Pure Komachi 2 Series Fish Knife

Years ago I bought a package deal from On The Table containing a first generation Pure Komachi Fish knife and Kitchen Shears (matching colors) for $20. We're still using both, but the Fish knife has had some of the coating near the edge chip away; however, it's also the most used knife in our kitchen. Though I've sharpened this knife many times over the years, it holds its edge much better than most of my knives, some of which are fairly expensive. They're also easy to sharpen. Pure Komachi knives seem to be fairly high carbon and I honestly prefer them to my Gerber, Mac (non-pro), etc. knives. In my opinion, Pure Komachi knives are better than anything else you will find at most (non-specialized) department stores.

I keep all of my kitchen cutlery, regardless of quality, very sharp. I use Spyderco Fine and Ultra Fine bench stones. I sharpen my knives before they get dull, such that they are usually sharp enough to shave hair. My Pure Komachi continues to hold a great edge.

I also own a number of Pure Komachi 2 knives (made in China), which is what I'm reviewing here. As far as their blade characteristics go, the second generation knives are essentially the same as the first generation Pure Komachi knives (made in Japan). First generation Pure Komachi knives had slightly more appealing colors and nice translucent handles (and the knife tang contained cutouts depicting fish, bread, etc. depending on the knife's purpose).

Wash these knives by hand--I recommend against putting any knives in the dishwasher. In this case it's bad for the coating, but it seems likely that putting knives in the dishwasher can damage their temper. As absurd as that may sound to you, I inherited a few knives from my grandparents that are duplicates of knives I've owned that have that simply won't hold an edge (while mine will). The only difference is that my grandparents washed their knives in the dishwasher.

Higher end knives are better than Pure Komachi, but one high end knife will cost you as much as a full set of Pure Komachi knives. I vastly prefer my 4 Shun knives--they get sharper and stay sharp much longer, but they're expensive knives and I tend to baby them (and hide them from guests).

A good knife for about ten bucks. The lifetime free sharpening from Kershaw/Shun is nice too. Because the blade edge is SIXTEEN DEGREES not 15 degrees, I suggest you send the knife back to Kershaw/Shun for free re-sharpening. Failure to re-sharpen with the proper angle makes the knife not work for cutting.

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This knife is great. I haven't used it for fish, but it is awesome in cutting ribs abd veggies. Very sharp. Many good uses.

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I was first drawn to this item because of the color. After I tried it for the first time the quality of the item won me over! You have to be careful the first few times you use this it is so light that you underestimate how well it cuts!

This knife is worth twice the price I highly recommend you purchase it!

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I love all Komachi knives. They cut extremely well, and the resin makes them rust-resistant. They are easy to grip, and the colors make it easy to identify their use. They clean easily and are great to use. I buy them as presents for friends and family every year for Christmas. The fish knife is great for tuna, salmon, tilapia and catfish. Those are the only fish that I have tried it on.