Ok, so why are Pure Komachi Knives great? A few reasons why I love Pure Komachi Knives: – They are super light and very sharp. The weightlessness particularly appeals to me because I don’t always use a chopping board. And well, I am guessing we all like our knives sharp. I’ve been using the pink one for over a year now and the green one for about 6 months now and both are as good as new. – They are colourful and pretty. Yes, that matters. But beyond the visual appeal, they make it colourful so that you can easily tell them apart especially if you use specific knives for specific items like meat or garlic or fruits or whatever. – The paring knife (smaller green one) is perfect for peeling garlic and shallots and chopping herbs fine. I do these three things heavily for my cooking and it’s perfect for the job. – They don’t cost a bomb. In fact, compared to other options I have seen out there, these knives are cheap! Since I like to balance my reviews a bit, a couple of negatives I can think of: – The lighter colours tend to stain if you don’t wash them immediately after use. I used the pink knife to chop up vazhakka a few times and if I don’t wash and scrub them immediately, the brown stains don’t go for a long time. As you can see, they do go off eventually but it takes away from the beauty of the knife for a while. That said, my ergo knife got stained the same way but it was impossible to wash out so it’s permanently scarred now. – They are not easily available unless you live in the US. I have seen a set of Pure Komachi knives in Takashimaya in Singapore but they are way too expensive. As you can see, I can’t stop gushing about them because they are brilliant and you must ask your friends/family/whoever-offers, to bring them back for you from the US.
