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

I have a set of Wüsthof Grand Prix (7 knives). It does not include a Santoku knife. So, I preordered a Komachi Santoku knife with scallops for a try. After waiting about two months, I finally received my knife from Amazon. I was surprised and somehow disappointed when I saw this knife. This knife has a purple pink color. It is very cute and looks like a girl's toy, not a cooking knife. So I let it sit for days without touching it. Until one day, I met a chef at a local grocery store, she used Komachi knives and highly recommended them. So I thought at least I should give it a try. I tested the purple knife side by side with my favorite Wüsthof 6" chef knife for cutting cheese and potatoes. These two knives are very similar in size. However, the Komachi knife is significantly lighter in weight and thinner in blade than the Wüsthof chef knife. After testing, I was very surprised! I usually use a utility knife instead of a chef knife for cutting potatoes to prevent foods from sticking. I found that the resin coating and scallops for the Komachi knife really prevented foods from sticking. I can cut cheese and potatoes much faster and effectively than using the chef knife. In addition, the Santoku knife can slice foods thinner than the chef knife. Right now, I still use my Wüsthof knives. I use this purple knife for cutting foods that stick to the blade. If you are thinking about buying an all-purpose or a vegetable knife and do not have strong expectations about what a good knife is supposed to be (such as a knife's color and appearance), this will be a good knife for you. I highly recommend it.

My husband and I love to cook! We decided we needed a good knife and we were not sure which one to buy but one thing we were sure about was the money we were going to spend. We were looking for something under $20 and while we were searching for one, we came across this. It sure was very promising! After doing a lot of research about what knives we wanted, we decided we need a sharp one with a scalloped edge and took a risk of buying this and so far we don't regret this!!

Pros:

1. Sharp and was far better than other knives we have ever used (Chicago cutlery, Faberware etc)

2. Good balance and worked well with both small and large hand (mine and my hubby's)

3.Full tang and it goes a long way in a good cut!!

4.Light weight,my hands were not tired and I think it proves that knife does not have to be heavy to cut well.

Cons:

1. If you want your knife to look professional,the color of this knife might put you off.

2. It may look toy like to some people.

3. Sometimes, veggies stick to the side.

Overall, it is great buy for the price you pay and in my books it is $19 well spent on a good knife!! If all you care about is the job a knife does instead of how it looks, I think this can fit very well.

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I wanted to update this review after almost a year's use. I still own this knife and this happens to be the main knife I use for dicing and chopping. Well, after almost a year's use, the blade has worn off a little but is still in great working condition. I sharpened it using a knife sharpener and I have no regrets whatsoever buying this knife. Still it is a top runner in my home. Yes the knife gets stained a little but that's fine with me. Final word You may need to sharpen it after a year and the blades get stained little bit. After sharpening, it has bounced back to its original self!!!! Buy it and you won't believe how useful it gets for the price you paid.

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

I bought a couple of these knives on a lark three years ago and have used them everyday to slice everything. I have never been disappointed, never.

I sharpen them rarely, and then only 10 or so passes on a steel are required to bring them back to the sharpness that will effortlessly cut extremely thin tomato slices .

I have Gerber (impossible to sharpen and dull quickly), Wustoff (heavy and dull quickly) and others which are too heavy and require constant sharpening or maintance.

These lightweitht knives have a very thin blade and whatever combo of carbon and stainless Komachi used, is the perfect recipe for sharpness and holding an edge.

Will only buy this brand now.

Read Best Reviews of Pure Komachi by Kai 6-1/2-Inch Stainless-Steel Santoku Knife with Scalloped Edge Here

I have the Shun Classic lines Santoku which cuts like a dream 6 months since I bought it. That knife's weight helps it glide effortlessly through piles of vegetables. We are vegetarian & love our veg, I prep and cook literally lbs of veg a day, bought this to try since the price was right and so many reviews were positive, and I wanted an extra one when I did not want to wash up between the onions and the apples or whatever.

Well I'm disappointed. It IS sharp, and works, but the very weightlessness prevents it from working like a good Santoku should -you can just rock to effortlessly slice. Also slicing plantain bananas stained the blade badly, am afraid to scrub heavily since the resin coating looks delicate. So I will bite the bullet and pick up a great set of Shun knives, because with THIS one, my hands ache after a couple of handfuls of beans from the effort and I still have 10 handfuls to get thro... Might be an option for an older person who cant hold a heavy knife. So yes you would add an extra digit to the price by going for the real thing, but a good knife is SO worth it. It was also more sticky than my un scalloped shun, so the scallops didn't seem to be working either. I am not returning it since my M-I-L can't hold a heavy knife, and still likes a big knife so that might be a situation in which you buy this. I would also recommend that you pass on the henckels, wusthof, sabatier etc since I've spent literally thousands of $ on them and have not been as happy with them as with my single shun knife.

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These are the nicest knives I have ever used. They are very sharp and the coating allows them to slide easily through whatever you're cutting. You can cut paper thin slices of Apple or many other items. The knives are color coded which is intended to help you keep them segregated when preparing a big meal. Use one for meats, one for vegetables.

Some have mentioned that you can't sharpen these, but I see no reason that would be a problem. Sharpening affects only a tiny amount of the blade at the edge which isn't coated anyway. But I haven't experienced any loss of sharpness despite using the knives constantly.

I'm planning to buy these for my family for Christmas. At $20 each or so, they perform better than other more expensive knives I have purchased.