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Pure Komachi 2 Series Bread Knife
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- A great multipurpose cutting tool, this 8-inch reverse scalloped bread knife features a unique blade design ensuring an effortless cutting action.
- 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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|Sold By||Amazon.com||Smart Shopper NY||Amazon.com||Amazon.com||123 Deals from A to Z||W & P Trading Corporation|
|Item Dimensions||0.8 x 13 x 1.5 in||13.86 x 0.83 x 1.85 in||3 x 15.75 x 1.25 in||1.5 x 13 x 0.8 in||3.1 x 13.1 x 1.9 in||3.5 x 18 x 0.75 in|
|Material Type||Stainless Steel||Stainless Steel||Stainless Steel||Stainless Steel||Stainless Steel||Stainless Steel|
Brilliant monochromatic colors make the Pure Komachi 2 series a real eye-catcher. But all that fun-loving color has a serious purpose too. The color-coding makes it easy to choose the right knife for the job. It also helps guard against cross-contaminating food; color coding can help to prevent you from using the knife the knife you used to cut meat now on the vegetables. The bold blade color is achieved by bonding food-safe FDA approved resin to high-carbon stainless-steel blades. This non-stick coating resists corrosion, makes cleaning simple and helps the knife glide through food with ease. The Pure Komachi 2 color-matched handles are lightweight and ergonomically contoured for a comfortable, fatigue-reducing grip. Incredibly sharp and decidedly attention-getting, Pure Komachi 2 knives make a delightful addition to any kitchen.
This product contains chemicals known to the State of California to cause cancer and birth defects or other reproductive harm.
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My gripe with these Knives are the Handle material. It is a Hard Plastic. It has no texture, design grip or rubberized coating, etc. It makes it not only feel super cheap, but outright dangerous for slipping when your hands are wet. I really was not expecting much for $8-10 a knife, but this is not something to overlook. The worst part is if the plastic gets a nick in it; you get a reminder of how cheap these knives are each time you use it, as the bur digs into you hand like a thorn. Sorry, Pure Komachi... I really wanted to like these Knives because the Blade is of fantastic high quality for the price.
-Relatively inexpensive: Serrated knives are great for a wide variety of jobs, but difficult to sharpen. Instead of worrying about sharpening an expensive serrated knife, I prefer to just buy an inexpensive one, use it until it's toast, then throw it away.
-Relatively well-made: Pure Komachi's are much nicer and build and material quality than other cheap knives I've used (Dexter, Mundial, etc). The handle is plastic, it's partial tang, all of which would probably be knocks against it in the professional cook world, but the overall quality exceeds what I would expect from this price point. The plastic doesn't feel overly cheap, and the included sheath has never given me any problems. My current knife has remained sharp for well over a year of daily, high volume use, which indicates to me that it's made of good quality steel.
-Very smart design: The way the serration "teeth" change direction halfway through the blade is a really cool design choice. I honestly can't tell you if it makes any real difference in it's cutting ability, but it probably doesn't hurt. The thin blade profile makes it very agile in the hand, and the bright orange paint job makes it very easy to find when you're busy. The included sheath has wide slats cut into it, which allows the blade to dry off if it happens to be a little wet when you put it away, which helps prevent rust spots. The sheath uses friction from a plastic clip to stay attached to the knife, and I've never had any issues with it, though I imagine it'd be fairly useless if that clip were to break.
-Goofy looking as hell- It's definitely bright orange and looks like an Ikea knife. I've had more than a few coworkers mention that it looks like a toy, but then they use it and end up buying one for themselves. Aesthetics aren't everything.
-BE VERY CAREFUL WHEN YOU'RE PUTTING THE KNIFE BACK IN THE SHEATH- seriously, the opening for the sheath is very small and if you're putting it away in a hurry you run the risk of missing the opening and cutting yourself pretty badly. This isn't really a design flaw, more like an opportunity for user error.
Overall, this is a great knife. I bought several other Pure Komachi knives (nikiri and chefs) for my parents, and I don't like them anywhere as much as I like their bread knife. I generally get about two and a half years of heavy, commercial kitchen use out of these before they get dull enough for me to want to get a new one, and once my current knife dies, I'll buy another one. Home cooks will probably never have to replace this once they buy one.
Attempting to sharpen these knives as I do my personal knives was an exercise in futility. The blades on the "Pure Komachi" line knives is pure garbage. Five passes with my sharpening stones loaded them up with so much steel I had to wash the stones out before attempting to proceed. Looking at the blade's edge there was nothing but residue steel along the edge. Checking further I found the edge grind was less than 15 degrees on one side and more than 40 degrees on the opposite side. These are not serious cutting tools at any cost.
If you own these knives and believe you simply have to keep and use them because you like them aesthetically, the best way to maintain them is with a cheap ceramic 'V' blade sharpener. But be absolutely certain you wash the knife completely before you use it as it will rip so much of the cheap steel off the blade to center the edge it will leave material all along the blade surface. Best recommendation is to avoid these knives for anything other than decorative purposes whatsoever.