5 comments about Pure Komachi by Kai 8-Inch Stainless-Steel Bread Knife.

1. I ordered this knife to replace an old, tired bread knife. I could not be more pleased with the precision cutting of this Komachi Bread Knife. I make lots of homemade breads, many whole wheat, and this sliced the bread nice and even and not jagged like my old knife. I do highly recommend this knife and would definitely consider purchasing another as a gift.



2. This is a great knife! Probably the best bread knife I've owned & a great price! Well worth it!



3. terrific and attractive bread knife. wish it was 2 inches longer for my homemade loaves.



4. What a cool knife! It looks good, and cuts great.
   
   I bought one of these for someone else. I thought this was an inexpensive and handy item to have. But now that I've used it a few times, I've ordered one for myself as well! I've used my old bread knife for years, but once I used this one I realized my old one just wasn't cutting it (no pun intended).
   
   Before, I had to be very very careful when cutting bread, lest crumbs fly everywhere, or I'd crush the bread. With this knife, you glide right through even tough crusts and can cut even slices without crushing the bread or making a mess.



5. The coating peeled off this knife within a month of owning it. After flakes of the coating started getting in food, I had to throw it away. A complete waste of money.

5 comments about Pure Komachi by Kai 6-1/2-Inch Stainless-Steel Chef’s Meat Knife.

1. unfortunately, my idiot brother put it in the dishwasher while he was visiting so I have to buy a new one. only wash it off with some soap and water. otherwise it gets scratched up and ruined. but i am buying this knife again. properly cared for, it is very sharp, great for cutting meat and also sushi rolls, and so cute!



2. It's sharp and pretty. Don't be fooled. It's not a toy or dull.



3. Don't let the low price throw you; this is a well balanced knife that is really sharp and holds an edge very well. I liked it so much that I bought one of every style.



4. What a fun knife but so functional. This is my favorite knife for tomatoes. I can slice them paper thin or thick and chopping is a breeze. I would recomend this knife to everyone!!



5. Okay okay so I have to admit that the color was the first thing that caught my eye with this knife. I was shopping at Zabars, one of my favorite stores, and the Komachi collection stood out amongst a field over dark and silver cutlery. I am in between buying serious knives from Global and Shun which aren't something I want to spend all my money on at the moment so I thought this would be a nice filler while I ponder which knife set I truly want.
   
   This knife is apparently set to be a meat cutting one, and even thought I am starting to prefer the santoku design ( with the little eclipse indentations towards the bottom - this one isn't )because of their ability not to have anything you cut stick to the blade, I think it's little funny that this cannot simply be called an all purpose knife. I cut veggies and meat with it, and the sharpness diminished a little bit but not really because I have been cutting something extremely hard, a tomato for example wasn't yielding too quickly but in the end this blade did a decent job of cutting thought the skin.
   
   Overall this is a cheap, lightweight and cute looking knife, the clear handle is very comfortable and the blade is always easy to find since the color is so unusual. I recommend gentle washing in favor of not disturbing the sharp edge, only one side is sharpened and it seems to get dulled a little if not handled gingerly.
   
   - Kasia S.

5 comments about Shun Classic 7-Inch Santoku Knife.

1. This Shun knife (like all the others) is a terrific high quality blade. They are perfect! I hate to use the term "Balanced" in a knife review but it really feels great in the hand. The "D shaped grip" feels nice, and the knife really holds an edge!



2. Shun brand kitchen knives are some of the best products from a culinary stand point. I've worked in many kitches and held many knives but this by far is the best. Light weight, razor sharp edge even from the abuse of everyday proffesional kitchen stand. If you are just a casual home cook, I'd look for something a little cheaper but if you do a lot of cooking and cutting than by all means buy this knife.



3. What a beautiful knife. The damascus layering and the highly polished edge gives it a cool and different look. But what is form without function - especially in kitchen tools? Well, for over two years, the knife has peformed fantastically! The edge is still quite sharp, the finish is still a beauty and have not sent it off to be sharpened. Grant it, it is not in a commercial kitchen setting, just a home where my wife and I like to cook. Also, it is well maintained: I hand wash and steel the knife after every use and it is stored properly in its own cell so that the general population of utensils don't come into contact with it. I have looked at the edge lately with a lupe and it still looks true, no nicks or missing pieces or rusting. It still cuts through vegies, meat, (cooked and raw), pineapples, ginger, etc effortlessly without the resistance and slippage like in a dull knife.
   
   It will require getting use to if your experience is with a French style knife. I own a wusthoff classic 8" cooks knife and started with the french style but it is rarely used now. Also, my wife prefers the 4" wusthof for her work so you need to put your hands on it say at a Williams-Sonoma and see if you like the feel.
   
   Lastly, the experience of using these high end knives is like getting a breath of fresh air after being in a stuffy room (or in an airplane delayed on the runway) for hours and hours. You ask your self why and where have you been? Get good tools for the tasks you use everyday.



4. So, I've been in food for my entire life, and at 15 i started full time work in a kitchen. At first I used the typical industrial knives i.e. Dexter Ruseel and Forschner, that we had in the restaurant. I loved these knoves but knew I wanted my own. So being a dishwasher and prep guy, I did not have much to sprend on knies but made a hodge-podge set of knives. MY first santoku was a Wusthof Gourmet 7-in. hollow ground, which was terrific for forty dollars. But that knife has been blown away by this Shun. So when I recieved the knife, i had also ordered two more and a new knife case and began to put my knives in. In the second minute of having the knife, my finger recieved a nice nick. The knife was so sharp that when my finger moved as I put another knife in the case that cut happened. i was so impressed I had to use the knife. I grabbed a tomato, some scallions and a onion. The knife glided through all the products, and just did a tremendous job. If you do by this knife, don't use a steel made by a Western knife company, it won't hurt the knife, but i recognized a slight difference after honing.
   
   So if you are willing to spend a hundred + dollars get this knife. Also people have aid that this knife is bad for big hands, it's a lie. I have huge hands and have not had a problem with my grip, a pinch.



5. Alright. First read all the other reviews and see what they think. Chances are, they're right.
   
   I've been looking for a knife like this all my life.
   
   I like the thinness of American knives like Chicago Cutlery (the original Walnut, not the cheap ones they sell now), but am envious of the heft of the German knives (I had a full set of Henckels Professionals).
   
   The problem? The thin knives are too light, the heavy ones are too thick.
   
   Now, we have the best of both worlds with Shun.
   
   Wait, I know what you're saying. They're too expensive. No. Listen: if you pick and choose you can get a lifetime of cutlery pleasure out of just a few samples.
   
   First, buy the 7-inch Santoku. You can get the Granton edge (the scalloped thingies) if you want, but it will just mess up the beauty of the Damascus steel finish. This is your workhorse; a little hotrod that will lightly and competently saw through most of your daily chores.
   
   Then, you need a little parer--the 3-1/2 inch or 4 inch will do nicely.
   
   Big, small.
   
   But, we need bigger still, so get a ten-inch chef's. You'll like this knife. Owing to it's fairly small profile (height), it does double duty as a slicer. Chop up heads of cabbage and slice a turkey or ham, your choice.
   
   Get one of the six-inch slicers (utility or tomato) and you're done.
   
   That's all the expensive cutlery you will ever need.
   
   Anything else: serrated, bread slicers, or other novelty knives, just by cheap stuff.
   
   Now, you need accessories. Get the Shun sharpening steel for sure. It's got a cool magnetic angle on the hilt that supposedly gives you the correct angle for sharpening. You can do it the wussy way--blade down--or pick it up like I do and steel toward yourself in a grand, flourishing manner.
   
   We're not done yet.
   
   You've got a lifetime investment here (You think I'm kidding? Any time you want, send your knife to warranty service and they'll either fix it or send you a brand new one, and they'll always sharpen it. Don't tell them I said so, but that's a pretty sweet way to keep your knives sharpened. I don't think I'd trust any local shop to touch these blades).
   
   But, let's talk wood.
   
   Don't even think about slamming these things down on just any crappy surface. Use a poly board for yucky meat, but you must have a good end grain board for chopping. One word: Boos. Their best (and trust me, I've researched this) is a 12X18 reversible hard maple. Don't be put off by the flatness of this. What I did was buy some little stick-on nylon bumpers and put them on the bottom to prevent sliding and water damage underneath. After, say, ten years, flip it over for a brand new board. If you've got a bigger kitchen, I'm envious, and I recommend the Totally Bamboo 22X16.5 board. It's got feet on it and, hey, it's like a renewable resource to boot.
   
   You know what you'll get for your trouble? The most beautiful ringing sound you've ever heard each and every time you put edge to board. I'm not kidding...it's melodic. And, it protects your knives.
   
   Finally, one caveat.
   
   While these Pakkawood handles are truly an exquisite thing (and, despite what they say, NEVER put them in the dishwasher), they have one drawback. They're slippery. There's virtually no ergonomics evident from the hilt to the butt, and, while sleek and sexy-looking, they don't provide much traction. On more than one occasion, I've found one of the larger knives sliding right out of my hand. It was frightening to think what devastation these sharp blades could have done to my bare foot as it hit the deck. Maybe I'm just clumsy (or drunk), but as any cook knows, food prep requires a lot of water, and your hands get dried and slick. Be careful. And, I don't know, maybe wear shoes.
   
   But, if you can keep them in your hands (and really, I know you can), you will never for one minute in the rest of your life regret this purchase.

No comments about Shun Classic Cutlery Collection.

5 comments about Pure Komachi by Kai 6-Inch Stainless-Steel Tomato Knife with Serrated Edge.

1. I gave this product as a gift and the recipient absolutely loves it. She said it sliced very thin slices very easily.



2. I was impressed by this small knife which is excellent for cutting soft foods such as tomatoes. The knife is quite small and easy to handle, and the serrated edge is very sharp. Naturally I wouldn't recommend it in place of a Chef's knife, but it does a great job when you do need a small serrated knife. It's a bit too small for slicing bread, but works very well for small vegetables. The included sheath was a nice touch.
   
   The blade while stamped, appears well made and like other Komachi knives, has a colorful coating which among other things, makes the knife easy to find and identify.
   
   I gave this knife four stars instead of five because of the build quality, I wasn't all that impressed with the plastic handle. At the price though I think that the plastic handle is more than acceptable. Overall, i'd recommend this knive, and would say that it provides excellent value.



3. I just found this knife by accident, and I love it! I highly recommend this knife. It cuts tomatoes very smoothly, and the little fork at the end is very helpful too.



4. I got this knife for my parents to make salad prep easier. They absolutely love how easy it is to cut tomatoes now! I highly recommend it for the price!



5. The Komachi tomato knife is thin wall enough to produce nice thick or as thin as you want tomato slices. Very sharp, I just wish it was about
   1" longer to easier cut those "bun-size" tomatoes I find sometimes. It does the job very well though.

No comments about Pure Komachi by Kai Cutlery Collection.

5 comments about Pure Komachi by Kai 6 1/2 Inch Stainless-Steel Vegetable Santoku Knife.

1. I'm actually just seeing what others think of a knife my dad bought me because we have a love of good knives and we love to cook. I have fallen in love with this knife because its precision is amazing. I can shave garlic, dice anything, with such accuracy that the work is really gone from the situation. I do sharpen it occassionally as I do with all my knives. I also do not have the complaint about speed that some other posters have -- only because I find that I am not slowed down and I'm not doing things in great bulks. I used to cater and I feel like this knife is a must have for vegetables. I've had it a year, so I can attest to its durability--and I cook almost all meals in a week. Enjoy your purchase if you get it!



2. I cannot recommend these knives enough. My favorites are this veg knife and the tomato/cheese knife. These are infinitely better than the expensive knives sold at specialty stores. They stay sharper longer and are incredibly lightweight. The tomato knife will yield thinner, more exact slices than you ever thought possible.



3. I had high hopes for this knife since all my previous knives were cheap. However, it didn't deliver. It is good for slicing things like potatoes or onions, but if a vegetable has a skin, such as a tomato or bell pepper, it does not cut through the skin very well. I ended up getting another knife, and I only use this one on occasion.



4. I have had my knife for 3 years, I have the pink meat knife that I love not quite as much and bought the purple knife today. I would love to purchase myself a $300 knife seriously, but this is by far the best knife I have ever had. It makes chopping and dicing veggies a breeze and I love it. And for $20 replace it, in 3 years it has dulled a bit, but never been sharpened. Fabulous.



5. I have a whole collection of these Komachi knives. They are the best, easy to clean, so sharp and great in use. No regrets of spending money for them. Once you try them in use, other knives you have will "rest in peace":) Just don't throw away a plastic package they come from, you can use it as a storage, this way knives will stay unscratched.

5 comments about Wüsthof Classic 7-Inch Hollow Edge Santoku Knife.

1. This deal is wicked sharp. You could probably cut the nuts of a gnat with it. I choose to chop veggies with it though. It looks really cool. While it won't help you to score with chicks, it certainly can't hurt.



2. I bought this as a Chritmas present for my son-in-law based on it's good reviews. We both tried it out on Christmas dinner with lots of prep work. It slices through hard veggies like carrots amazingingly well. This is a five star product!



3. Knife is great, but ordering experience not so. Received a double order and had to pay shipping and handling back to vendor in Canada. They wouldn't waive the handling fee. I have no clue how I could have double-ordered, and I've been ordering off the web for years. Order must not have good "confirmation" pane after placing order.



4. I love my knives and this is fast becoming a favorite. I wish it were a little larger - I'm used to my larger French Knife. It is also very sharp - cut through my fingernail with little resistance (remember the advice to keep fingers bent toward your palm when chopping?). Although it would not be my choice for an only knife, it would be near the top.



5. The classic Wusthof knives are the best I have ever used, and the santoku knives are my favorite.

5 comments about Oxo Good Grips Professional 6-1/2-Inch Santoku Knife.

1. I was pleasantly surprised at the quality of this knife. It is very sharp and has a wonderful shape and weight. The smaller one is of the same quality.



2. I like this knife a lot,
   it's sharp, sleek, and easy to use.
   The one thing I didn't like is that ususally with Santoku knives the product that you're cutting doesn't stick to the knife, which allows you to cut faster, but I find that potatoes stick to this knife.
   Still very much worth the inexpensive price for a reliable knife.



3. This is the first time I've bought "professional" knives and I love these. Even my husband who has arthritis can easily grip the knives. They are sharp, easy to hold and cut anything we've used them on.



4. I actually got this one for my husband. This is HIS choice knife (I prefer the smaller one). He uses it all the time, for meats, for veggies. The handle is fantastic on it, allowing for GREAT control over the knife and wonderful balance!



5. Learn how to slice or cut its really fast with this knife, Good Grip, Balance. I brougth this for my wife (Chef Student) and she love it. Is the best quality for such low price.

5 comments about R H. Forschner by Victorinox 7-Inch Granton Edge Santoku Knife, Black Fibrox Handle.

1. A great knife with nice weight and balance. Once you use it you will never go back to other knives. Mine arrived not very sharp but a few swipes of the sharpening stone and it was great. I love it.



2. I've used other expensive brand name knives for years, and recently bought the RH Forschner 7-inch knife, and LOVE IT!!! It cuts finely, and sharply. I've never enjoyed cutting vegetables more than with this knife.



3. This is a good knife, sharp, and can cut very thin slices without effort. I've found that it does not cut thru tomato skins as easily as the smaller paring knife. Cutting from the backside is a breeze, but wish it was a tad bit sharper. Love the balance and strength.



4. I use this knife whenever I'm cooking. I even took it to a friend's house that I was helping cook for a party. The knife is easy to handle and makes slicing, dicing, chopping a breeze. I love it!!



5. Since I bought this Victorinox Santoku type knife in April I use it almost exclusively. It's light weight is a bit disconcerting only at first, in comparison to a 8 inch chiefs knife. When it got slightly dull I tried a very fine old Lamson steel at a shallow angle. It worked, but the angle was not as consistant as I wanted. I then tried the Wusthof Knife-Life Santoku sharpner it's great. It's sharpening angle is 17 degrees, my guess is the Victorinox's angle is slightly less. It only takes a couple of swipes through the fine ceramic stones and you are good for another weeks chopping. The quality of Victorinox's steel is very impressive. This is the best of their knives that I have purchased.