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Calphalon Contemporary Cutlery Santoku Knife

Regular
$49.99 - $59.99
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Complete your collection with this Calphalon Contemporary Cutlery Santoku knife. Its stain-resistant blade is as eye-catching as it is useful. Shop our full selection of Calphalon cutlery at Kohls.com.

  • High carbon steel resists staining.
  • Ergonomic handle features knife identification for easy selection.
  • Full tang runs through entire length of handle for balance and strength.
  • Tempered, heat-hardened blade maintains a sharp edge longer.
  • Details:
  • Hand wash
  • Manufacturer's lifetime limited warranty
  • For warranty information please click here

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Rated 5 out of 5 by from The Most Used Knife in My Kitchen I was so happy with this cutlery item that I bought several of them. A couple for me, and others for friends and family members. I use it for everything (meats, veggies, fruit, etc.) as the blade stays extremely sharp and nothing sticks to the blade (as a true Santoku should). I also have larger length models for bigger kitchen projects (melons, whole chickens, beef flanks, etc.). I would wholeheartedly recommend this knife to anyone. The size is perfect. Not too small, not too large, I can easily pare with the end as well. The grip is ergonomic and comfortable to the hand, even with extended session use.
Date published: 2011-10-29
Rated 2 out of 5 by from Great potential I am writing this review after finding out about the recall--- That being said, my knife has not broken, but it has only been used two or three times, as I believe there was an issue in the heat treat process for my particular blade. Prior to medical school I worked as a chef for several years, and have a hobby of fine woodworking- so I have developed quite a knack for lapping and honing blades to a very fine edge. The issue I ran into with this particular knife is the steel quite frankly seems soft, even when I take it to a stone. During sharpening the blade drags across the surface of a sharpening stone much differently than any of the dozens of others I have sharpened for myself and friends. A friend of mine owns a sharpening stone company (and custom made my sharpening stones for me) and stated that the blade seemed as tho it had a heat treat issue or really really low carbon content. The blade wasn't particularly sharp when I bought it, and after one use it was hopelessly dull. Every subsequent time I have sharpened it it dulls to the point of needing to be rehoned, this is unlike any other knife I own. I do like the design of this santoku, and assume that the issue I have come into is likely an isolated incident, with one or two blades not receiving a full heat treat or annealing for some reason. Now that there is a recall I will probably be returning the blade, hopeful that what I get in return is of much better quality.
Date published: 2018-03-26
Rated 5 out of 5 by from Another great knife I am surprised this hasn't been reviewed yet. This was the first Calphalon knife that I bought and prompted me to buy more. The blade is thinner than a chefs knife and has grooves cut in it. Both of these things make it a great knife for slicing things like cheeses and meats. The offset handle makes the knife great for dicing and chopping. No bruised knuckles. The knife is balanced well and I love the feel of the handle. Very comfortable to handle and safe to handle due to the good grip.
Date published: 2010-11-18
Rated 5 out of 5 by from A Multi Tasking Dream While I received this product for free, the opinions and thoughts included in this review are my own. This knife is the perfect size to cut just about everything you need....I've used it on meats, fruits, veggies and everything in between. It's sharp and effective. It's also comfortable to hold and despite being 7 inches long, easy to use. I used to shy away from knives this size, but this one makes cutting easy. Cooking is easier when you have a great knife and this is the perfect one. If you don't have a LOT of knives, that's okay, this one will do so many tasks you can keep the clutter out of your drawer.
Date published: 2016-03-31
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