Since many people have discussed the Thai Kiwi knives here, I figure I should update my experience. A friend gave me a 5.5 inch Kiwi knife for sharpening. Another friend sent me a 6 inch Henckels International Chef’s knife and a 3.5 inch KitchenAid paring knife. They are all inexpensive stainless steel knives. They were all real dull when they were received.
All sharpened to a 15 degree bevel (from DMT coarse stone all the way to Naniwa 5000 Super stone). No microbevel put on. They all formed burr during sharpening, so they are definitely better than some poor knives I have seen.
The 5.5 inch Kiwi knife looks likes a small meat cleaver, but it is not (photo attached). Its blade is 2 mm thick which is thin for a meat cleaver. Moreover, it has a hollow ground. After sharpening, it formed a nice edge. It can push cut paper and shave arm hair. It holds its edge well for two cooking preparations. Based on the limited experience, I would say its steel is probably on par with the 420 of Dexter-Russell knife. It has a worn but sturdy wood handle, not loose. The fit and finish on the tang to handle is not good.
The 6 inch Henckels International knife formed an edge, but it is not as sharp as the Kiwi based on paper cut and hair cut tests and cutting meats. The difference feels less when cutting vegetables. I had resharpened it, but it could not take a very sharp edge. I rate it lower than a Dexter knife or in this case a Kiwi knife. The handle is good though. The Henckels has a handle similar to the Twin Signature, but it is definitely not a Twin (Zwilling).
The 3.5 inch KitchenAid paring knife also formed an edge, but not an impressive edge. The gel handle is comfortable.
Now, I apprecaite why many people love these inexpensive Kiwi knives.
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