Kiwi Knives Review: Are These Thai Blades the Best Kitchen Hack?

Introduction: The Unlikely Icon of the Culinary World

In a world where knife enthusiasts routinely drop hundreds of dollars on hand-forged Japanese Damascus steel or precision-engineered German cutlery, there exists an anomaly. It is a knife that costs less than a fast-food lunch, features a handle made of untreated wood, and comes in a plastic blister pack. Yet, you will find it in the knife rolls of Michelin-starred chefs and the drawers of seasoned grandmothers alike.

We are talking, of course, about Kiwi Knives.

Originating from Thailand, these lightweight, stamped blades have achieved a cult status that defies economic logic. But are they actually “good,” or are they just a novelty? In this comprehensive Kiwi knives review, we are going to strip away the hype. We will analyze the steel, the geometry, the durability, and the cutting performance to determine if these budget blades deserve a spot in your kitchen alongside your best chef knife brands.

If you are looking for the absolute best budget chef knife, stick around. You might be surprised to find that the answer isn’t a heavy European bolster, but a thin sheet of Thai steel.

What Are Kiwi Knives? A Brief History

Kiwi Brand (and its slightly upscale sibling, Kom-Kom) is manufactured in Thailand. For decades, they have produced affordable cutlery designed for the Southeast Asian market, where the culinary culture emphasizes fresh vegetable preparation, intricate carving, and speed.

Unlike Western knives which are designed to smash through chicken bones and endure heavy rocking motions, Kiwi knives follow a different philosophy. They are incredibly thin, lightweight, and designed for slicing through herbs, vegetables, and boneless meats with laser-like precision.

They are mass-produced using stamped technology. If you are unfamiliar with the manufacturing difference, it is crucial to understand the difference between stamped and forged knives. Generally, forged is stronger, but stamped allows for a thinner profile—and that thinness is the secret to Kiwi’s performance.

Deep Dive: The Most Popular Kiwi Models

Kiwi makes dozens of shapes, but a few specific models have garnered legendary status. Understanding the numbering system is key to buying the right one.

The “Bunka” Hybrid: Models #171 and #172

This is the shape most people associate with the brand. It looks like a cross between a Nakiri and a Cleaver, with a pointed tip.

• No. 171: The smaller version (approx 6.5 inches).
• No. 172: The larger version (approx 7.5 inches).

This profile is brilliant. The flat belly makes it act like a Nakiri knife, perfect for push-cutting vegetables. However, the sharp, dropped tip allows for precision work like mincing garlic or slicing shallots, functioning similarly to a Bunka or Santoku.

The Chef Knife: Model #21 and #22

These resemble a traditional Western chef knife but are much lighter. Model #21 is the 8-inch version. It lacks a bolster and has a significant curve, allowing for the rock-chopping motion familiar to Western cooks. While not as heavy as German kitchen knives, they are surprisingly capable all-rounders.

The Utility/Paring: Model #503

A small, nimble blade perfect for peeling fruit or detailed work. Because the steel is so thin, it moves through apples and potatoes with zero resistance compared to thicker, wedging blades.

Check Price for Kiwi Set on Amazon

Performance Evaluation: How Do They Cut?

We put the Kiwi #171 and #21 through a gauntlet of kitchen tasks. Here is the honest breakdown.

Sharpness and Geometry

Out of the box, Kiwi knives are terrifyingly sharp. This isn’t because the steel is premium; it’s because the geometry is superior. The blades are less than 1mm thick in some spots.

When cutting a carrot with a thick Wüsthof, the blade often “wedges” or cracks the vegetable. The Kiwi, being so thin, slides through without displacing material. For hard vegetables like sweet potatoes or butternut squash, the Kiwi feels like a cheat code.

Edge Retention

Here is the trade-off. The steel is soft. Likely a lower-end stainless steel like SUS 420J2. It will not hold an edge for months like the VG10 steel found in Japanese knives.

However, because the steel is soft, it doesn’t chip. It rolls. And rolling is easy to fix.

Sharpening and Maintenance

This is where Kiwi knives shine for beginners. You do not need a $300 sharpening system. A simple honing rod or the bottom of a ceramic mug can bring the edge back to shaving sharp in seconds.

If you want to maintain them properly, read our guide on sharpening stone vs honing steel. A few passes on a ceramic rod before every use keeps them singing.

Comfort and Ergonomics

The handles are usually unfinished wood. They are light and comfortable but feel “cheap” compared to the riveted scales of a Victorinox Fibrox. Some users report the handle feeling a bit loose after years of use, but at this price point, replacing the knife is trivial.

Comparisons: Kiwi vs. The World

How does a $5 knife stack up against established brands?

Kiwi vs. Victorinox Fibrox

The Victorinox Fibrox is the gold standard for commercial kitchens.

• Steel: Victorinox is harder, holds an edge longer, and is more stainless.
• Durability: Victorinox can survive a dishwasher (though you shouldn’t). Kiwi handles will rot in a dishwasher.
• Cutting Feel: Kiwi is actually thinner and cuts better through soft veg. Victorinox is better for meat and bones.
• Verdict: Read our Victorinox review. If you want a lifetime tool, get Victorinox. If you want a fun veggie slicer, get Kiwi.

Kiwi vs. Mercer Culinary

Mercer is the student chef’s choice. See Mercer vs Victorinox.

• Mercer knives (Genesis/Renaissance) are forged and heavy. They feel like “real” tools. Kiwi feels like a toy that happens to cut incredibly well.

Kiwi vs. Kom-Kom

Kom-Kom is manufactured by the same parent company as Kiwi. They are the “premium” line.

• Kom-Kom feature hard plastic handles or better-finished wood handles.
• The blades are virtually identical, though Kom-Kom sometimes has slightly better polish.
• If you like the Kiwi shape but hate the wood handle, buy Kom-Kom.

Pros and Cons Summary

Maintenance: Caring for Your Kiwi

Because these knives are cheap, people abuse them. But with a little love, they last for years.

1. Treat the Handle

The wood handles usually come dry. We recommend sanding them lightly with high-grit sandpaper and rubbing them with mineral oil or beeswax. This prevents water absorption and makes them feel much more premium.

2. Storage

Do not throw these in a drawer. The thin edge will bend if it hits a ladle. Use a magnetic strip or a block. If you have limited space, check out how to store knives in a small kitchen. Worried about magnets? Read are magnetic knife strips bad for knife edges?

3. Rust Prevention

Always wash by hand and dry immediately. If you leave them wet in the sink, they can develop small rust spots. If this happens, don’t throw it away! Learn how to remove rust from kitchen knives easily.

Frequently Asked Questions

Are Kiwi knives dishwasher safe?

No. The handles are typically made of untreated wood which will swell, crack, and rot in the high heat and moisture of a dishwasher. Always hand wash and dry Kiwi knives immediately.

Where are Kiwi knives made?

Kiwi knives are manufactured in Thailand. They are a staple in Thai kitchens and have been exported globally for decades.

How do you sharpen Kiwi knives?

Due to their soft stainless steel, Kiwi knives are very easy to sharpen. A few passes on a ceramic honing steel is often enough. For a deeper sharpening, a standard 1000 grit whetstone works perfectly. If you are new to this, check our review of the best knife sharpeners.

What is the difference between Kiwi and Kom-Kom knives?

Both brands are owned by the same company. Kom-Kom is considered the higher-end line, featuring higher quality finishing and often using durable plastic or better wood for handles, whereas Kiwi is the budget-friendly, mass-market option.

Final Verdict: Should You Buy Kiwi Knives?

In a review landscape often dominated by $200 Japanese imports, Kiwi knives are a breath of fresh air. They prove that you do not need to spend a fortune to get a knife that cuts beautifully.

You should buy a Kiwi Knife if:

• You want a knife that flies through vegetables without wedging.
• You are learning how to sharpen (they are the perfect practice knives).
• You want a backup “beater” knife that guests can use without you panicking.
• You are on a strict budget but refuse to use dull supermarket knives.

Skip them if:

• You need a heavy knife for cutting through chicken bones or squash (try a meat cleaver instead).
• You hate sharpening and want a knife that stays sharp for 6 months (look at high-end Japanese knives).

Ultimately, for the price of a fancy coffee, a Kiwi knife is arguably the best value-for-money purchase you can make for your kitchen. They are humble, effective, and undeniably sharp.