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Kiwi Brand Stainless Steel 8 inch Thai Chef’s Knife No. 21
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Home Uncategorized Kiwi Brand Stainless Steel 8 inch Thai Chef’s Knife No. 21
Berglander Cooking Utensil Set 8 Piece, Stainless Steel Kitchen Tool Set with Stand,Cooking Utensils, Slotted Tuner, Ladle, Skimmer, Serving Spoon, Pasta Server,Potato Maseher, Egg Whisk. (8 Pieces)
Berglander Cooking Utensil Set 8 Piece, Stainless Steel Kitchen Tool Set with Stand,Cooking Utensils, Slotted Tuner, Ladle, Skimmer, Serving Spoon, Pasta Server,Potato Maseher, Egg Whisk. (8 Pieces) $22.47 Original price was: $22.47.$19.99Current price is: $19.99.
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Mercer Culinary M23510 Renaissance 8-Inch Forged Chef’s Knife with Saya Cover
Mercer Culinary M23510 Renaissance 8-Inch Forged Chef’s Knife with Saya Cover $52.56

Kiwi Brand Stainless Steel 8 inch Thai Chef’s Knife No. 21

$12.99

Kiwi Brand Stainless Steel 8-Inch Thai Chef’s Knife No. 21 
Budget-Friendly Excellence
The Kiwi Brand Stainless Steel 8-Inch Thai Chef’s Knife No. 21, made in Thailand, is a lightweight, razor-sharp, budget-friendly knife ideal for home cooks and Asian cuisine enthusiasts. , this knife offers exceptional value with a thin, 7.5–8-inch stainless steel blade and hardwood handle.
Overview

The Kiwi No. 21 is a 130-gram (4.6 oz) chef’s knife with a 7.5–8-inch blade (12 inches total) and a 2mm-thick, hollow-ground stainless steel blade. Its double-riveted hardwood handle ensures a secure grip. Designed for precision slicing, it excels in Asian-style cooking, such as rock-chopping vegetables or fruit carving. While not as durable as premium knives, its low price and sharp performance make it a kitchen favorite.Specifications

  • Blade: 7.5–8 inches, stainless steel, ~2mm thick
  • Handle: Hardwood, double-riveted
  • Weight: 130 grams
  • Total Length: ~12 inches
  • Warranty: 1-year limited
  • Care: Hand-wash only
Categories: Block Knife Sets, Knife, Uncategorized Brand: Kiwi
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Introduction Kiwi Brand Stainless Steel 8-Inch Thai Chef’s Knife No. 21

A Budget-Friendly Kitchen Gem

The Kiwi Brand Stainless Steel 8-Inch Thai Chef’s Knife No. 21 is a lightweight, razor-sharp, and affordable kitchen knife that has earned a cult following among home cooks and professional chefs alike. Manufactured in Thailand by the Kiwi Kom Kom company, this knife is designed for precision slicing and versatility, particularly in Asian-style cooking.

Overview

he Kiwi No. 21 is an 8-inch chef’s knife crafted for precision and ease in tasks like slicing vegetables, fruits, and cooked meats. Its thin, flexible stainless steel blade (approximately 2mm thick) and lightweight wooden handle make it ideal for Asian-style cooking, where a rocking motion is favored for quick, thin cuts. Weighing just 130 grams (4.6 ounces), it’s significantly lighter than Western chef’s knives like the Victorinox Fibrox (150 grams) or Wüsthof Classic (200+ grams). The knife features a half-tang construction, with a double-riveted hardwood handle for a secure grip.

Key Specifications

  1. Blade Length: 7.5–8 inches (total length ~12 inches)
  2. Blade Material: Stainless steel (unspecified alloy, soft steel)
  3. Blade Thickness: ~2mm, hollow grind
  4. Handle Material: Hardwood, double-riveted
  5. Weight: 130 grams (4.6 ounces)
  6. Overall Dimensions: ~12 inches long x 2.5 inches wide (blade)
  7. Features: Lightweight, stain-resistant, hand-wash only, rust-resistant
  8. Origin: Made in Thailand

Pros

The Kiwi No. 21 excels in affordability and performance, offering features that make it a standout for budget-conscious cooks. Here are its key strengths:

1. Razor-Sharp Edge for Precision Cutting. The thin stainless steel blade arrives sharp, with users noting it “cuts through tomato skin like a sharp, new knife” despite a BESS sharpness score of ~410g out of the box, indicating an edge needing maintenance. The hollow grind and thin profile (2mm) make it feel sharper than it tests, excelling at slicing vegetables, fruits, and cooked meats with minimal resistance. Users praise its ability to produce “fine rings and slices” without crushing ingredients, ideal for stir-fries or fruit carving.

2. Lightweight and Maneuverable—At 130 grams, the Kiwi No. 21 is one of the lightest chef’s knives available, making it highly maneuverable for quick, repetitive tasks like dicing onions or chopping herbs. The blade-forward balance suits a pinch grip, which is comfortable for both beginners and experienced cooks. Customers describe it as “slicy and agile,” perfect for Asian-style cooking where precision and speed are key.

3. Exceptional Value for Money

4. Easy to Sharpen and Maintain—The soft stainless steel sharpens easily with minimal effort, requiring “literally three passes on a stone” or a quick honing with a ceramic rod or steel. This is ideal for beginners learning sharpening skills or cooks who prefer low-maintenance tools. The rust-resistant blade withstands daily use without corrosion, provided it’s not left in water.

5. Comfortable Wooden Handle—The double-riveted hardwood handle is lightweight and provides a secure, comfortable grip. Users appreciate its “natural feel” and “adequate weight” for quick dicing and chopping. The handle’s simplicity adds to the knife’s affordability without sacrificing usability, and its brass rivets ensure durability for light to moderate use.

6. Versatility for Asian Cooking—Designed for Thai, South East asian and East Asian cuisine, the Kiwi No. 21’s thin, curved blade excels at rock-chopping vegetables, herbs, and meats for dishes like stir-fries or Thai salads  Its flexibility makes it suitable for delicate tasks like fruit carving, earning praise from professional fruit carvers. It’s a go-to knife in many Asian households, with one user stating, “Step into any Asian American home, and you’ll likely find a Kiwi Knife.”

7. Durable for Light-Duty Tasks—Despite its low cost, the Kiwi No. 21 is surprisingly durable for light-duty prep, with users reporting it lasts “months or even years” with proper care. The stainless steel blade resists rust, and the wooden handle holds up well with regular hand washing, making it a reliable tool for daily cooking.

Cons:

1. Soft Steel with Poor Edge Retention—The soft stainless steel dulls quickly, requiring frequent honing (daily for heavy use) or sharpening every few weeks. Users note, “A piece of paper can hold an edge longer than a Kiwi,” highlighting its need for regular maintenance. While easy to sharpen, this can be a hassle for cooks who prefer low-maintenance knives like the Victorinox Fibrox.

2. Not Suitable for Heavy-Duty Tasks—The thin, flexible blade (2mm) and half-tang construction make it unsuitable for heavy chopping or cutting through bones, hard squashes, or frozen foods. Users warn that the soft steel may bend or roll under stress, with one stating, “It’s not sturdy enough for hard foods.” For such tasks, a heavier cleaver or German-style knife is recommended.

3. Lightweight Design Lacks Power—At 130 grams, the knife lacks the heft needed for forceful chopping, such as mincing garlic or breaking down poultry. Users note, “It’s not heavy, so no real balance or power,” making it less versatile than heavier knives like the Wüsthof Classic.

4. Basic Fit and Finish—The half-tang construction and inexpensive materials give the knife a “cheap feel,” with some users noting it “feels like an $8 knife.” While the spine and choil are smooth enough for a comfortable pinch grip, the handle’s basic design and lack of full-tang durability may disappoint those seeking a premium aesthetic or build.

5. Not Dishwasher-Safe—The Kiwi No. 21 is hand-wash only, as the wooden handle can degrade in a dishwasher, and the soft steel may dull or develop nicks. Users recommend hand washing and immediate drying to maintain the blade and handle, adding a minor inconvenience compared to dishwasher-safe options like the Victorinox Fibrox.

Durability

The Kiwi No. 21 is durable for light-duty tasks like slicing vegetables, fruits, and cooked meats. The stainless steel blade resists rust with proper care, and users report blades lasting “years” with regular honing and sharpening. However, the soft steel is prone to dulling, and the half-tang construction is less robust than full-tang knives, making it unsuitable for heavy chopping or prolonged commercial use. The wooden handle is sturdy but requires hand washing to prevent cracking or warping. With proper care, the knife offers surprising longevity for its price, though it’s not built for the rigors of professional kitchens like the Victorinox Fibrox or Dexter knives.

Handling and Care Tips

To maximize the Kiwi No. 21’s performance and longevity:

  • Grip: Use a pinch grip for precision slicing or a hammer grip for light chopping. The lightweight handle supports both comfortably.
  • Cutting Technique: Leverage the curved blade for rock-chopping vegetables or herbs. Avoid hard foods like bones or frozen items to prevent bending.
  • Cutting Surface: Use a wooden or plastic cutting board to preserve the edge. Avoid glass or stone surfaces, which can dull the blade.
  • Cleaning: Hand wash with mild soap and warm water, drying immediately to protect the wooden handle and prevent rust. Avoid dishwashers.
  • Sharpening: Hone daily with a ceramic rod or honing steel to maintain the edge. Sharpen every 2–4 weeks on a 1000/3000-grit whetstone or use an inexpensive pull-through sharpener for ease.
  • Storage: Store in a knife block, magnetic strip, or sheath to protect the blade. Avoid loose drawer storage to prevent nicks.
  • Avoid Misuse: Do not use on bones, hard squashes, or non-food items, as the thin blade may bend or roll.

 

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