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Sat Jun 15, 2013 11:38 am
I am hoping someone out there has a Calphalon Katana chefs knife and could compare the blade profile to their gyato. Thanks!
Sat Jun 15, 2013 2:57 pm
I actually have a Katana set. I never use it now that I have a few Moritakas, but for a fairly low-cost mass produced knife they are pretty good. Superior to my German stuff, but not the Japanese stuff Mark carries. I have had my set for years and they have heald up really well. I could definitely see this set lasting a lifetime.
I would call their overall feel as thick, heavy, and a shape that is a little different. The look pretty cool and hold their edge really well.
edge from spine to tip 205mm
Height at spine 54mm
thickness at spine 10mm
tapers to 3mm in about 40mm
then holds the 300 to the 180mm mark before tapering to the point
Sat Jun 15, 2013 3:01 pm
then holds the 3mm to the 180mm mark before tapering to the point
Sat Jun 15, 2013 3:10 pm
Could you compare the blade edge to you Moritakas? Like place the heel on the board, for both and describe how the ark? The Katanas seem very straight, straighter than my Addict. Maybe they are more like a Kiritsuke?
Sat Jun 15, 2013 3:28 pm
The Katana has more belly than my Moritaka 250mm and Fujiwara 240mm Guytos. This is not exactly a good comparison due to the length difference, but both the other knives have a flat profile from the heel to around 150mm where the Katana is flat only to about 80mm. Also, the Katana has a slight ark at the heel so the flatness falls roughly between the 15mm-80mm range.
The heel could be from some of my sharpening but I don't think so as the steel is very hard and does not abrade quickly. Also I remember when using it that I would often miss the portion at the heel. I have never held an Addict, so I cannot directly compare to that particular knife.
Sat Jun 15, 2013 4:03 pm
Thanks a lot Badboy!
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