Pure Komachi 2 Series 8" Chef's Knife, Fuchsia
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- Multipurpose 8-inch chef's knife is ideal for slicing, chopping, and mincing
- High-carbon stainless-steel blade retains super-sharp edge over time
- Color is made by bonding food-safe FDA-approved resin to the stainless-steel blade
- Non-stick resin coating resists corrosion, makes cleaning simple, and helps blade glide through food with ease
- Handle is lightweight and ergonomically contoured for a comfortable, fatigue-reducing grip
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Style Name: Fushsia
Top Customer Reviews
This thing was under ten bucks, cuts through even hard crusty bread like a laser, leaves very few crumbs on the cutting board, and still cuts like a champ a year later.
When it dulls, if I can't sharpen it using a pull-through sharpener (had a little success with this so far) then I'll just buy another just like it. Your serrated, bread-type knives, should be just like this one. Cheap to replace because sharpening them is just a pain, able to hold a good edge for their purpose, easy to clean, and high performance in their intended job. The Kai reverse-scallop edge on this knife is as close to perfect in this price class as I could find.
The only change I'd make is to make it an inch longer and charge a dollar more. You can still cut the big loaves with this, but you'll wish your blade were longer. A small price to pay.
Best bread knife anywhere. Sits proudly in the block with my Shuns, which get professionally sharpened on a regular basis.
You can buy a Shun or Global bread knife, and they are insanely great. But you'll regret the cost when they need sharpening. This knife uses the Shun bread knife edge, has good quality steel, and is easily cleaned with its nonstick coating. I have two Pure Komachi knives, this one and the sandwich knife with the same edge style. I depend on both. The rest of my knives are full-on Global and Shun, and I recommend them just as highly.
Sometimes the best knife is expensive, sometimes the best knife is inexpensive. In this case, I go with the inexpensive one.
Try it--it's only a few bucks and you'll probably love it as much as I do.
I've been using this knife everyday for about 4 months now, and the blade is not showing any signs of dullness. I am planning on getting other series from this line.
To my shock, it is not a joke, but a great performing chef's knife. I've used it for slicing,dicing and chopping veggies and herbs. It holds its edge and is well balanced. I've also used it for cutting beef for stew meat and slicing roast beef.
It's a thin blade so don't try cutting frozen meat and such with it.
I just bought 3 more of these knives for stocking stuffers for our married kids. I think they'll enjoy there pink knives too
3 Year Update
It's been 3 years and its still in daily use with only a couple scratches. It takes a steel about once a week to keep it chopping and slicing great. A sharpening about every 6 mo. to restores the edge. I only cut on wood or the cheap plastic cutting mats, so my blades don't get rough treatment, but they get used.
If you're concerned the knife might be too sharp, maybe this knife is too sharp for you. It's very sharp, and that's exactly what my wife and I were looking for. The furnished apartment we just moved into came with knives, but nothing you can cut a tomato with, let alone peel a fruit or vegetable with. When we moved, we sent our belongs by boat, including several nice, sharp Japanese knives, and this knife honestly seems as sharp and as good at cutting as our nice Japanese knives that cost several times what this cost.
Regarding the handle, yes, it is a cheap plastic handle, and as a tall man with large hands, I can say that if I was the primary user of this knife, I'd like a larger handle. That said, my wife, who has slender hands but long fingers, has no problems with the knife handle size, and neither of us expected anything nicer than this for the price of the knife.
The knife coating actually does make rinsing food off the knife easier. If you rinse the knife as you're cooking with it, it rinses clean even when I wouldn't expect a standard knife to rinse clean. That's a nice bonus, and not something I was specifically looking for when I was shopping for this knife. If you let food dry on this knife and come back to it later to wash it, expect to have to scrub the food off just like you would with any other knife, but if you rinse right after you finish using it, it really does rinse clean, which makes cleaning it much easier.Read more ›
Most Recent Customer Reviews
Great Product! I have had this knife for about 3 years now and it is still sharp! I use it nearly every day and it has dulled very little. Read morePublished 1 day ago by Jordancc
Fantastic knife at a great price. Enough said. Have used as a gift so many times and has been well reviewed every time.Published 12 days ago by mankar
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