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sweetpotato Mar 20, 2011 07:41 AM

Komachi knives

These are colorful knives with what I imagine is a ceramic blade.

I have several sets of good knives, but would like to try just a couple of the ceramic.
I had one ceramic knife years ago (different brand) and dropped it on my ceramic tile floor and it was a goner. Amazon has the Komachi knives for what looks to me like a very reasonable price.

My questions : anyone have any experience with this particular brand? Do you recommend them?

And then a more generic question: I am debating between an 8 inch chef's knife and a 6 1/2 inch
chef's knife. Then I will also get a paring knife. Which would you choose, between the 8 and the 6 1/2?

Thanks so much! This board is wonderful. Happy cooking!

Sweet Potato
 
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›11 Replies . Latest Mar 20, 2011 by Dave5440
  1. Chemicalkinetics Mar 20, 2011 07:52 AM

    Some people believe in answering exactly the question asked and nothing else, but that is irresponsible. Yes, Komachi has some ok reviews and today ceramic knives are much tougher than before. There are demonstration drop test of ceramic knives and they survivie.

    However, Komachi are not ceramic knives. Quote from Shun website:

    "Are the Pure Komachi 2 knives ceramic?

    No, they’re not. Our Pure Komachi 2 blades are made of high-carbon stainless steel with a food-safe, FDA-approved resin coating. This non-stick coating (similar to Teflon®) provides the eye-catching color, resists corrosion, makes cleaning simple, and helps the knife glide through food with ease. "
    ›8 Replies
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    1. re: Chemicalkinetics
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       Dave5440 Mar 20, 2011 07:58 AM

      I try now to keep my opinions to myself, that being said I think the coating is a gimmic it gives you no more cross contamination protection than an uncoated knife , and the other claim of being non-stick is really a joke IMHO. Other than that I've never used one, but I have held one and don't like the handle but that is a very personal thing again IMO.
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      1. re: Dave5440
        Chemicalkinetics Mar 20, 2011 08:07 AM

        Dave,

        I think the coating may have some advantages, but probably nothing I personally care for, but that is just me. The steel is 420J -- nothing to be proud of and rather below average.

        Edited: they may be made of 420J2 not 420J. Not sure if there is a huge difference. I read the "2" may mean recycle steel.
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        1. re: Chemicalkinetics
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           Dave5440 Mar 20, 2011 08:15 AM

          It might let it slide through food easier, but I always see chopping or the rocking motion so say a tomato would still stick, 420J no nothing special but I didn't see the price the first time, but for 10$ is it a better steel than 420A ?

          Edit- I was confusing 420 for 440
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          1. re: Dave5440
            Chemicalkinetics Mar 20, 2011 08:40 AM

            Yes, $10 is very inexpensive for a Chef's knife.

            I don't know about 420A. If you mean 440A, then I will say 440A ranks higher than 420, 420J, 420J2. I believe Dexter-Russell makes most of its knives from 420HC, which is a step above the rest of 420 series.
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            1. re: Chemicalkinetics
              sweetpotato Mar 20, 2011 09:01 AM

              Thank you so much for the bevy of information. I am going to pass on these knives.
              Thanks for your opinions, your research, AND your expertise!!
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              1. re: sweetpotato
                Chemicalkinetics Mar 20, 2011 09:12 AM

                Sweetpotato,

                Thanks. If you are into colorful knives, the Kuhn Rikon ones are probably better. They are a bit more expensive though.

                http://www.amazon.com/b/ref=amb_link_84663531_5?ie=UTF8&node=1294780011&pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-2&pf_rd_r=0ZPA74D6JNJWWCJGZ5D8&pf_rd_t=101&pf_rd_p=482151451&pf_rd_i=694586

                As for ceramic knives, I am not a big fan, but today ceramic knives are getting more durable. Kyocera is a particular famous brand. Here is a drop test.

                http://www.youtube.com/watch?v=s26oKM...

                :)
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            2. re: Dave5440
              Chemicalkinetics Mar 20, 2011 09:18 AM

              Dave,

              :) I just watch this video and the comment about the nonstick surface made me smile. Really!

              http://www.youtube.com/watch?v=3sy8pu...

              I was thinking... really... do I really worry about a halved watermelon sticking to my knife.... hmm. Ha ha ha.
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              1. re: Chemicalkinetics
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                 Dave5440 Mar 20, 2011 03:39 PM

                That drop test really suprised me , the first few drops not so much but the point down from 5ft onto tile, I would have bet it to break at least the tip.
                The melon saw, errr knife , that's quite a knife but I don't think sticking will be an issue there gravity will take care of that. Good one!
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      2. d
         Dave5440 Mar 20, 2011 07:48 AM

        If these are the same knives , they are not ceramic they are coated carbon stainless
        http://www.chefsresource.com/komachi....
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        1. re: Dave5440
          sweetpotato Mar 20, 2011 07:49 AM

          Thank you, Dave! Yes, those are the knives. Do you have an opinion on the coated carbon?
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