Customer reviews for Calphalon KN0027V
I love every knife in this series, and this one is no different. The mostly straight blade is perfect for chopping/slicing straight through vegetables. The Nakiri has become my most used knife in the kitchen, since most of what I cut are vegetables. (Sure, the Chef and Santoku do a great job, too)
The edge is extremely sharp (though it may not be the sharpest knife on the market...my MAC Sushi knife is sharper), and combined with it's satisfying heft, makes slicing through onions, potato(e)s, carrots, etc. extremely easy.
I've read the reviews of knives in this series that complain about the ease with which these knives rust. I own nearly the entire collection (minus the new knives) and have not encountered this problem. Many people stress that the knives must be washed and dried immediately after use. This is not true - or at least it's not true given my experiences.
Having been forewarned not to leave the knives in a pot of water overnight - or not to use in the dishwasher - I simply make a point to rinse (with soap if used on meat) and dry, then replace in the knife block, all while the food I just prepared is cooking and doesn't need me. I've left my knives for up to about 40 minutes before remembering to clean them with no ill effects. I am a known procrastinator and I have no trouble keeping my knives clean, dry and rust-free.
Calphalon KN0027V Review by xinnamongirl
My husband and I cook a lot & nothing is worse than preparing food with dull or improper knives. We registered for this set and we absolutely love it! Just be sure to follow the instructions for care & maintenance & you'll have these excellent knives to use for years on end.
Calphalon KN0027V Review by SnowBird "Internet Shopper" (Northern Vermont)
The 1st thing to appreciate about this knife is that it is simply a beautiful object. It's nice to look at and a pleasure to hold. For those who use a pinch grip on the blade, the unique design of the bolster is astonishingly comfortable and secure. It's as though no other knife manufacturer has ever though about smoothly tapering the blade into the handle to accommodate this technique.
The knife has shown me great durability. I have used it daily for 2 years. It looks like new. I'm careful with it, but have occasionally left it messy overnight without a blemish. Only a microscopic image of the knife edge could reveal that it has been used hundreds of times. And it's still the 2nd sharpest knife I own. Sometimes I wonder if it will ever need to be sharpened.
The reason I use it so much is the performance. Sharpness is part of that. More important is mass, balance, and rigidity of the blade. There's no skimping on steel; it's heavy. That means carrots cut like butter because you have more gravity and kinetic energy working for you. By balance, I mean when you pinch the bolster, the knife hangs level. This provides a lot more control, and endurance when there's a mountain of food to prepare. The blade has a cleaver-like stiffness that makes all other knives feel wimpy. It will take on armor-plated winter squash as well as biggest chef knife. But together with the sharpness, it helps me turn out transparent slices of ripe tomato, leftover roast beef, hard cheese, and potato. I like to shave wispy slices off a head of cabbage for slaw. That doesn't work with a flexible blade.
Of course this is not the right knife for paring, boning, filleting, or peeling. Also there are no grantons, so moist food tends to adhere to the blade. The flat edge does not mince efficiently either. So I'm here shopping for a Katana Santoku knife. I can rock its curved edge through a pile of parsley to get nice flecks much more quickly than the Nakiri.
Calphalon KN0027V:: Description
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. Features: Knife Construction: VG-1 Japanese steel for exceptional sharpness and ultimate edge retention. Key Performance: Exceptional sharpness, rigidity and edge retention. Blade: Clad with 33 stainless steel layers for distinctive style, exceptional rigidity and rust-resistance. Traditional blade shapes enhanced for ease of use and precision. Bolster: Integrated bolster design provides secure, comfortable grip. Offers increased control. Encourages proper technique. Facilitates full blade involvement for smooth, efficient slicing. Handles: Patented, ergonomic polyresin, contoured for comfort and balanced for control and precision. Will not chip, crack or peel..
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