Calphalon Japanese Cutlery Anyone?

Discussion in 'Cooking Equipment Reviews' started by kuan, May 3, 2006.

  1. kuan

    kuan Moderator Staff Member

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    Anyone have any experience with this line of knives? Supposedly these are made in the traditional Japanese method.

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  2. crazytatt

    crazytatt

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    I own and use the katana santuko, 6' chefs knife, and the japenese vegetable knife.

    GREAT deals on ebay on individual knives, and sets alike. The balance well in the hand, hold a super edge, and I feel they mix function and form wonderfully. I like em alot.
     
  3. kuan

    kuan Moderator Staff Member

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    Does it hold an edge and is it carbon steel like old knives?
     
  4. crazytatt

    crazytatt

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    They hold a GREAT edge...as far as the steel, it is 33fold, "vg1" stainless...a High carbon type steel I believe. They maintain well, and I love em. I wouldn't mind having a set at the hotel,but I'm sure they would grow legs the second they didn't make it back to the tool box.