Calphalon Katana Knives

[Shel_B]

Today while at BB&B I saw a few Calphalon Katana knives and handled the 8" Chef's knife. I liked the way it felt and the way it looked. However, it's a new knife to me and I've no idea about the quality and how it might hold an edge. Does anyone know about this knife and have any comments about it? http://www.cookware.com/Calphalon-KN4008V-CPH1263.html

Thanks,

[Dakki]

I've heard VG-1 tends to chip but that could just be the Internet talking.

[paulraphael]

VG-1 is one of the best knife steels available. But i wouldn't trust calphalon to know what to do with it. When consumer companies like them sell OEM knives, they're usually designed by marketing people to appeal to an uneducated western consumer. Generally the edge geometry is much closer to what you'd expect from a european knife, so you don't get very good performance. I'd stick with companies that actually sell knives in japan, especially ones that get respect among pro users.

By the way, VG-1 is essentially the same steel as sandvik 19C27 and Hitachi gin san ko, which are used on some of the highest performance knives made. But these companies generally ride on their own reputations, and don't make a big deal out of the steels they use.