--- product_id: 17073438 title: "Pure Komachi" brand: "kai" price: "HK$411" currency: HKD in_stock: true reviews_count: 13 category: "Kai" url: https://www.desertcart.hk/products/17073438-pure-komachi store_origin: HK region: Hong Kong --- # colorful corrosion-resistant coating 8-inch razor-sharp blade ergonomic secure grip Pure Komachi **Brand:** kai **Price:** HK$411 **Availability:** ✅ In Stock ## Summary > 🔪 Elevate your kitchen game with precision and style! ## Quick Answers - **What is this?** Pure Komachi by kai - **How much does it cost?** HK$411 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.hk](https://www.desertcart.hk/products/17073438-pure-komachi) ## Best For - kai enthusiasts ## Why This Product - Trusted kai brand quality - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - • **Ready for Action:** Includes matching sheath for safe storage and dishwasher-safe convenience. - • **Trusted Heritage:** Crafted by Kai with 100+ years of Japanese blade-making expertise. - • **Vibrant & Durable:** Color-coated carbon stainless steel blade resists corrosion and food sticking. - • **Precision Perfected:** Hand-sharpened 16° Japanese edge for effortless slicing and dicing. - • **Comfort Meets Control:** Ergonomic molded polypropylene handle ensures fatigue-free, confident cutting. ## Overview The Kai Pure Komachi 2 8” Chef’s Knife combines traditional Japanese craftsmanship with modern design, featuring a hand-sharpened 16-degree edge on a corrosion-resistant, color-coated 3CR13MOV stainless steel blade. Its ergonomic polypropylene handle offers superior grip and control, making it ideal for all your slicing, dicing, and mincing needs. Lightweight and dishwasher safe, this knife also includes a matching sheath for safe storage, backed by Kai’s century-long expertise in cutlery. ## Description Brighten up your kitchen with the Kai Pure Komachi 2 8" Chef’s Knife in dark blue. An all-purpose kitchen knife, it’s ideal for preparing fruits and vegetables, cutting meat and more. Made with coated carbon 3CR13MOV stainless steel and featuring a colorful, food-safe finish, this knife resists corrosion and easily releases food for smooth prep. Hand-sharpened to the standard Japanese 16-degree cutting edge, it delivers razor-sharp precision that cuts cleanly and quickly. The ergonomic molded polypropylene handle in matching dark blue ensures a secure grip for fast and easy food preparation. Includes a color-matched sheath for safe and convenient storage. Dishwasher safe for easy cleanup. Established in Seki City, Kai brings Japan's rich knife-making heritage to life through the Pure Komachi 2 series, a commitment to beautiful, functional cutlery. Review: Excellent knife at an excellent price. - This is not an expensive knife. You wouldn't confuse this with a $100 knife, but this knife surprised me with its quality. It is beautiful, functional, well designed, well made, and it 'feels right.' It is a Kai 'Pure Komachi' knife and Kai knives are reported to be very popular in Japan. Kai knives are usually manufactured in Japan, but this knife was manufactured by Kai, in China. Kai makes both Stamped knives and Forged knives and they also make a whole range of very expensive but very well respected professional knives. A quick test that I perform on my knives, is to see how well they shave the hair on my arms. Some blades are never sharp enough. Some will shave, but only with extra pressure. This shaved extremely easily and smoothly. Very nice. Then, later, in using it, it quickly became clear that this is not only the sharpest knife I own, it is possibly the sharpest knife I have EVER owned. And I own a lot of knives! Being a Japanese style, the blade is thin and strong and high quality. It is a stamped blade, but that helps it to be thin enough to slide easily through vegetables. The edge is sharpened to a 16 degree angle, which is a traditional Japanese angle, and this might explain the difficulty that some people have when they have tried to sharpen this. Most 'mechanical sharpeners' are set at a 22 or 24 degree angle, which is not right for these. And most instruction videos for using a sharpening steel will also teach you to use a 22 to 23 degree angle, and that is not going to be efficient for this knife. You are going to sharpen them best by learning Japanese sharpening techniques and using a whetstone. Learning how to use a good quality honing rod (sharpening steel) at the proper angle will help keep them sharp, too. If you learn to use a sharpening rod and can train yourself to use it at the 16 degree angle, then, to keep it super sharp, you only need a few passes of the blade on the sharpening steel every week or so. Learning to use a honing rod is something I highly recommend. You can buy them inexpensively, but once you learn to use it correctly, you can keep ALL your knives sharp and it is very easy to use. (I do have to admit that I had to practice for several months before I got very good at it. I bought jeweler's loupe's to look at the edge, and other things. Family made fun of me for having knives on my lap and a honing rod in my hand to sharpen them while we watched TV. I don't think the instruction videos online do a good job teaching honing rod use. First, there are probably at least 8 different ways you can hold the rod and move the knife, and different people all use different techniques. Second, you need to figure out how to hold the knife at various angles on the rod, and then learn what it feels like when you finally start hitting the proper edge angle. That is the key.) I have read in 2 or 3 places that the steel in this knife is 420J2, though I am unable to verify this from the manufacturer. 420J2 is very durable and is reported to have excellent hardening characteristics and to sharpen very well. Wikipedia says 420J2 reaches a Rockwell Hardness of approximately 57. In addition, 420J2 is also one of the most corrosion resistant steels, especially in salt water, and it is also commonly used in high end razor blades and in surgical scalpels. Someone commented that they prefer their ceramic knives. Well, I have half a dozen ceramic kitchen knives, including chef's knives in this size, and I like them a lot. But this knife surpasses all of them. If you ever get a ceramic knife, you will notice that, even with the most careful use, the edge soon starts to break and develops scallops and divots, since the ceramic knife is hard, but quite brittle, and also not very strong. That is okay. I got a diamond electric knife sharpener and then a ceramic honing steel and a diamond honing steel and I keep them very sharp. But I am convinced that this is a significantly better overall blade. You would have difficulty beating this knife at this price, especially if you want a double beveled Japanese knife. If you are interested then don't hesitate to buy it. And keep the information on hand. I think you will be wanting more. They make great gifts for anyone you know who likes to cook. At this price I couldn't resist and I already bought a half dozen more to give as gifts. Review: Sharp and Durable - Excellent knife I bought one probably 10 years ago, same make, same size, different color and it’s still going strong. The only reason I bought a second one is so my wife and I can both share the kitchen slicing at the same time. If you want sharp knife that holds its edge you, won’t be disappointed. ## Features - JAPANESE CHEF’S KNIFE: The Pure Komachi 2 by Kai 8-inch Chef's Knife is expertly designed for a variety of kitchen tasks, from slicing and dicing to mincing, making it an indispensable tool for any cook. - COLORFULLY COATED FINISH: Coated carbon stainless steel blade features a food-safe colorful finish that resists corrosion and promotes easy food release while cutting. - RELIABLE SHARPNESS: Crafted with 3CR13MOV stainless steel, this knife delivers razor-sharp precision with a hand-sharpened 16-degree edge. - COMFORTABLE GRIP: Ergonomic molded polypropylene handle in matching dark blue provides secure and comfortable handling for superior cutting control during food preparation. - ACCESSIBLE CRAFTSMANSHIP: With over 100 years of blade making experience, Kai provides beautiful, accessible cutlery, accessories and more to customers worldwide. Supported by free sharpening and honing. ## Technical Specifications | Specification | Value | |---------------|-------| | ASIN | B00IPOT5FY | | Best Sellers Rank | #222,620 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #717 in Chef's Knives | | Blade Color | Navy Blue | | Blade Edge | Chef's Knife | | Blade Length | 8 inches | | Blade Material | Stainless Steel | | Blade Material Type | Stainless Steel | | BladeLength | 8 inches | | Brand | KAI | | Brand Name | KAI | | Color | Navy | | Construction Type | Stamped, Resin Handle | | Customer Reviews | 4.7 out of 5 stars 387 Reviews | | Global Trade Identification Number | 00087171043821 | | Handle Material | Acrylonitrile Butadiene Styrene | | Included Components | knife | | Item Highlight | Hand-Sharpened Japanese Cooking Knife, Dark Blue Carbon Coated Stainless Steel Blade, Polypropylene Handle | | Item Length | 13 inches | | Item Type Name | Chef's Knife | | Item Weight | 4 ounces | | Manufacturer | Kai | | Manufacturer Part Number | VG0015 | | Manufacturer Warranty Description | Manufacturer Warranty | | Material Type | Stainless Steel | | Model Number | AB5076 | | Number of Items | 1 | | Size | 8" | | UPC | 087171043821 | | Unit Count | 1 Count | ## Product Details - **Blade Edge:** Chef's Knife - **Blade Material:** Stainless Steel - **Brand:** KAI - **Color:** Navy - **Handle Material:** Acrylonitrile Butadiene Styrene ## Images ![Pure Komachi - Image 1](https://m.media-amazon.com/images/I/61lJIwGUeYL.jpg) ![Pure Komachi - Image 2](https://m.media-amazon.com/images/I/814L6vOXHRL.jpg) ## Questions & Answers **Q: Is this a good cake cutting knife?** A: It's a chef's knife. Sharp, but not serrated and a lot of drag, as it's a large chef's knife. So, yes it could cut a cake, but it sounds like you should research what would actually make a "good cake cutting knife," as it pertains to you. **Q: Which country is this product made in?** A: Kai is from Japan but they merged with kershaw and now they are made in USA. **Q: care Can it go in top shelf dishwasher?** A: useless product. Chipped and useless in a week. ## Customer Reviews ### ⭐⭐⭐⭐⭐ Excellent knife at an excellent price. *by S***N on April 6, 2019* This is not an expensive knife. You wouldn't confuse this with a $100 knife, but this knife surprised me with its quality. It is beautiful, functional, well designed, well made, and it 'feels right.' It is a Kai 'Pure Komachi' knife and Kai knives are reported to be very popular in Japan. Kai knives are usually manufactured in Japan, but this knife was manufactured by Kai, in China. Kai makes both Stamped knives and Forged knives and they also make a whole range of very expensive but very well respected professional knives. A quick test that I perform on my knives, is to see how well they shave the hair on my arms. Some blades are never sharp enough. Some will shave, but only with extra pressure. This shaved extremely easily and smoothly. Very nice. Then, later, in using it, it quickly became clear that this is not only the sharpest knife I own, it is possibly the sharpest knife I have EVER owned. And I own a lot of knives! Being a Japanese style, the blade is thin and strong and high quality. It is a stamped blade, but that helps it to be thin enough to slide easily through vegetables. The edge is sharpened to a 16 degree angle, which is a traditional Japanese angle, and this might explain the difficulty that some people have when they have tried to sharpen this. Most 'mechanical sharpeners' are set at a 22 or 24 degree angle, which is not right for these. And most instruction videos for using a sharpening steel will also teach you to use a 22 to 23 degree angle, and that is not going to be efficient for this knife. You are going to sharpen them best by learning Japanese sharpening techniques and using a whetstone. Learning how to use a good quality honing rod (sharpening steel) at the proper angle will help keep them sharp, too. If you learn to use a sharpening rod and can train yourself to use it at the 16 degree angle, then, to keep it super sharp, you only need a few passes of the blade on the sharpening steel every week or so. Learning to use a honing rod is something I highly recommend. You can buy them inexpensively, but once you learn to use it correctly, you can keep ALL your knives sharp and it is very easy to use. (I do have to admit that I had to practice for several months before I got very good at it. I bought jeweler's loupe's to look at the edge, and other things. Family made fun of me for having knives on my lap and a honing rod in my hand to sharpen them while we watched TV. I don't think the instruction videos online do a good job teaching honing rod use. First, there are probably at least 8 different ways you can hold the rod and move the knife, and different people all use different techniques. Second, you need to figure out how to hold the knife at various angles on the rod, and then learn what it feels like when you finally start hitting the proper edge angle. That is the key.) I have read in 2 or 3 places that the steel in this knife is 420J2, though I am unable to verify this from the manufacturer. 420J2 is very durable and is reported to have excellent hardening characteristics and to sharpen very well. Wikipedia says 420J2 reaches a Rockwell Hardness of approximately 57. In addition, 420J2 is also one of the most corrosion resistant steels, especially in salt water, and it is also commonly used in high end razor blades and in surgical scalpels. Someone commented that they prefer their ceramic knives. Well, I have half a dozen ceramic kitchen knives, including chef's knives in this size, and I like them a lot. But this knife surpasses all of them. If you ever get a ceramic knife, you will notice that, even with the most careful use, the edge soon starts to break and develops scallops and divots, since the ceramic knife is hard, but quite brittle, and also not very strong. That is okay. I got a diamond electric knife sharpener and then a ceramic honing steel and a diamond honing steel and I keep them very sharp. But I am convinced that this is a significantly better overall blade. You would have difficulty beating this knife at this price, especially if you want a double beveled Japanese knife. If you are interested then don't hesitate to buy it. And keep the information on hand. I think you will be wanting more. They make great gifts for anyone you know who likes to cook. At this price I couldn't resist and I already bought a half dozen more to give as gifts. ### ⭐⭐⭐⭐⭐ Sharp and Durable *by G***Y on April 24, 2026* Excellent knife I bought one probably 10 years ago, same make, same size, different color and it’s still going strong. The only reason I bought a second one is so my wife and I can both share the kitchen slicing at the same time. If you want sharp knife that holds its edge you, won’t be disappointed. ### ⭐⭐⭐⭐⭐ Really quite nice, sharp, light, easy to hold. *by A***R on March 31, 2024* I love this knife, great price, lovely dark navy blue, super sharp and quite strong. I bought this to replace a ceramic knife that cracked on the first use, and this lovely piece of sharpened metal is a fitting replacement for many a dull blade. It's been washed many times, used to chop meat, veggies hard and soft, and even slice though bones... it's good. Color is still unscathed and the blade is nice and strong and easy to touch up with a quick pass over a sharpener. The shape and length are great for chopping most anything, and I love the way it slices through ripe tomatoes and frozen sweet potatoes with equal ease. ## Frequently Bought Together - Kai PRO Pure Komachi 2 Chef's Knife 8”, Thin, Light Kitchen Knife, Ideal for All-Around Food Preparation, Hand-Sharpened Japanese Knife, Perfect for Fruit, Vegetables, and More,Navy - Kai AB5068 Pure Komachi 2 3.5 inch Green Paring Knife - Kai PRO Pure Komachi 2 Chef's Knife 6”, Small, Nimble Blade, Ideal for All-Around Food Preparation, Authentic, Hand-Sharpened Japanese Knife, Perfect for Fruit, Vegetables, and More,Light Grey --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.hk/products/17073438-pure-komachi](https://www.desertcart.hk/products/17073438-pure-komachi) --- *Product available on Desertcart Hong Kong* *Store origin: HK* *Last updated: 2026-10-14*