Review
My wife and I have had this knife for 2 years. It is still the first knife either of us pick out of the block when we cook – reaching right past our Henckels and Wusthofs.
The blade has remained very sharp with only a honing after every other use. We can still make razor thin slices of ripe tomatoes and it’s never been professionally sharpened. Of course, you should only cut on wood or plastic boards – never on glass, granite or Corian!
The weight, balance and feel are perfect.
The scalloped sides do the trick *sometimes*… not every Santoku works as it should and this knife is no exception. Some vegetable slices and other thin stuff can stick to the blade. It is great for most prep, though, and perfect for carving and slicing meats.
Feature
- 7-inch Santoku knife for chopping, slicing, and dicing
- Hand ground blade constructed from high-carbon, stain-resistant steel
- Full tang design for increased durability and balance
- Ergonomically contoured, comfort-grip handle
- Wash by hand; lifetime warranty; steel made in Germany
Overview
Calphalon Contemporary cutlery 7-inch santoku knife
Specifications
Sleek and attractive, this 7-inch Contemporary santoku knife from Calphalon complements the most contemporary kitchens, easily blending in with stainless-steel appliances and accessories. Translated as “three good things”, the santoku knife is equally suited to slice, dice, and mince. Just as versatile as the chef’s knife, this Asian-style blade combines the dexterity and strength of a cleaver and chef’s knife into one.
Constructed from one piece of high-carbon, stain-resistant, German steel, this knife is individually balanced increasing the comfort, efficiency, and strength. The blade has been hand ground to achieve maximum sharpness and designed with kulles, indentions along the blade edge that are specific to the santoku knife. These reduce the friction and prevent food from clinging to the blade. The ergonomically contoured comfort-grip handle is designed to fit all hands. Calphalon offers a lifetime warranty, recommends washing all knives by hand, and suggests always storing cutlery sets in the appropriate storage location. –Lea Werbel
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( Product Information and Prices Stored: May 02, 2010 09:20:20 )
