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

I own several more expensive knives from Japanese forges (Makoto Kurosaki, Toshihiro Wakui etc) and this knife is not at the same level of production, not very impressive steel, it took almost as many hours of work as these. but it's not a high end knife, it's a $10 knife. All in all, I was pleasantly surprised by this knife. The knife is overall light, the handle is made of light wood with a semi-protrusion design that eventually shifts the center of gravity towards the blade itself, making the knife more suitable for a plucking grip (for the less experienced, this is a good option) . ). Thing) The fit and finish was surprisingly good too, neither the root nor the choil have particularly sharp edges, making the plucking grip very comfortable for a $10 knife. While the handle is fairly close to the blade. The cutting performance is truly exceptional for such an inexpensive knife, it is by no means exceptional, but the blade is significantly thinner than European knives meaning the blade geometry makes the knife better for slicing soft foods. To compensate for the thinness, the steel isn't hardened to a very high HRC (probably around 56), which means edge retention isn't great. This knife will need to be sharpened frequently if you want to keep the sharpness as good right from the start as it is, most low and mid-ended knives. However, this knife is so thin and soft that sharpening is just enough to get a decent edge. You don't need to sharpen this knife if you are used to European knives. And because of the blade geometry, this knife will cut well even when it gets dull. It should be noted that this knife is NOT designed to handle the same workloads as thicker blades of the same or lesser hardness. This is absolutely not a knife for hard foods like bones. This is a pure paring and sirloin knife which in my experience is better than any other knife in this price range. Overall this is an expected knife for the price. Personally, I take this knife when I want to get ready quickly without having to go through the grooming ritual that quality knives require. But I imagine that if you don't have a high-end Japanese-style knife, this knife could easily become your favorite vegetable and chopping knife.