I finally got a chance to test out the new Pure Komachi Santoku I got from 2BKC on Saturday.
My first impression (as I said in the other thread) is that this sucker is LIGHT. I suppose it isn't intended to be a chopper, but rather a slicer. It's weight is due to the fact that it is stamped as opposed to forged, but it is also a $15 knife, so bear that in mind. The wife and I kinda dig the funky colors, so that was a big draw to this line. The coating seemed to work pretty well, nothing I cut tonight stuck to the blade. Another interesting thing about this knife is that it says on the package not to cut anything frozen, as it may damage the blade. It is also not dishwasher safe, and you should not use an abrasive scrubbie as both of those things can lead to the coating coming off.
But that is all of the negatives. If you aren't looking for a 'classic' style knife, the funky colors are, well, fun! It comes with the standard Kershaw warranty (Shun warranty in this case), including lifetime sharpening. If this knife ever reaches a point where we would consider sending it back to get it sharpened again, for the price point we may just wind up buying another one.
As for it's cutting abilities, in this price range I have never had a Santoku that would cut like this. I've had several no names, but also Chicago Cutlery, Farberware, Kitchenaid, and a few other of the common, widely available brands. None of them held a candle to the Pure Komachi. I sliced up some chicken and some limes, and the knife went through them like they were butter. In fact, I over limed the chicken because they were so easy to cut
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The wife has found another brand that she wants to test against the Pure Komachi series, and I forget the brand ATM but it is Swiss and starts with an 'K'. It was in a similar price range and also came in the bright colors. She held one in a store and preferred the handle. However, it will be a tall order for it to outperform the Shun! It is definitely the frontrunner in my experience with entry level kitchen cutlery.
I did notice one other thing as I was cleaning it up after dinner. This dude was so sharp that unbeknownst to me, as I was cleaning it with a sponge, it was shaving little slices off the back of the sponge I had sinkful of sponge shavings before I was done. Never had another kitchen knife do that!
Naturally since dinner was on the line, I failed to take any pictures
Bear with me, I'll try to figure up something to whip up for lunch tomorrow that will make good pics. I think over in WS&S it is traditional to make salsa, anything like that over here? Chicken Marsalla or Veal Scallopini?
My first impression (as I said in the other thread) is that this sucker is LIGHT. I suppose it isn't intended to be a chopper, but rather a slicer. It's weight is due to the fact that it is stamped as opposed to forged, but it is also a $15 knife, so bear that in mind. The wife and I kinda dig the funky colors, so that was a big draw to this line. The coating seemed to work pretty well, nothing I cut tonight stuck to the blade. Another interesting thing about this knife is that it says on the package not to cut anything frozen, as it may damage the blade. It is also not dishwasher safe, and you should not use an abrasive scrubbie as both of those things can lead to the coating coming off.
But that is all of the negatives. If you aren't looking for a 'classic' style knife, the funky colors are, well, fun! It comes with the standard Kershaw warranty (Shun warranty in this case), including lifetime sharpening. If this knife ever reaches a point where we would consider sending it back to get it sharpened again, for the price point we may just wind up buying another one.
As for it's cutting abilities, in this price range I have never had a Santoku that would cut like this. I've had several no names, but also Chicago Cutlery, Farberware, Kitchenaid, and a few other of the common, widely available brands. None of them held a candle to the Pure Komachi. I sliced up some chicken and some limes, and the knife went through them like they were butter. In fact, I over limed the chicken because they were so easy to cut
. The wife has found another brand that she wants to test against the Pure Komachi series, and I forget the brand ATM but it is Swiss and starts with an 'K'. It was in a similar price range and also came in the bright colors. She held one in a store and preferred the handle. However, it will be a tall order for it to outperform the Shun! It is definitely the frontrunner in my experience with entry level kitchen cutlery.
I did notice one other thing as I was cleaning it up after dinner. This dude was so sharp that unbeknownst to me, as I was cleaning it with a sponge, it was shaving little slices off the back of the sponge
I had sinkful of sponge shavings before I was done. Never had another kitchen knife do that!Naturally since dinner was on the line, I failed to take any pictures
Bear with me, I'll try to figure up something to whip up for lunch tomorrow that will make good pics. I think over in WS&S it is traditional to make salsa, anything like that over here? Chicken Marsalla or Veal Scallopini?