I’ve been sent a rather fancy chef’s knife to review by a brand called Katto who sell handmade knives using Japanese steel and sustainable wood.
I’ve never owned an expensive knife before and wondered what the difference would be. I really needed a new knife as mine have really seen better days. I’m absolutely rubbish at sharpening them, and they also frequently disappear to different corners of the house and garden to be employed in non-cooking related DIY tasks.
So yes, the chance to review a super-sharp handmade chef’s knife was a very welcome opportunity. Katto believe that “handmade knives are stronger, more balanced and more unique, because no two knives will be the same. But they assure customers that they’ll be made and tested to the same exacting standards; but they’ll also come infused with character, individuality and personality.” Sounds like a winning combo to me…. But how did it translate in real life?
LOOKS
Quite simply, it’s stunning. It was all packaged up in a beautiful box – so it really felt like a luxury experience from the minute it arrives. I opted for the Olivia Rosewood handle – a beautiful rich and dark wood. The 8.5 inch blade is Japanese steel with a really interesting dimple pattern.
PERFORMANCE
This knife is frighteningly sharp – I was a little afraid of it at first as I’m clumsy at the best of times. However, it’s far easier to use than some of my other smaller kitchen knives. Its length gives it a more stable chopping experience and the rounded wooden handle is really comfortable to grip.
It’s sharpness also means that it’s way more effortless to use. I’m building up to getting much quicker at using it, while trying to balance not cutting myself!
WHAT HAVE I USED IT FOR SO FAR?
Well, what haven’t I used it for?! It’s so good I’m using it to chop everything…
- Dicing vegetables
- Cutting raw meat
- Carving the Sunday roast
- Prepping melon
- Halving bagels
And the ultimate test for any knife… BUTTERNUT SQUASH!!!!! It glides through it no problem. I eat loads of BNS as I roast them in the oven with plenty of seasoning and frylight as a healthier alternative to chips.
What it WON’T be used for is anything in the garden/DIY related where some of my other knives have gone to die…
HOW TO CARE FOR IT
It’s super easy to clean – I just (very carefully) wash it in warm soapy water and dry it with a cloth and put it straight back in my knife block. Katto also recommends that from time-to-time you apply a little oil to the blade to prevent any oxidisation.
When it comes to sharpening the knife, they recommend using a Japanese Whetstone or they offer a free sharpening service too. More info on their website.
VALUE FOR MONEY
I was sent the Olivia style knife with the Rosewood handle which is £160, but you can get the Nala style with a paler looking Beech wood handle for £125. This fancypants knife is obviously not great if you’re on a budget, but for those with cash to spend it’s an investment piece. I get the impression that if you look after it, it will last a lifetime.
OVERALL VERDICT
It’s flipping gorgeous, it slices effortlessly through everything it touches, it’s super comfortable to hold and it makes you feel all cheffy.
This would make a wonderful gift for any serious cooks in your life – especially as you can get the knife monogrammed with their initials. It could also make a fantastic Father’s Day gift if you’re stuck for ideas – they’re doing free monogramming at the moment.
Disclosure: I have been sent the Katto Chef’s Knife for the purpose of this review. I get to keep the knife, but rest assured all views expressed are my own.
