No.21 Stainless Metal Cooks Knife, 8 Inches Thailand Product
$14.38
Value: $14.38
(as of Feb 19, 2025 22:51:03 UTC – Particulars)
Kom Kom Thai Cooks 8″ knife with wooden deal with. Hardened stainless-steel blade.
Thai Chef knife cookware
Massive Cooks knives
Culinary Knives
Kom Kom knives
Asian cookware
Prospects say
Prospects discover the kitchen knife sharp and well-made. They discover it an excellent worth for the value, and it replaces their dearer blades for tough chopping and on a regular basis use. The knife is light-weight and simple to deal with. Nevertheless, opinions differ on the deal with high quality and blade dimension.
AI-generated from the textual content of buyer critiques
12 reviews for No.21 Stainless Metal Cooks Knife, 8 Inches Thailand Product
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Khaki Campbell –
All that, and a Unicorn on the blade!! Total Thai Magic
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.
Ryan –
This is the one.
This knife is my go-to for everything. It is a workhorse, I’ve definitely trimmed hundreds of pounds of meat with this knife. Between brisket, chicken thighs on the regular, and grinding my own beef this knife is the one that gets the work done. In addition to meat, it does pretty much everything else: mincing onions smashing garlic, and even stuff that isn’t allium related.I also dig the look. It stands out in a western kitchen. I don’t know nothing about design but I love the look of the knife and the way it rocks while you chop stuff. Obviously everyone has different kinds of hands and preferences. But I am 5 feet 8 inches tall with relatively small hands hopefully, that helps you in deciding for yourself. This knife is awesome. I sharpen it maybe twice a year with a Japanese whetstone. In between sharpenings I have a ceramic honing rod that keeps the edge cutting well enough for my needs as an enthusiastic home cook. This knife is great and I should give it as a gift more often. 10 bucks to your door?! That’s crazy bananas. Keep it up Kom Kom.
MerryLamb –
Excellent knife if you care for it correctly. Will not be a good knife if you don’t.
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.
Alex –
First the bad. This knife came in and a small piece …
First the bad. This knife came in and a small piece of the tip of it was bent, to 90 degrees. Wasn’t a big piece, but it was annoying. The knife was wrapped in bubble wrap which is pathetic packaging, so either it was damaged during shipping, or the seller shipped out a screwed up knife. Having said that, I have a flat diamond stone, so I ground down the tip, and sharpened the entire blade while at it in 10 minutes. This is a soft steel which might need sharpening once or twice a month, which is ok if you know how to sharpen a knife, which everyone should know. Watched a Japanese guy sharpen knives on youtube years ago and it’s easy.Now the good. The blade is a perfect size for me. The handle is comfy. If you use Asian style chopping motions, as opposed to Western chef knife rocking motions, it’s a great chopper and feels pretty good in the hand. Because of the thin blade slicing thin is easy. It’s an inexpensive knife, and it’s a great knife for the $12 I paid for it. I’d have given it 5 stars if it had not come with a bent tip.
steven b ferrari –
Itâs practically free
First the bad. It doesnât really fit in my knife block. I kinda just jam the tip in there and it sticks out. Not a big deal. Also, thereâs a sticker on the handle when you buy it. When you take the sticker off, it leaves goo on the handle. Also not a big deal.The good. Itâs lightweight. It holds an edge as well as any other knife Iâve owned. The ergonomics are perfect for me. The cheap wood handle is durable and grippy with NO pretentiousness.It feels inexpensive but at the same time itâs everything I want in a knife.Stop thinking about it. Just buy it. Itâll get the job done and itâs practically free.
Miguel –
Great knife and deal
What a great knife for the deal when I saw it I made me feel like I was in a Thiland cart food vendor. Of course it’s because these are used everywhere or something very similar. The knife is super sharp as sharp as my Masahiro knife but not yet sure how well it will keep but seems as though it will do well with sharpening but none needed brand new. Light in the hand a bit lighter then my Japanese chefs knife but very manageable and pretty well balanced I am used to Japanese knifes so used to not a broadsword of a German knife. So I love this and will be used regularly
FJH –
Bought in 2015
I bought this in 2015 when I moved cross-country, just to have something to use until my stuff arrived. It is still one of my three kitchen knives (this, a very nice Wusthof, and a value Wusthof). It cuts stuff. It works as a bench scraper. I throw it in the dishwasher. It’s my “grab” knife, the one I grab when I want to cut something I don’t want to ding a nicer blade on. It cleans easy. I don’t use it to hack up meat bones, just slice meat, veg, cheese, cut up quesadillas, basically general purpose stuff where cleaning a nicer blade would be a hassle. Incredible value for the $10.
R S –
I’ve used and looked at numerous high quality Japanese and western knives but this is my favourite so far. Love the tall shape and forward balance that makes the pinch grip feel natural, but without the weight of a cleaver or tall bunka. It doesn’t hold its edge very well and needs to be honed often, but it sharpens up nicely and cuts cleanly with very little wedging. I also really like the flatter profile for chopping.
Leopoldo Parra Reynada –
Se puede decir que este cuchillo es un Nakiri con punta, asà que si ya están habituados a utilizar cuchillerÃa japonesa, esta pieza encaja perfectamente junto a otros cuchillos de tipo oriental. Resulta ideal para picar verduras no demasiado duras, ya que la hoja es de un acero muy delgado (creo que apenas llega a 1mm de grueso), asà que fácilmente podrÃa doblarse o dañarse en caso de que se aplique demasiada fuerza. Es conveniente recalcar esto, porque muchas personas piensan que un cuchillo puede usarse para lo que sea, cuando no es asÃ.A pesar de esto, para trabajo habitual de cocina (picar cebolla, ajos, cortar zanahorias, jitomates, papas y demás verduras comunes) resulta muy conveniente, ya que su hoja delgada se desliza con facilidad al momento de cortar, sin “partir” las verduras (cosa que sucede a menudo con hojas muy gruesas). El cuchillo llegó perfectamente afilado, y si se le dan algunas pasadas con la chaira cada vez que se usa, se mantiene afilado por un tiempo muy razonable (seguramente menos que cuchillos de marcas reconocidas, pero lo suficiente para que cumpla con su trabajo en una cocina hogareña e incluso en un negocio donde no se tengan que cortar enormes cantidades de verduras). Súmenle a eso un precio razonable, y tienen un producto que no se arrepentirán de adquirir.
Doudou –
couteau léger ,très maniable, avec un très bon tranchant c’est un plaisir de cuisiner avec.
Avi –
Knife is good , very sharp ,.although i had received a defected item (bent in the front edge) .I has to return it and claimed for refund as i could not wait long to receive a replacement.Thanks to the seller for your co operation , I have received the refund.since i has to pay the posting charge ,i am giving only 3 star .Tt can not be used to cut meat bone
jimmc –
The knife arrived faster than I expected. It was well packaged, and arrived in perfect condition. It is more nicely finished than I expected for an inexpensive knife. The internet is full of glowing reviews of Kiwi knives. Kom Kom is slightly nicer line (or so I understand). I haven’t used it much yet, but it is sharp, and is a nice size (I find the usual 8″ chef’s knife a bit clumsy), and seems comfortable to hold.