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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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.
Kitchen knives are one of those things: you can basically spend as much as you want on them. However, sometimes spending more money doesn't guarantee you a better product. As always, do your research! I had been needing new kitchen knives for some time, and after researching the various brands out there, I determined that the Pure Komachi series were the best value for me. They are easy to purchase a la carte, which was a big selling point for me. I've had knife sets before, and I find that there are quite a few knives in the set I never use. Buying just the knives you will actually use is a good way to save a little money. I also really like that they are colorful. In addition to giving my kitchen a pretty splash of color (I have a magnetic knife bar, so the knives hang on the wall instead of being jammed in a drawer or knife block, which can dull the blades), the color also serves a useful purpose, by helping you avoid cross-contamination (for example, I always use the pink chef's knife for raw meat).
All in all, a good buy. To be fair, I'm sure you could probably use another reasonably sharp knife with great success on tomatoes and cheese. One downside I see to this knife is that it is only 4", and I've seen some whopping great tomatoes that this knife would be too small to slice.Read more ›
Most Recent Customer Reviews
I'm very disappointed with this product. The company claims that it doesn't require sharpening of the knife however I only used 3 times to cut tomatoes and the knife is blind. Read morePublished 1 day ago by Shopper
Strong and funky looking. I have a couple of these pure Komachi knives and I'm very pleased with how well they work, especially for such reasonable prices. Love'em!Published 6 days ago by Nancuy Licrvmg
This is one of our favorite knives! It cuts like a dream and has held up great for a few years!Published 7 days ago by isaacabby
I loved my pink knife. I bought this to cut apples at work. I wasn't expecting how large it was, so I kept it in the kitchen. Read morePublished 8 days ago by Tyler
I went to a cooking class and The teacher let us use these knives and the worked wonderfully!Published 11 days ago by The Perrys
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