- 5-inch Santoku knife combines features of chef's knife and cleaver; ideal for slicing, dicing, and mincing
- VG Japanese steel; Damascus-style blade clad with 33 stainless-steel layers
- Integrated bolster design and ergonomic poly-resign handle for comfort and control
- Kullens along edge helps prevent food from sticking; washing by hand recommended
- Measures approximately 8 inches long; lifetime warranty
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Product Description
Amazon.com Product Description
Combining the 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 of the blade help to reduce friction, which prevents food from sticking. And for a secure, comfortable grip and increased control, the knife features a patented integrated bolster design and an ergonomic poly-resign handle that will not chip, crack, or peel. 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. Made with VG Japanese steel and using a time-honored layering process that creates a Damascus-style blade clad with 33 stainless-steel layers, the cutlery provides distinctive style, rust resistance, exceptional sharpness, and ultimate edge retention. The Santoku knife measures approximately 8 inches long and carries a 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.
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Most Helpful Customer Reviews
4 of 4 people found the following review helpful:
4.0 out of 5 stars
A good balance of quality and economy,
By kvnj "Kevin" (Washington, DC) - See all my reviews
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This review is from: Calphalon Katana Stainless-Steel 5-Inch Santoku Knife (Kitchen)
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 restore the edge. The handle shape is a little unorthodox and not everyone cares for it, but that's purely a personal taste matter - myself, I find them very comfortable to use and the balance is very good. Again, the Calphalon Katanas are not on par with the Shuns, but they also cost a fraction of what the Shuns cost and, for the money, they're an excellent compromise solution.
2 of 2 people found the following review helpful:
4.0 out of 5 stars
Beautiful knife for small hands, but high maintenance,
This review is from: Calphalon Katana Stainless-Steel 5-Inch Santoku Knife (Kitchen)
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. My classic Wusthof is not as beautiful,but ultimately gives as good performance without being as delicate.
2 of 3 people found the following review helpful:
5.0 out of 5 stars
makes mincing easy,
By Jennie T. "Jennie" (Philadelphia, PA United States) - See all my reviews
This review is from: Calphalon Katana Stainless-Steel 5-Inch Santoku Knife (Kitchen)
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.
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