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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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.
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.
Oh yeah- I've had it for about 2 weeks now and haven't had to use the steel on it. I'll update the review the first time I have to use the steel on it.
**Well, it took 2 months, but I finally had to use a honing steel, just a few swipes and it was nice and sharp once again**