Deba-Style Flexible Thai Knife (#171), Kiwi

This thin, inexpensive knife has become one of the most used knives I own, beating out my Zwillgs, Kitchen Aid, Cuisinart, etc...yes the very tip is easily bent, but this thing takes such a sharp edge so easily with just a few strokes on a white Arkansas stone that slicing through tomatoes is almost surgical. The shape of the blade also works well with my style of dicing or chopping veggies, and the angled tip makes scraping small portions of these chopped or diced veggies from the cuttng board into the recipe much easier than the French Chef or Santoku pattern blades. When this wears out or breaks there will be another ordered to replace it, I really like this knife. About the only complaint I could make a s that I wish the handle was a little bit bigger to help accommodate my XXL hands, but that's a minor quibble. Update: I have had this knife for over three and a half years now and it has remained my number one knife for meal prep. It easily takes an incredibly sharp edge and slices clean (and thin if I want) everything from chicken breasts to carrots. I still highly recommend this knife.

I bought this knife as a cheap replacement knife in case I ever needed it to lend to someone or had an extra person in the kitchen doing work. Not trusting them with one of my $100 MAC knives, this would be a 6-7 dollar knife that they could break without it being a big deal. Wow, I was impressed, the knife is amazingly light, lighter than my MAC and it may be actually sharper. I did an onion cutting test and this Kiwi knife actually cut through the onions with more ease. I think the reason may be due to how the blade edge is curved inward so less pressure is required, but that testifies how sharp it is. It has a slight curve for rocking and a pointed tip if you need to slice with precision. I doubt this knife will hold the same edge for as long as one of my MAC knives, but this is hands down the best 6-7 dollars I've spent on a kitchen knife. For anyone who is looking for a good kitchen knife, I will recommend this one first. Throw away your packaged knife sets with blocks or those dull Victorinoxes. This knife, a bread knife and a paring knife is all you need!

I'm a professional cook and I own knives that cost way way more than this knife, but I have a great fondness for Kiwi knives. Their thin metal takes an edge very well and holds it relatively well depending on what you use it on. This is strictly for vegetable or boneless meat and fish cutting. I have no experience with their cleaver-type knives, but the chef's style and the "vegetable cleaver" (flat edge, thin blade) are one of the best ways to get the job done. I purchased it online for convenience, but Kiwi knives are easily obtainable for several dollars less in your local Asian kitchen and/or food shop. This is exactly what you should buy if you want an excellent value knife. Instead of picking up a whole set of heavy, dull, thunkers in plastic packaging in a superstore, get one of these and a cheap paring knife. Sharpen if if you know how or want to learn. This is the perfect knife to learn how to use a whetstone with. Throw it out and buy a new one if that's too intimidating.

Pros: Came in at verysharp condition and takes edge beautifully when used basic sharpening tools or highend stone nice and Very lightweight knife loving it more and more everyday had no problems yet with this (or with Kiwi cleaver) easily beats some of my expensive knives in sharpness and has become my go-to tool in kitchen cons: came in litlebit poorly packaged (the tip of the knife had taken some impact on this and cleaver (tho i think it was cause of airmail not cause of sender due the packet itself was torn litlebit) needs more taking care due metal quality used(its wonderfull but needs handwash(like you should do with every knife) and thin blade is easy to bend(see the airmail comment above) + remembering clean and dry carefully after every use can be hard to some people (roomates) overall id suggest getting one if you can even that shipping to finland cost me more than knifes itself (what made me mad at the time but its understandable, and thanks god there is sellers who ship globaly)

It’s so cheap I decided to give it a try. I have knives ranging from $75 to $500 and at this price, I was just curious since the reviews were so good. Here is what I found: (1) It’s a really sharp blade and for this cost, if you need a sharp knife, you can’t do much better. Even if it dulls after awhile, you can still buy 10 of these for the cost of one knife that will also require resharpening. (2) The handle is garbage. At this price point, it’s unfair to expect a lot but even a plastic handle would be better than this splintery, rough thing. Every time it gets wet, it gets worse. You might want to spend some time sanding and maybe sealing — which may or may not work. (3) Pro: It’s so light!! But also con: it’s SO light that it’s imbalanced and not very sturdy in the hand. It’s so light that my hand and brain don’t really register that I’m holding a sharp knife, and when slicing fast, it’s dangerous. (4) But at this $10, give or take, price point, I can’t say it’s a bad buy. I find I still reach for it occasionally for small tasks like slicing one cucumber or other cutting an apple. It’s not what I grab when I’m slicing and dicing many things but it’s actually nice of have for some food prep that requires something bigger than a paring knife. But I’ll repeat: That handle is unforgivable.

I realize this knife is cheap but I have already bent the tip. A little to cheap for me

Famosi per essere estremamente economici e sottili, il che li rende molto versatili. Arriva molto affilato, una volta che il coltello inizia a non tagliare più bene come da nuovo, ripristinare il tagliente è molto semplice in quanto l'acciaio utilizzato è relativamente morbido.

Très bon couteau, coup très facilement, même les légumes racine.

I love cooking and have a variety of knives – from expensive Japanese works of art, to cheap and cheerful rubbish that I just can’t quite get to recycling (and that you have to sharpen every week) – but these Kiwi knives are just great. They were recommended to me as being a bargain, AND super sharp. And they are. If you look after them (don’t leave citrus juice on them overnight), they will become your go to knives as well. OK you have to oil the handles as they are wooden and will dry out if you use them as much as I do, but that’s part of their charm. If you have a nice whetstone, then these will keep their edge longer than many more expensive brands.

I love these knives. They are cheap but cut so well and are a joy to use. I almost feel like expensive chef's knives are a scam after using these. The blade is very thin and can be bent easily. They are also not easily sharpened BUT because the blade is so then and the sharpening angle so acute, they slice through food with ease. Give them a shot!

Szybko się tępi. Równie szybko ostrzy, nawet o dno kubka. Kroi nawet tępy dzięki swojemu profilowi. Rączkę polecam zaolejować. Mój egzemplarz miał niewielki ślad pleśni na rączce, oczyściłem i zaolejowałem. To nic niezwykłego, bo fabrycznie rączki nie są impregnowane i jak poleżą w wilgoci, to może coś takiego się zrobić.