Kai PRO Pure Komachi 2 / 4.5" Cheese Knife with Sheath, Colorful Knife, Swiss-Cheese-Holes in Blade Prevent Sticking, Fun Cheese Knives

These knives are great, especially for the price paid. I bought them to replace some old wooden handled dull knives I had for years since I was hosting Thanksgiving dinner this year. I didn't want to spend a fortune as I am too lazy to hand wash knives, so if they get ruined in the dishwasher I can replace them without worrying about how much I paid. The knives are super sharp as I have cut myself on them more than once-my fault. They are comfortable to use and cut through everything really well. My only complaint is that the handles are a bit larger than I expected and therefore they take up quite a bit of room in my utensil organizer. I ended up getting a new one to accommodate these and some chef's knives (same brand) that I was given as a gift.

Love this knife!

This Komachi Kai Nakiri knife was my Christmas gift to myself (one of them!) as it was selling for a slight discount. I already had a Komachi 2 set purchased from Costco and wanted to add this Nakiri knife as I slice a lot of vegetables and it's very useful for that. I use the Santoku knife (see Fuschia knife in the uploaded pic) for mincing and chopping herbs as a rocking motion is needed. For slicing onions and other vegetables a Nakiri is great, especially if you're making stir fry - Thai, Indian, Japanese or Chinese cuisines. This knife is very sharp, the rectangular blunt shape makes it light and the right design for slicing which is a up and down motion rather than a rocking motion. I love my Komachi knives, the colors are fun but the coating also helps prevent rusting. They're easy to clean in the dishwasher but mostly I just rinse and wipe and resheath. The included color coordinated sheaths helps keep hands safe whether you store them in drawer, or put them on the wall on a magnetic strip like I've done. It also makes it easier to take with you, as I sometimes take them camping or on vacation. They're light and sharp and handles are ergonomic and best of all they're available at very decent prices as a set. This Nakiri knife was not included in any set I've seen so it had to be purchased separately. One month of usage later, I am very happy with it's performance. It's become my most used knife as I am always slicing onions, peppers, mushrooms or cucumbers. I also use the mandoline but that makes the veggies too thin for grilling or stir frying so this is a really useful knife. After 5-6 months of every day usage you will probably need to sharpen and 1-2 swipes of a Accusharp Knife sharpener (also on Amazon) will do the trick.

Review for the KAI steak knives: Seems like lots of reviews for the other Pure Komachi2 line, but not many for the steak knives, so here goes. These are excellent for the price. They are very non-traditional in appearance but feel good in the hand and are very sharp. It's hard to tell in photos, but like other Pure Komachi knives, these have a non-stick paint coating on the sides. The steak knives are grey which is less "in your face" than the other brightly colored knives in the line, but again contribute to their non-traditional appearance. The handles are black plastic and are nearly identical to the handles on the PK2 paring knife. While I prefer non-serrated steak knives, these cut very well and do not tear meat but slice cleanly and efficiently. The serrations are single bevel (meaning one side of the knife is flat all the way to the edge) and this may contribute to their cutting qualities. Definitely worth it for under $20. I'd much rather watch my kids learn how to cut correctly with these than with an expensive set of Shun knives that I knew I would need to hone after every meal.

Excellent for cutting cheese, but the knife is so sharp, it is good for everything.

I've been a fan of Kershaw knives for years, so when I learned that KAI was a Kershaw brand, I had to give 'em a shot. I'm glad I did! These are likely the best bang for the buck in the whole world of cutlery! They are absolutely razor sharp! I don't know if it's fact or fiction, but I read online that the Pure Komachis are not dishwasher safe. I'm quite picky about my cutlery, so I decided to play it safe & got in the habit of washing them by hand as soon as I'm done using them. They are incredibly easy to clean, and after a couple months of using them, they look as good and are as sharp today as the day I got them! HIGHLY RECOMMENDED!!! The unique design of the Nakiri knife is great for chopping veggies, and can be handy for cutting meat (think of it as a small clever).

I paid full price and purchased this product from Amazon. This is a great looking and great performing knife for this price. I purchased this knife mainly for chopping vegetables and it does a superb job with vegetables tested: eggplant, zucchini, green pepper, onion, garlic. I also tested its performance with fruits, bread, cheese. Very pleased. What I like most is the price for performance. Secondly the ease of use and how little effort required to thinly chop larger amount of vegetables - thanks to a very sharp blade compared to other knifes at this price point. Watch out for the sharp blade when you are hand washing this knife. I already cut myself twice (minor cuts) in less than a month. I personally like the bright green color, it may not be for everyone's liking though. I highly recommend this product.

I really liked this knife on the first try. But, after having tried it for a couple of months now, I have found that it hasn't become my go-to knife for most tasks that it is meant for. My issue is mainly with the heft or feel of this knife. The knife is very sharp but the blade is very thin. Overall it has the feel of a slightly over sized "straight razor" than a knife. As such, it feels very light compared to any other similar sized knife that I have used. So even though it is very sharp, it does NOT glide through as effortlessly as I want through slightly sturdier items. For example, it works great when I make paper thin slices of garlic very fast. But does not feel comfortable while chopping up raw potatoes or carrots. I feel that I have to push down and exert more effort while doing so. Similarly, I love its feel when dicing a shallot but not while chopping up a yellow onion. I'd rather go for even a cheap Henckels "international" series santoku of the same size (which itself is one of my less favorite knives) ! So over time now, I am pulling the Kai out of the drawer less and less. The edge has maintained reasonably well over the month and a half of use. Three stars for the price, sharpness and looks.