Pure Komachi 2 Series Hollow-Ground Santoku Knife
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- 6-1/2-inch Santoku knife with hollow-ground edge for reduced friction
- High-carbon stainless-steel blade retains super-sharp edge over time
- Food-safe, FDA-approved resin for bright color and nonstick performance
- Lightweight, ergonomic handle ensures a comfortable grip
- Measures 11 by 4/5 by 2-2/7 inches
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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.
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I'm thoroughly impressed with this thing- my only hope is that the blade stays sharp as long as my Henckels. There are other reviewers who say this knife gets rusty or loses the colored coating but the instructions on the back of the knife case clearly recommend washing and drying by hand to avoid these problems. It is also not recommended for bone cutting, but that's not why I bought it. For everyday cutting, this thing is going to be perfect for me. If I notice any rusting or peeling of the coating, or see that the blade is loosing edge quickly, I'll make sure to edit my review.
Now, to get back to cutting..!!
EDIT: After using this knife extensively for over two months, I have noticed that the blade has lost its cutting ability. Its not bad by any means, but its definitely noticeable. I am a little disappointed that it only took 2 months of use before the blade went dull but a quick sharpening has fixed the issue. I'll continue to use this knife over the next few months and report what I've found. I did think of lowering the review to 4 stars but the knife is back to its old sharpness with minimal effort- so no love lost!
The coating helps the food not stick, and makes cleanup a snap. IMHO, there is no better $10 knife on the market, and there's no $50 knife on the market either. Unless you're ready to move up to a named maker, you cannot do better for an inexpensive set of good knives. I keep mine on a knife magnet, so they don't pose a risk being loose in a drawer or get banged around damaging their edge. (I've also mounted the magnet out of children's reach.)
If there were two improvements to be made, I would like a guard for the base of the blade. Too often I have nicked my thumb with the base of the blade when reaching for things, etc... And the colors. Not everyone digs bright pink, and their best knives all come in feminine colors. It also worries me that my daughters might see a pink knife and think it's something to play with. (But that's just parental paranoia.)
Again, these knives are super sharp. I used mine daily for 2-3 months before I needed to touch it up with a sharpener. It had been decades since I accidentally drew blood with a knife, and I've cut myself 2-3 times with these. Brush up on your knife safety and be alert.
- a beginner to intermediate cooks
- cooks who like light knives
- kitchen kit for those going to college
Some people may like that it's really light (almost toy like). And some might not. It's so light that it cuts more like a razor blade than a knife. I enjoyed cutting leafy vegetables with this knife, ie: romaine lettuce. But without any weight, this knife is not suited for rocking style of cutting, ie: scallions. It does ok with meat/poutry, so so with fish. The handle feels good and should accommodate most hands, from S-L. I don't really care for the blade coating, and eventually it started peeling off.
I actually bought a few of these for my staff to use (catering business). They're so cheap that I didn't care if they got wrecked. Very sharp out of the box.. everyone loved them. Eventually the blade quality is not meant for serious cooking and needed frequent sharpening. I got maybe 2 years out of them.
In conclusion, if you don't cook that often and just need one knife to do it all but don't want to spend that much - this is it. Or perhaps someone with smaller hands that don't want the traditional weighted knife.
Personally I love cooking, and think it's worth spending a little (or a lot) more. Once you have the one good knife you love to cook with, there isn't really a need to go back to this one.