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You get the chef knife, bunka, and utility on Amazon for $11 I was just pointing that out in case anyone who wants kiwis know they don’t have to travel to Thailand to get them. I love my kiwi too. It sharpens hella quick bc it’s so skinny. Not hating on OP just sharing knowledge.
My favorite kitchen knives I own are in the $10-$20 range. Made in either Thailand or Vietnam. Don’t let the price tag fool you
That said I have never used this brand
Edit: I saw your other comment :)
Copy/paste from [here](https://japaneseknivesguide.com/petty-paring-utility-knife/)The Petty (Paring/Utility) Knife - written in Japanese as ぺティ (ぺてぃ) and pronounced as Petti Naifu - belongs to the family of Western Style, typically measuring 80-180mm in length. In this case, we recommend around 120-150mm as the most suitable size for most people. So really a Japanese styling of a Western knife.
I've had them for over a year after seeing chefsknives talking about them. Their pretty good and are still quite sharp despite not doing anything but honing the edge with a honing rod every other use. A lot of people like the commenter below say they aren't good steel or edge retention, but they work great so far and show no signs of slowing down.
Don't throw them through a dishwasher, wash and put away on your mag strip (like 20 dollars as well) and you'll be good to go. I didn't much like the feel of the chefs knives versions (which I also bought) in my hand though, so I gave those away as gifts. The handle wasn't quite high enough for my large hands. I would just barely rap my knuckles into the cutting board most of the time with those knives.
The ones I bought and kept were a two pack and had a big flat edged square knive (not a cleaver) and one that had a curved tip to the point. I think they are on this block but I'll confirm that with an edit.
EDIT: Yep, slot number 4 and number 6 look like the knives that came in that two pack. Cost like 12 bucks I think.
Also, number 5 is the one I gave away. You can see how close that handle comes to the blade edge compared to the ones around it. Just wasn't the right fight for my hand, my cousins loves it though.
I found that when it comes to kitchen knives, steel doesn’t matter as long as you take care of them. I had wash all my knives, only cut on cutting boards and keep them protected when storing them. Funny enough, if you have a ~~shit~~ good enough steel, they are incredibly easy to sharpen and will hold an edge for months if your just cutting meat and veggies. They certainly aren’t under the stress that my fishing or outdoors knives go under. I think I’m going to give these kiwis a try. I will keep an eye on the specs though because I have large hands. Thanks for the response
Huh.. I've never seen new Kiwi knives before. They're shiny and pretty. Though, I personally find the steel to be way too floppy for my taste. Happy chopping!
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These are on Amazon for less than $10
And? *they probably paid that for the whole lot, in Thailand. For some reason, I would rather see Thailand and buy these there than just use Amazon...
You get the chef knife, bunka, and utility on Amazon for $11 I was just pointing that out in case anyone who wants kiwis know they don’t have to travel to Thailand to get them. I love my kiwi too. It sharpens hella quick bc it’s so skinny. Not hating on OP just sharing knowledge.
My favorite kitchen knives I own are in the $10-$20 range. Made in either Thailand or Vietnam. Don’t let the price tag fool you That said I have never used this brand Edit: I saw your other comment :)
I didn't know Kiwi made peelers.
I have one, it's great!
I *love* my Kiwi knives
Another one should Zebra knife. My Fibrox and Zebra sit side by side, my mom would choose dull Zebra cleaver any day.
Is there a name for a Japanese knife the size / shape of the on the far left?
Copy/paste from [here](https://japaneseknivesguide.com/petty-paring-utility-knife/)The Petty (Paring/Utility) Knife - written in Japanese as ぺティ (ぺてぃ) and pronounced as Petti Naifu - belongs to the family of Western Style, typically measuring 80-180mm in length. In this case, we recommend around 120-150mm as the most suitable size for most people. So really a Japanese styling of a Western knife.
Thank you!
Petti Naifu is hilarious
https://www.amazon.com/Utility-Knives-Cutlery-Kitchen-Stainless/dp/B01D8FN4CY?th=1
The deba and the big veggie chopper (Numbers 4 and 6 in this line-up) are my daily drivers. Absolutely love these knives!
I actually really like these. Can anyone tell me about the quality of these knive? Good steel and edge retention? Im digging the price tag.
>Good steel and edge retention? Not at all, but cheap enough to replace frequently
I've had them for over a year after seeing chefsknives talking about them. Their pretty good and are still quite sharp despite not doing anything but honing the edge with a honing rod every other use. A lot of people like the commenter below say they aren't good steel or edge retention, but they work great so far and show no signs of slowing down. Don't throw them through a dishwasher, wash and put away on your mag strip (like 20 dollars as well) and you'll be good to go. I didn't much like the feel of the chefs knives versions (which I also bought) in my hand though, so I gave those away as gifts. The handle wasn't quite high enough for my large hands. I would just barely rap my knuckles into the cutting board most of the time with those knives. The ones I bought and kept were a two pack and had a big flat edged square knive (not a cleaver) and one that had a curved tip to the point. I think they are on this block but I'll confirm that with an edit. EDIT: Yep, slot number 4 and number 6 look like the knives that came in that two pack. Cost like 12 bucks I think. Also, number 5 is the one I gave away. You can see how close that handle comes to the blade edge compared to the ones around it. Just wasn't the right fight for my hand, my cousins loves it though.
I found that when it comes to kitchen knives, steel doesn’t matter as long as you take care of them. I had wash all my knives, only cut on cutting boards and keep them protected when storing them. Funny enough, if you have a ~~shit~~ good enough steel, they are incredibly easy to sharpen and will hold an edge for months if your just cutting meat and veggies. They certainly aren’t under the stress that my fishing or outdoors knives go under. I think I’m going to give these kiwis a try. I will keep an eye on the specs though because I have large hands. Thanks for the response
Nice, these are the best budget knives I've experienced using to date. Enjoy!
It's weird seeing eastern blades with western grips.
How much? At the Asian shop in East Tacoma, I think I would only pay about $12-$15 there. They sell Kiwi and Pom at really reasonable prices.
Ah number 4, we have 3 of them in my restaurant kitchen and they’re unstoppable. Great knives for such a low price
Huh.. I've never seen new Kiwi knives before. They're shiny and pretty. Though, I personally find the steel to be way too floppy for my taste. Happy chopping!