sabatier vs KAI Pure Komachi 2 II

My husband broke the tip off of my favorite knife, a vintage 7” Sabatier doing stupid things with it.

I hope they never stop making these knives in the quality they currently have, because they have something right with this series.

This 10 inch chef's knife can cost you a couple of bucks, but it'll be surely worth every penny since it's made with authentic carbon steel. That will...

I've been a cook for 10+ years, and I've worked in a wide variety of kitchens serving an equally wide variety of foods. Pros: -Relatively inexpensive: Serrated knives are great for a wide variety of jobs, but difficult to sharpen. Instead of worrying about sharpening an expensive serrated knife, I prefer to just buy an inexpensive one, use it until it's toast, then throw it away. -Relatively well-made: Pure Komachi's are much nicer and build and material quality than other cheap knives I've used (Dexter, Mundial, etc)

I never let it sat soaking but I also didn’t baby it and it came at no cost - no issues with rust or anything.

I was able to slice fresh from the oven crusty French bread without the unappetizing “squish”. The plastic sheath takes some getting used to, but it does it’s job as designed. I’m hopeful this knife will maintain its durability over time.