Pure Komachi by Kai 6-1/2-Inch Stainless-Steel Santoku Knife with Scalloped Edge

Pure Komachi by Kai 6-1/2-Inch Stainless-Steel Santoku Knife with Scalloped Edge

Bought for my wife

I bought this for my wife for a few reasons. She likes purple/pink. She always throws our Shun Classics into the sink or dishwasher. She thinks our Shuns are too heavy. Perfect solution. Relatively cheap, light, sharp. Don't care if she throws it in the dishwasher or leaves it on the sink or cuts with it on a ceramic board. It's been abused for months now, only now am i noticing the blade is getting dull. However, for about $20, it has and will serve its purpose for a few more months.

The paint comes off

The paint comes off if they are used much and the most used gets dull. I'd love to return or find out what the problem is. I bought 2 friends complete sets as well as myself. All three sets are doing this.

THE BEST

I simply love Komachi knives. At present I own four, each has its own purpose and should be used for such. Sharp and seemly they remain so, easy to hold and use. Great price for a fabulous product, no need to pay more.

nice knife

My wife works as a cook in a restaurant and the whole kitchen wanted to use this knife when she brought it in. Sent one to my 90-year-old aunt and she loves it. So does my mom. Sure, it's not that durable, wears out after while, but for $20 whaddya want. Buy a few. Great value for money.

The Edge

This is my third Pure Komachi knife in as many months. These are, without a doubt, the nicest knives I've had the pleasure of working with. Great detail and thought went into each one; although each works just as well with some other obvious foods like cheese or meats, it's very satisfying slicing thru its given edge. The Santoku is for vegetables like carrots, mushrooms, onions, apples,oranges etc. One special detail that Kai adds to these knives is a fluorinated resin coating, and if cared for by handwashing with nothing abrasive, the coating is supposed to keep food from sticking to the knives during prepping. My 4th will be the tomato/cheese Pure Komachi!