Japanese knives : KAI CHEF's PURE KOMACHI Japanese knife

Japanese cutlery:

NESMUK | MCUSTA | KAI | KASUMI | WAHOO | KIWAMI | BOKER | SUIMON | CRAFTSMEN-BLACKSMITHS
ACCESSORIES | SUSHI | PROMOTIONS

1 Couteau Japonais > KAI CHEF's PURE KOMACHI Japanese knife

KAI CHEF's PURE KOMACHI Japanese knife

made in Japan

	KAI traditional japanese knives - AB-1101 PURE-KOMACHI series - rose Chef´s knife 40.78 EUR blade 16,5cm - handle 10,8cm Infos currencies : +/- 267FRF, 1645BEF, 61USD

» home page » see your order

» delivery infos

Pure Komachi, the trendy series from KAI. The playful style of this knife series combines functionality and design.
The high-quality stainless steel has been given a coloured coating that is similar to Teflon. As a result foodstuffs are less likely to cling to the blade and the different knives are easily recognizable by their colour code.
New additions to the range are multi-purpose knives that are especially suited to peeling and preparing fruit and vegetables as well as cutting cheese. These knives are available either with a straight or a serrated edge and come with a highly practical stand-up blade cover.

Warning: This is well the PURE-KOMACHI series (MADE IN JAPAN)
not to be confused with the Pure-Komachi-2 series (made in China)

The Gyuto-CHEF´s knives:

¤ Attention:

NEVER use a Chef knife for chopping bones and fish bones !

Only the DEBA knife is suitable for this work.

» All the GYUTO-CHEF´s knives

» TAKESHI SAJI Japanese knives
» KATSUSHIGE ANRYU Japanese knives
» YU KUROSAKI Japanese knives
» MASAKAGE Kumo Japanese knives (Katsushige Anryu)
» MASAKAGE Yuki Japanese knives (Hiroshi Kato)
» TERUYASU FUJIWARA DENKA Japanese knives
» SHIGEKI TANAKA Japanese knives
» KATSUHIRO - SHIGEKI TANAKA Japanese knives
» SINGLE EDGED Japanese knives
» MCUSTA kitchen Japanese Hochos
» MCUSTA pocket Japanese knives
» KIWAMI Japanese knives
» WAHOO Japanese knives
» Kai Shun Classic Japanese knives
» Kai Shun GOLD Japanese knives
» Kai Shun PRO SHO Japanese knives
» Kai Shun PRO Japanese knives
» Kai Shun KAJI Japanese knives
» Kai Shun PREMIER Japanese knives
» Kai Red Seki Magoroku Japanese knives
» Kai Black Wasabi Japanese knives
» SUIMON Suminagashi Japanese knives
» KASUMI Japanese knives
See also » Video: How to sharp japanese knives

[125] Japanese knives
SANTOKU/BUNKA | YANAGIBA-SASHIMI-SUSHI | DEBA | NAKIRI/USUBA | CHEF/GYUTO | PETTY | BREAD | SLICING | LEFT-HANDED | CERAMIC | BOXES

KAI traditional japanese knives - AB-1100 PURE-KOMACHI series - green SANTOKU knife

40.78

Japanese knife Kai Pure Komachi AB1100

KAI traditional japanese knives - AB-1100 PURE-KOMACHI series - green SANTOKU knife

KAI japanese knives - AB-1273 PURE-KOMACHI series green utility knife including stand-up blade cover

20.48

Japanese knife Kai Pure Komachi AB1273

KAI japanese knives - AB-1273 PURE-KOMACHI series green utility knife including stand-up blade cover

KAI japanese knives - PURE KOMACHI series - colored design

high class
NESMUK
kitchen knives

NESMUK EXKLUSIV DIAMOR JANUS SOUL high range boxed kitchen knives

GYUTO 18cm japanese knife from Katsushige Anryu blacksmith Aokami2 High carbon steel covered with 2 layers of stainless steel

140.58

Katsushige Anryu GYUTO 180 japanese knife

GYUTO 18cm japanese knife from Katsushige Anryu blacksmith Aokami2 High carbon steel covered with 2 layers

Yu Kurosaki: GYUTO 21cm japanese knife MEGUMI series - DAMAS VG10 stainless steel 61 Rockwell - octogonal cherry handle and black pakka wood bolster

220

Yu Kurosaki Megumi GYUTO 210 japanese knife

Yu Kurosaki: GYUTO 21cm japanese knife MEGUMI series - DAMAS VG10 stainless steel 61 Rockwell - octogonal cherry handle

Takeshi Saji: GYUTO 18cm chef japanese knife - R2(SG2) 63 Rockwell DAMAS steel - oval ironwood handle with decorative rivets and polished stainless bolster

372.13

Takeshi Saji GYUTO 180 chef japanese knife

Takeshi Saji: GYUTO 18cm chef japanese knife - R2(SG2) 63 Rockwell DAMAS steel - oval ironwood handle with decorative

Takeshi Saji: GYUTO 18cm japanese knife - R2(SG2) 63 Rockwell DAMAS steel - hexagonal Rosewood handle with black pakka wood bolster

294.15

Takeshi Saji GYUTO 180 japanese knife

Takeshi Saji: GYUTO 18cm japanese knife - R2(SG2) 63 Rockwell DAMAS steel - hexagonal Rosewood handle with black pakka

Takeshi Saji: GYUTO 21cm Rainbow japanese knife - Aokami2 61-62 Rockwell layered with copper and brass stainless damascus steel - oval Deer Horn handle with stainless steel bolster

Takeshi Saji Aokami2 GYUTO 210 japanese knife

Takeshi Saji: GYUTO 21cm Rainbow japanese knife - Aokami2 61-62 Rockwell layered with copper and brass stainless

» Japanese style CHEF numbered japanese knife Boker Rose damas stainless steel forged
» SUIMON: Suminagashi GYUTO japanese knife - cutting edge carbon SKD11 62 Rockwell - magnolia handle with 2 water buffalo bolsters
» SUIMON: Suminagashi SANTOKU and GYUTO japanese knives - cutting edge carbon SKD11 62 Rockwell - magnolia handle with 2 water buffalo bolsters
» Teruyasu Fujiwara: 180 mm CHEF japanese knife DENKA - carbon steel Aogami Super 64-65 Rockwell and 2 layers stainless - black pakka wood handle
» KASUMI japanese knives - MASTERPIECE series - CHEF knife MP11 - Damascus VG10 steel blade and micarta handle
» KASUMI japanese knives - MASTERPIECE series - CHEF knife MP12 - Damascus VG10 steel blade and micarta handle
» Masakage Kumo: 180 mm CHEF japanese knife - VG10 stainless steel 61-62 Rockwell - octogonal rosewood handle and black pakka wood bolster
» Masakage Yuki: 240 mm CHEF japanese knife - carbon steel -white paper steel- 62-63 Rockwell clad stainless - oval magnolia handle and red pakka wood bolster
» Kotetsu: 210 mm BUNKA japanese knife - SG2 steel 61-62 Rockwell - octogonal rosewood handle and black pakka wood bolster
» Ikeda: 210 mm CHEF Suminagashi japanese knife - 62 Rockwell Aogami super blue steel - octogonal cherry handle and black pakka wood bolster
» Murata: 165 mm FUNAYUKI japanese knife (chef) - aogami carbon steel 63 Rockwell - oval magnolia handle and black synthetic bolster
» overall view

French cutlery:

» Harumi's Japanese Cooking
Harumi Kurihara

» The New Art of Japanese Cooking
Masaharu Morimoto

» Sushi : A Pocket Guide
Minori Fukuda, Kit Shan Li, Raeanne Giovanni-Inoue

» Japanese Cooking : Contemporary and Traditional
Miyoko Nishimoto Schinner

» A Dictionary of Japanese Food : Ingredients & Culture
Richard Hosking

» JAPANESE RECIPES
Welcome to the Japanese Kitchen !

<40>

» Japanese knives