Name: Calpalon 7" Santoku Knife Review | Videos | Gan Jing World
Uploaded: 2017-08-29T04:00:00.000Z
Duration: 7 min 12 s
Description: This is my personal review of this knife. I'm try to figure out a brand name knife for prepping and butchering meat. The Calphalon Contemporary Series 7-in. Sa... | Videos | Gan Jing World

Smokin' & Grillin with AB

https://video1-us-west.cloudokyo.cloud/video/v5/9c/37/18/9c37187e-dca2-4b13-9133-33bc9734a4a3/master.m3u8

This is my personal review of this knife. I'm try to figure out a brand name knife for prepping and butchering meat.  The Calphalon Contemporary Series 7-in. Santoku knife is fully forged from high-carbon German steel, with an all-purpose design for slicing, cutting and chopping. The straight cutting edge is lined with divots that help keep food from sticking to the blade.

Constructed from premium quality, no-stain German steel, the Calphalon Contemporary 7-inch Santoku Knife delivers exact cuts and lifelong durability. Featuring a traditional Japanese design, this Santoku knife is ideal for cutting vegetables and meat, with indentations along the edge that help prevent food from sticking to the blade. The blade is made with fully forged, high carbon German steel to help maintain sharpness and resist rust and discoloration. A full tang design provides excellent balance and superior strength. Designed for precision and resilience, the Calphalon Contemporary 7-inch Santoku Knife is backed by a full lifetime warranty.

Versatile Blade for Slicing Meat and Vegetables This wide, versatile knife curves to a pointed tip and has a straight cutting edge, making it ideal for chopping, dicing, and mincing celery or bok choy, as well as slicing cutlets and shrimp. The indentations along the edge of the blade help prevent foods like onions from sticking to the knife while you chop.

Fully forged German steel
Premium quality, high-carbon blade
No-stain steel prevents discoloration
Knife features full tang construction
Contoured handle for comfortable grip
Clear identification on handle end

Hand wash your cutlery in warm, sudsy water using a liquid dishwashing detergent and a non-abrasive sponge or soft bristle brush. After washing, rinse and dry thoroughly with a soft cloth to prevent water spots and stains from forming. Never wash your knives in the dishwasher.