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Pure Komachi Santoku Knife: A Young Adult's Perspective
on June 1, 2011
This is my first time reviewing something that isn't a book, lol. Anyways, I'm a culinary student and I happened on this knife in Macy's along with some other things I needed. I was skeptical at first because of the price (it was on sale for 7.99) but I had always seen other people in class using knives that look like these (I didn't know what they were called til now) and despite my hatred for pink, I went ahead and bought this knife. I'm writing this review right after using in class for the first time today. I got a few glances, but the knife is very lightweight. The knives in our knife kits are Mercer knives and since they're German they're heavier so it was weird for me to use such a light knife. It felt like a toy knife, but it made it easier to handle. It's a sharp little knife and I hear that it can take to being sharpened. I chopped onions, minced onions, minced garlic, minced cilantro, and peeled and sliced a pineapple.
After class I took it to the chef-instructor, since he had taken notice of the knife during class. He looked it over and said that it was made of quality steel and that since its Japanese, the blade is thinner and easier to maneuver. He said it was good for people with small hands. He told me that it was very good that they now have quality knives mass marketed. All in all it got a good review from him as well. I think I'm going to buy the entire set for at home use. I still live with my mom and all we have in the way of cutlery is this old discolored knife which as been there since who knows when, a slicer that we use as an all purpose knife because no one wants to use the previously mentioned knife, and this newer knife set that I hate since ALL the blades are serrated (using the serrated chefs knife to chop an onion is torture, I always wind up using the slap chopper). This knife set just stays in the block all the time since no one wants to use it either.
As a side note I also asked my instructor about the multi-use knife in this collection (the pretty blue skinny one with a half smooth, half serrated blade) since I had never seen a knife like this one before. He advised to not use that kind of knife as it is inconsistent. Since these knives aren't for cutting through bone, I would advise you to have a heavier chef (I believe the Komachi chef knife is thin as well) and boning knife (Komachi doesn't have a boning knife but still). I'm going to keep using this knife but I'm always going to have my trusty Mercer knife on standby, just in case.