Review on 🔪 8 inch Thai Chef's Knife - Kiwi Brand Stainless Steel No. 21 by Amanda Lemons

This knife has quickly become my favorite table knife. The knife has benefitted from my King 1000 stone and loves the ceramic grinder. Edge retention isn't as good as higher quality steels, but simply grinding with a ceramic sharpener before each use brings the blade back to sharpness and allows me to do the prep work. The shape of the wooden handle is quite pleasant, but roughly processed. It looks/feels much better after sanding and sealing with mineral oil. The blade is thin at the base and thin beyond the edge making it an excellent carving knife. It feels much sharper than the highly acclaimed Forschner/Victorinox chef's knife as the blade is much thinner. However, I prefer the (classic German) Forschner profile as it allows for finer point work. The kiwi also doesn't have a very flat surface on the spine of the blade, which I find makes it difficult to grind herbs. Overall, this is a great buy for less than $10. I have 5 chef's knives ranging from this kiwi to Japanese carbon gyutos and I reach for kiwis often.