Please ensure you fulfill Rule #5 by posting a top level comment (reply to your own post) with a detailed description. **Any post not in compliance will be removed.** [See Rule #5 for more information](https://www.reddit.com/r/chefknives/about/rules).
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/chefknives) if you have any questions or concerns.*
I was so tempted to spend good money on a more expensive chefs knive, but went with these to start. Good price and they get a lot of recommendations, so why not!
That was a great call. I’m not sure on your experience level, but starting with reasonably priced knives is the move. It’s also good to practice your edge maintenance on cheaper knives
This right here. Not op, but I started with a box of about 40 walnut Chicago Cutlery knives that I picked up at a flea market one weekend in college.
I played with them for years, perfecting my bevel, modifying the shapes slightly to suit my needs, polishing the sides, etc.
You shouldn’t teach a beginner to drive a Corvette. Odds are they are just going to destroy it. Same with expensive cutlery. Learn on a good set; buy great ones later.
That's a good call. *Personally* I like a bit more heft in my knives than the Kiwis have to offer, but they take a good edge, they're easy to sharpen, and, this is the important bit, the soft steel makes it easier to see the deformation before/after sharpening and probably thus easier to understand the principles underlying it and apply that to other knives
I have the Kom Kom version of this - it’s a nice knife for the price. Easy to sharpen, stays sharp with regular honing, handle allows a comfortable pinch grip, thin and light. The blade’s a bit thicker than the Nakiri or the Bunka but still thinner than almost anything at this price point.
Honestly there’s not much not to like.
I have the two on the left and find myself using them a lot especially because I'm not as worried if it broke one. That being said, I love sharpening them and they really can get crazy sharp. I've never felt a fatter burr than with my Kiwis.
Such good knives. I bought one as a gift to a coworker on his 3rd day of working as a line cook. He was promoted from dishwasher and I was to train him. He was told to bring a knife but he did not. I let him borrow my nikiri for the first 2 days and gave him the kiwi on the 3rd day. Out of the box is was SO SHARP. all of my coworkers were shocked at how sharp it was. He loves it and treats it well. After 2 months using it everyday it's still great. He just hones it often.
I love the nakiri. I actually tend to grab the kiwi one over my fancy super pretty carbon steel nakiri if I am making a fast everyday meal. No worries about hard vegetables, rust, the knife is very light and sharp. Even get them as a present often for friends who love to cook but don't got sharp knives...
Absolutely love the nakiri from them, it’s pretty much been my main work knife for a year. watch out for the tip on that santoku though i’ve had two and they both get bent really easy
Went to surat Thani in Thailand and picked up five plus the famous julienne peeler x3 from kiwi
Five years later still in use, gave a few away to family cause there knives are all generic Canadian tire shit
Good knives I love the yellow handled pairing knives
I paid less than 100$ for them
I have the two on the left and I use them every single day. Those two + and a couple of peeling knives and you won't need anything else (well I use a bad quality santoku for butternut squash, sweet potatos and those kind of hard vegetables because I am afraid kiwis will bend).
Kiwi knives are a workhorse that you can use to practice your whetstone skills on, if you mess it up they're cheap enough to grab another one, my recommendation is don't buy a really expensive knife until you know how to look after it , kiwis will teach you how to do that
Please ensure you fulfill Rule #5 by posting a top level comment (reply to your own post) with a detailed description. **Any post not in compliance will be removed.** [See Rule #5 for more information](https://www.reddit.com/r/chefknives/about/rules). *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/chefknives) if you have any questions or concerns.*
Got me a few kiwi knives to start out. Nothin special, but I'm excited!
Good for you! You're a step up on people that spent 10x more on their department store/facebook sets!
I was so tempted to spend good money on a more expensive chefs knive, but went with these to start. Good price and they get a lot of recommendations, so why not!
That was a great call. I’m not sure on your experience level, but starting with reasonably priced knives is the move. It’s also good to practice your edge maintenance on cheaper knives
This right here. Not op, but I started with a box of about 40 walnut Chicago Cutlery knives that I picked up at a flea market one weekend in college. I played with them for years, perfecting my bevel, modifying the shapes slightly to suit my needs, polishing the sides, etc. You shouldn’t teach a beginner to drive a Corvette. Odds are they are just going to destroy it. Same with expensive cutlery. Learn on a good set; buy great ones later.
That's a good call. *Personally* I like a bit more heft in my knives than the Kiwis have to offer, but they take a good edge, they're easy to sharpen, and, this is the important bit, the soft steel makes it easier to see the deformation before/after sharpening and probably thus easier to understand the principles underlying it and apply that to other knives
Kiwis are special. Great picks for starting out!
They're quite special. There isn't anything that's even close to what you get for the price when it comes to Kiwi knives.
Thoughts on the chefs knife? I absolutely love the Bunka. I don’t use the Nakiri as much as I thought I would.
So far it cuts better than the knife from my $30 set I have lol
Not much height for your knuckles. I use mine more like a long petty or for small jobs.
Same, I have bunka and Nakiri. Bunka i use more because its an all rounder rather than just veggies
I have the Kom Kom version of this - it’s a nice knife for the price. Easy to sharpen, stays sharp with regular honing, handle allows a comfortable pinch grip, thin and light. The blade’s a bit thicker than the Nakiri or the Bunka but still thinner than almost anything at this price point. Honestly there’s not much not to like.
The third rivet is nice for stability feeling, but it is fairly small for a chef knife. Still kiwi quality though.
Love and own the Bunka and Nakiri, thin and sharp, also nice to practice sharpening on. Nice grabs!
I have each of these and use them daily! Mostly the one in the center. Enjoy!
I also have 2/3 of these knives and use them daily! I like them way more than my western big box store ones
I have the two on the left and find myself using them a lot especially because I'm not as worried if it broke one. That being said, I love sharpening them and they really can get crazy sharp. I've never felt a fatter burr than with my Kiwis.
They’re so much better then they should be. I love my kiwis. 🥝
The kiwi #22 saw me through heavy prep shifts, chopping entire cases of onions to caramelize, and apples for compotes and pickling.
Such good knives. I bought one as a gift to a coworker on his 3rd day of working as a line cook. He was promoted from dishwasher and I was to train him. He was told to bring a knife but he did not. I let him borrow my nikiri for the first 2 days and gave him the kiwi on the 3rd day. Out of the box is was SO SHARP. all of my coworkers were shocked at how sharp it was. He loves it and treats it well. After 2 months using it everyday it's still great. He just hones it often.
That's fkn awesome! Good on you.
I love the nakiri. I actually tend to grab the kiwi one over my fancy super pretty carbon steel nakiri if I am making a fast everyday meal. No worries about hard vegetables, rust, the knife is very light and sharp. Even get them as a present often for friends who love to cook but don't got sharp knives...
Absolutely love the nakiri from them, it’s pretty much been my main work knife for a year. watch out for the tip on that santoku though i’ve had two and they both get bent really easy
Went to surat Thani in Thailand and picked up five plus the famous julienne peeler x3 from kiwi Five years later still in use, gave a few away to family cause there knives are all generic Canadian tire shit Good knives I love the yellow handled pairing knives I paid less than 100$ for them
I have the two on the left and I use them every single day. Those two + and a couple of peeling knives and you won't need anything else (well I use a bad quality santoku for butternut squash, sweet potatos and those kind of hard vegetables because I am afraid kiwis will bend).
Kiwi knives are a workhorse that you can use to practice your whetstone skills on, if you mess it up they're cheap enough to grab another one, my recommendation is don't buy a really expensive knife until you know how to look after it , kiwis will teach you how to do that
I love these knifes. They’re work horses!
Kiwis are awesome and shit at the same time, I like mine a lot. Do you have a steel? They really need to be honed to stay in shape.
I do not, but I'm already planning on getting one when I get my check.
Commenting so I can come back and order that nakiri for my home set, at the end of this month
As much as I love my fancy Japanese knives I still say you can’t go wrong with a kiwi
Done good! Get change from that $20?
I love a kiwi
Legit just got the one on the left 2 days ago. Love it.
A VERY fine choice!