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Calphalon Katana Stainless-Steel 7-Inch Nakiri Knife | 
 enlarge | Brand: Calphalon
Category: Kitchen
List Price: $89.99
Buy New: $79.99
You Save: $10.00 (11%)
New (5) from $79.99
Rating:  3 reviews
Sales Rank: 146113
Shipping Weight (lbs): 0.5
Dimensions (in): 17.7 x 3.1 x 1.4
MPN: KN0027V
Model: KN0027V
UPC: 016853027019
EAN: 0016853027019
ASIN: B000AAT6YG
Availability: Usually ships in 1-2 business days
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| Features:
| • | Nakiri traditional vegetable cleaver with 7-inch blade | | • | VG Japanese steel; Damascus-style blade clad with 33 stainless-steel layers | | • | Integrated bolster design and ergonomic poly-resign handle for comfort and control | | • | Straight edge designed to slice, dice, and julienne; washing by hand recommended | | • | Measures approximately 11 inches long; lifetime warranty |
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| Editorial Reviews:
Product Description
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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| Customer Reviews:
 Excellent knife, series December 7, 2007
William C. Wayne
4 out of 4 found this review helpful
I love every knife in this series, and this one is no different. The mostly straight blade is perfect for chopping/slicing straight through vegetables. The Nakiri has become my most used knife in the kitchen, since most of what I cut are vegetables. (Sure, the Chef and Santoku do a great job, too)
The edge is extremely sharp (though it may not be the sharpest knife on the market...my MAC Sushi knife is sharper), and combined with it's satisfying heft, makes slicing through onions, potato(e)s, carrots, etc. extremely easy.
I've read the reviews of knives in this series that complain about the ease with which these knives rust. I own nearly the entire collection (minus the new knives) and have not encountered this problem. Many people stress that the knives must be washed and dried immediately after use. This is not true - or at least it's not true given my experiences.
Having been forewarned not to leave the knives in a pot of water overnight - or not to use in the dishwasher - I simply make a point to rinse (with soap if used on meat) and dry, then replace in the knife block, all while the food I just prepared is cooking and doesn't need me. I've left my knives for up to about 40 minutes before remembering to clean them with no ill effects. I am a known procrastinator and I have no trouble keeping my knives clean, dry and rust-free.
 Buyer Beware September 10, 2007
Jason Francis (Phila, PA.)
5 out of 20 found this review helpful
I gave this item 1 star because there was no option for 0(zero) or negative stars. I purchased this knife and found it to be quite useful and handy, very sharp and wel-balanced. That was until I noticed it rusting all over the blade. I am a professional chef and take very good care of my knives, this knife however requires more care and attention than a newborn baby.
I was very apprehensive before buying this knife because no where on the knife or packaging does it say "stainless steel". It does say "japanese steel", I know better than assume it means it is stainless, or that that is implied. Very ambiguous. Practically no working chef has the time to wash, dry, and store, and possibly oil their working knife throughout the day. So when the rust started showing up(after only a few days of use) I than watched the knife rapidly deteriorate to a $90 piece of junk. It started to pit all down the edge and than it cracked all down the edge causing chips and chunks missing from the blade edge. Now, it is no longer safe to use without regrinding the blade loseing blade depth and possibly going through the proscess again. Whew, dont bother. I can think of much better ways of wasting $90. Like wiping my...
Great looks and performance April 17, 2006
Loche Hobes Montesquieu (United States of America)
16 out of 16 found this review helpful
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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