Pure Komachi HD 8" Chef's Knife

Nice looking knife.... however the graphics tend to hang up on food slowing my speed. For the typical kitchen it is a good blade, just not for professional uses.

I love this line of knives. They are lightweight, super sharp, and the colors and photos are attractive. I can't believe I get excited about knives, but they are just plain fun to use. I also bought several others from the photo line, and all are excellent. Good price as well.

I really likr this knife. Looks great on my rack and is light weight and sharp.

Kershaw is a well known knife manufacturer and the "Kai" brand is their line of Kitchen knives.This "Komachi" is their entry level series of kitchen knives.This same manufacturer makes the "Shun" series of knives which are hundreds of dollars per knife.I have a 10" Shun Chef's Knife which cost over $100.Out of the box the Komachi can't compete. It is not even close. Compared to the Shun, this Komachi feels like cutting with a cudgel.However, the steel is good. This knife can hold a fine edge. The Komachi can hold a edge that knives three times the price struggle with.The steel sharpens really easily. The most important part of any knife is the steel.Now to get performance out of this knife you have to re-grind the bevels. The bevel has to be twice as steep to be really sharp. The Shun comes out of the box with this steeper bevel. This Komachi knife can offer 80 to 90 percent of the Shun at a fraction of the price if you can re-shape the edge or pay someone else to do it. This knife is so cheap that if you try to do it yourself and screw it up, it is not a big loss. Just look at some Youtube videos of sharpening knives on Japanese water stones.I am taking off a star because it does not come out of the box ready to rock and roll, but the steel is there. It will hold a steep bevel. You just have to get it on there.