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Kiwi knife alternative

Sat Oct 19, 2013 8:05 pm

Awhile back I bought my wife a Global chef's knife and have been waiting to get myself a quality knife as well.

In the meantime I got a Kiwi 8" chef's knife (pictured below) for $5 at a local Asian market. I've loved the shape of this knife. It has a bit of a rocker and I find myself rocking to cut much more often than chopping. I use it to scoop up food either by using the sharp side to slide under or by using the somewhat flat front of the knife to scoop. I use it to mash things (either with the flat or the back of the knife). I use it to cut pizza. The thing I use it the most for though is making Thai dishes. It is great for cutting the vegetables and then scooping them up into bowls and I love the way the wide blade touches against my knuckle, I feel somewhat less secure when using a narrower knife.

There are 3 things I don't like about the knife.
1. The cheapness of the metal. It doesn't hold an edge great, and it just feels somewhat chintzy.
2. The wood handle. I cut lots of raw chicken and I always feel like the porous wood isn't the most sanitary.
3. Cutting raw potatoes stick to the surface of the knife with a suction that is almost unbelievably strong.

Every time I go to a kitchen store to try out knives I find myself wishing I could just get this exact knife with a better quality blade. Does anyone know of a knife with the same general shape as this one? Also, with how I use a knife, is it a bad idea to get a knife like a Shun or Global? Some have mentioned that I would find these knives too brittle. I can be careful with a knife if I have to be, I don't cut bones and such, but I do like using the knife as a bit of a work-horse.

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Re: Kiwi knife alternative

Sat Oct 19, 2013 8:12 pm

BRADLE <> It is sort of a hybrid profile... what you have.

A Nakiri is closest to your likes; employing a flatter profile. Take a gander at the Artifex <--link...

Re: Kiwi knife alternative

Sat Oct 19, 2013 8:14 pm

Just saw the questions I'm supposed to answer. Here goes.

1. Are you right handed? Yes
2. What type of knife are you interested in (gyuto, nakiri etc..): Don't know
3. What size knife are you looking for? 7 or 8 inches
4. Do you prefer carbon or stainless steel? Don't know
5. Do you prefer a western handle or a Japanese handle? Don't know
6. How much did you want to spend? $50 - $150
7. Do you know how to sharpen? Yes, I use a whetstone to hand sharpen. I'm okay at it, but still worried I'll ruin a nice knife.

Re: Kiwi knife alternative

Sat Oct 19, 2013 8:15 pm

My suggestion has not changed. Although I will add, it's always a bad idea to buy a Global.

Re: Kiwi knife alternative

Sat Oct 19, 2013 8:18 pm

Interesting. I would not have thought of that style. Thank you.
I notice the bottom is rather flat, would I still be able to cut in a rocking motion?

Re: Kiwi knife alternative

Sat Oct 19, 2013 9:15 pm

Maybe a CCK cleaver....

http://www.chefknivestogo.com/cckcleaver2.html

Little flatter on the edge, like the nakiri. It is carbon so reactivity is something to be aware of. But it is cheap, easy to sharpen, and easy to scoop with.

Re: Kiwi knife alternative

Mon Oct 21, 2013 8:07 am

It kinda looks like this one.

Re: Kiwi knife alternative

Mon Oct 21, 2013 12:11 pm

http://www.chefknivestogo.com/tastclbu.html Kinda pricey though!

Re: Kiwi knife alternative

Mon Oct 21, 2013 1:14 pm

Crappy picture....but have one custom made:

Image

Steel is 52100 and handle is spalted maple with blackwood ferrule.

Re: Kiwi knife alternative

Mon Oct 21, 2013 6:59 pm

That's SWEET Adam! :)
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