Knife Set of 4 Kai Pure Komachi Knives, Lightweight $12.99 Shipped

came out to 13.89 for me after CA tax. Not bad for some extra knives.

Can we get a clarification on this BPA topic, I think that worries me more than the sharpening.

I keep getting redirected to the slickdeals homepage. Is this dead?

Quote from mrjrmy : I keep getting redirected to the slickdeals homepage. Is this dead?

It's still on. I just went directly to the site.

Quote from GeorgyG : Can we get a clarification on this BPA topic, I think that worries me more than the sharpening.

There may be confusion between BPA and PFOA.

I’m not sure if the coating truly contains BPA or if someone simply pulled such statements out of their butt and propagated them due to ignorance. I would like to see an official source stating that the coating contains BPA and why it's used on the knife. BPA is use in making a certain type of plastic, not to make things non-stick. However, since the coating is for non-stick purposes, the coating would, consequently, be a Teflon coating, similar to the coating on non-stick pans. Shun states that their Komachi 2 knives “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.” That being said, a chemical in Teflon, PFOA, is being banned in the US and in many other countries. PFOA is showing up in trace amount in everyone’s blood and in the environment. PFOA has been linked to cancer and birth defects in animal studies. Like BPA, PFOA is a serious concern to public health and the environment. I would assume that the Komachi knife coating contains PFOA, just like the non-stick pan you used to fry your eggs this morning or your pork chops last night. If the Komachi knives truly contains BPA, then I would assume that it’s in the plastic handles and probably not the steel blades. But then again, I may have simply pulled this out of my butt for others to propagate.

Quote from mrjrmy : I keep getting redirected to the slickdeals homepage. Is this dead?

go to justdeals.com and you can see it and still it is available.

thanks everyone for the replies

Quote from iTalk : There may be confusion between BPA and PFOA. I’m not sure if the coating truly contains BPA or if someone simply pulled such statements out of their butt and propagated them due to ignorance. I would like to see an official source stating that the coating contains BPA and why it's used on the knife. BPA is use in making a certain type of plastic, not to make things non-stick. However, since the coating is for non-stick purposes, the coating would, consequently, be a Teflon coating, similar to the coating on non-stick pans. Shun states that their Komachi 2 knives “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.” That being said, a chemical in Teflon, PFOA, is being banned in the US and in many other countries. PFOA is showing up in trace amount in everyone’s blood and in the environment. PFOA has been linked to cancer and birth defects in animal studies. Like BPA, PFOA is a serious concern to public health and the environment. I would assume that the Komachi knife coating contains PFOA, just like the non-stick pan you used to fry your eggs this morning or your pork chops last night. If the Komachi knives truly contains BPA, then I would assume that it’s in the plastic handles and probably not the steel blades. But then again, I may have simply pulled this out of my butt for others to propagate.

Thank you for this clarification! During my brief search into PFOA it appears that the hazard comes from heating of the Teflon that then releases the PFOA (perhaps not something we have to worry about with the knives).

http://www.cancer.org/Cancer/Canc...acid--pfoa

Feel free to correct me if I'm wrong.

Quote from SumDuud : How do these compare to some of the ceramic knives out there? I bartender and just got a Yoshi brand ceramic knife for cutting fruit. Says it will never dull, but who knows. I had used to cut a few nights worth of fruit, then some meat and chicken, then used it to cut some bread and though it was serrated it cut the soft bread nicely. Just curious if anyone has thoughts about the ceramics or it is just a fad. As for the knives going dull, dull knives cause accidents. I strongly recommend sharpening any metal knife that is used regularly. Sorry years in the food service industry coming out there.

I have the 6.5" pink knife that has been on sale lately and after a month the blade is about as sharp as a butter knife. It was only $6 but ive gotten better knives at the flea market.

Is JustDeals usually slow with their shipping?

After 2 days, my status still says "Payment Received".


update: Mine just shipped today, 10/4.

Quote from vandal570 : I have the 6.5" pink knife that has been on sale lately and after a month the blade is about as sharp as a butter knife. It was only $6 but ive gotten better knives at the flea market.

Wow! You must be chopping rocks or not using a cutting board. After three months of chopping veggies and slicing through chicken fish and steak, ours is still close to razor sharp. I have a shun I use for sushi, but this is a great little $6 knife. Butter knife???? That's just silly

Its not silly at all. Its a $6 knife and works about as well as you could expect for a $6 knife. Rather than insinuate you could ask a question such as do you use a cutting board? Yes We have used it in the same fashion. Primarily veggies but some chicken and beef as well and yes the edge is about as sharp as a butter knife at this point in time, not sure what is so difficult to understand about that, nor why you would think I would have any reason to make up something of the sort like I have some sort of gain from it. Thats awesome your results are different, wish ours were. The things was as sharp as a razor blade when I opened the package and now its not. Its as simple as that. I recently picked up KME sharpening system so its not a big deal, ill get an edge on it. BTW KAI is a division of Shun.

Quote from vandal570 : Its not silly at all. Its a $6 knife and works about as well as you could expect for a $6 knife. Rather than insinuate you could ask a question such as do you use a cutting board? Yes We have used it in the same fashion. Primarily veggies but some chicken and beef as well and yes the edge is about as sharp as a butter knife at this point in time, not sure what is so difficult to understand about that, nor why you would think I would have any reason to make up something of the sort like I have some sort of gain from it. Thats awesome your results are different, wish ours were. The things was as sharp as a razor blade when I opened the package and now its not. Its as simple as that. I recently picked up KME sharpening system so its not a big deal, ill get an edge on it. BTW KAI is a division of Shun.

Did you try flipping the knife over?
Just kidding. Please don't chew my ass off.

Haha, like I said just my experience. If you have a quality sharpener it wont be an issue.