Hi alexander,
Thanks for your comment.
This thread starts out with a step by step list of my smaller kitchen knives and how they were organized to carry out specific tasks for my kitchen. I asked those who wanted to participate to describe how they did it, and chose an SEU acceptable comparison artisan knife to analyze whether or not it would fit with my other knives.
That’s what I was interested in.
Hey, Kiwis are less than 61. 
Anything lower than HRC61 is not even a kitchen knife. 
I never said Kiwis were kitchen knives; they’re multitaskers. Hate one trick ponies.
Is that how you justify that Kiwis do not need CAD drawing as well?
I think you should do a CAD drawing of your Kiwi knife at your spare time and then send the drawing to the Kiwi company.
Only a real cad would make them into circus ponies. On a serious note, they are cool. Anyone tried their vegetable cleaver?
Sometimes I use my Kiwi to hack away the ice building up in my mini freezer. 
Where is Ray? I miss him already 
While DaB’s at it, he should tell Kiwi what they intended in terms of design and marketing.
Here is a thought. Use your kiwi knife as a “steel” for another knife.
I use a Chicago Cutlery for the ice hack. I think I’ll switch to a petty now.
I’ve already called Kiwi in Thailand to inquire, with a Thai friend to translate. I asked who their target clientele was. I heard some Thai (Jack talked Thai), he turned to me and said “shtheads like you.” I was aghast. I asked who inspired their designs; my friend talked Thai once again, turned to me and said “Knife designer, dumass!”
I’m a proud Kiwi owner, nonetheless! Very pragmatic people.
Even though I speak a little Thai, and almost felt I lived there, I never saw or used KIWIs.
Maybe it was because I was, and still am, an American knife guy, and my go to foundation knife is still a Victorinox clone–which used to be the supplier to the American Forschner company. I even bought a Victorinox 7" to stick with my American commitment, but I didn’t like the “feel” and gave it to a friend.
I also have a Chicago cutlery piece as part of my Americanism as well.
Maybe I’ll break down one day and replace my Victorinox with a Kiwi . . .
I find it a reach to call you an American knife guy given that the vast majority of the knives on your batterie thread are made in other countries.
It looks like you know a lot Thai people, but how many Thai home kitchens have been to? Do you understand home cooking in Thailand? Pleezze… you are a newbie in cooking.
How many times we need to go through this, Tim? We have gone through enough that I am getting dreams/nightmares about this. I can repeat this in my sleep. Here: He lives in SoCal. Living in SoCal is the center of knife fusion. To Japanese, he represents American cutlery. To Americans, he represents Japanese cutlery. To other countries, he represents Chinese cutlery.
But this is a new dimension! Buying Swiss knives shows your support for America, and racks and mag strips of Japanese knives, Chinese knives, and even a German knife reinforces your penchant for all things American! BTW, I had a fusion breakfast, egg and pastrami breakfast taco con salsa casera. Ole vey!
Tim. I like you. I am going to say this one more time. You don’t live in SoCal. 
Now, I am sure Ray can explain his position, but I think he will tell you that he buys knives with element of Americanism despite they are made in Japan, or China or Germany.
Kind of like if I eat a McDonald burger in Thailand… I would still consider it is American food despite the burger is made in Thailand
Exclamation of the year, Uomo!
I would be a real newbie to making Thai. I make Laab during summer. Salad, oh boy. Now I’m a Thai guy wearing a tie die making a stir fry: pad Thai… lookin’ flippin’ superfly!
Hi Chem,
I know quite a bit about Thai cooking–been in Thai homes in Chiang Mai and here in SOCAL–just not knives.
I specialize in curries–favorite is yellow curry. Also Tum khar gai (cocoanut milk) soup with special mushrooms and shrimp.
