Anyone familiar with Kai kitchen knives?

[silenthunterstudios]

http://www.kershawknives.com/large.htm (look under Kitchen Cutlery and Pure Komachi)


Saw all of these at Wegmans grocery store in Hunt Valley MD, for about 20 bucks a pop. A little too colorful for me, but has anyone used them? I know that Kai owns Kershaw, at first I saw the Kai, and then the Santoku, and looked all over the package like a madman trying to find two words, Ken Onion , you should have heard my neck snap as I passed the display and saw KAI on it. . I'd like to start out with one good santoku for all kitchen chores, and was looking at the Kershaw Ken Onion pieces, and happened upon these. Again, they're a little colorful for me, but if they work, I'll buy em. Thanks in advance.

[Mike Stewart]

I'm Sure that the Kai Knives are very Good.

I just would never buy a Coated Blade.

Too Much Friction.

All blade Coatings--No matter what kind--Impeed Clean Cutting.

A Santoku is made for Cutting Fish--Veggies and Meat--Three Virtues.

You will notice the Coating on Meat for Sure.


Mike...........................

[G3]

That's nasty. Why would you need to coat a kitchen blade? I can only forsee it wearing off on the food.
Is this a common practice?