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

Such a fantastic, daily-use knife. It's the perfect size to grab for most kitchen tasks. It's sharp. Light. And so cheap. Is it an old-world heirloom piece? No, but it's the first knife we reach for when whipping up a quick meat and veggie stir fry.

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.

These are my go-to knives these days, partly because I haven't gotten to a sharpening service. Unlike "real" chef's knives, these really do get sharp with a home sharpener. (I've almost given up - even my electric Chef's Choice sharpener doesn't give a good edge to anything.) These little Kom Koms (bigger brother to famous Kiwis) can have their edge restored with a little ceramic sharpener from a drawer. They're not sturdy by any means, but suitable for almost everything including meats and hard cheeses and vegetables. Don't expect a comfortable handhold though, particularly if you like holding your chef's knives properly. The labels on the handle are famously bad, but I use some mineral oil to remove, wash them, and don't pay much attention. One of mine has a dent near the tip but that's the territory with thin sheets of metal. Note: I've read that these are "perceived" as sharper than others only because the blade is so thin. Well, the effect is the same regardless. I'm able to cut thinner slices more readily than with other inadqeuately sharpened knives. I do wish they made a version of this with twice the heft for twice the price.

Love it. Every day knife. Yes it's thin blade light ,wooden handle . blade comes razor sharp. I use a ceramic coffee cup to hone the edge when needed. For the price it's great. To cut a thin slice of tomato... You don't even have to hold it on your hand. lol...

I really enjoy these Thai style cooking knives. What makes them unique is the thin lightweight blade which is very sharp. The large flat blade face is useful, as another reviewer pointed out, for smashing garlic, as well as for scooping chopped things to transfer to the stove. The knife is large but surprisingly light and accurate. I find this general blade shape to be the most overall useful kitchen knife you can have. It performs most jobs adequately and many jobs exceptionally. I particularly like it for slicing and carefully cutting vegetables. It's also good for slicing fish, decent at cutting raw meat, and the thin but tall blade makes it surprisingly good at slicing fresh baked bread (does not crush the bread and holds a straight line). For those who use and abuse the venerable 8" Kiwi Chef knife of the same style I'd like to compare the two below: I got this to accompany my Kiwi 8" knifes. Like this knife, they are extremely affordable yet sharp. This has a full tang (kiwi uses half tang) and appears to be incrementally better in quality. The Kiwi knives do NOT hold an edge for long and you should be prepared to sharpen once a week if regularly used. I don't mind that, but would prefer a more durable edge. So far, the Kom Kom appears to hold it's edge longer though I've only been using it for a couple weeks now. The Kom Kom, while light, is significantly heavier than the Kiwi. I find this, paradoxically, to reduce hand fatigue. The reason being is that the Kiwi is so light that you must push it through your food which can really wear your hand out after a while. The shape and weight of the Kom Kom knife allows a more relaxed cleaving type of cut. Another difference is in the angle of the blade from top to bottom. The Kiwi has a more concave shape meaning that food at the top of the blade can escape completely being cut completely through in exchange for very good cutting performance from the back half of the blade. The Kom Kom knife is still rounded in this manner but less so and tends to cut better along the entire length of the blade. The Kiwi knife is better for some items like soft cheeses, or times when you need maneuverability more than cutting power..it's piercing point is thinner as well and easier for stabbing and splitting pumpkins and squashes. If all you've tried so far is European or Japanese style chef knives, you should give these a shot. For the price you really can't go wrong.

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.

Wanted to try a Thai chef's knife without breaking the bank. Steel is on the softer side, but edge is easily restored with a steel; I only drag it across a carbide sharpener with a couple strokes to true it up again. Works great for slicing meats horizontally for stir-fry and has become my goto for vegetables. This knife was a gift and my original purchase is going on almost 10 years.

I bought this because i wanted to try a decent asian style knife with a wide blade and one that isn't too expensive, in order for me to get a feel of it and not fret about it if i mishandle it. Initially i wanted to buy a chinese vegetable cleaver, but its enormous size made me to hesitate. This thai knife was between a nakiri and a chinese cleaver, a nice balance for size. Now that i got it and after using it for a couple of days, i can say i like its shape and size, but i still want to try a bigger chinese vegetable cleaver. I think it's better than knives 3 or 4 times the price. It's light, like most asian knives, but not super light. The spine thickness is 1mm, but doesn't feel fragile (don't use it for bones, though). The blade is 2.5 inch wide and 7.5 inch long, the handle is made out of wood and the whole knife has a nice weight balance. It's very, very sharp out of the box, but i have a feeling the steel is kinda soft and will not stay that sharp for very long. On the other hand, it should be easy to resharpen.