balance and length are comfortable for a petite hand and good for the slicing (as opposed to rocking) cuts of my East Asian tradition. Regular steeling and careful sharpening is recommended. Unfortunately, I found the blade rather fragile, and mine developed a chip in the course of regular usage; will update if Calphalon is willing to replace or repair...Read more

I really love using this knife! It makes chopping/mincing/preping so much easier. I always wondered how the chefs on TV did it so quickly. now, I realize it's the knife.

I kinda wished I got the 7" vs. the 5", the 5" is a bit small.