The good: takes and holds a keen edge, comfortable handle, looks good.
The bad: edge rusts if not wiped off promptly after use. Blade gets thicker from tip to handle and from cutting edge to top, making it difficult to make uniform cuts.
Although more often than not I reach for this knife as a default, rather than my Victorinox chef's knife ($27) or santoku ($29), it isn't clearly my favorite.Get more detail about Calphalon Katana Stainless-Steel 8-Inch Chef's Knife.
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