Kiwi Brand Stainless Steel 8 inch Thai Chef's Knife No. 21
What we analysed
BVR’s AI bot is continuously reading, learning and evolving to generate reviews.
37,902 reviews
covering
58 products
for the category
Chef's Knives
Experiential insights by users
About Kiwi Brand Stainless Steel 8 inch Thai Chef's Knife No. 21
Overall Feedback:
92% positive
96% appreciated the high-quality blade material
I find the blade to be an excellent slicer due to its thin spine and edge.
95% praised its sleek design
I have provided a step-by-step guide on customizing the design and aesthetics of chef knives, including tips on acid etching the blade and using stencils. I have also included pictures of my attempts at customizing the knives.
I appreciate the design of the Deba knife, especially the wide blade that keeps my knuckles high up and not rubbing against the cutting board, and the ergonomic shape that provides a perfect rocking motion while chopping.
I found the fit and finish of the knife surprisingly good and the edges not sharp, making it comfortable to hold.
I highly recommend this knife for its great Deba design, perfect for kitchen use.
95% praised its durability
The knives are durable despite the blade not being full tang.
96% found it easy to clean
I find the knife easy to use, clean, and sharpen.
98% found it to be extremely sharp
The knife holds a sharp edge and is comfortable to use. It's also affordable at under $10.
I have had the knife for two years and it arrived sharp, maintaining its edge fairly well.
The knife is scary sharp.
The knife holds a very sharp edge.
98% appreciated the well-balanced weight
The knife is lightweight with a handle made of lightweight wood and a half-tang construction, making it more suitable for a pinch grip.
The knife is lightweight, well balanced, and comfortable.
The knife is lightweight, well-balanced, and comfortable.
91% liked the comfortable grip
The knife has a good fit and finish, and the pinch grip is very comfortable due to the absence of sharp edges on the spine and choil.
