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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|Shipping||—||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Available from these sellers||eMastery Marketing||Amazon.com||Stealth Rabbit||Amazon.com||wesaveyou$|
|Blade Material Type||Resin Coated||Stainless Steel||Stainless Steel||Steel||Stainless steel||Steel|
|Color||Purple||Navy||Light Grey||Oil Drop||Purple||Multicolor|
|Item Weight||5.6 ounces||4 ounces||3 ounces||—||7.2 ounces||0.68 lb|
|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.Covers included
This product contains chemicals known to the State of California to cause cancer and birth defects or other reproductive harm.
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I use the Santoku knife (see Fuschia knife in the uploaded pic) for mincing and chopping herbs as a rocking motion is needed. For slicing onions and other vegetables a Nakiri is great, especially if you're making stir fry - Thai, Indian, Japanese or Chinese cuisines.
This knife is very sharp, the rectangular blunt shape makes it light and the right design for slicing which is a up and down motion rather than a rocking motion.
I love my Komachi knives, the colors are fun but the coating also helps prevent rusting. They're easy to clean in the dishwasher but mostly I just rinse and wipe and resheath. The included color coordinated sheaths helps keep hands safe whether you store them in drawer, or put them on the wall on a magnetic strip like I've done. It also makes it easier to take with you, as I sometimes take them camping or on vacation. They're light and sharp and handles are ergonomic and best of all they're available at very decent prices as a set.
This Nakiri knife was not included in any set I've seen so it had to be purchased separately. One month of usage later, I am very happy with it's performance. It's become my most used knife as I am always slicing onions, peppers, mushrooms or cucumbers. I also use the mandoline but that makes the veggies too thin for grilling or stir frying so this is a really useful knife.
After 5-6 months of every day usage you will probably need to sharpen and 1-2 swipes of a Accusharp Knife sharpener (also on Amazon) will do the trick.
I had initially purchased this (and a nearly completely set of these Pure Komachi knives) to keep my husband away from my "good" knives when he was making sandwiches, etc, and because I wanted inexpensive knives that I wouldn't feel guilty about running through the dishwasher -- but it turns out that I like "his" knives so much, I use them, too!
When these knives first arrived, my husband called them "kiddie knives," because of the pretty colors, but be careful, because these are very sharp -- early on, I cut myself badly enough with the purple sandwich knife so that a Band-aid was inadequate and I needed Steristrips. My advice is to treat this knife as you would any super-sharp knife, because it is just as sharp as my professional quality-knives, even if it comes in a fun color and is not too expensive.
But, after having tried it for a couple of months now, I have found that it hasn't become my go-to knife for most tasks that it is meant for. My issue is mainly with the heft or feel of this knife. The knife is very sharp but the blade is very thin. Overall it has the feel of a slightly over sized "straight razor" than a knife. As such, it feels very light compared to any other similar sized knife that I have used. So even though it is very sharp, it does NOT glide through as effortlessly as I want through slightly sturdier items. For example, it works great when I make paper thin slices of garlic very fast. But does not feel comfortable while chopping up raw potatoes or carrots. I feel that I have to push down and exert more effort while doing so. Similarly, I love its feel when dicing a shallot but not while chopping up a yellow onion. I'd rather go for even a cheap Henckels "international" series santoku of the same size (which itself is one of my less favorite knives) !
So over time now, I am pulling the Kai out of the drawer less and less.
The edge has maintained reasonably well over the month and a half of use.
Three stars for the price, sharpness and looks.
The holes work exactly as they should, which is to release the cheese from the knife easier. The purpose of the holes is not to make it easier to cut the cheese, but to help with the release of the cheese from the knife after cutting. I find this works so well I use it for slicing vegetables too. The pieces of the vegetable fall to the countertop instead of working their way up the side of the knife.