Katana Series Nakiri Asian Cleaver (7-in.) by Calphalon
Resembling a narrow rectangular cleaver, the blade of Calphalon's Nakiri knife measures 7-in. in length and is made from high-carbon stainless steel. Designed for slicing and chopping vegetables, this balanced piece carries enough heft to handle thick-skinned pumpkins while avoiding being too unwiel... See complete description »
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Resembling a narrow rectangular cleaver, the blade of Calphalon's Nakiri knife measures 7-in. in length and is made from high-carbon stainless steel. Designed for slicing and chopping vegetables, this balanced piece carries enough heft to handle thick-skinned pumpkins while avoiding being too unwieldy for delicate tomato-slicing tasks. It features the design preferred by professional Japanese chefs -a one sided, beveled edge with a hollow-ground back. The single bevel design design means an incredibly sharp edge that's easy to maintain. Further, the hollow-ground back creates an air pocket, between the blade and the food being cut. The result is less sticking to the blade and less friction damage to the food.
Calphalon Katana Series cutlery features thirty-three layers of stainless steel. This time-honored layering process not only imparts exceptional sharpness, but allows the blade to retain its edge longer for enduring high performance results. The integrated bolster design allows for proper full-blade technique and smooth slicing. The patented, ergonomic handle is contoured for comfort and balanced for control and precision.
The damascus finish appears cheap for some reason as though it were painted on. THe feel is very light, my wustoff 7in chefs knife is shorter buy lot heavy and sturdier feeling. THE worst part is that my Nakiri knife has an uneven edge and not perfectly flat, so chopping will not completely cut through when used on a cutting board. The sawing/scissor action is also not good since the front edge is not rounded over like a chefs knife. You're forced to chop stuff, and the edge aint straight, so it dont chop!
I'd just stick to tried and true stuff, don't get fancy items like this. Buy a WUstof chefs knife and regular CLeaver, dont buy these hybrid knifes.
This is a very good knife that feels comfortable in your hand and does a good job. I left it in my sink once and some bleach got splashed on it. Unfortunately the knife got pitted in a couple of spots on the knife's edge. So to get the longest and best use of your knife wash it when the job is done and put it away.
This is a great knife, nice balance and weight. I hope you eventually offer a 9" or 10" version for those of us whom prep alot of melons. I have an old 'double handled' cheese knife that I use for melon prep. Basically just cut one of the handles off... it's about an 11" blade now. That's why I rated the 7" nakiri a 3; it seems small compared to my workhorse melon knife. But if you make a bigger version I'll definitely buy it too!
Bought this knife for my husband who loves to cook. He loves using this so much that he will volunteer to chop anything I need chopped just because it holds a sharpness and slices so well. Great knife quality. We already have three other Katana knives as well as the steak knives. Can not wait to add to our set of Katana knives we have.
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A general rule with supermarket shopping is that the more a piece of meat has been fussed with, the more expensive it will be- that's why boneless, skinless chicken breasts are so much more expensive than if you just bought a whole chicken. Save money and buy a whole chicken, then cut up into individual pieces. Freeze what you won't use immediately, then use to carcass to make homemade chicken stock.