Kiwi Knife Cook Utility Knives Cutlery Steak Wood Handle Kitchen Tool Sharp Blade 6.5" Stainless Steel 1 set (2 Pcs) (No.171,172)

The sticky stickers peel off so easily and the adhesive rinses right off. It’s not a big deal like other reviews mention. Thin blade like I wanted. Perfect for fruits and veggies. I prefer a smaller handle like this. It’s more comfortable to grip the handle and top of blade at the same time while cutting food. I stumbled across this brand reading about knives and am so glad I bought them. The price is amazing.

I'll admit that I'm a little of a knife snob. I was tired of finding my high carbon knifes at the bottom of the sink, or in the dishwasher. So, I bought these for the family. Great knifes. They're sharp and inexpensive. Exactly what i thought they would be. We love them. I often reach for them and happy to use them. Buy em.

I used to use my dad's kiwi knife from the 80s for cooking, it was always my favorite knife. Finding these recently and trying them out it's the same great shape, so versatile, great for getting veggies done quickly, but also detailed and specific cuts. There is slightly more flex than on the older knife, but I really don't mind too much, and for the price I really couldn't be happier.

These are my favorite knives...comfortable, light weight, flexible, and a fabulous value. They do get dinged up and the edge can get bent with use, but I use them so much, that for the price, i do not mind replacing them frequently.

I own a higher-end Calphalon cutlery set that I have used for 20 years. I also own a DMT brand diamond steel because it both straightens and sharpens at the same time. So, this is my benchmark for the Kiwi purchase.On advice from a friend that works in the food service industry - i.e. he cuts and preps food all day and has worked at high-end restaurants - I looked these up.If ever the aphorism of not judging a book by its cover was applicable, this is certainly a splendid instance.Presentation (the book cover, if you will):The knives come in a plastic package, with all of the writing in Thai, since that is their origin.They have a sticker on the wooden handle with a sticky oily adhesive that you will never get off, even after you remove the sticker. Look at the picture of the white Kiwi sticker wrapped around the handle. That same diagonally wrapped rectangle will remain as a darker oily rectangle on your knife. I have scoured it with a Scotch-Brite pad, used soap to remove the oil, but the stain is permanent, even though the label and adhesive are long gone.Let’s move on to the next appearance item. High-end knives have handles that seamlessly wrap around the tang. As you get to the cheap end of the spectrum, you see lower quality wood and rivets that are not flush with the wood. That describes this knife. The rivets actually dimple out.At this point, you might be thinking — yuck — but please read on.Function (the book inside the cover):The first thing you need to do with ANY knife before using it is to sharpen it. So I did. Now, most cuts are push cuts. That is, you push the knife’s infinitesimally small edge area into whatever vegetable, meat, etc. that you are cutting. Oh my! This effortlessly pushes into onions, bell peppers, potatoes, you name it.Some cuts, however, are slice cuts. Think tomatoes that are just a tad beyond ripe. You cut, not by pushing into the tomato, but by moving the edge along the skin, otherwise the soft inside is crushed. These knives beautifully slice through that thick skin, as if were not even there. Then the cut can proceed, ending in a push cut.With my Calphalons, I steel each time I pull a knife out of the block (remember that my steel also sharpens). I could probably get away with less frequency, but the sharpness of the edge noticeably drops between uses. …and the tomato? Forget it. I have a dedicated slicer - i.e. a knife with an extra long blade for the slicing motion I described. Kiwis? I can go days without sharpening. There is a limit, of course, but the difference is distinct.In my estimation, these knives outperform ones for which you might pay 10-20x the cost. The five stars, are in spite of the appearance and the annoying adhesive. In short, these knives are a steal.

Very cheap but sharp and effective. I actually use them a lot now after I got used to the flimsy thin blades. the edge needs constant attention as it forms a wire edge easy, or just sort of curls over. I use a sharpener that I can draw the edge thru to bring it back. A very usable and sharp knife....

I ordered these after seeing higher end versions reviewed on a food programme. My old go-to knife was a stainless steel santoku, which works really well and I will still use for really large jobs. These are work really well for cooking dinner and smaller jobs though as they are much lighter. I find that I need to be more careful with these though, as they are lighter, thinner, and sharper than my previous favourite The extra focus that is required would not aid my safety in a longer usage time-frame such as a big cooking task requires.The nigiri knife (square one) is optimal for slicing and chopping vegetables and fruit, while the other one works better for meats. These push through the food almost as easily as a "knife through butter". They actually allow a very thin cut on sturdy vegetables like celery, softer items like tomatoes, and ruffage like Napa cabbage, as well as good small slices on slightly frozen meats.At about 10USD, these are a really good bargain for those that need them or those that are skilled with knives. They are quick and easy to hand wash and they seem to stay sharp as long as I take care of them. I am rating these four stars, as I have been using them everyday for three weeks without switching... though I have been extra cautious and I have narrowly avoided injury. As always, your mileage and preferences may vary...