---
product_id: 17073438
title: "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"
brand: "kai"
price: "17108 Ft"
currency: HUF
in_stock: true
reviews_count: 13
category: "Kai"
url: https://www.desertcart.hu/products/17073438-pro-pure-komachi-2-chefs-knife-8-thin-light-kitchen
store_origin: HU
region: Hungary
---

# Curved belly for smooth rocking cuts 8-inch razor-sharp blade Lightweight 4 oz for effortless control 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

**Brand:** kai
**Price:** 17108 Ft
**Availability:** ✅ In Stock

## Summary

> 🔪 Slice sharp, prep smart — elevate your kitchen game with Kai PRO Pure Komachi 2!

## Quick Answers

- **What is this?** 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 by kai
- **How much does it cost?** 17108 Ft with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.hu](https://www.desertcart.hu/products/17073438-pro-pure-komachi-2-chefs-knife-8-thin-light-kitchen)

## 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

- • **Durable Japanese Steel:** Food-safe coated carbon stainless steel built for longevity, corrosion resistance, and easy maintenance.
- • **Ergonomic Resin Handle:** Comfort-fit grip designed for secure, fatigue-free cutting during marathon meal preps.
- • **Iconic Seki City Heritage:** Crafted by Kai PRO, rooted in 111+ years of Japanese swordmaking excellence—own a piece of culinary tradition.
- • **Precision-Crafted 16° Edge:** Hand-sharpened single-bevel blade for unmatched sharpness and slicing finesse.
- • **Versatile All-Purpose Blade:** Wide, curved design keeps knuckles safe and excels at chopping fruits, veggies, and meats alike.

## Overview

The Kai PRO Pure Komachi 2 Chef's Knife is an 8-inch, hand-sharpened Japanese kitchen knife featuring a razor-sharp 16-degree single-beveled carbon stainless steel blade. Lightweight at just 4 ounces with a comfortable molded resin handle, it offers precision and ease for all-around food preparation. Its wide, curved blade enables efficient rocking cuts while protecting knuckles, making it ideal for fruits, vegetables, and meats. Rooted in Seki City's 111-year-old cutlery tradition, this knife combines heritage craftsmanship with modern durability and vibrant style.

## Description

Add THE must-have all-around food prep knife to your collection with the Kai PRO 8-inch Pure Komachi 2 Chef's Knife. This Japanese knife features a large blade with plenty of cutting length so you can tackle larger foods with ease. The belly curve makes it simple to perform rocking cuts for processing herbs and smaller foods quickly. The Pure Komachi 2 Chef's Knife features a hand-sharpened 16-degree single-beveled blade that's razor sharp and made from food-safe coated carbon stainless steel. The molded resin handle is comfortable and offers a secure grip while cutting. The fun color of this knife is sure to brighten up any kitchen. Originally established in Seki City, Japan's ancient sword and knifemaking center, Kai PRO, from the makers of Shun, has provided customers worldwide with high-quality, innovative products for more than 111 years. Today, Kai creates beautiful cutlery, accessories, and more backed by a rigorous dedication to quality at every step of the manufacturing process. From our commercial-grade Kai PRO series designed to bring professional-level performance to any kitchen, to our Pure Komachi 2 line of colorful, fun-to-use kitchen knives, our products are designed to enhance daily life. Count on Kai for top quality, state-of-the-art technology, ongoing innovation, and outstanding value.

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: Really quite nice, sharp, light, easy to hold. - 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.

## Features

- JAPANESE CHEF'S KNIFE: The Kai PRO 8-inch Pure Komachi 2 Chef's knife is the perfect all-purpose kitchen knife. It's ideal for preparing fruit, vegetables, meat and more.
- WIDE, CURVED BLADE: This Japanese kitchen knife has a wide blade that keeps knuckles off the cutting board with a curved belly that can be "rocked" through herbs and spices for a very fine mince.
- HIGH-QUALITY CONSTRUCTION: The hand-sharpened 16-degree single-beveled blade is razor sharp and made from food-safe coated carbon stainless steel.
- COMFORTABLE HANDLE: The molded resin handle is comfortable and offers a secure grip while cutting. The fun colors of Kai's Pure Komachi 2 line are sure to brighten up any kitchen.
- BEAUTY, FUNCTION, EASE OF USE: Established in Seki City, Japan's ancient sword and knifemaking center, Kai PRO provides beautiful, high-quality cutlery, accessories and more to customers worldwide.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B00IPOT5FY |
| Best Sellers Rank | #134,539 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #480 in Chef's Knives |
| Blade Color | Navy Blue |
| Blade Edge | Chef's Knife |
| Blade Length | 8 Inches |
| Blade Material | Stainless Steel |
| Brand | KAI |
| Color | Navy |
| Construction Type | Stamped, Resin Handle |
| Customer Reviews | 4.6 4.6 out of 5 stars (377) |
| Date First Available | February 27, 2014 |
| Department | Unisex-Adult |
| Global Trade Identification Number | 00087171043821 |
| Handle Material | Acrylonitrile Butadiene Styrene |
| Is Discontinued By Manufacturer | No |
| Is Dishwasher Safe | Yes |
| Item Length | 13 Inches |
| Item Weight | 4 ounces |
| Item model number | AB5076 |
| Manufacturer | Kai |
| Material | Stainless Steel |
| Size | 8" |
| UPC | 087171043821 |

## Product Details

- **Blade Edge:** Chef's Knife
- **Blade Material:** Stainless Steel
- **Brand:** KAI
- **Color:** Navy
- **Handle Material:** Acrylonitrile Butadiene Styrene

## Images

![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 - Image 1](https://m.media-amazon.com/images/I/61R8KW16GmL.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.

### ⭐⭐⭐⭐⭐ 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.

### ⭐⭐⭐⭐⭐ Great all-around knives
*by J***. on October 4, 2025*

Pure komachi knives are super sharp and great to use. The color coat looks great as well. For best durability I recommend handwashing.

## Frequently Bought Together

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*Product available on Desertcart Hungary*
*Store origin: HU*
*Last updated: 2026-02-10*