KAI Pure Komachi Question

J

JNieporte

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Nov 1, 2004
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I own a few of the Pure Komachi 2 knives and I'm impressed overall. I do have a question about the differences in two models: the pink Santoku (#KSAB5038) has a 6-1/2" blade and the orange Santoku (#KSAB5065) has a 6-1/2" blade. One is advertised as a Santoku / Asian Chef's knife, while the other is advertised as a Vegetable / Santoku knife.

They look identical except for the color...
KSAB5038.jpg


KSAB5065.jpg


I see that the orange one has a more rounded tip while the pink one's edge is a tad closer to the handle, but is there anything else that makes the santoku knife require two models?

Don't get me wrong; I really like my Pure Komachi knives, but I'm a bit curious as to the differences here...
 
I just had a friend asking me if I could dig up any more info on these knives, as he found the santoku version on the cheap at a place which shall remain nameless.

Anywho, maybe these will help.
I've layered the two images over one another so you can better see the differences.

DISCLAIMER: Without actually having both knives in front of me, it's hard to know for sure if the pictures are to scale with one another. I'm not sure what to say about the blade lengths, though. If they were both intended to be the same (6.5") then the handle on the orange one would have to be vastly larger than the purple.

1. No scaling done. Slightly rotated the image to better match the handles.
overlay001.gif


2. Scaled and rotated the images such that the stamps on the blade are identical.
overlay002.gif


3. Scaled and rotated the images such that the handles are as similar as possible.
overlay003.gif


Aside from the things you have already pointed out, the orange version appears to have a noticeably different angle for the cutting edge.
 
the 5065 santoku has an angle slightly more efficient for chopping...5038 is pretty much a santoku/chefs hybrid, because of it's length...i think these 2 models are redundant to each other; pick one because you prefer one style over the other...the true chefs is the 8" 5066...

(i got most all of them)
 
Fascion - that is a great comparison, I'm sure others will find that very helpful in they are researching these knives. :thumbup:

I've never owned one of these but I read some reports of the paint flaking pretty badly (unknown cuase) and the handles developing pits (unknown cause). Have you owners seen either of these things happen?
 
Hillbillenigma said:
...I've never owned one of these but I read some reports of the paint flaking pretty badly (unknown cuase) and the handles developing pits (unknown cause). Have you owners seen either of these things happen?
Click to expand...

The pink and green ones shown have been mine for almost a year, and they've been used frequently. No damage. I think a lot of people just throw their kitchen knives in the sink and then scrub with an abrasive sponge, much like any other dish, but this causes the damage. In fact, I think the package says not to use anything abrasive, as it may damage the finish. But for what it's worth, my two are still going strong with no rust, chips, or flaking of the coating. The handles are still solid.
 
I have been using these for years. I think I have all of them. Never had any paint flake off any of them. They eventually show some wear on the finish but no flaking. Excellent knives for the money to be sure. I like the 4 1/2-5 inch Fish knife for all around use. They bread knives are fantastic.
 
udtjim said:
I have been using these for years. I think I have all of them. Never had any paint flake off any of them. They eventually show some wear on the finish but no flaking. Excellent knives for the money to be sure. I like the 4 1/2-5 inch Fish knife for all around use. They bread knives are fantastic.
Click to expand...

You've been using the first version then. Made in Japan.
I've been seeing the PK 2 series quite a bit in the big stores over the past quarter.
They're no Shun but for the budget minded or novice they are very economical and the color coding is pretty vibrant.
 
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