Product Description
Komachi translates to "an expression representing a beautiful intelligent lady". The Komachi lineup of knives from KAI are high quality knives that express a relaxed and confident attitude. These knives are very sharp and are perfect to use in the kitchen, backyard patio, at beach parties or mountain cabin retreats. Keep a couple sets handy for spontaneous weekend outings or the next big tailgating party. Multicolored handles differentiate the Bread knife from the Fish knife, Meat knife and the Vegetable knife. Komachi will brighten up any setting. Show your fun side with Komachi.
Product Details
* Amazon Sales Rank: #17569 in Kitchen & Housewares
* Brand: Komachi
* Model: AB5035
* Dimensions: .70" h x 2.90" w x 14.00" l,
Features
* Japanese Santoku knife; chops, dices, and slices; ideal for fruits and vegetables
* Constructed of high-carbon stainless steel; fluorinated-resin coating; full tang
* Ergonomically designed handle; made of high-tech Ionomer resin
* Colorful blade; unique see-through handle with fun-shaped cutouts
* Measures 11-1/4 by 2 by 3/4 inches; made in Japan
Amazon.com Review
Measuring 6-1/2 inches in length, the straight-edged blade of Komachi’s santoku knife comfortably chops, dices, and slices produce of any variety. Slice fresh pineapple and melons, shred cabbage, or julienne carrots for your favorite stir fry. The knife hides a whimsical, fish-shaped cutout beneath its handle.
Customer Reviews
It looks bizarre, but boy is it sharp...4
This is a great knife for the money. I have an $80 Santoku knife, and yes, it is better, but not 4 times better. In fact, only marginally better. I bought this knife as a back up and use it nearly as much.
The knife looks bizarre, all green from stem to stern. Its appearance made me think it was very cheaply made.
But as I have used it, I have come to appreciate how effective, sharp and easy to clean it is. It is truly a great product, but I can't give it five stars, I will reserve that for the $80 knife. :-)
Only knife we use now5
Puchased this due to the popularity here on Amazon. Now it is the only knife in the drawer (and I got plenty) that is used, so now I'm going to throw my others away. It is so sharp and comfortable --it is a pleasure! The first thing I cut with this were two artichoke tops-it was a breeze! I am going to buy all of these knives.
Amazing Performer4
A truly amazing performer! This knife is truly SHARP! It is like a miniature Samuri sword in that when used with a slicing motion (as opposed to a chopping motion) it cuts through foods effortlessly. You really can cut wafer-thin slices off tomatoes! It is very comfortable to use and it weighs almost nothing. What a great value.
It does require honing, as do all quality knives. This in not a Ginsu piece of junk. I'm not sure if it will ever really require actual sharpening. The blade is so thin that I suspect honing may be all that is required as long as the edge is not abused. I have used mine for two months now and honing is all it has required.
It is NOT a CHOPPING knife or a BONING type of knife. It is not designed for cutting hard stuff. The blade is very thin and can't take that kind of abuse. Use your old knives for this sort of thing. You will use the Komachi for everything else!
While the resin coating is non-stick and does keep the blade from staining, it doesn't keep the thin-sliced stuff from sticking and accumulating on the blade while you are slicing them, but I haven't found a knife yet that really prevents that. There might be a $100-plus knife out there that handles this better, but I'm not a pro and buying high-end cutlery like that would be foolish.
I always feel obliged to warn my friends about the sharpness of this knife. They give me a funny look, but when they use it they see immediately what I was talking about. And, needless to say, I never let anyone that is not very experienced with cutlery use this knife.
The last comment I have is about the lack of a bolster. The part of the blade that is close to your finger is just as sharp as any other part of the blade, i.e., very sharp, and if you poke yourself with it you will bleed! So, either be very careful, or, dull that little point with a stone or file, like I did. A bolster would be a nice touch for Komachi to add, but it would undoubtedly increase the price considerably. Personally, I don't need a bolster that much.
Did I say I really like this knife?
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