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Caphalon Katana knives. Good?

silverpig

silverpig

Lifer
So I'm getting married and we're registering for gifts now. I love cooking and really want a nice set of kitchen knives. The fiancee and I went to a home supplies store today to register and they had a wide range of Henckels knives, as well as this brand I hadn't heard of before called Caphalon.

Caphalon Katana

Now, I know Henckels makes some good knifes, but after spending about 30 minutes staring at them all, I figured you're paying not only for quality with Henckels, but also for the name. Case in point: A Henckels meat fork is $90 CAD. Now, I don't mind using the ~$100 slots in the registry for some good knives, but if I can get something just as good for less money, I'm all for it.

So I started looking at these Caphalon knives with some more interest. They're layered Japanese steel which gives them a great look, and apparently they're some of the sharpest out-of-the-box knives out there. I've checked out some online reviews and most people say they're sharper than normal (good), a bit heavier than comparable knives (some don't like this but I probably will), the handles are a bit short (I'd be put off by this, but if you grip the bolster as you should then apparently the handles are nice and well balanced), and apparently they can rust if you leave them sitting uncleaned in the sink (high carbon? I'm good about cleaning anyways).

It seems as though these knives would be a good fit for me/us, but as I've not heard of them before, and as they are about 20-50% cheaper than the comparable Henckels knifes I'm turning to ATOT for your advice.

I've tentatively registered for the following knives from the Caphalon Katana line individually:

Chef's 8"
Santoku 7"
Honesuki (utility basically) 5.5"
Cleaver 6"
and a diamond steel sharpener

I don't care so much about a bread knife, and I've added a henckels paring knife, although I may switch that to a Caphalon yet. Again, I don't mind spending other people's money (hehe) on quality, so long as I'm not spending a lot just for the name.


Oh, and PS: Any tips from you married folk on what you registered for and loved most, or maybe didn't register for and wish you had?
 
Caphalon generally makes kick ass, restaurant-grade cookware. It's heavy grade stuff, very expensive, supposed to last a lifetime. Too much for my budget right now, though I hope to get some in the future.

Their knife line is okay, but there is better stuff our there. The Henckels you mentioned earlier, if one of the top sets, tend to be better rated than Caphalon. Personally, I prefer Wusthof.
 
Originally posted by: Wuffsunie
Caphalon generally makes kick ass, restaurant-grade cookware. It's heavy grade stuff, very expensive, supposed to last a lifetime. Too much for my budget right now, though I hope to get some in the future.

Their knife line is okay, but there is better stuff our there. The Henckels you mentioned earlier, if one of the top sets, tend to be better rated than Caphalon. Personally, I prefer Wusthof.
Click to expand...

Ditto.
 
Originally posted by: Kaido
I'd get a longer Chef's knife (like 10") since you already have a smaller 7" Santoku, and a smaller paring knife (3.5 - 4.5"). In place of the bread knife you don't want, I'd recommend picking up an electric knife. I just got one from Hamilton Beach and it's awesome for slicing bread: (can also be used for meat)

http://www.amazon.com/Hamilton-Beach-74...F8&s=home-garden&qid=1178427926&sr=8-1
Click to expand...

Actually, I think I made a mistake. I believe it's a 10" chef's knife so we're okay there.

We've registered for a small Henckels paring knife, but I'll probably change that to a Caphalon.
 
Originally posted by: Wuffsunie
Caphalon generally makes kick ass, restaurant-grade cookware. It's heavy grade stuff, very expensive, supposed to last a lifetime. Too much for my budget right now, though I hope to get some in the future.

Their knife line is okay, but there is better stuff our there. The Henckels you mentioned earlier, if one of the top sets, tend to be better rated than Caphalon. Personally, I prefer Wusthof.
Click to expand...

We registered for some nice Lagostina cookware that should last us darn near forever.
 
Hey Silverpig....... congrats on the marriage 🙂

My friend has all Kershaw-Shun knives.......... pretty good stuff but $$$.

Cheers,
Aquaman
 
Originally posted by: silverpig
Originally posted by: Kaido
I'd get a longer Chef's knife (like 10") since you already have a smaller 7" Santoku, and a smaller paring knife (3.5 - 4.5"). In place of the bread knife you don't want, I'd recommend picking up an electric knife. I just got one from Hamilton Beach and it's awesome for slicing bread: (can also be used for meat)

http://www.amazon.com/Hamilton-Beach-74...F8&s=home-garden&qid=1178427926&sr=8-1
Click to expand...

Actually, I think I made a mistake. I believe it's a 10" chef's knife so we're okay there.

We've registered for a small Henckels paring knife, but I'll probably change that to a Caphalon.
Click to expand...

Yeah, having a 7" Santoku and an 8" Chef's is pretty similar. If you get a longer 10" Chef's knife, it'll be nicer when slicing large meats and stuff. The smaller paring knife is nicer imo...I have a 3.5" and it's just super-handy to cut up apples, sandwiches, whatever. I can see a 5.5" sandwich knife (maybe serrated) being useful on a regular basis as well.

Right now my knife collection is pretty limited. Mostly I use a small paring knife, a Chinese's Chef knife (it's like a half-height Chinese Cleaver), and the electric "bread" knife since I've started using a bread machine at home. You can get a big huge block of knives, but you'll probably end up using less than 5 of them on a regular basis. Just look at what you do in the kitchen now and you'll have a good idea of what you'll use in the future. You seem to have a good handle on what you want, so good luck man! 🙂
 
Originally posted by: Kaido
Originally posted by: silverpig
Originally posted by: Kaido
I'd get a longer Chef's knife (like 10") since you already have a smaller 7" Santoku, and a smaller paring knife (3.5 - 4.5"). In place of the bread knife you don't want, I'd recommend picking up an electric knife. I just got one from Hamilton Beach and it's awesome for slicing bread: (can also be used for meat)

http://www.amazon.com/Hamilton-Beach-74...F8&s=home-garden&qid=1178427926&sr=8-1
Click to expand...

Actually, I think I made a mistake. I believe it's a 10" chef's knife so we're okay there.

We've registered for a small Henckels paring knife, but I'll probably change that to a Caphalon.
Click to expand...

Yeah, having a 7" Santoku and an 8" Chef's is pretty similar. If you get a longer 10" Chef's knife, it'll be nicer when slicing large meats and stuff. The smaller paring knife is nicer imo...I have a 3.5" and it's just super-handy to cut up apples, sandwiches, whatever. Right now my knife collection is pretty limited. Mostly I use a small paring knife, a Chinese's Chef knife (it's like a half-height Chinese Cleaver), and the electric "bread" knife since I've started using a bread machine at home. You can get a big huge block of knives, but you'll probably end up using less than 5 of them on a regular basis. Just look at what you do in the kitchen now and you'll have a good idea of what you'll use in the future. You seem to have a good handle on what you want, so good luck 🙂
Click to expand...

Yeah....... Hong Kong Foot Long FTW 😀

Cheers,
Aquaman
 
Originally posted by: Aquaman
Originally posted by: Kaido
Originally posted by: silverpig
Originally posted by: Kaido
I'd get a longer Chef's knife (like 10") since you already have a smaller 7" Santoku, and a smaller paring knife (3.5 - 4.5"). In place of the bread knife you don't want, I'd recommend picking up an electric knife. I just got one from Hamilton Beach and it's awesome for slicing bread: (can also be used for meat)

http://www.amazon.com/Hamilton-Beach-74...F8&s=home-garden&qid=1178427926&sr=8-1
Click to expand...

Actually, I think I made a mistake. I believe it's a 10" chef's knife so we're okay there.

We've registered for a small Henckels paring knife, but I'll probably change that to a Caphalon.
Click to expand...

Yeah, having a 7" Santoku and an 8" Chef's is pretty similar. If you get a longer 10" Chef's knife, it'll be nicer when slicing large meats and stuff. The smaller paring knife is nicer imo...I have a 3.5" and it's just super-handy to cut up apples, sandwiches, whatever. Right now my knife collection is pretty limited. Mostly I use a small paring knife, a Chinese's Chef knife (it's like a half-height Chinese Cleaver), and the electric "bread" knife since I've started using a bread machine at home. You can get a big huge block of knives, but you'll probably end up using less than 5 of them on a regular basis. Just look at what you do in the kitchen now and you'll have a good idea of what you'll use in the future. You seem to have a good handle on what you want, so good luck 🙂
Click to expand...

Yeah....... Hong Kong Foot Long FTW 😀

Cheers,
Aquaman
Click to expand...

This is the one I have:

http://www.eleanorhoh.com/products-knife.htm

Pretty much everything we've eaten for breakfast, lunch, and dinner for the last couple of weeks has been chopped up 😀
 
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