Calphalon Katana Cutlery 8-Inch VG Chef's Knife

I was looking to replace my other damascus kitchen knife that I broke the tip off of. I have had that knife for some 20 years and it's the only knife I use for all things cooking. I did some reading and research and was about to buy this very knife from my local Bed Bath and Beyond for a bit more than I got from Amazon, just had to wait a touch for shipping.So far the knife has performed well. Amazingly sharp and seems to hold the edge. (then again I don't cut on glass or plastics or other dulling surfaces. But a good sharpening never hurts and I really like the folded steel blade. You don't see many kitchen knives like that.

This knife has an excellent feel in the hand. The handle flows from the blade like a piece of art. I fell in love with Japanese steel ever since I saw Kill Bill, and whenever I use this knife I feel like a Samurai. The blade is beautiful and holds a an edge the is like non other. This knife was a gift from someone close to me, initially I thought I would like another knife with a more prestigious name, but after using this knife for a year, I was so impressed, I bought some to give as gifts to other people who also appreciate its quality.

We finally broke down and bought some really nice knives and now wish we hadn't waited so long. This has dramatically reduced the amount of time and effort we spend chopping food. This knife is fantastic and really high quality. We also have been careful to take good care of the nice knives we bought so that they will last - not putting them in the dishwasher, hand washing shortly after being used, and towel drying to avoid water spots. We bought a knife block separately to store them in.

I recommend not buying this knife. Really surprised given my long positive experience with Calphalon cookware. The Damascus look is printed, and the blade has not worn well (as of 2/2020). I have subsequently collected a number of very nice knives such that - I never go for this knife. Ever. The blade chipped even when well taken care of. Design and weighting are very nice, but that is not the end reason for owning this item.

My name is Dave, i have been a professional Chef for the past fifteen years, in that time i have used about any high end knives you can think of. This Katana series really does keep pace with the best of them. I spend six to ten hours a day cooking or prepping food in a high end restaurant so this knife has seen some serious use (far more use in a few weeks than a home cook could put in if given a year), and hasn't let me down yet. I've been primarily using these knives at work, (they don't offer a ten inch chef, so i have to use my Miyabi 7000d 10" chef for some of the bigger jobs) and haven't had to do any real work on the edge of the knife except to use the ceramic hone before each use, just one swipe down each side of the blade at a twenty five degree angle. I hope this review is helpful for you and I'm sure you will find this knife to be worth every penny!

I use this knife for everything. It’s pretty versatile and feels good in the hand. I’m on my second one since I didn’t take good care of the first one. [left it sit in drying rack a few too many times without drying right away and it got super dull] Shouldn’t do that if properly taken care of.

Mine bent at the handle and the cutting edge is brittle so their are Knicks in it

Good: Sharp enough, would give 4/5Bad: Rust spots after few uses