Kiwi 8 inch Chef's Knife (#21)

Amazed at the quality considering the price. OK so it's not heavy, so no real balance or power from the knife, but for Asian style cooking, cutting vegetables, slicing cooked meats and fish, this knife is more than efficient. It came with a super sharp edge to it. And so far the edge has been easy to keep with a quick 1-2-3 on the steel.

Exceptional value for an extremely sharp versatile knife , warning though you need to have well practiced knife skills or you may lose a finger, not for beginers

I've spent a fortune on knives in the past and no one have been so sharp and stayed so sharp. Brilliant.

simple knife , sharp and cheap , I love it ,

just fantastic for large items like onions and stuff, goes through them like butter... mind your fingers! Thank you!

This knife is low grade and certainly not worth buying from the UK. I made that mistake & it cost me £52.00 with import tax & Parcel Force delivery.

Very good knife for the price, still sharp 3 weeks later and well balanced in the hand. A bit larger than your run of the mill 20cm western/japanese Chef's knife. I have a Wusthof Classic Ikon 20cm Chef's knife and don't notice too much difference in terms of utility. Certainly feels cheaper than the Wusthof but is still excellent to use. Particularly useful for quick dicing and chopping, and I find I'm less nervous about using it on cheap plastic chopping boards etc. in contrast to me wanting to baby my Wusthof.

OK

I am an owner of several higher end knives from Japanese forges (Makoto Kurosaki, Toshihiro Wakui and so on), and this knife is by no means the same level of production, it's not a particularly impressive steel, it doesn't have nearly the same hours of work put into it as those, but this is not a high end knife, this is a 10 dollar knife. With all that said, I was actually pleasantly surprised by this knife. The knife is overall lightweight, the handle is a lightweight wood with a half-tang construction which ends up tipping the balance point towards the blade itself, this makes the knife more suitable for a pinch grip (for those less experienced, this is a good thing) The fit and finish was surprisingly good as well, neither the spine, nor choil has particularly sharp edges, making the pinch grip very comfortable for a 10 dollar knife. While the handle is reasonably fitted to the blade. Cutting performance is really exceptional for such a low-pricepoint knife, it is by no means exceptional, but the blade is significantly thinner than that of European style knives, this means the blade geometry will make the knife better at cutting soft produce. In order to compensate for the thinness, the steel is not hardened to a very high HRC (probably around 56 I'd say), this means that the edge retention is not particularly good, this knife will need frequent honing if you want to maintain the out-of-the-box sharpness, this is the same as with most low-mid end knives. That said, this knife is so thin and soft that honing is actually quite enough to maintain a decent edge, you will not need to sharpen this knife if you are otherwise used to European knives. And because of the blade geometry, this knife will still cut quite well even when dull. It should be noted that this knife is NOT intended to handle the same workloads as thicker blades of equal or lesser hardness would. This is absolutely not a knife meant for hard produce such as bones. It is purely a vegetable and filet knife, which it does better than any other knife in this price bracket, from my experience. Overall, this is an expectational knife for the price. Personally, I grab this knife whenever I just want to do a quick prep without performing the ritual of care that high-end knives require. But I can imagine that if you don't otherwise have a high-end Japanese-style knife, this knife can easily become your favorite knife for vegetables and fileting.

C'est mon premier vrai couteau à légumes. Je l'ai bien en main. Il est léger et j'aime bien le manche en bois. Mais je m'attendais à ce qu'il soit plus tranchant. Je crois que je vais l'aiguiser.

very sharp, be careful