7.5" Chefs Knife, #22, Kiwi

The knife arrived sharp out of the box. I touched it up on a ceramic stone and then a leather strop and it shredded magazine paper effortlessly thereafter. The "Nakiri" style blade, with almost no belly, is perfect for me (cutting vegetables and boneless meats) and has excelled in forward slice chopping and dicing garlic into paste quickly. I also like the added length and height. I heard that the edge won't last as long as on higher tier steels, but I'm not a professional chef processing meals for hundreds of people at a time. The rust resistant quality also makes it easier to maintain - very easy. It is a somewhat specialist knife, but it excels in its intended purpose. This knife was purchased for only $9, so, at this price point, it's high value for the money IMHO. It also came with a mirror polish. I'm sure it will look great being displayed on a magnetic knife holder in someone's kitchen. I have made this my go-to knife.

For home chef's who have family members that seem to like cutting bricks with your favorite knives. The Kiwi line of knives are not heavy duty by any stretch, but they cuts straight with no wander. Not much on weight compared to my typical chef knives. It does a quick job with most vegetable's (cucumbers, greens and celery), but carrots will need just a little more effort. Meat prep was not as confident (dicing) due to the light weight. The slicing does stick a little, the speed of cutting makes up for that. The edge is decently sharp out of the pack. The hardness of the edge is not as tough as my typical chef knives, but I've used softer knives and this is a bit better than them. Touch ups will still be frequent with the straightening/sharpening rod or steel. It was easy enough to bring back a work edge and there is no metal loss like some cheapo knives I've found in a dollar store. To give a level of where in quality it is, I can sight that I've prepared dinner about a half dozen times so far and didn't need too much edge clean up. The bamboo cutting board does punish that edge easily. Any cheapo kitchen blade will need frequent sharpen before or after used, this knife is not bad. Caution should be exercised if you have a "V" slot type sharpeners as it will certainly make metal shreds. The coarse bottom surface of a ceramic cup is more than enough to put an edge back on it.

I had a brief spree of buying and experimenting with several different knives, and so waited about 6 months before writing this review. I must say, this inexpensive Thai knife has become my absolute favorite! It is thin and sharp, so glides right through vegetables with almost no resistance. I have several heavier European-style knives made of really good quality steel, and they just really don't provide as satisfying and smooth a cut as this delightful, lightweight Kiwi. Even though thin, the width of the blade gives it great stability, and surprisingly good balance. Yet, it's not as bulky as other Asian-style vegetable cleavers I've seen. I like the relative flatness of the blade curve, and find it much easier to chop and mince. Also, the straight flat back of the knife works great as a scooper and scraper of the cutting board. I have come to admire it's simplicity, and marvel at it's perfect functioning. Sharp, comfortable, and very affordable. When getting ready to cook dinner, this is the one I grab now.

Great size, excellent veg knife and more. Wide enough to scoop, cheap enough and easy enough to maintain to not worry about using it to scoop your ingredients. Very lightweight. Classic kiwi knife. Sharp out of the box.

It was on sale for $5. Chops food well. The blade is pretty thin, which is good for slicing, but it's not super strong. It could bend easily. The handle is just plain wood, not very well finished, but no splinters like others have said. For the money, it's a great knife, but nothing almost can compare to a good quality chef's knife, which will run you at least 10x more

You might look at the price of this knife and wonder why the reviews are so good. You might think it must be because the knife is good *for its price*. What's crazy about this knife, though, is that it's a good knife compared to *any* knife of any price. Of all the knives I've used, no matter how expensive or well regarded, the Kiwi knife beats the pants off of all of them. The Kiwi makes paper thin slices of fresh ginger root (not an easy thing to do), and then it powers through a butternut squash. Other reviews will tell you more about how sharp it is. Ok, so it's sharp. This is the part of the commercial where they tell you how it maintains it's sharpness for YEARS!, even after cutting though a basketball and a boat rope. The bad news is that no knife will behave that way. Kitchen knives have to be honed and sharpened as you use them over time. So, here's the good news. The Kiwi is so easy to sharpen, and so ridiculously wonderful to use when it's sharp, I look forward to taking out the stone every month or so and bringing that atom-splitting edge back. You have to know that this knife has never felt dull to me exactly, just less sharp than it can be. So, out comes the stone. If you've never sharpened a knife before, get a Japanese stone and watch a couple videos on YouTube about how to do it. I've given several of these as gifts, and people always come back raving. And finally, please oh please, only cut on wood or plastic. If you cut on glass, ceramic, or any other material that's harder than the blade you're using, it will destroy the edge of the knife. Don't do it 'just once' or 'lightly'. Civilization builds on the accumulation of small victories. Cutting on the right surface is one of those little things that will make everyone's lives better. Wash it by hand and store it safely away from other stuff. If you only have one kitchen knife, this is it.

Coupe très bien pour un prix raisonnable

Meilleur couteau rapport qualité prix, imbattable. Etant cuisinier c'est impossible d'avoir un meilleur tranchant que ce couteau

Sharp and quick to resharpen. Top value. The thin blade is good with woody veggies.

This long cleaver knife is a total steal. Despite its low price, it’s surprisingly sharp and performs like a much more expensive blade. The weight and balance are spot-on, making it ideal for chopping through tough meats, vegetables, and even bone. The handle is comfortable and sturdy, and the blade stays sharp after multiple uses. It’s the perfect addition to any kitchen, especially if you're looking for a high-quality knife without breaking the bank. If you need a reliable cleaver that won’t cost a fortune, this is the one to get.

Me lo recomendó un panadero, para cortar pan muy denso y no romperlo. Resultado perfecto,es de hoja fina y bien afilado.