Pure Komachi 2 Series Fish Knife

Years ago I bought a package deal from On The Table containing a first generation Pure Komachi Fish knife and Kitchen Shears (matching colors) for $20. We're still using both, but the Fish knife has had some of the coating near the edge chip away; however, it's also the most used knife in our kitchen. Though I've sharpened this knife many times over the years, it holds its edge much better than most of my knives, some of which are fairly expensive. They're also easy to sharpen. Pure Komachi knives seem to be fairly high carbon and I honestly prefer them to my Gerber, Mac (non-pro), etc. knives. In my opinion, Pure Komachi knives are better than anything else you will find at most (non-specialized) department stores.I keep all of my kitchen cutlery, regardless of quality, very sharp. I use Spyderco Fine and Ultra Fine bench stones. I sharpen my knives before they get dull, such that they are usually sharp enough to shave hair. My Pure Komachi continues to hold a great edge.I also own a number of Pure Komachi 2 knives (made in China), which is what I'm reviewing here. As far as their blade characteristics go, the second generation knives are essentially the same as the first generation Pure Komachi knives (made in Japan). First generation Pure Komachi knives had slightly more appealing colors and nice translucent handles (and the knife tang contained cutouts depicting fish, bread, etc. depending on the knife's purpose).Wash these knives by hand--I recommend against putting any knives in the dishwasher. In this case it's bad for the coating, but it seems likely that putting knives in the dishwasher can damage their temper. As absurd as that may sound to you, I inherited a few knives from my grandparents that are duplicates of knives I've owned that have that simply won't hold an edge (while mine will). The only difference is that my grandparents washed their knives in the dishwasher.Higher end knives are better than Pure Komachi, but one high end knife will cost you as much as a full set of Pure Komachi knives. I vastly prefer my 4 Shun knives--they get sharper and stay sharp much longer, but they're expensive knives and I tend to baby them (and hide them from guests).

I was hoping the fish knife would come with a case just like my other set of Kai Komachi knives. But this is the only knife I bought separate because of the good reviews. A matching knife case would have been good, Kai you listening???? lol. other then that, I recommend these. Easy to clean, lightweight and very sharp.

BOTTOM LINEThis knife now functions only as a fish scaler for me. I don't know what sharpness other users are used to, but I don't think this thing is as sharp or stays as sharp as my other standard kitchen knives (two entry level Henckels). With better tools at my disposal, I feel like I threw $10 away.INITIAL SHARPNESSI thought the initial sharpness of the knife was okay, or slightly better than average. However, the knife does not slice through fish as well as I would like. Knives should easily go through fish smoothly - otherwise you damage the texture of the flesh. I own a $160 Santoku that I like to use for tougher things like beef or chicken, so I know what a sharp knife can do. Obviously, this thing can't compare to a more expensive knife, but I'm especially disappointed at how dull it got after minimal use - which leads to the next problem...CAN'T SHARPENKomachi knives are coated with some stuff that do not allow them to be sharpened in my knife sharpener the same way my Henckels are. I own the Zwilling J.A. Henckels Twin Sharp Duo Knife Sharpener and this works great for my other knives (not my $160 Santoku - don't worry). However, I feel like the sharpener just makes this knife even worse.SCALERSo, at the end of the day, this weirdly colored knife stays in my drawer, simply because I like to use the built in scaler to remove scales from my fish.

I love all Komachi knives. They cut extremely well, and the resin makes them rust-resistant. They are easy to grip, and the colors make it easy to identify their use. They clean easily and are great to use. I buy them as presents for friends and family every year for Christmas. The fish knife is great for tuna, salmon, tilapia and catfish. Those are the only fish that I have tried it on.

I was looking for a decent set of knives for the kitchen to replace some old ones that I had for years. I didn't spend a lot on that set and I wasn't looking to spend a lot on a new one. After reading the reviews on these knives I decided to buy a couple just to try them out and I couldn't be more pleased. I haven't had to chance to use them all but I can tell you that this "fish knife" will be one that use for just about everything. The blade is very sharp and super easy to clean. The construction feels solid and it is very light. I am planning on expanding my collection of these knives in the near future.

This company makes cheap knives that work well. Two reasons. Very thin blades that are easy to sharp to almost razor like sharpness and the coating which helps it slid through the product you are cutting. Generally they have good ergonomics and balance of the handles, fun to use. But, this one is not as comfortable as the others they make. I have bought four sets of their knives to give as gifts. Costco has sets on sale cheap right now (October 2012).

About a year ago, I purchased a great 8" chef's knife and I still use it frequently. However, I then ordered this one for smaller jobs. It says it's a fish knife but I don't clean fish! I use this just like I use the larger one. The handle is high up enough that you can chop just like a chef knife. It is just the right size for so many tasks. And for the price, it can't be beat. Well worth the money!