Calphalon Katana Stainless-Steel 7-Inch Nakiri Knife Review

Average Reviews:

(More customer reviews)I spend a lot of time in the kitchen. The meals I prepare are complicated and often include a good amount of sliced vegetables. I have two Santoku knives and have found myself using this knife more and more for my preparation work.
PROS:
-Great feel, perfect balance
-Sharp easily maintained edge
-Heavy enough for the big stuff (squash and pumpkins)
-Balanced enough for the small stuff (garlic and ginger mincing)
-Works great whether you hold the handle (like I do) or the blade (like they show you in some cooking schools). If you are a blade holder, then you'll love the feel of this thick backed `clever' like knife!
PROS/CONS:
-You have to hand wash and dry this knife immediately after use, but you should be used to this with any high end knife (wouldn't want to ruin your edge in the dishwasher...)
-It's a bit expensive, but then, it's very well made
-Thicker then a Santoku, not good for cutting meat, but it is not advertised or made for that purpose
If you don't own a Santoku knife, then do yourself a favor and get a Santoku first. You'll find the diversity and utility of a Santoku unmatched regarding preparation cutlery! If, however, you're like me, and have a variety of knives, then this knife is a GREAT addition to your collection.
A pure vegetable knife: simple, beautifully crafted, balanced like a weapon... the best in its class. You will not be disappointed!

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A true Japanese innovation, this traditional vegetable cleaver wields a straight edge to gracefully slice, dice and julienne fruits, vegetables and meat. Ultra-tough VG-1 Japanese steel is elegantly clad with an impressive 33 layers, providing ultimate sharpness and edge retention. Lifetime warranty.

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