No.21 Stainless Steel Chefs Knife, 8 Inches Thailand Product

This thing is a really great!A totally different style of knife than I'm used to- it's a thin blade that slices through things with the least amount of resistance that I've ever experienced. For example, I was slicing an avocado, ringing around the pit to pop it in half and remove the pit. I was thinking 'this thing isn't that sharp..'. When I opened the avocado, the PIT was cut in half too!! Just holding it in my hand, not a ton of pressure. Effing cool.Thin style, but stout enough for just about anything. (except bones, duh.) I used it on some giant starchy sweet potatoes and it did wonderfully. Basically, it's my new go to kitchen knife.Plus, it has a UNICORN on the blade!!!For cheap.With Cool Thai style.Sooo.. pretty much a total win. Definitely recommended.ps- I ordered this first so haven't compared to the kiwi brand. I've heard this is just barely stouter. Gotta say tho, really I like the curved handle, and thicker part by the blade on this one.

This knife is my go-to for everything. It is a workhorse, I've definitely trimmed hundreds of pounds of meat with this knife. Between brisket, chicken thighs on the regular, and grinding my own beef this knife is the one that gets the work done. In addition to meat, it does pretty much everything else: mincing onions smashing garlic, and even stuff that isn't allium related.I also dig the look. It stands out in a western kitchen. I don't know nothing about design but I love the look of the knife and the way it rocks while you chop stuff. Obviously everyone has different kinds of hands and preferences. But I am 5 feet 8 inches tall with relatively small hands hopefully, that helps you in deciding for yourself. This knife is awesome. I sharpen it maybe twice a year with a Japanese whetstone. In between sharpenings I have a ceramic honing rod that keeps the edge cutting well enough for my needs as an enthusiastic home cook. This knife is great and I should give it as a gift more often. 10 bucks to your door?! That's crazy bananas. Keep it up Kom Kom.

Kom Kom knives are very sharp, because they are made with very thin metal. This makes them very easy to keep sharpened, but also requires a little extra care. The handle will deteriorate if you put it in the dish washer, the blade will dull if you don't resharpen regularly, and the tip of the knife will bend if you put it facing down in a drying rack after hand washing. However, if you hand wash, resharpen briefly after each use, and only lay it flat on its side, then you will be very happy with this knife. It's significantly sharper than any average store bought knife, and with good care it will exceed the average persons chopping needs. I have used one working as a prep chef in a restaurant for about a year now, and it makes my job chopping large quantities of food much easier because of its sharp blade. I have one at my house that I have put in the dish washer a few times, and did not sharpen because I wasn't cutting large amounts of food, and the quality is much lower because it deteriorates quickly without proper care. Just take care of it and you'll love it.

Not bad knives at all. They came very sharp and seem to work great. They are a LITTLE flimsy, but nothing terrible. For everyday use, I would suggest them.

First the bad. It doesn’t really fit in my knife block. I kinda just jam the tip in there and it sticks out. Not a big deal. Also, there’s a sticker on the handle when you buy it. When you take the sticker off, it leaves goo on the handle. Also not a big deal.The good. It’s lightweight. It holds an edge as well as any other knife I’ve owned. The ergonomics are perfect for me. The cheap wood handle is durable and grippy with NO pretentiousness.It feels inexpensive but at the same time it’s everything I want in a knife.Stop thinking about it. Just buy it. It’ll get the job done and it’s practically free.

What a great knife for the deal when I saw it I made me feel like I was in a Thiland cart food vendor. Of course it's because these are used everywhere or something very similar. The knife is super sharp as sharp as my Masahiro knife but not yet sure how well it will keep but seems as though it will do well with sharpening but none needed brand new. Light in the hand a bit lighter then my Japanese chefs knife but very manageable and pretty well balanced I am used to Japanese knifes so used to not a broadsword of a German knife. So I love this and will be used regularly

It's a very helpful tool at the moment of cooking.Just loved.

I bought this in 2015 when I moved cross-country, just to have something to use until my stuff arrived. It is still one of my three kitchen knives (this, a very nice Wusthof, and a value Wusthof). It cuts stuff. It works as a bench scraper. I throw it in the dishwasher. It's my "grab" knife, the one I grab when I want to cut something I don't want to ding a nicer blade on. It cleans easy. I don't use it to hack up meat bones, just slice meat, veg, cheese, cut up quesadillas, basically general purpose stuff where cleaning a nicer blade would be a hassle. Incredible value for the $10.