Calphalon Katana 8" Chef's Knife
I was initially hesitant about purchasing this knife, as well as the 7" Slicer, since I always thought Calphalon only made cookware. I went into the store pretty much sold on either a Wusthof or Henckel based on online & personal reviews but once I saw the knives and held them I was sold.
I am a professional cook and used both knives extensively almost non stop all day long and they performed fantastic, sliced, chopped, diced, made paper thin cuts, you name it. I am extremely pleased with them and plan on completing a set of them soon.
You could consider them Shun knockoffs, they do use Japanese steel but are made in China, but at a third the price and similar performance who cares? Yes, the Shun uses V10 steel and the Katana uses V1 steel but the edge is incredibly sharp right out of the box. I didn't cut myself with them but did stick my left thumb 3 times with its needle tip. Be careful!
I've since read some reviews on them, mostly from home users or lazy cooks who do a lot of complaining about staining or rusting. But it isn't like they weren't warned, the knives come with a care sheet explaining exactly how to take care of the knives to prevent it. Just hand wash them immediately after use and towel dry, simple. A mechanic doesn't leave his tools out to rust why would a cook do the same?
I give them 5 stars and look forward to purchasing a complete set soon!
July 4, 2012
My workhorse in the kitchen
Let me start off by saying this knife is honestly the best knife I have ever used. I've used fellow co-workers..just to name a fe.. Wusthof(basic) to J.A. Henckels Zwilling and Twin signature all of which are nice but still do not compare. I work in a restaurant where I have alot of prep for parties, banquets, and regular dining Whether it's slicing, dicing, or julienne slicing this knife tackles it all with ease. Not to mention the blades amazing look...it has a Japanese VG core with each side having 12 layers of high carbon stainless but not rust proof. However the way the blades are made make them very delicate as far as care and handling. Do not mistake this knife for a cheap 20 dollar stamped stainless steel blade. The Katana series will rust if left wet after washing, left in sink, or by not washing your blade immeadiately after use. As for washing you must hand wash which means no dishwasher...don't get lazy..it's an amazing knife that will last you years if well kept. Plus there is a lifetime warranty which BBB is very good with from what I've heard from employees during purchase. Also be CAREFUL!!....this knife is extremely sharp and cuts with amazing ease..it basically shaved at least a third off my cutting time. I have been extremely pleased all around with this knife and will be returning to purchase more out of the set shortly.
August 20, 2011