Calphalon Katana Stainless-Steel 7-Inch Santoku Knife

my shopping cart
Knife Sets » Calphalon Katana Stainless-Steel 7-Inch Santoku Knife
Calphalon Katana Stainless-Steel 7-Inch Santoku Knife
sold out
  1. Kitchen
  2. Publisher: Calphalon
  3. Sales Rank in Kitchen & Housewares: #99384

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. 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.

Amazon.com Review

Calphalon's Katana Santoku knife promises superior workmanship and practical versatility with just its name--"katana" refers to the sword carried by Japan's Samurai warriors, and "santoku" translates to "three good things." An ideal slicer, dicer, and mincer, this carefully crafted knife lives up to its noble moniker. The 7-inch Damascus-style blade is fashioned from 33 layers of VG Japanese stainless steel and shares qualities of both a cleaver and a knife. Whether it's cutting meat, fish, or vegetables, the surface remains exceptionally strong, resists rust and corrosion, and maintains its sharp cutting edge. Oval notches along the blade reduce friction so the knife moves through food freely. Adding security and style, the knife features an integrated bolster design, and the durable poly-resin handle sits in the hand comfortably. The tool measures approximately 11 inches long and comes with a lifetime warranty. For best results, Calphalon recommends washing it by hand and drying promptly. --Kara Karll

Product Features

Accessories

Customer Reviews

Average Customer Review
4.2 out of 5 stars (13 customer reviews)

11 of 11 people found the following review helpful
5.0 out of 5 stars Calphalon Katana Stainless-Steel 7-Inch Santoku Knife, October 30, 2006
J. Taylor (NJ) - See all my reviews
(REAL NAME)   
Amazon Verified Purchase(What's this?)
This review is from: Calphalon Katana Stainless-Steel 7-Inch Santoku Knife (Kitchen)
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
5.0 out of 5 stars Buy This Knife!, December 20, 2006
S. J. Schwartz "The Passionate Dentist" (Philadelphia, PA) - See all my reviews
(REAL NAME)   
This review is from: Calphalon Katana Stainless-Steel 7-Inch Santoku Knife (Kitchen)
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
3.0 out of 5 stars Bad Handle, November 27, 2007
Joel A. Loeffler "joel" (Austin, TX United States) - See all my reviews
(REAL NAME)   
Amazon Verified Purchase(What's this?)
This review is from: Calphalon Katana Stainless-Steel 7-Inch Santoku Knife (Kitchen)
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?

© 2012 www.knifesets.biz