Kiwi 7.5" Chefs Knife, #22

I've used this about a 1/2 dozen times and have to say, it's not bad, and well worth the money. Granted it's not like my Kurosaki Senko Ei SG2 Nakiri - but then again it's 24 TIMES Less the cost of my Kurosaki.I used it to cut/chop Onions, Potatoes, Celery, Broccoli, Peppers, minced Garlic, Zucchini, and even tougher items like Sweet Potatoes and Carrots.This has held up good, the blade is a little flimsy but easily manageable, too. Only thing I question is the longevity of the sharpened blade. But for ONLY $10 bucks, there is no way that you'll find anything better out there. As with all my knives I keep this clean, washing after use, keeping the wood out of the water when soaking; then dry.DEFINITELY a good value, reminds my of my old Victorinox Chef's knife, which was way under price for a Chef's knife compared to the higher competitors, but just as tough as them.

Best knife ever! Lightweight, sharp and perfect for cutting vegetables, fruit and meat. Just don’t use them to chop bones!

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.

Incredibly sharp out of the box. Has a nice feel and heft to the weight of it without being tiring to use for larger meal prep. While i read the blade can be thinner than most comparable ones, it’s stiff enough to perform well for any veggie prep I’ve been using it for.For the cost it’s one of the best values you can buy, and Kiwi is a brand I’ll be returning to so I can try their different knife shapes.

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

Sharp, light, thin, easy to sharp, absolutely a great value! This is the main knife we are using for the last 5 years. Great in cutting meat, vegetables and other food. Don't use it for chpping since it is very thin. We have two in my home, and sent two out to friends. BTW, I am a Chinese, this is better than most of Chinese knives. Try it, you won't regret.

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.

It's cheap. For the price it's a great knife. This weekend I used it to slice and dice fruit and vegetables for chili, salsas, egg rolls and stir fry. I love the feel of this style knife. It was sharp, easy to handle and did very nice cuts. I highly recommend if you are looking to try a Nakiri Knife. The only thing I haven't figured out is if I'm going to buy 1 really nice Nakiri or 15 more of the Kiwi. Honestly around my house , I have to hide nice knives. So, I can see buying one of these for each month and throwing them in a junk drawer when dull. Then sharpening them once a year on a rainy winter day.