Kiwi Knife Cook Utility Cooking Knives Cutlery Steak Wood Handle Kitchen Tool Sharp Blade 6.5'' Stainless Steel 1 set (2 Pcs) (No.171,172)

Si vous aimez cuisiner et si de bons couteaux tranchants sont importants pour vous, achetez ceux la... J'ai trouvé le même à une brocante cet été, neuf à 50 cts, du coup j'ai acheté les mêmes sur amazon.

Ich hatte vorher einiges über diese Kiwi Messer gelesen und dachte mir bestell mal und teste. Ich habe sie jetzt ein paar Monate und sie sind immer noch scharf und schneiden sehr gut. Für den Preis kann man nicht meckern und man spart sich viel Geld für teure Messer. Wenn dieses Messer 2-3 Jahre so scharf bleibt hat es sich schon bezahlt gemacht.

Los he comprado ya dos veces, unos para casa y otros para el trabajo. La relación calidad-precio es inmejorable, ligeros y muy buen corte. Recomiendo ponerle aceite al mango ya que es madera y no parece que este tratada.

First, to address a worry from another review regarding a strange fluid coming from areas like rivets and exposed metal, I suspect that's natural wood sap. It's rare to encounter that seepage from wood products in North America, as most stock for products is kiln dried. Heat treatment polymerizes the sap within the wood. If untreated, it can come out once exposed to heat; likely very fluid, but maybe thicker like resin if it's had time to harden. I doubt Kiwi of Thailand heat treats wood used in handles for such affordable knives, so it seems like a likely guess. The third knife in these images is a French carbon steel knife ten times the price that I've had for years, with a handle of Pakkawood. Pakkawood is epoxy resin impregnated wood noted for durability. Resin has seeped out over the years, the dark gummy bits between the tang and wood. There's a bit of the same around the rivets. I promise it's not just gross residue LOL. Until recently, it's been in shared use with folks who would leave it soaking in water and other such knife abuse. Is the untreated wood a concern, or the riveted half tang construction, or the stainless steel? Having acquired or inherited many, many knives like this, made for kitchen paring to wood carving to machetes: No. I don't think so. Especially since both knives I received seem to use different wood species but are both very tightly grained. I still used the Pakkawood handle for comparison, but please consider it as showing what good value these are; it's engineered wood, highly sanded, polished, and worn by use, while the Kiwi knives are new, smooth sanded, and just got a first layer of oil. As for the stainless steel, a rather wide, fine burr was still there from factory sharpening; that's the very criteria I've adopted over the years for checking steel of old axes and woodworking tools for quality with just file sharpening. Only time will really tell how they stack up overall, but I'm very happy with my purchase & have high hopes for these workhorses.

I bought this knife as one of my friends has it at her house and I used it and thought it fabulous and super sharp. So I bought it and I’m thoroughly converted, so much so that I bought other ones too!