KAI Kershaw Pure Komachi 2 Hollow Ground Santoku Knife, 6.5-Inch, Black

Very nice knife

Steel is what you'd find on low end Mercer knives, not bad, not good. Blade is very thin and light with a pretty aggressive taper towards the edge. Handle is hard plastic, feels like a toy Sheath is nice and snug Comes sharp

I received my Komachi 2 knife almost a month ago. It was a revelation. For the past 42 years I have been using a traditional #3 Chinese veggie clever that I brought back from Peru in 1976. I would tell anyone who cared to listen that a Chinese clever is the only knife that you will ever need in the kitchen. I stayed with my clever even though some delicate tasks remained awkward to accomplish. During those years, I learned how to sharpen it using various methods and could usually achieve a flawless edge. Unfortunately, this led to my being unduly proud of my skills with a stone. Anyway, this Komachi #2 knife is just a lot of fun to use. It is extremely lightweight which will be a shock at first if you buy one. One reviewer complained about the lack of "heft" and desired more. I would urge him to be patient with his new knife. For a professional in almost any field, the highest quality equipment is usually extremely lightweight. I am thinking now of pool cues. If you pick up a professional's cue, you will, likewise, be amazed at how "light" it is. He will tell you that using lightweight equipment helps to reduce fatigue during a long match and it also helps him/her develop the very fine muscles that give exquisite control of those delicate shots that usually win matches. By using the Komachi #2 knife, you will quickly adapt your cutting style to this ultra lightweight approach. Suddenly, you will be tempted to try delicate veggie carving like florets and things. This knife will challenge you to relax your grip. The muscles in your arm and back will begin to relax and you will learn a higher level of expertise. It will help if you make a conscious effort to relax and concentrate on the angle of your cut and the pressure required to get a good result. Of course, this approach only works because the cutting edge on these knives is absolutely flawless. Since I am new to this world of Japanese knives, I have no advice to offer on how to maintain such a sharp edge. I will be back on uTube learning if there is a special method for caring for these knives. After 42 years with one knife, I guess it is time to learn about these new knives from the exotic Far East. Tomorrow I will receive six more iterations of this Komachi #2 knife from AMAZON. It will be a perfect Christmas gift for most of my female friends and the ladies will be absolutely thrilled with it. And at this price, I may order 6 more before Christmas and expand my list of deserving women. My manicurist deserves one as does my masseuse and my acupuncture doctor and various receptionists and ....

Superbe couteau Tres bonne qualité pour le prix

First off let me say that I definitely love this knife!!! I was a bit skeptical in the price at first because I'm an owner of Wusthof knives and they are not my everyday for anyone in my house to use type of knife to keep their life. Anyway back to this product. My kitchen was in need of a knife that would be adequate for daily usage and for usage by the general members in the household. Things I like: * Comes with a sheath - Every knife needs a sheath or a magnetic strip or a block in my opinion * Comes EXTREMELY sharp out of the box - Sliced my finger very easily getting used to the weight (very light) * Packaging is easy to open and well informed - Knives that come packaged in this ridiculous, obtuse, hard to open packs are annoying. * Has lasted through many slices and has not gone dull. Things I don't like: * Too light - I'm picky and think that it can use some weight in the handle but it's really a minuscule detail. This brand itself has a pretty good reputation when it comes to knives as I did do some research prior to purchasing and for the cost, well you can't really beat that! You MUST take care of these knives to ensure long usage, practice good knife maintenance by washing them immediately and drying plus back to sheath, this style knife is not meant for some things like de-boning nor is it meant for cutting frozen foods, also don't throw it into the sink because you'll dull the point out. If you do these things you'll keep this knife usable for a long time!. I liked this knife so much that I went and bought the Komachi HD set and and they're all doing well! So thanks Komachi!